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Michael's Genuine Food: Down-To-Earth Cooking for People Who Love to Eat

by

Michael's Genuine Food: Down-To-Earth Cooking for People Who Love to Eat Cover

 

Synopses & Reviews

Publisher Comments:

HK

Review:

"James Beard Award — winner Schwartz serves up a stellar mix of meticulously planned recipes that focus on local ingredients and fresh, seasonal flavors. Sensible and simple, Schwartz is determined to make his audience comfortable in their own kitchens. To the delight of home cooks, he guides them through the rigors of tricky food prep while introducing them to trendy ingredients like Italian fregola, nutty Spanish romesco sauce, and fiery-hot North African harissa. However, readers may unknowingly miss the 'basics' section, curiously placed at the end of the book, which is actually paramount to the execution of so many recipes. These include kimchi, easily incorporated into burger toppings and quesadillas, and fresh homemade ricotta, which finishes off a mind-blowing pappardelle with beef sugo. Other flavor-packed essentials like roasted garlic and maple-cured bacon make sporadic appearances throughout the book. Schwartz encourages home cooks to improvise where needed, and provides alternatives when facing more challenging steps. Schwartz effortlessly weaves the same ingredients throughout (page cross-references included), without becoming tired; for instance, he reminds readers that they can use habanero hot sauce in a bloody mary as well as buffalo style spices. (Mar.)" Publishers Weekly (Copyright PWyxz LLC)

About the Author

MICHAEL SCHWARTZ, a James Beard Award winner and former Top Chef guest judge, is the chef-owner of Michael’s Genuine Food & Drink in Miami and the Cayman Islands. Since opening in March 2007, the restaurant has been lauded by the press, including the New York Times, Food & Wine, Gourmet, Esquire, and Condé Nast Traveler.

 

JOANN CIANCIULLI has written nearly a dozen cookbooks, most recently the acclaimed L.A.’s Original Farmers Market Cookbook, and has collaborated with noted chefs, including Michael Mina and Tyler Florence.

Product Details

ISBN:
9780307591371
Author:
Schwartz, Michael
Publisher:
Clarkson Potter Publishers
Subject:
Regional & Ethnic - American - General
Subject:
Cookery, american
Subject:
Cookery, International
Subject:
General Cooking
Subject:
American - General
Subject:
American - Southern States
Subject:
Cooking and Food-US General
Copyright:
Publication Date:
20110231
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
70 4-COLOR PHOTOGRAPHS
Pages:
256
Dimensions:
9.78 x 7.76 x .92 in 2.18 lb

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Southern

Michael's Genuine Food: Down-To-Earth Cooking for People Who Love to Eat New Hardcover
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$35.00 In Stock
Product details 256 pages Clarkson N Potter Publishers - English 9780307591371 Reviews:
"Publishers Weekly Review" by , "James Beard Award — winner Schwartz serves up a stellar mix of meticulously planned recipes that focus on local ingredients and fresh, seasonal flavors. Sensible and simple, Schwartz is determined to make his audience comfortable in their own kitchens. To the delight of home cooks, he guides them through the rigors of tricky food prep while introducing them to trendy ingredients like Italian fregola, nutty Spanish romesco sauce, and fiery-hot North African harissa. However, readers may unknowingly miss the 'basics' section, curiously placed at the end of the book, which is actually paramount to the execution of so many recipes. These include kimchi, easily incorporated into burger toppings and quesadillas, and fresh homemade ricotta, which finishes off a mind-blowing pappardelle with beef sugo. Other flavor-packed essentials like roasted garlic and maple-cured bacon make sporadic appearances throughout the book. Schwartz encourages home cooks to improvise where needed, and provides alternatives when facing more challenging steps. Schwartz effortlessly weaves the same ingredients throughout (page cross-references included), without becoming tired; for instance, he reminds readers that they can use habanero hot sauce in a bloody mary as well as buffalo style spices. (Mar.)" Publishers Weekly (Copyright PWyxz LLC)
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