Why serve boring food . . . ever? In Share , Chris Santos serves up the unique communal dining he has made his signature in his renowned Lower East Side restaurants. Read more...
Why serve boring food . . . ever? In Share, Chris Santos serves up the unique communal dining he has made his signature in his renowned Lower East Side restaurants. Here, he offers over 100 extraordinary "big platter" recipes for his creative take on old-school favorites, specifically made for family-style dining, as well as small plates that are fun to serve when entertaining.If you want to feel like you are hosting a real "downtown" party, you won't go wrong with Santos' legendary cocktails like Beauty Elixir, Emerald Gimlet, or the Woodsman, all of which go down well with starters like Nori-Spiced Tuna Poke Crisps, Crab Corn Dogs with Old Bay Aioli, or his famous Grilled Cheese Dumplings in Tomato Soup. You can follow up with exciting main courses like Spicy Lamb Souvlaki with Tzatziki or Korean Short Rib Tacos with Classic Kimchi. You'll have a hard time convincing your guests to leave if you serve them such desserts as Peanut Butter and Jelly "Twinkies" or Black-Bottomed Butterscotch Pots de Creme. These addictive dishes will have everyone at the table reaching for seconds.Share is comfort food at its highest level. And, you don't need a guest list or a party to try these surprisingly tasty recipes any night of the week
- ISBN-13: 9781455538430
- ISBN-10: 1455538434
- Publisher: Grand Central Life & Style
- Publish Date: February 2017
- Page Count: 304
- Dimensions: 10.1 x 8.5 x 1.1 inches
- Shipping Weight: 2.73 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2017-01-02
- Reviewer: Staff
Santos, known for his communal approach to dining (evidenced by his N.Y.C. eateries, Stanton Social, Beauty & Essex, and Vandal), extends his philosophy to a broader readership, in this outstanding collection guaranteed to appeal to all palates and skill levels. Whether readers are aiming high (chicken liver focaccia with braised shallot-rioja marmalade) or low (crab corn dogs with Old Bay aioli), Santos has them covered in this inventive collection. The book is thoughtfully curated and hits all the right foodie notes (red velvet waffles with cream cheese sauce; sliders made up of three types of beef and bacon, topped with a riff on Russian dressing and cola-braised onions) without alienating newcomers or novices. Instructions are clear and to the point; the emphasis is on flavor rather than culinary showmanship and arcane ingredients. Santos is a master craftsman and has assembled one of the most solid compilations of approachable, inventive fare in recent memory. His work deserves space on any respecting foodies bookshelf. (Feb.)