American Bistro

The combinations of fresh, earthy and exotic ingredients that have become known as New American Cooking inspired the author to travel the country, obtaining recipes from some of the best-known young chefs. Veteran food writer and editor Chalmers and her crew investigate seemingly every visual detail of the restaurant business, from interior design and lighting to the creation of artistic plates of food. This collection of 100-some recipes enables home cooks to recreate famous and challenging chefs d'oeuvre (grilled squab marinated in berry puree from Jeremiah Tower in San Francisco or lobster enchiladas with salsa verde from Mark Militello in Pompano Beach, etc.). But the lavish use of color photographs and exuberant prose may cause the oversize volume to grace more coffee tables than kitchen counters. Chalmers is up to date on the latest trends with recipes for ""comfort'' foods (catfish beignets, cheese biscuits, muffins, hush puppies and rice pudding) and appetizers and bar finger foods, or tapas (West Indian potato-shrimp fritters, avocado blini, and cheesecake made with smoked salmon, leeks and wild mushrooms). (November 1)