Название: Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests Автор: Maria Isabella Издательство: Page Street Publishing Co. Жанр: Кулинария Год издания: 2017 Страниц: 720 ISBN: 978-1-62414-456-1 Язык: Английский Формат: AZW3 Качество: хорошее Размер: 20 Мб
Готовим дома с величайшими именами в мире еды. Эта невероятная, никогда ранее не появлявшаяся коллекция рецептов предлагает редкую и волнующую возможность заглянуть в личные кухни 75 кулинарных супер-звезд, где они готовят потрясающие блюда для своих неожиданных гостей, затратив при этом не более часа. Например, Куртис Стоун быстро поджаривает вкуснейшие стейки из ребрышек на угольном гриле, тогда как Стефани Изард готовит удивительные жареные баклажаны и салат из огурцов с кунжутом. Выбор Наоми Померой - соблазнительная паста. И это отнюдь не усложненные, вызывающие нервное напряжение рецепты. Это блюда, которые можно приготовить без стресса, к которым прибегают шефы, чтобы произвести впечатление на своих близких. И вы можете легко повторить их на своей кухне. Книга содержит более 180 авторских рецептов, красочные фотографии, секретные приемы, полезные советы, список подходящих к блюдам напитков, и даже плей-листы знаменитых шефов. Вы достигните успеха в любой ситуации, когда неожиданно нагрянет кто-либо из особых гостей.
This incredible, never-before-assembled collection of recipes offers a rare and exciting glimpse into the private home kitchens of 75 culinary superstars as they prepare show-stopping meals for their own last-minute guests in an hour or less.
For example, Curtis Stone whips up delicious Charcoal-Grilled Rib Eye Steaks & Boccolini, while Stephanie Izard prepares a fabulous Stir-Fried Eggplant and Sesame Cucumber Salad. For her choice, Naomi Pomeroy makes a mouthwatering Pasta Amatriciana. These aren’t complicated, fussy recipes. They’re stress-free dishes the chefs fall back on to impress those closest to them?and ones you can easily duplicate in your own home kitchen.
With more than 180 personal recipes, secret tips, inside advice, beverage pairings, and music playlists?plus gorgeous full-color photos?you’re set up for success no matter the occasion. It’s only a matter of time before someone special drops by.
Title Page Copyright Notice Dedication Foreword by Ted Allen Introduction MING TSAI Boston, Massachusetts Peppercorn Duck with Sweet & Sour Cranberry Chutney and Eight Treasure Rice CURTIS STONE Beverly Hills, California Charcuterie with Pickled Onions, Cauliflower & Mustard Seeds Charcoal-Grilled Rib Eye Steaks & Broccolini Roasted Anjou Pears with Greek Yogurt & Honeycomb STEPHANIE IZARD Chicago, Illinois Fish Fillet with Vanilla Herb Yogurt & Szechuan Chili Sauce Stir-Fried Eggplant Sesame Cucumber Salad Ice Cream Sundaes with Sauteed Pineapple, Sesame Whipped Cream & Pie Crust Crumble NAOMI POMEROY Portland, Oregon Pan-Seared Hanger Steak Pasta Amatriciana Broccoli Rabe Salad with Anchovy, Lemon & Garlic HUGH ACHESON Athens, Georgia Chicken Thighs with Kimchi Peas, Shallot & Lemon Farro Risotto with Pea Shoots & Almonds Chopped Salad with Chickpeas, Feta, Garlicky Croutons & Red Wine Vinaigrette LIDIA BASTIANICH New York, New York Veal Scaloppine Saltimbocca with Spinach Barolo-Flavored Zabaglione RICK BAYLESS Chicago, Illinois Pork Tenderloin with Roasted Tomatillos, Poblanos & Potatoes MICHELLE BERNSTEIN Miami, Florida Braised Halibut with Clams, Chorizo & Fregula Torrejas JOHN BESH New Orleans, Louisiana Creamy Fennel Soup Zucchini & Mozzarella Frittata Arugula Salad with Toasted Pecans Warm Fig Crumble SUSAN FENIGER Los Angeles, California Goat Cheese Avocado Mash Rib Eye Steaks with Chimichurri Okinawa Sweet Potatoes with Pink Peppercorn Sour Cream ANDY HUSBANDS Boston, Massachusetts Quinoa Stir Fry with Pork, Herbs & Eggs SEAN BROCK Charleston, South Carolina Shrimp & Okra Purloo EDWARD LEE Louisville, Kentucky Spicy Pimento Fundido with Corn Relish & Crackers Quick Ramen with Ssamjang Carbonara Sauce Quick Cucumber Kimchi ANITA LO New York, New York Shrimp Stew with Tomatoes, Calabrian Chilis & Capers