Antoni in the Kitchen
-
-
3.0 • 2 Ratings
-
-
- $8.99
-
- $8.99
Publisher Description
Queer Eye sensation and passionate cook Antoni Porowski is taking the world by storm. With a disarmingly fresh approach to food, Antoni inspires both newbies and knowledgeable cooks to get back into the kitchen.
Antoni's gorgeous debut cookbook brings together his trademark inclusive and accessible attitude to food with one hundred of his all-time favourite recipes. With chapters including Weeknight Healthyish Meals, Apps and Snacks and Bakes, the book celebrates Antoni's love for fresh, casual and healthy cooking and the occasional indulgent feast.
Antoni gets dinner on the table fast with Chicken Milanese with Baby Tomato Salad, makes visual stunners such as Roasted Carrots with Carrot-Top Pesto, playfully reboots Hi-Lo Poutine from his French-Canadian heritage and dazzles with Salty Lemon Squares for dessert.
Stories behind every recipe give readers a peek inside Antoni's kitchen and life. With delicious recipes, beautiful photos and simple cooking techniques, Antoni in the Kitchen celebrates fast feel-good food, the therapeutic nature of cooking and the joy of sharing food with friends and loved ones.
As the food and wine expert of the 'Fab Five' style gurus on Netflix smash hit Queer Eye, Antoni burst onto our screens in 2018. A self-taught chef, Antoni's degree in psychology helped him hone his underlying philosophy that food should tell a story because the heart and stomach are interconnected. On release, the show had a 100% rating on review website Rotten Tomatoes. In 2018, the show won three Emmy Awards and was nominated for four People's Choice Awards.
PUBLISHERS WEEKLY
Porowski, the food and wine guru on the Netflix series Queer Eye, presents an eclectic, appealing collection of recipes that reflect his "life path." Elements of Porowski's Polish heritage are echoed throughout, such as Polish caramel Easter squares, pickled herring tartines with apple and radishes, and bigos (a meat-and-cabbage stew). Influenced by growing up in ethnically diverse Montreal, Porowski includes several recipes that have Middle Eastern and South Asian flair, such as fesenjan (pomegranate-walnut chicken stew), and chickpea masala. There are also delightful recipes that recall his junior high school years in West Virginia, such as five-onion soup with crispy shallots, and a blackened swordfish with polenta hush puppies and roasted tomatoes (which he recalls from a "market-style" restaurant in the state's capital). Fans of Queer Eye will enjoy Porowski's recipes inspired by cast members, such as Johnny's Queso Blanco named after Jonathan Van Ness, smoky chicken skillet fajitas (one of Tan France's favorite dishes), and Kansas City Coconut Sheet cake inspired by one of the show's caterers. Porowski accompanies many recipes with helpful tips: to slice soft goat cheese for canap s, he suggests using unflavored dental floss instead of a knife, and he also lists sriracha as a good substitution for chili garlic sauce. This terrific volume will appeal to cooks of all levels looking to expand their repertoire.
