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Cooking Off the Clock: Recipes from My Downtimeby Elizabeth Falkner
Synopses & Reviews
A wide-ranging collection of recipes for home cooks from celebrated chef, restaurant owner, and pastry pioneer Elizabeth Falkner.
What do chefs cook for themselves when they get home and are faced with the same limits on space, time, resources, and costs as the rest of us? Cooking Off the Clock brings celebrity chef Elizabeth Falkner’s culinary inspiration to a range of satisfying and eclectic full meals and quick snacks. With Falkner’s imaginative approach to classic comfort food, Cooking Off the Clock reinvents at-home cooking and gives curious fans a peek into the off-hours culinary mind of one of America’s top chefs.
"Celebrity chef, restaurant owner, and dessert queen Elizabeth Falkner focuses on savory dishes in her new cookbook (her first book Demolition Desserts was published in 2007 and showcased her contemporary sweets). Falkner, who has appeared on television shows Top Chef Masters and The Next Iron Chef, is no stranger to stressful kitchen situations. In her latest work she takes a low-key, laid-back approach, showing readers what goes on in her own personal kitchen after work. 'When I cook at home, it is usually about relaxing and preparing something without the pressures in the restaurants,' she explains. 'I make things that don't take much time or effort.' She begins with instructions on how to properly stock your pantry, and also lists useful tools and equipment. What follows are simple, classic recipes for almost everything, including condiments, salads, soups, pizza, noodles, main courses, and, naturally, desserts, all with an artistic twist. Chinese chicken salad is made with plum-ginger vinaigrette. Spring pea soup with mint is garnished with sheep's milk yogurt. In her ' Snack Attack' chapter, Faulkner includes ham and biscuit sliders with hot pepper jam, and for main courses, there are simple but delicious recipes for rib-eye on the grill and curried fish and chips. Some dishes require a little more work than the average home cook may be wish, but most are straightforward and accessible — and all are exciting and appetizing. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
About the Author
ELIZABETH FALKNER is the executive chef and owner of Citizen Cake and Orson in San Francisco. She was a competitor on Top Chef Masters in 2009 and The Next Iron Chef in 2006, as well as a judge on Top Chef Masters and Top Chef. She is currently shooting for the next season of The Next Iron Chef. Elizabeth was Bon Appétit’s pastry chef of the year in 2006 and was a nominee for James Beard pastry chef of the year in 2005. Her first book, Demolition Desserts, was published by Ten Speed in 2007.
Table of Contents
Chapter 1 Condiments and Basics
Chapter 2 Salads in 3-D
Chapter 3 Serious Soups
Chapter 4 Snack Attack + Cocktails
Chapter 5 Pizza, Girl Meets Grill
Chapter 6 Contains Starch: Pasta, Noodles, Grains, and Rice
Chapter 7 The main course
Chapter 8 Sidekicks And Supporting Dishes
Chapter 9 Desserts for dreaming
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