Seriously From Scratch
How to Cook the Most Delicious Food Ever By Making Every Single Component Yourself
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- USD 9.99
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- USD 9.99
Descripción editorial
Make the Best Dishes of Your Life by Crafting Every Single Element by Hand
Seriously From Scratch takes food lovers on a wild journey behind the scenes of America’s favorite dishes. Chef Joe Gatto proves that these dishes taste the best when you craft every single component yourself. So, if you want to eat the best freaking burger of your life, you’ve got to make the buns from scratch, along with the ketchup, mustard, mayo and Parmesan herb fries on the side. But that’s not all—make it truly epic by smoking your own bacon and grinding it together with fresh beef for your burger patties and even making your own lump charcoal to cook it. Crazy? Yeah. Worth it? HELL YEAH!
Chef Joe went back to the building blocks of food to find the absolute best way to make the perfect pastrami sandwich, the ultimate pizza, pasta like you’ve never tasted it before, hog-wild barbecue and a not-your-average clambake. You don’t have to be trained in culinary? arts or have a kitchen full of fancy equipment to make rock star food. With Chef Joe’s standout recipes and step-by-step tutorials, you’ll serve your family and friends a meal so delicious it will knock them over. Plus, you get to brag about your adventures in the kitchen making literally every single thing from scratch! With this quirky cookbook, you’ll have? a blast, learn new tips and tricks and get a new, inspired appreciation for dishes that truly are better made from scratch.
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Gatto, a private chef and culinary instructor with a healthy Twitter following and a passion for Snoop Dogg (to whom he dedicates this book), takes comfort foods to the extreme with this collection of familiar dishes in which every ingredient is made from scratch. It takes eight days to achieve his idealized burger. That's how long the pork belly will need to marinate before it becomes the maple chipotle bacon, which is then blended with some chuck and sirloin to create the beef patty. That leaves plenty of time to whip up homemade ketchup, mustard, and beer-batter buns. For those who have some open space away from the house, there are even instructions for making lump charcoal out of a stack of sticks. If this burger lacks cheese, Gatto compensates with an easy homemade ricotta to stuff into tortellini, and a fresh mozzarella to top a pepperoni pizza or fill a calzone. The chef's Boston upbringing is evident in his instructions for a full-on New England clambake, while an appreciation for heat is apparent in the fried clam rolls topped with Sriracha tartar sauce. Tasty color photos by Ken Goodman, himself a classically trained chef, illustrate the transformation of flour and eggs into pasta, and capture a crispy whole hog on its final bed of lettuce.
