Try This at Home
Recipes from My Head to Your Plate: A Cookbook
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- CHF 13.00
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- CHF 13.00
Beschreibung des Verlags
From Bravo’s Top Chef All-Stars winner Richard Blais, his very cool debut cookbook for home cooks looking to up their game in the kitchen.
This special iBooks Author version of Try This at Home invites you to:
- Hear Richard’s behind-the-scenes stories with exclusive audio
- Connect to Richard’s Twitter feed, and Tweet back from your kitchen
- Find recipes by your favorite ingredients
- Shop quickly with aggregated shopping lists across multiple recipes, which you can e-mail to yourself
- Cook with easy-to-read recipes, displayed step-by step
- View recipe headnotes, tips, and tricks in pop-up windows
A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!
PUBLISHERS WEEKLY
One expects innovation from a Top Chef All-Stars winner, and Richard Blais delivers with this quirky yet reverent collection of recipes. Blais' own emphasis on herbs and acidity begins with his pantry of homemade condiments violet mustard, umami ketchup, and "everything bagel" vinaigrette. Comfort foods are remixed to transcend the typical savory and sweet categories: Oatmeal Risotto, Macaroni and Headcheese, Black Olive Chocolate Cake, a P t Melt with cr me fraiche, truffle oil, and ligonberry preserves. These are, for the most part, labor-intensive enterprises, designed for the serious home cook. Budding molecular gastronomes with sous-vide machines and smoking guns will find lessons in food science here (liquid nitrogen-frozen gazpacho; yogurt foam), as well as variations that might sub out geoduck clams for pasta or aerate the cheesecake batter instead of baking it. Alternating photos with hand-drawn images from his journal, Blais never seems to run out of interesting ideas for elevating technique and reinventing the classics while keeping the proceedings colorful and fun. Color photos.
