{"product_id":"chef-on-a-shoestring-more-than-120-inexpensive-recipes-for-great-meals-from-americas-best-known-chefs-paperback","title":"Chef on a Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best-Known Chefs - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Friedman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given twenty dollars to create a three-course meal for four. Chef on a Shoestring collects the best of those culinary delights to benefit Share Our Strength, one of the nation's leading anti-hunger, anti-poverty organizations. These recipes, created by some of the most celebrated chefs in the country, may have been produced on a budget but are rich in every other way. The recipes are organized into convenient categories, such as Finger Foods and Small Plates, Salads, Pasta and Risotto, Poultry, Meats, and Desserts, to allow you to mix and match various courses from different chefs. You can begin a meal with Salmon Corn Cakes from Walter Staib of Philadelphia's historic City Tavern, serve Seared Chicken Breast with Red Onion Vinaigrette from Charlie Palmer of Aureole on New York as your main course, and finish with Beacon restaurant's Waldy Malouf's Best Chocolate Chip Cookies. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Tom Douglas' Crispy Fried Snapper with Chili Ponzu, and Coconut Rice Pudding with Fresh Mango from John Villa. Spice up your favorite burger or grilled chicken with Barbecued Onions from John Schenk of Clementine, and from '21' try Erik Blauberg's Baby Arugula Greens with Watermelon \"croutons\" and Caesar Dressing, to jump-start a weeknight dinner. With advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on A Shoestring is a unique culinary adventure for taste-conscious, budget-conscious home cooks.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAndrew Friedman has made a career of getting to know the heads and hearts of professional cooks and athletes. For more than ten years, Friedman has collaborated with many of the nation's best and most revered chefs on cookbooks and other writing projects. His writing career began in 1997, when Alfred Portale asked him to collaborate on the \u003ci\u003eGotham Bar and Grill Cookbook\u003c\/i\u003e. The book received wide acclaim, and since then, Friedman has worked as a cookbook collaborator on more than twenty projects, helping a number of the nation's best chefs (Alfred Portale, David Waltuck, Tom Valenti, and many others) share their unique culinary viewpoints with readers. As coauthor of the \u003ci\u003eNew York Times \u003c\/i\u003ebestseller \u003ci\u003eBreaking Back\u003c\/i\u003e, the memoir of American tennis star James Blake, Friedman took readers inside an athlete's mind during training and competition, and he does the same as a frequent contributor to \u003ci\u003eTennis \u003c\/i\u003emagazine. In \u003ci\u003eKnives at Dawn: The American Team and the Bocuse d'Or 2009\u003c\/i\u003e, Friedman combines these two personal passions to tell the story of the premier cooking competition in the world. Friedman has contributed articles to \u003ci\u003eOprah Daily\u003c\/i\u003e and other publications and websites. He has been profiled in \u003ci\u003eThe New York Daily News\u003c\/i\u003e and \u003ci\u003eNew York Magazine\u003c\/i\u003e, and interviewed for, or featured in articles in, \u003ci\u003eThe New York Times \u003c\/i\u003eand \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, as well as on NPR's \u003ci\u003eTaste of the Nation\u003c\/i\u003e and WOR Radio's \u003ci\u003eFood Talk\u003c\/i\u003e. He holds a BA in English from Columbia University and is a graduate of the French Culinary Institute's \"La Technique\" cooking program. He lives in New York City with his family.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 252\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9.24 x 7.49 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2004\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":50328288755949,"sku":"9780743211437","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0020\/8918\/9441\/files\/qboA8E3FmP9780743211437.webp?v=1784891126","url":"https:\/\/www.webster.direct\/en-au\/products\/chef-on-a-shoestring-more-than-120-inexpensive-recipes-for-great-meals-from-americas-best-known-chefs-paperback","provider":"Webster.Direct","version":"1.0","type":"link"}