Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation Review

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Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation ReviewA great foodie cookbook with entries by numerous noted chefs. It includes basic recipes and information, as well as some very sophisticated recipes for more adventerous home chefs. The China Moon Chili-Orange Oil is easy to prepare and wonderful on many other dishes besides the Chili-Orange Cold Noodle recipe. I especially like it on shrimp and chicken. The Macaroni and Cheese with Virginia Ham and White Truffle is equally good using truffle oil in place of the shaved white truffles. Basic recipes include making flavored oils, curry paste, a variety of pasta sauces, The World's Best Quiche, one of the best white bean puree recipes I have used, polenta, salads, poultry, grains. Covering many styles and generations of cooking, it follows the evolution of food from the 1980's to today's food trends.Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation OverviewFor the past quarter-century the De Gustibus Cooking School at Macy's has had a unique view of the culinary revolution as it swept across America, transforming chefs into celebrities and introducing new dishes onto American menus and new foods into American homes. In De Gustibus at Macy's: Celebrating 25 Years of Culinary Innovation, founder Arlene Feltman Sailhac provides a unique pop-culture history of the American food scene since 1980, with a yearbook of superstar chefs and 100 seminal recipes that have been featured at her renowned culinary venue. Organized chronologically, the book features brief essays that cover the explosive changes in the American culinary landscape over the last 25 years, along with colorful sidebars and archival photographs that capture the highlights of this history. Beautiful new photographs illustrate many of the recipes, which represent not only the most innovative dishes of the period but also the most timeless. An entertaining and appetizing trip down memory lane, Cooking at De Gustibus is a nostalgic look at how we were and how we ate. Includes many recipes that have become modern classicsProfiles of and recipes by such cooking luminaries as Julia Child, Jacques Pépin, Alain Ducasse, Daniel Boulud, Alice Waters, Wolfgang Puck, and Emeril LagasseOrganized chronologically, the book features essays that examine the changing American food scene over the last 25 yearsInnovative design captures the feeling of a yearbook rather than a traditional cookbook

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