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Graham Elliot wants everyone to cook. To push up their sleeves and get some good food on the table. It s Graham s simple philosophy that, while there is no right or wrong when it comes to creativity in the kitchen, you will benefit from knowing some time-honored methods that enable you to serve tasty meals to your family day after day, week after week. So, to teach you his methods and infuse some fun into the process, he s written "Cooking Like a Master Chef," an easygoing, accessible guide for the home cook to create delicious, beautiful food for every occasion.
Grouped by season (without being a strictly seasonal cooking book), Graham s 100 recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructions with great twists for every palate. That s because being a top-notch chef or a talented home cook means being a free thinker, spontaneous, like a jazz musician. Cooks need to change the music every so often once they re comfortable with the basics to stay on their toes and infuse their routine with new excitement and energy. Here you ll find recipes for pork chops with root beer BBQ sauce, halibut BLTs, buffalo chicken with Roquefort cream, corn bisque with red pepper jam and lime crema, smoked salmon with a dill schmear and bagel chips, truffled popcorn, and much more. Kids will love whipped yams with roasted turkey, potato gnocchi with brown butter, PBJ beignets, and classic banana splits.
It s no wonder so many people love Graham and his energetic creativity in the kitchen. With" Cooking Like a Master Chef," now you can learn to be a skilled, resourceful, and endlessly inventive cook who makes food everyone, adults and kids alike, will absolutely relish."
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Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-08-03
- Reviewer: Staff
Chicagoans know Chef Elliot from his Michelin-starred bistro, while reality show fans recognize him as the judge on Fox’s MasterChef who lost 150 pounds in one year after undergoing bariatric surgery. His debut cookbook, a collection of 100 recipes, is a match for his quirky personality. Just as he often augments his wardrobe with a flashy bowtie and stylish eyewear, he brightens up a dish with a surprise ingredient or two. There is Atlantic flounder with caramelized cauliflower and raisin chutney, for example, and pumpkin ravioli with pears and pomegranate seeds. His musicality and love of rock and roll are apparent when he riffs on short rib stroganoff with spaetzle, wild mushrooms and peppered sour cream, or a pot roast cranked up with red pepper flakes and anchovy. And when he wants to improvise, he turns to savory homemade marshmallows, adding chive-coated ones to bisques and lavender-flavored ones to pea soup. The seven chapters are arranged somewhat haphazardly, sometimes by course (“Sweet Treats”), sometimes by main ingredient (“Grains and Pasta”) and sometimes thematically (“A Walk Through the Garden”), but attention is paid to seasonality throughout, with suggestions such as accompanying tacos with mango salsa instead of guacamole when the weather turns tropical. (Oct.)