It's been 10 years since David Burke's last cookbook, Cooking with David Burke. His newest book, David Burke's New American Classics is a wonderful presentation of his restaurant cuisine. David Burke is Chef/Owner of numerous upscale restaurants (David Burke Online). He was nominated in 2006 for the James Beard Award Best Chef New York City.
David Burke has organized the recipes in New American Classics in an interesting manner. Main ingredients are presented in three different styles: Classic, Contemporary, and Second Day Dish. For example, for example three recipes for tuna are given: Classic = Tuna Steak Provençal, Contemporary = Tuna Steak au Moutarde with Miso Vinaigrette and Shiitake Dumplings, Second Day Dish = Tuna Niçoise Salad Hash.
