So Good
100 Recipes from My Kitchen to Yours
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- ¥1,600
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- ¥1,600
発行者による作品情報
100 all-new, accessible recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular.
Fans know Richard Blais best as the winner of Bravo’s Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home for his family when the cameras are off? That’s what this book will answer, with elevated homestyle recipes and personal stories that invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken that is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for.
“I cannot get over how amazing his food is. Can. Not. Get. Over!” —Amy Schumer
“This collection of recipes is accessibly bold, certain to wow your family and dinner guests.” —Jesse Tyler Ferguson
“A fantastic collection of recipes that, at first glance, may seem out of a home cook’s league. However, Richard Blais has a way of turning beautiful restaurant-like dishes into approachable at-home recipes that will make you look like a rock star in the kitchen.” —Emeril Lagasse
PUBLISHERS WEEKLY
The practical follow-up to restaurateur and Top Chef winner Blais s 2013 Try This at Home, which called for sous vide cookers, smoking guns, and squid, dials back the showmanship (for the most part) and amps up the flavor. One of the keys to Blais s appeal is his ingenious juxtaposition of flavors, seen here in dishes such as roasted Concord grapes and ricotta toasts, and notions such as the addition of bone marrow to meatballs. He also innovates with ingredients, swapping out noodles for shaved coconut to prepare coconut noodles with peanut sauce. His creations are as tasty as they are surprising. Full-out showstoppers include fried duck confit with eucalyptus honey and mustard greens, and a barbecued lamb s head carnitas. Blais also includes plenty of dishes that can be completed with less time and effort, such as snap peas with feta and mint, beet and barley chili, and Heath bar chocolate bread pudding. It s clear that there s a method to Blais s culinary madness: he s doing his damnedest to get the most flavor out of the best ingredients. Home cooks interested in upping their game will want to give this one a look.
