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Original Essays | September 15, 2014

Lois Leveen: IMG Forsooth Me Not: Shakespeare, Juliet, Her Nurse, and a Novel



There's this writer, William Shakespeare. Perhaps you've heard of him. He wrote this play, Romeo and Juliet. Maybe you've heard of it as well. It's... Continue »
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    Juliet's Nurse

    Lois Leveen 9781476757445

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1 Burnside Cooking and Food- Featured Chefs
1 Home & Garden Cooking and Food- Featured Chefs
13 Remote Warehouse Cooking and Food- US General

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Try This at Home: Recipes from My Head to Your Plate

by

Try This at Home: Recipes from My Head to Your Plate Cover

ISBN13: 9780307985279
ISBN10: 030798527x
All Product Details

 

Synopses & Reviews

Publisher Comments:

From Bravo’s Top Chef All-Stars winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef.

A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!

Review:

"One expects innovation from a Top Chef All-Stars winner, and Richard Blais delivers with this quirky yet reverent collection of recipes. Blais' own emphasis on herbs and acidity begins with his pantry of homemade condiments — violet mustard, umami ketchup, and 'everything bagel' vinaigrette. Comfort foods are remixed to transcend the typical savory and sweet categories: Oatmeal Risotto, Macaroni and Headcheese, Black Olive Chocolate Cake, a Pâté Melt with crème fraiche, truffle oil, and ligonberry preserves. These are, for the most part, labor-intensive enterprises, designed for the serious home cook. Budding molecular gastronomes with sous-vide machines and smoking guns will find lessons in food science here (liquid nitrogen-frozen gazpacho; yogurt foam), as well as variations that might sub out geoduck clams for pasta or aerate the cheesecake batter instead of baking it. Alternating photos with hand-drawn images from his journal, Blais never seems to run out of interesting ideas for elevating technique and reinventing the classics while keeping the proceedings colorful and fun. Color photos. (Feb.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Richard Blais soared to popularity as the winner of Bravo’s Top Chef All-Stars. A graduate of the Culinary Institute of America, he trained at the French Laundry, Daniel, and El Bulli. He is the owner and creative force behind Trail Blais, a forward-thinking culinary company that consults, designs, and operates outposts of Flip Burger Boutique and HD1, and is the chef-owner of the Spence in Atlanta. He has been on Today, Good Morning America, Live with Kelly, Late Night with Jimmy Fallon, and the live Super Bowl pregame show, and is starring in the Bravo show Life After Top Chef. He has been featured in the New York Times, Food & Wine, and InStyle among other major publications.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

cheflois1, September 7, 2013 (view all comments by cheflois1)
Just read a few recipes---easy, simple things...from Tasting Table....I am going to have to perhaps buy this book...sounds like fun.
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Product Details

ISBN:
9780307985279
Author:
Blais, Richard
Publisher:
Clarkson Potter Publishers
Author:
Colicchio, Tom
Subject:
Cooking and Food-US General
Subject:
American - General
Publication Date:
20130231
Binding:
HARDCOVER
Language:
English
Illustrations:
75-100 4-COLOR PHOTOGRAPHS
Pages:
288
Dimensions:
9.78 x 7.77 x 0.99 in 2.4 lb

Related Subjects

Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Featured Titles » General

Try This at Home: Recipes from My Head to Your Plate New Hardcover
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$30.00 In Stock
Product details 288 pages Clarkson Potter Publishers - English 9780307985279 Reviews:
"Publishers Weekly Review" by , "One expects innovation from a Top Chef All-Stars winner, and Richard Blais delivers with this quirky yet reverent collection of recipes. Blais' own emphasis on herbs and acidity begins with his pantry of homemade condiments — violet mustard, umami ketchup, and 'everything bagel' vinaigrette. Comfort foods are remixed to transcend the typical savory and sweet categories: Oatmeal Risotto, Macaroni and Headcheese, Black Olive Chocolate Cake, a Pâté Melt with crème fraiche, truffle oil, and ligonberry preserves. These are, for the most part, labor-intensive enterprises, designed for the serious home cook. Budding molecular gastronomes with sous-vide machines and smoking guns will find lessons in food science here (liquid nitrogen-frozen gazpacho; yogurt foam), as well as variations that might sub out geoduck clams for pasta or aerate the cheesecake batter instead of baking it. Alternating photos with hand-drawn images from his journal, Blais never seems to run out of interesting ideas for elevating technique and reinventing the classics while keeping the proceedings colorful and fun. Color photos. (Feb.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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