Antoni in the Kitchen
-
-
5.0 • 2 Ratings
-
-
- £8.99
-
- £8.99
Publisher Description
Queer Eye sensation and passionate cook Antoni Porowski inspires both newbies and knowledgeable cooks to get back into the kitchen.
Antoni Porowski, the food and wine guru on Netflix hit show Queer Eye, invites you to cook delicious dishes in his gorgeous first cookbook, Antoni in the Kitchen. With appealing openness, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from the likes of GQ and the New York Times, which noted his dishes prove that 'sometimes simple is anything but simplistic.'
Some of the delicious recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all can be carried off with panache, even by beginners.
All recipes in this cookbook have been fully anglicized.
PUBLISHERS WEEKLY
Porowski, the food and wine guru on the Netflix series Queer Eye, presents an eclectic, appealing collection of recipes that reflect his "life path." Elements of Porowski's Polish heritage are echoed throughout, such as Polish caramel Easter squares, pickled herring tartines with apple and radishes, and bigos (a meat-and-cabbage stew). Influenced by growing up in ethnically diverse Montreal, Porowski includes several recipes that have Middle Eastern and South Asian flair, such as fesenjan (pomegranate-walnut chicken stew), and chickpea masala. There are also delightful recipes that recall his junior high school years in West Virginia, such as five-onion soup with crispy shallots, and a blackened swordfish with polenta hush puppies and roasted tomatoes (which he recalls from a "market-style" restaurant in the state's capital). Fans of Queer Eye will enjoy Porowski's recipes inspired by cast members, such as Johnny's Queso Blanco named after Jonathan Van Ness, smoky chicken skillet fajitas (one of Tan France's favorite dishes), and Kansas City Coconut Sheet cake inspired by one of the show's caterers. Porowski accompanies many recipes with helpful tips: to slice soft goat cheese for canap s, he suggests using unflavored dental floss instead of a knife, and he also lists sriracha as a good substitution for chili garlic sauce. This terrific volume will appeal to cooks of all levels looking to expand their repertoire.