Arugula Salad with Toasted Pistachios & Parmesan Yogurt Panna Cotta with Dates & Pedro Ximenez JENN LOUIS Portland, Oregon Charcuterie 101, On the Fly Strozzapreti Chocolate Cookies with Cocoa Nibs & Almond TIM LOVE Fort Worth, Texas Chili-Marinated Shrimp Burnt Carrots Individual Ancho Chile Chocolate Cakes JONATHAN WAXMAN New York, New York Cast-Iron Seared Sea Scallops with Pea Shoots & Kale Salad MARC MURPHY New York, New York Eggs in Purgatory CHARLIE PALMER New York, New York Chicken Paillard with Kale & Blood Orange Salad CARLA PELLEGRINO Las Vegas, Nevada Tortellini in Brodo Chicken Scaloppine in Beer Sauce Red Wine’ “Marinated Mixed Berries with Vanilla Gelato ERIC RIPERT New York, New York Barely Cooked Salmon with Leeks & Red Wine Butter Sauce Butternut Squash Soup Raspberry Clafoutis AARГ“N SГЃNCHEZ New Orleans, Louisiana Chicken with Garlic Chipotle Love & Sauteed Vegetables DANIEL BOULUD New York, New York Moqueca with Coconut-Cashew Rice ROBERT DEL GRANDE Houston, Texas Baked Polenta with Meat Ragu & Spinach Mushroom & Shaved Fennel Salad with Greens & Balsamic Vinegar Vanilla Ice Cream with Warm Berries & Cointreau KATIE BUTTON Asheville, North Carolina Grilled Fish Collars Sauteed Greens with Salted Yogurt, Curry Oil, Kalamata Olives & Dried Apricots Eton Mess with Gin-Soaked Blackberries SHAUN HERGATT New York, New York Creamy Cucumber Soup with Crab Meat & Dill Fillet of Beef with Hon Shimeji Mushrooms, Wilted Tatsoi & Truffle Vinaigrette GAVIN KAYSEN Minneapolis, Minnesota Chilled Sweet Corn Soup with Vanilla Oil KRISTEN KISH Boston, Massachusetts Rib Eye Steak Spring Pea Toast MICHAEL WHITE New York, New York Garganelli with Prosciutto, Cream & Arugula Fluke Crudo with Lemon Thyme & Extra Virgin Olive Oil Affogato ANDREW ZIMMERMAN Chicago, Illinois Head-on Shrimp, Chili Salsa, Marcona Almonds & Crispy Ciabatta Prime Rib Eye, Maitake Mushrooms, Fingerling Potatoes, Knob Onions & Ssamjang Butter Buttermilk Panna Cotta with Berries & Gingersnap Crumble JODY ADAMS Boston, Massachusetts Seared Loin Lamb Chops with Aleppo Roasted Eggplant with Harissa Cracked Wheat Garlic Yogurt Herb Salad Ricotta with Cinnamon, Honey & Orange ZOI ANTONITSAS Seattle, Washington Chicken Legs with Greek Honey & Aleppo Chili Skordalia Spiced Hot Chocolate NYESHA J. ARRINGTON Los Angeles, California Strawberry Brown Butter Streusel Cake CLARK BARLOWE Charlotte, North Carolina Seasonal Salad with Honey Vinaigrette Spaghetti Squash Carbonara Pan-Roasted Duck Breast Pickled Bamboo JOEY BEATO Chicago, Illinois Scallion Pancakes with a Fried Egg & Zucchini-Carrot Slaw Roast Pork Tenderloin with Chinese Mustard Sauce & Broccoli Rabe Danny’s Fried Rice EMMA BENGTSSON New York, New York Seared Cod, Potatoes, Cucumbers & Dill Mayonnaise JONATHAN BENNETT Cleveland, Ohio Grilled Leg of Lamb Steaks Shaved Artichoke & Tomato Salad Chewy Brownies with Hot Fudge Sauce DANTE BOCCUZZI Cleveland, Ohio Risotto alla Carbonara Arugula Salad with Goat Cheese Fritters, Green Apples & Pomegranate STUART BRIOZA & NICOLE KRASINSKI San Francisco, California Chicken & Ginger Rice Soup Persian Cucumbers with Kinako Dressing Poppy Seed Shortcakes with Orange Blossom Cloud Cream & Blackberries ZACK BRUELL Cleveland, Ohio Seared Salmon Braised Fennel Baked Potato That Will Blow Your Mind Shredded Romaine Salad Greek Yogurt with Berries & Honey CESARE CASELLA New York, New York Insalata di Pontormo Antipasto del Mercato Spaghetti con Acciughe JIM CHRISTIANSEN Minneapolis, Minnesota Charred Green Peppers with Chicken, Cotija Cheese & Lime Wild Garden Salad Coconut Granola with Frozen Red Berry Ice & Amaro Whipped Cream SONYA COTГ‰ Austin, Texas Oysters on the Half Shell with Horseradish & Cucumber Mignonette Grilled Lobster & Curry Grits with Red-Eye Gravy & Melted Leeks Corn in the Husk with Smoked Chili Flakes, Butter & Rosemary GREG DENTON & GABRIELLE QUINONEZ DENTON Portland, Oregon Summer Squash Carpaccio with Spanish Chorizo, Manchego & Marcona Almonds Black Pepper’ “Seared Tuna & Balsamic Soy Cream with Mustard Greens, Roasted