Cooking for Good Times
Super Delicious, Super Simple [A Cookbook]
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- $199.00
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- $199.00
Descripción editorial
Celebrated chef Paul Kahan's game plan and recipe repertoire of rustic, super-delicious, low-stress food to cook for gatherings.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW
Chicago chef Paul Kahan is legendary for cooking up amazing food at home while everyone--including him--is hanging out in the kitchen, talking, and having a great time. Cooking for Good Times shares Kahan's best secrets for low-stress cooking for friends and family, using his program of twelve basic actions to mix and match (such as "Roast Some Roots, "Make Some Grains," "Braise a Pork Shoulder," and "Make a Simple Dessert"). In every chapter, Kahan gives six to eight customizations for each core recipe for ways to make dishes seem new. Simple recommendations for wine and beer styles to pour remove the fuss over beverage options. With recipes ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, plus more than 125 mouth-watering photographs, Kahan's playbook is guaranteed to make hosting more relaxing, fun, and delicious.
PUBLISHERS WEEKLY
In this entertaining cookbook, Chicago chef Kahan (Cheers to the Publican, Repast and Present) celebrates sharing family-style meals with friends and family. Many of the chapters start with a core recipe followed by several fun twists. For instance, after readers master a basic pizza recipe, they will be inspired to incorporate exciting toppings, such as honey-roasted winter squash and kale pesto; roasted eggplant, smoked mozzarella, and hot honey; and mortadella, taleggio, and charred bitter greens. He devotes another chapter to salads, instructing how to select different types of greens organized in different categories (neutral, bitter, and herbs) and sharing enticing salad creations such as charred radicchio with arugula, cherries, and parmigiano, as well as mixed greens with roasted shallot vinaigrette, nuts, and shaved cheese. The roasted whole fish chapter has plenty of ideas, most notably serving it alongside shrimp with a romesco and warm pepper vinaigrette, and succinctly shares the process of butchering fish. The most memorable recipes come from the panzanella chapter, in which Kahan transforms the classic bread salad with renditions adding roasted leeks, pecans, and apple; tomatoes, green beans, olives, and anchovies; or dandelion greens, honey-roasted squash, and pear. Kahan's flavorful guide will help readers create memorable meals with ease.
