New American Chef

Cooking with the Best Flavours and Techniques from Around the World.

Across the country, chefs are teaching the dining public how to integrate the world's cuisines into their tastes and into their cultures. The Culinary Institute of America's continuing education catalogue reveals courses with titles like cross-cultural kitchen and Mediterranean cuisine.

A course on sauces includes coulis, chow chow, and infused oil and vinegar; cooking seafood includes entrees based on the cross-cultural influences of Asia, Mediterranean countries, and the Pacific Rim. In this book, the authors explore the ingredients and cuisines that inspire chefs across the country in cuisines ranging from Japanese to French and Italian.