Cooking with New American Chefs, by Ellen Brown

Nearly every cook wishes (or secretly thinks) that he or she could cook like a professional chef--that's the reason big-name chefs put out cookbooks. In this volume, you get not just one, but twenty-four. Paul Prudhomme, Wolfgang Puck, Marcel Desaulniers. The beginning section of the book is a series of biographical sketches, telling the reader how this assortment became interested in cooking and how they pushed their careers forward--interesting notes for any aspiring professional chef. For all cooks, the chefs offer advice on everything from how to choose a wine to how properly prepare a stock. The recipes are creative (Terrine of Dark and White Chocolate with Two Sauces) without being overwhelmingly complicated (despite the names). The only real problem is with the quantities--you'd have to be hosting a very large party to use the 18 pears Jasper White requires for his Seckel Pears in Late-Harvest Riesling.

Dishes to try: Strawberry Shrimp, Grilled Chinese Chicken Wings with Orange Peel and Garlic, One-Pot Fish Soup, Roasted-Corn Soup, Warm Chicken and Papaya Salad, Wolfgang Puck's Pizza Dough, Pumpkin Candy, Quick Chocolate Souffle, and Bread Pudding with Blueberry Sauce.

For more recipes by Wolfgang Puck, go to: http://www.cooking.com/wolfgang/default....

For more on Paul Prudhomme, go to: http://www.chefpaul.com/

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