Cooking Off the Clock
Recipes from My Downtime [A Cookbook]
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- 4,49 €
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- 4,49 €
Beschreibung des Verlags
A wide-ranging collection of recipes for home cooks from celebrated chef, restaurant owner, and pastry pioneer Elizabeth Falkner.
Peek inside the off-hours culinary mind of one of America’s top chefs with Cooking Off the Clock, an irreverent, eclectic, and downright delicious assemblage of reinvented classics and soon-to-be favorites. Celebrity chef and pastry pioneer Elizabeth Falkner brings her cooking inspiration to a range of satisfying full meals and quick snacks, and along the way gives pointers on how to think like a chef, even if you haven’t spent the day on the line cooking for crowds. You’ll find recipe ideas for any occasion: for a quiet night in, the Winter Squash Soup with Apple Butter Toast; for your next impromptu cocktail party, the Ham and Biscuit Sliders with Hot Pepper Jam; for the ultimate late-night snack, Sausage and Fennel Pizza; and to finish it off, the desserts that Elizabeth is known for, like Bourbon Pecan Pie Milkshake. With Falkner’s imaginative approach to classic comfort food and stories about her process for creating new recipes, Cooking Off the Clock will transform the way you cook.
PUBLISHERS WEEKLY
Celebrity chef, restaurant owner, and dessert queen Elizabeth Falkner focuses on savory dishes in her new cookbook (her first book Demolition Desserts was published in 2007 and showcased her contemporary sweets). Falkner, who has appeared on television shows Top Chef Masters and The Next Iron Chef, is no stranger to stressful kitchen situations. In her latest work she takes a low-key, laid-back approach, showing readers what goes on in her own personal kitchen after work. "When I cook at home, it is usually about relaxing and preparing something without the pressures in the restaurants," she explains. "I make things that don't take much time or effort." She begins with instructions on how to properly stock your pantry, and also lists useful tools and equipment. What follows are simple, classic recipes for almost everything, including condiments, salads, soups, pizza, noodles, main courses, and, naturally, desserts, all with an artistic twist. Chinese chicken salad is made with plum-ginger vinaigrette. Spring pea soup with mint is garnished with sheep's milk yogurt. In her " Snack Attack" chapter, Faulkner includes ham and biscuit sliders with hot pepper jam, and for main courses, there are simple but delicious recipes for rib-eye on the grill and curried fish and chips. Some dishes require a little more work than the average home cook may be wish, but most are straightforward and accessible and all are exciting and appetizing.
