The Guide to the New American Kitchen Review

Average Reviews:

(More customer reviews)Let me preface this by saying that I cook in a very small New York apartment kitchen and a cookbook takes up my oh so valuable counter space. Therefore, it is inevitable that any cookbook I use will end up covered in whatever I am cooking. My friend bought me this book knowing my predicament and I can truly say that it is a godsend. I simply wipe the pages and it is as good as new!
Physical practicality aside, this cookbook is fun to read with really delicous recipes. The book begins with Chef Palmer's personal recommendations for necessary kitchen equipment and then launches into recipes for all occasions and all skills. My husband, an amatuer cook at best, was even able to tackle some of the more challenging recipes with great success. You must try the Carmelized Pear Salad or the Roasted Chicken with Garlic and Rosemary Gnocci. Easy to make and truly delicious.
Overall, a great cookbook in brilliant packaging! A must-have for every kitchen!

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Charlie Palmer's Practical Guide to the New American Kitchen is the first entirely waterproof, durable, and stain-resistant cookbook. Since 1988, when he opened New York City's Aureole, Palmer has set the standard for excellence in New American cuisine. Now he brings his expertise to a cooking manual for casual cooks full of inspiring recipes and essential information, including 135 entrée, appetizer, and dessert recipes; which cookware, kitchen tools, and knives to buy for your kitchen; essential ingredients; how to plan menus and mix and match courses; and wine recommendations for each menu.AUTHOR BIO: Charlie Palmer is one of the most highly regarded chefs in America today. He has combined his creative cooking spirit with his flair for business to establish an impressive roster of restaurants across the country, including Aureole and Métrazur in New York City; Aureole at Mandalay Bay Resort and Casino in Las Vegas; Charlie Palmer Steak in Washington, D.C. and at The Four Seasons Hotel in Las Vegas; Dry Creek Kitchen in Sonoma, CA; and Kitchen 22 in New York City.

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