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Recipes to Cook with Family and Friends
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1,5 • 2 đánh giá
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- 16,99 US$
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- 16,99 US$
Lời Giới Thiệu Của Nhà Xuất Bản
Top Chef Masters finalist Bryan Voltaggio's tribute to the American comfort food he enjoyed growing up, elevated with sophisticated and irresistible new recipes. Bryan Voltaggio brings an authentic love for seasonal, farm-to-table cooking and a playful and distinctive approach to classic dishes in his first solo cookbook. Many of the recipes celebrate his Middle-Atlantic roots in inventive ways, like Crab Waffle Benedict, Chicken Pot Pie Fritters, Sweet Potato and Chickpea Fries, and Spring Onion and Rhubarb Salad.
Voltaggio loves to cook for a crowd and a special occasion, and he has included his menus for the gatherings with family and friends that mean the most to him: weekend brunches, Sunday suppers, Thanksgiving dinner, the Christmas Eve Feast of Seven Fishes, and Super Bowl Sunday. With tips and strategies that will save time and result in unforgettable dishes, Voltaggio proves that the best meals are the ones cooked at home.
PUBLISHERS WEEKLY
Voltaggio, who owns five restaurants (Volt, Lunchbox, Family Meal, Range, and Aggio), happily shares his skills and innovative approach to comfort food in this spectacular collection of 100 flavorful riffs on American South classics such as biscuits and gravy (sweet potato biscuits with sausage, bacon, and mushroom gravy) and fried chicken (the secret is the pickle juice added to the brine). Voltaggio's inventive approach yields page after page of "must try" dishes: squid Bolognese; a Southern-style banh mi with chicken liver mousse and a tropical coleslaw; pimento cheese hush puppies; baked applesauce with bourbon and vanilla; and chicken wings with kimchi caramel. Novice cooks will likely be intimidated by the many ingredients and steps (Voltaggio's Thanksgiving meal calls for breaking down a turkey, making turkey stock, and brining as well as cooking the bird), but intermediate cooks with a deep larder will find great guidance in this outstanding cookbook.
