Sam's Eats
Let's Do Some Cooking
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- $279.00
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- $279.00
Descripción editorial
Loved by more than 13 million followers for his recipe videos, Sam Way is your go-to guide to make deliciously simple gourmet-level food for every occasion.
From a beautifully executed brunch to a quick mid-week dinner, the perfect sharing platters to an indulgent all-out feast with family and friends, this book is packed with delicious new recipes that celebrate bold flavors and fresh, seasonal produce, plus plenty of tips and hacks for quick fixes at home. With each chapter framed around one of Sam’s signature ‘make from scratch’ dishes, you’ll find recipes for: PB&J Brioche French Toast Ultimate Mac and Cheese Gnocchi Carbonara Pork Ribs with Cucumber Slaw Korean Fried Popcorn Chicken Chicory, Blue Cheese & Grapefruit Salad Strawberry Cheesecake Ice Cream and more!
This is restaurant-quality food made accessible and easy. Whether you love to host friends, want to impress on your next date night, or you’re simply looking for new ways to use up the spare ingredients in your cupboards, Sam’s Eats is your perfect kitchen companion.
So, what are you waiting for? Let’s do some cooking!
PUBLISHERS WEEKLY
Home cook Way, who made a name for himself posting one-minute TikTok cooking videos for crowd-pleasers like French toast sandwiched around peanut butter and jelly and pork chops with chimichurri (recipes for both of which are on offer here), debuts with a tasty if scattered collection. Way provides bold flavors—like a lamb shoulder marinated in spices, then roasted until tender—and digs into more granular processes, such as making tortillas and crafting egg pasta dough with a combination of 00 flour and semolina. Classics including roast chicken make a showing, but Way veers away from authenticity with such dishes as arancini made with leftover mushroom risotto and a spicy cabbage salad with sriracha billed as kimchi. Brunch options include shakshuka with cannellini beans and grilled cheese with caramelized onions cooked in truffle oil. A chapter on desserts offers a pear and apple crumble and rice pudding. The appeal is obvious: most dishes are quick and easy, and instructions are competent, offering a sure hand for novices to hold. However, with a repertoire that crosses continents to offer everything from monkfish curry to cassoulet—and with Way's winning personality failing to come through as strongly on the page as it does on screen—the whole feels unfocused. This will best please Way's existing fans.
