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A Great American Cook - Recipes from the Home Kitchen of One of Our Most Influential Chefs
by Jonathan Waxman with Tom Steele
Houghton Mifflin
ISBN 0-618-65852-1
Published September 2007 - Hardcover - 286 pages - $35.00

Chef/mentor Jonathan Waxman's latest book brings to us all his cooking skills learned both in France and here in the States.  I loved what he says in his introduction: "Don't let yourself feel intimidated by a lack of experience.  Take the plunge, and your skills will hone themselves."  I always say that if you don't try, you'll never know if you can do it or what it tastes like.  If you are a beginner or a nervous cook, do read his "Edicts on Selected Ingredients and Techniques" - you'd be surprised how your confidence will soar with just a little "insider" knowledge.  Chef Waxman includes Starters; Soups; Salads; Sandwiches and Pizza; Pasta; Poultry; Meat and Game; Fish; Shellfish; Vegetables, and Desserts.  That's a huge range to choose from, so feel confident there are at least some recipes you can make your own.  I usually don't have starters or appetizers, or if I do, I have an appetizer and a dessert rather than a main course as well - I can't do it all!  I was taken with these recipes: Red Pepper Pancakes with Corn and Caviar; Warm Sweet Onion Tart (sounds divine); Wild Mushroom and Leek Soup; Avocado and Crab Sandwich; Shrimp BLT; Tagliatelle with Beets and Cream (very unusual); Salmon with Roasted Garlic Cream, and Tarte Tatin.  Some recipes are a little ambitious for a lot of people, but if you don't give them a try, you'll always be mediocre.  Be adventurous.  Bobby Flay wrote the Foreword to this book.  I'm so glad this chef didn't pursue his trombone gig.
Illustrated.  No nutritional guides.
Conclusion - A book to fall back on time and time again.