Superstar chefs of America share their favorite recipes and secrets with youNow you can eat out at some of the country's finest restaurants and never leave home. Karen Gantz Zahler has been given the rare opportunity of looking over the shoulders of some of our top chefs. She's taken her discoveries, adapted their culinary magic for home cooks, and added helpful hints learned working side-by-side with chefs in the kitchens of top restaurants. You'll find 150 fantastic recipes that include fare from every menu segment--appetizers to entrees to desserts.To start, why not try Smoked Squash, Black Trumpet and Asparagus Terrine from Chicago's Charlie Trotters. Then ladle out your own Chilled Tomatillo Soup with Goat Cheese Tamales, courtesy of the sage advice of Chef Mark Kiffan at Santa Fe's, Coyote Cafe. For an entree? Why not throw together Elka Gilmore's Swordfish with Arugula, Potatoes and Rosemary Vinaigrette that San Franciscans can't get enough of at Elka. And finally, cap the evening with a chocolate souffle that bears the signature of David Bouley and his legendary New York kitchen.Vividly illustrated with color photographs, Superchefs also culls advice from chefs on culinary fundamentals. Dean Fearing of Dallas's Mansion on Turtle Creek has tips on flour tortillas. Sanford D'Amato of Milwaukee's Sanford lets us in on his pastry cream secrets. And that's just a sampler of the recipes and tips you'll find here.Offering unprecedented access to many of our most innovative chefs, Superchefs promises to make anyone's dining room a four-star experience.Includes 150 recipes for appetizers, soups, salads, vegetables, pasta and grains, chicken and meat, fish, and desserts Offers hints on finding special ingredients, what to cook in advance, and substitutionsKAREN GANTZ ZAHLER (New York, New York) is a lawyer and literary agent who also happens to be trained in classic French culinary techniques. Her previous book, Taste of New York sold over 50,000 copies.