Everyone's Table
Global Recipes for Modern Health
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- 21,99 €
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- 21,99 €
Description de l’éditeur
Winner
James Beard Book Award
General category
2022
One of Esquire's Most Anticipated Cookbooks 2021
The beloved Top Chef star revolutionizes healthy eating in this groundbreaking cookbook—the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains that are so delicious you won’t notice the difference.
When award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his life and his pantry, concentrating his energy on getting himself healthy by cooking food that was both full of nutrients and full of flavor. Now, he shares these extraordinary dishes with everyone.
Everyone’s Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods—ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants—that will delight and inspire home cooks. Gourdet’s dishes are inspired by his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine.
Destined to be an everyday kitchen essential, featuring 180 sumptuous color photographs, Everyone’s Table will change forever the way we think about, approach, and enjoy healthy eating.
PUBLISHERS WEEKLY
Gourdet, of Top Chef renown, gives clean eating a punchy makeover in this gratifying collection of 200 gluten-free and Paleo-friendly recipes. With a decade of sobriety and 50 marathons under his belt, he shares his love for superfoods, or ingredients rich with nutrients, fats, vitamins, and antioxidants. "I want it all—to feel good, to eat well. And I want the same for everyone." The son of Haitian immigrants, Gourdet's global cuisine relies on contrast: in a chapter titled "Raw and Cold Plants," slaw is brightened with Makrut lime leaves; and a clam chowder that won accolades on Top Chef gets a smoky kick from Japanese dashi stock. Gourdet looks to his heritage, meanwhile, with legim stew with fiery peppers, "the epitome of ugly delicious." Flavors are balanced, but some chapters feel lopsided, including one with a paltry offering of five dips. More satisfying are recipes involving fermentation (where a funky pine nut mixture stands in for Caesar dressing) and sauces, among them a standout Mexican mole. Throughout, Gourdet's sure-footed guidance ("dry the skin well" and "use a nonstick skillet" for restaurant-quality crispy fish skin) lends an air of cooking alongside a close companion. There is no denying Gourdet's ability to make a healthy lifestyle seem wildly appealing.
