I am hardly ever following US chefs (okay okay, Thomas Keller being the exception). First of all, most if the ingredients you can't get here and they are sooooo far away. Anyhow, my good friend Caz gave me a new cookbook today as a gift (thanks hun.....great) and I might have to change my mind about US chefs. The book is called 'Small bites, big nights' and it is all about entertaining your friends and how to cook and enjoy the time with them.
I love the idea of Scotch Quail eggs with Chorizo or the Truffled Gruyere Fondue (you can never have enough cheese) or the Oxtail Ravioli....
The book is divided into basics (pantry: with pesto etc), Cocktails & Hors d'Oeuvres, From Grill to Plate, Dinner for 8, Secrets of the Kitchen, Comfort Food, Sexy Savories (a bit late for Valentines), and Lounge Food for Late Nights.
Govind Armstrong is executive chef and owner of Table 8 in L.A. Govind began his culinary training at age 13 working for Wolfgang Puck at the original Spago's. Govind has also trained under Mark Peel and Nancy Silverton at Campanile, Mary Sue Milliken and Susan Feniger at City Restaurant, and Joachim Splichal at Patina and Pinot Hollywood.