Gather & Graze
120 Favorite Recipes for Tasty Good Times: A Cookbook
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- CHF 10.00
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- CHF 10.00
Description de l’éditeur
From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs.
Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.
PUBLISHERS WEEKLY
Izard, the first woman to win Top Chef, presents an eclectic collection of over-the-top recipes, such as Cheez-Its tossed in melted chocolate and peanut butter and paired with toasted marshmallows, positioned as a cookbook for entertaining guests. Favorite dishes from her three Chicago restaurants inventively cross-pollinate cuisines: the pickled vegetables from a classic Vietnamese banh mi sandwich top a hamburger. Sidebars provide information on unusual ingredients that add zing, such as powdered honey. Unusual cuts of meat also come into play, such as goat neck marinated and roasted for five hours, then served with a tart pickled-watermelon-rind salad. The book's recipes are divided by type of gathering (brunch, cookout), which often feels random. Some recipe titles are annoyingly cutesy: "sesame-horsey mayo" served with duck hearts is mayonnaise punched up with horseradish, soy sauce, sesame oil, and fermented black beans, and "razzle" is an unnecessary euphemism for the North African ras el hanout spice mix. The results, however, are worthwhile: a ragout of ground pork, peanuts, tamarind, miso, and harissa and a soybean noodle salad flavored with yuzu and tossed with cabbage, bean sprouts, and herbs are typical of strong food that needs no gimmicks. When Izard stops trying so hard to be clever and simply cooks, the results are partyworthy and intriguing.
