- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
Ships in 1 to 3 days
More copies of this ISBN
Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchenby Michael Symon
Synopses & Reviews
Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nations greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of Americas Iron Chefs. At his core, though, hes a midwestern guy with family roots in old-world traditions. In Michael Symons Live to Cook, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route.
Michael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, hes not going to make it. Cooking what he calls “heritage” food-based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the community in Cleveland-Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.
Part of Michaels irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, Michael Symons Live to Cook has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. Theres also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavor-instead of a heavy, time-consuming stock-based sauce-and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead.
With fantastic four-color photography throughout and tons of helpful “Symon Says” tips, Michael Symons Live to Cook is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious.
Hometown-boy-turned-superstar Symon is one of the hottest food personalities in America. Here, Symon tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route. Full-color photographs throughout.
The eagerly awaited first cookbook from one of Food Networkand#8217;s favorite competitors on the wildly popular Iron Chef America.
The eagerly awaited first cookbook from one of Food Networkandrsquo;s favorite competitors on the wildly popularand#160;Iron Chef America
Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Networkandrsquo;s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgioneandrsquo;s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.
About the Author
MICHAEL SYMON is an Iron Chef on Food Networks Iron Chef America and a James Beard Award Winner. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita, located in Cleveland, Ohio, as well as Roast, in Detroit, Michigan.
MICHAEL RUHLMAN is the author of twelve nonfiction books, including The Soul of a Chef, and has coauthored many cookbooks, such as The French Laundry Cookbook with Thomas Keller.
What Our Readers Are Saying
Other books you might like