Pass the Plate
100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook
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5.0 • 1개의 평가
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- US$9.99
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- US$9.99
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JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • Wildly popular blogger and viral recipe creator Carolina Gelen presents 100 crowd-pleasing, effortlessly delicious recipes that showcase her simple-but-sophisticated style.
“Not a lot of cookbooks make me shouty, but this one did instantly: Everything looks so good! Clever, innovative, and fresh, I hardly know what to cook first.”—Deb Perelman, author of Smitten Kitchen Keepers
ONE OF NPR’S BEST COOKBOOKS OF THE YEAR
Far from a fussy chef or unrealistic food influencer, Carolina learned to cook at home with a family who loved food but could rarely go out to eat. Taking that passion to the next level, she worked in restaurants and translated her skills into a successful full-time recipe developer who cultivated an online community of millions who love her recipes.
Her debut cookbook, Pass the Plate, features 100 recipes for creative but familiar takes on beloved comfort foods—almost all are brand-new, but there are also some beloved fan favorites. Dishes such as Chicken Schnitzel with Caramelized Lemon Gremolata and Many Mushrooms Lasagna to Broccoli Cheddar Beans with Crispy Cheddar Panko and Upside-Down Pineapple Coconut Cake will satisfy cravings and inspire confidence in the kitchen, regardless of your skill level. With personality-packed chapters such as Egg-Stravaganza, Nosh & Nibble, Salad Days, and Veg Out, everyone will find something to enjoy.
Full of gorgeous photography and heartwarming stories about Carolina’s Romanian family, Pass the Plate will bring comfort to your kitchen and have friends and family asking for seconds.
PUBLISHERS WEEKLY
Foodie influencer Gelen debuts with an eclectic and endlessly appealing collection of recipes for any occasion. Taking inspiration from her experiences working in professional kitchens, she puts a new spin on dozens of classics. For example, she gives chicken nuggets an upgrade with a coconut-panko coating and pineapple-basil dipping sauce, opts for butter beans in place of penne to go with her vodka sauce, and bakes risotto with blistered tomatoes and burrata instead of simmering it. Some recipes pay tribute to her native Transylvania, among them one-pan garlicky chicken couscous, cabbage roll casserole, and cremes (a slice of vanilla custard on puff pastry), while others draw from cultures across the globe. Whether showing readers how to prepare the West African-inspired peanut butter chicken mafé stew, mushroom shawarma, or tacos inspired by arayes (Middle Eastern meat-stuffed pita pockets), Gelen makes sure all of the ingredients are easily obtainable. Her thorough instructions are a breeze to follow, and Gelen's notes throughout are valuable (for the upside-down pineapple coconut cake, canned or frozen pineapple will work in a pinch). This is a treasure trove of inspiration that home cooks will turn to time and again.
