Open Kitchen
Inspired Food for Casual Gatherings: A Cookbook
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- 129,00 kr
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- 129,00 kr
Publisher Description
Simple, stylish recipes for fearless entertaining from the renowned food stylist, New York Times contributor, and founding food editor of Martha Stewart Living.
As a professional recipe developer, avid home cook, and frequent hostess, Susan Spungen is devoted to creating perfectly simple recipes for good food. In Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family.
An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes that will delight and impress with less effort. From simple starters such as Burrata with Pickled Cherries and centerpieces such as Rosy Harissa Chicken, to desserts such as Roasted Strawberry-Basil Sherbet, the dishes are seasonal classics with a twist, vegetable-forward and always appealing. Filled with practical tips and Susan's "get-ahead" cooking philosophy that ensures streamlined, stress-free preparation, this cookbook encourages readers to open their kitchens to new flavors, menus, and guests.
Perfect for occasions that call for simple but elevated comfort food, whether it's a relaxed gathering or a weeknight dinner, Open Kitchen shows readers how to maximize results with minimal effort for deeply satisfying, a little bit surprising, and delicious meals. It is a cookbook you'll reach for again and again.
PUBLISHERS WEEKLY
Spungen, founding food editor for Martha Stewart Living, serves up clever ideas for casual entertaining in this inspiring collection of guest-worthy recipes for food that doesn't "seem like it's trying too hard." Starters include baked ricotta that puffs like a souffl , and breadsticks that incorporate dukkah, a popular Egyptian spice and nut mix (though Spungen insists that she's "not one to slavishly follow a trend"). Main dishes are designed to make a sensory impression: a whole chicken is soaked overnight in kefir, then roasted with shallots and basted with harissa, and a lamb shoulder is coated in tangy pomegranate molasses. There's an Italian flavor to many options, including an eggplant parmigiana that incorporates roasted vegetables and chunks of bread, and pan pizza topped with broccoli rabe and sausage in an otherwise vegetarian "Centerpiece" chapter. Spungen's famous kale salad from 2011 (still one of the most popular recipes on Epicurious) appears here without the original's shaved brussels sprouts. The ginger chocolate cookies she contributed to a Martha Stewart Living cookie book that earned a spot on the cover, and almond tuiles with popped quinoa ("a very now' update") are doable desserts, as are a flexible fruit crisp and a rustic apple galette with halvah. Spungen meets her crowd-pleasing goal with style, though a cookbook with so many of-the-moment ingredients risks feeling dated quickly.
