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Kristen Kish Cooking : Recipes and Techniques
by Kristen Kish and Meredith Erickson


Overview - From one of the most exciting young chefs in America today, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more.

Kish won legions of fans, first by helming two of Barbara Lynch's esteemed Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef Read more...


 
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More About Kristen Kish Cooking by Kristen Kish; Meredith Erickson
 
 
 
Overview
From one of the most exciting young chefs in America today, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more.

Kish won legions of fans, first by helming two of Barbara Lynch's esteemed Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. Her path from Korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected--an ingredient or a technique, for example--and using it in a new way to make dishes that are unique and irresistible. She sears avocado and pairs it with brined shrimp flavored with coriander and ginger. A broth laced with pancetta and parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Caramelized honey, which is sweet, smoky, and slightly bitter, is spiked with chiles and lemon and served with fried chicken thighs. The results are delicious, inspiring, and definitely worth trying at home.

 
Details
  • ISBN-13: 9780553459760
  • ISBN-10: 0553459767
  • Publisher: Clarkson Potter Publishers
  • Publish Date: October 2017
  • Page Count: 288
  • Dimensions: 11.2 x 7.7 x 1 inches
  • Shipping Weight: 2.9 pounds


Related Categories

Books > Cooking > Regional & Ethnic - American - General
Books > Cooking > Regional & Ethnic - Asian
Books > Cooking > Methods - Gourmet

 
BookPage Reviews

Cooking: Wrap up a real treat

Jim Lahey, whose revolutionary no-knead bread liberated bakers with the publication of his first book, My Bread, has done it again. The Sullivan Street Bakery Cookbook, named for Lahey’s renowned New York City establishment, teaches bread lovers how to make flavorful loaves by using natural sourdough leavening. (Don’t worry, instructions and step-by-step photos for making the essential liquid starter are included.) Lahey shares his recipes for Pane Tuscano, Multi­grain and many more of his legendary Sullivan Street breads and pizzas—plus recipes for his “Italian-ish” takes on breakfast eggs and cakes, slow roasts, salads and sweets—in this excellent cookbook.

EATING ELEGANTLY
Need a gift for a fervent foodie? Kristen Kish Cooking: Recipes and Techniques will do the trick. Kish is young, adventurous and a former model, and her aesthetic eye is readily apparent in this elegantly styled cookbook. Kish is a strong believer in the power of mastering basic cooking methods and carefully coaches readers in everything from braising and blanching to poaching and pickling. Kish’s creations take time and concentration, but with recipes like Halibut in a smoky Ham Hock Sauce, Beef Rib Eye with Leek Fritters and Mustard Sabayon, and Sour Cream Pecan Cake with Malted Milk Crème Fraîche, it’s worth it.

DOWN-HOME DELICIOUS
The charming Ree Drummond is the quintessential “I-don’t-know-how-she-does-it” woman. The Pioneer Woman Cooks: Come and Get It! is her sixth bestselling cookbook, loaded with more than 120 recipes from Drummond’s repertoire that are perfect for busy home cooks. Each recipe comes with her step-by-step photos that ensure total success, whether it’s a breakfast bonanza, grab-and-go lunch, sheet-pan supper, slow cooker sensation or a glorious sweet.

COOKING TOP PICK
A true son of New England, Boston chef Matt Jennings deeply appreciates the region’s iconic dishes, local heritage and produce. He’s a gifted culinary innovator, too, who delights in adding a revelatory tweak or an unexpected combination of ingredients in order to turn a superb New England classic like clam chowder or brown bread into something a little different and a little more interesting. In Homegrown: Cooking from My New England Roots, Jennings’ gorgeously illustrated debut cookbook, he shares more than 100 recipes that are perfect for the home cook. Some of them are easy, like the super-comforting Farmstead Mac and Cheese, and some need more time, technique and energy, like his lavish Seafood Tourtière. But every recipe is infused with Jennings’ love of New England and his appreciation of fabulous food.

 

This article was originally published in the December 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews