A cookbook for people who love to cook, featuring more than 100 recipes from the host of the hit Food Network tv show Chopped
As host of Food Network’s hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. But at home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques, from roasting earthy sunchokes in a piping-hot oven to develop their sweetness or transforming leftover pinot noir into complexly flavored homemade vinegar. Now, Ted invites likeminded cooks to roll up their sleeves, crank up the stereo, and join him in the kitchen for some fun.
While there are mountains of cookbooks featuring five-minute, three-ingredient, weeknight recipes for harried households, here is a book for food lovers who want to lose themselves in the delight of perfectly slow-roasting a leg of lamb—Mexican style—or whipping up a showstopping triple-layer cake. Ted is just such a cook and in his latest cookbook he shakes up expectations by topping bruschetta with tomatoes and strawberries; turning plums, sugar, and a bay leaf into an irresistible quick jam; putting everything you can think of on the grill—from ribs and pork shoulder to chiles and green beans; and modernizing the traditional holiday trio of turkey, stuffing, and cranberry sauce with fresh ingredients and a little booze. And where there’s a will to make something from scratch, Ted provides a way, with recipes for homemade pickles, pizza, pasta, pork buns, preserved lemons, breads, quick jam, marshmallows, and more.
With more than 100 amazing recipes and gorgeous color photographs throughout, In My Kitchen is perfect for passionate home cooks looking for inspiring new recipes and techniques to add to their playbooks.
Out of the 75 color photographs that adorn the 100 recipes in this robust collection, 12 include glasses of wine, most held either by the author or by one of his attractive friends. This bit of clever subliminal seduction is Allen's way of telling the reader to relax. During his day job, as host of Chopped on the Food Network, he presides over tense, high-speed cook-offs. In the book the focus is on food that takes time and its inherent pleasures, or, as he puts it, "Corks popping, an endless playlist on the stereo, pans heating up on the stove." He conjures an atmosphere that is easy to buy into. Six chapters cover appetizers, salads and sides, entrees, desserts, and breakfasts/brunch. Entries are arranged by ingredient, making for some dramatic cross-cultural progressions like mussels in green curry, followed by scallops and cheddar grits, followed by fried rice with crab. Desserts reach out across extremes of flavor, from chili-spiced fudge sauce or sour cherry cobbler to sweet avocado mousse. Near the center of the book is his "ultimate spaghetti and meatbrawls with serious Sunday gravy," a 23 ingredient, slow simmer affair that results in a classic Italian dish with a "vivid orange" sauce. Wine, of course, would go well with this and nearly all the other offerings. But should there be any potables left over, Allen also includes a helpful tutorial on making homemade vinegar.