Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years, and this collection includes the best recipes he cooks at home and his restaurants. Read more...
Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years, and this collection includes the best recipes he cooks at home and his restaurants.
Included will be over 100 recipes that any cook can make with ease-from Charlie's Famous Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon Chicken; plus snacks like Crispy Chickpeas and desserts like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata.
Along with personal reflections on food and family from one of America's own top chefs, this cookbook will help every family with delicious, easy dinner ideas.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-04-06
- Reviewer: Staff
Chef and restaurateur Palmer pays homage to American cuisine in this vibrant and enticing collection. In his early days, Palmer was among the first wave of chefs to embrace ingredients native to the U.S. and recipes that had long been overlooked. Years later, his cooking still reflects that domestic influence in dishes such as corn chowder with shrimp; honey-smoked whole turkey; and striped bass stuffed with crab and mushrooms. While many dishes are restaurant quality, such as Florentine-roasted strip loin and the leg of lamb with herbs and roasted garlic, the recipes are well within a home cook’s grasp. The intriguing warm pork and lentil salad and a gorgeous Brussels sprout and ricotta gratin are recipes that both professional and amateur chefs will turn to again and again. While Palmer covers the basics, he also offers appealing quick and easy lunches, including croque monsieur with mornay sauce, and baked ratatouille. His standout chapter explores family favorites, which include chicken liver pâté, baked littleneck clams, lentil–butternut squash soup, and oatmeal cookies. Fans will delight in this exceptional, accessible cookbook. (Apr.)