Tomatoes & Corn Ice Cream with Bittersweet Chocolate Magic Shell & Crumbled Honeycomb Candy TIFFANY DERRY Dallas, Texas Spaghetti Aglio e Olio Arugula Salad with Warm Bacon Balsamic Vinaigrette TRACI DES JARDINS San Francisco, California Taco Bar with Carne Asada, Salsa & Pink Beans RON DUPRAT Los Angeles, California Coq au Vin FORD FRY Atlanta, Georgia Wood-Grilled Nam Prik Chicken Roti KENNY GILBERT Jacksonville, Florida Fried Western-Style Pork Ribs Sour Cream New Potatoes Hot Mustard Peppers & Onions MARIA HINES Seattle, Washington Fresh English Pea Soup Salmon Cakes Asparagus Salad Blood Orange Gratin CHRIS HODGSON Cleveland, Ohio Eggs in a Nest LINTON HOPKINS Atlanta, Georgia Braised Chicken Thighs with Long-Grain Rice, Saffron, Cipollini Onions & San Marzano Tomatoes Arugula with Olive Oil, Lemon & Parmigiano MATT HOYLE New York, New York Kedgeree MIKE ISABELLA Washington, D.C. Veal Cutlets with Asparagus, Basil & Lemon JENNIFER JASINSKI Denver, Colorado Brioche-Crusted Skate Wing with Brussels Sprouts, Crisp Prosciutto, Pistachio Pistou & Lemon Creme Fraiche Colorado Peaches with PX Sherry, Whipped Mascarpone Cream & Lavender Oat Crumble JOSEPH “JJ” JOHNSON New York, New York Roasted Niman Ranch Pork Chops with Black Garlic Marinade Coriander Roasted Carrots JEAN JOHO Chicago, Illinois Leeks with Mustard Vinaigrette, Double-Smoked Bacon, Walnuts & Eggs Chicken Crapaudine Pommes Paillasson Caramelized Apple Tarte Flambee DOUGLAS KATZ Cleveland, Ohio Longburgers with Sauteed Onions, Cheddar & Maple-Glazed Bacon Smashed Baby Red Potatoes with Sauteed Onions Baby Tomato Salad with Crumbled Goat Feta & Basil TONY MAWS Cambridge, Massachusetts Grilled Eggplant with Charred Rapini, Spiced Pumpkin Puree & Country Toast RYAN McCASKEY Chicago, Illinois Clam Chowder Smoked Cheddar Mac & Cheese Fried Chicken Thighs with Asian Glaze TORY MILLER Madison, Wisconsin Roasted Olives with Chili & Orange Roasted Asparagus with Sunny-Side-Up Eggs, Parmesan & Whole-Grain Mustard Vinaigrette Pan-Seared Scallops with Heirloom Tomatoes & Spicy Caper Herb Oil Red Wine Torrijas with Vanilla Sour Cream & Fresh Berries BRUCE MOFFETT Charlotte, North Carolina Swordfish with Succotash, Basil Pesto Cream & Citrus Compote Craig’s Summer Salad Roasted Peaches with Brown Sugar Sauce & Sour Cream MATT MOLINA Los Angeles, California Skirt Steak with Black Beans in Green Chile Salsa Verde KEVIN SBRAGA Philadelphia, Pennsylvania Roasted Onion Rigatoni Eggplant Agrodolce BARTON SEAVER South Freeport, Maine Salmon Fillet with Blistered Cherry Tomatoes in Garlic-Herb Olive Oil Seared Smashed Potatoes Broccolini with Pecan Bagna CГ uda ALON SHAYA New Orleans, Louisiana Ricotta Crostini with Date & Pecan Pesto Spicy Rigatoni Cast Iron-Seared Rib Eyes with Blood Orange Chimichurri BRYCE SHUMAN New York, New York Crown Rib Roast with Sauteed Tuscan Kale, Pan-Roasted Crosnes & Brown Butter Sauce with Capers ANA SORTUN Cambridge, Massachusetts Feta & Bread Dumplings with Garlicky Greens & Toum ANGELO SOSA New York, New York Sunny-Side-Up Eggs with Chinese Sausage & “Takeout” Fried Rice SUSAN SPICER New Orleans, Louisiana Lemongrass Grilled Shrimp with Thai Fried Rice & Pineapple Nuoc Cham ETHAN STOWELL Seattle, Washington Panzanella Spaghetti with Garlic, Chili & Anchovies Vanilla Bean Ice Cream with Roasted Figs & Aged Balsamic BILL TELEPAN New York, New York Chicken Milanese Arugula Salad with Balsamic Vinaigrette Roasted New Potatoes Broccoli & Broccoli Rabe with Lemon Oil BART VANDAELE Washington, D.C. Baby Back Ribs with Mesquite Rub & Avocado Creme Grilled Fingerling Potatoes with Thyme Grilled Asparagus, Flemish Style Warm Figs with Basil, Red Wine & Ice Cream JOANNE WEIR San Francisco, California Spiced Hummus with Preserved Lemons “Merguez” Lamb Burgers with Cucumber & Ginger Yogurt Moscato & Honey-Poached Figs ERIC WILLIAMS Cleveland, Ohio Pasta Carbonara
Special Processes Acknowledgments About the Author Index
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Название: Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests