Synopses & Reviews
As the star of the smash sensation Iron Chef America, Cat Cora is used to improvising exciting dishes on a moment's notice. In this book she shows you how to do it too, whether you want a spur-of-the-moment supper or a spectacular dinner that doesn't require spending your whole Saturday in the kitchen.
Cooking from the Hip is divided into four convenient sections, each with its own appetizers, soups, salads, main dishes, sides, and desserts. You can turn to whichever chapter best suits your needs and mood, knowing that every dish will be simple and special.
Fast: Spicy Chicken and Peach Stir-Fry, Creamy Fettuccine with Sausage, Chocolate Brownie Cupcakes
Easy: Watermelon Gazpacho, Thai Chicken Salad, White Cheddar Corn Bread
Fun: Sunday Cheesesteak Sandwiches, Crispy "Fried" Chicken, Lemonade Cookies
Phenomenal: Mango Margaritas, Pomegranate-Glade Cornish Hens with Wild Rice, Italian Cream Cake
Cooking from the Hip is all about flexibility. You'll be able to use what you've got on hand without being afraid to substitute. You'll learn how to cut down on cooking steps, combine just a few ingredients in inventive ways, pull in leftovers, and wow your family and friends.
"Cora, the lone woman to be anointed an 'Iron Chef' in the Food Network's American version of the series, aims to translate the fast, flashy style of that high-pressure kitchen into recipes that home cooks who have similar time constraints but comparatively modest gadgets and pantries can enjoy. The results are generally pleasing and more accessible than many of the concoctions presented on TV by battling chefs. Four sections break the food into 'fast,' 'easy,' 'fun,' and 'phenomenal' categories that are a welcome change from the traditional progression through each course and show Cora's spontaneous, easygoing yet stylish way to its best advantage. Simple variations on classics stand out, as in a Curried Broccoli Salad ('fast') and spiky, flavorful Watermelon Gazpacho ('easy') even when some recipes' placements are questionable: a silky Potato-Celery Root soup is nice, but hardly phenomenal, and beginning or busy cooks may find recipes like hand-rolled Dolmathes or sushi more frustrating and time-intensive than fun, even if friends help. Fortunately, Cora's sunny, can-do attitude and the boxed tips on ingredients and preparation sprinkled throughout will help to dispel many doubts. Home cooks will appreciate the way they expand the repertory of recipes that are upscale enough to impress company, but simple enough to encourage use throughout a busy week. Color photos not seen by PW." Publishers Weekly (Copyright Reed Business Information, Inc.)
As the star of the enormously popular TV program Iron Chef America, Cat Cora regularly battles the legendary chefs Bobby Flay, Mario Batali, and Masaharu Morimoto to create spectacular meals in record time. So she is used to putting together inspired dishes on a moment's notice. Now the vivacious chef and mom shows how to apply her friendly "go-with-what-you've-got" philosophy to create simple, sensational meals.
Cooking from the Hip showcases more than 100 dishes, divided into convenient categories: FAST (thirty minutes or less), EASY (interruption-proof), FUN (relaxing to prepare with friends), and PHENOMENAL (special dishes for special evenings). Cooks can turn to whichever section suits their needs, whether it be dinner in twenty minutes or a fantastic recipe for a spur-of-the-moment Friday gettogether.
"Cooking from the hip" means flexibility. It means cutting down steps, combining just a few ingredients in inventive ways, pulling in leftovers, and wowing family and friends in the process.
The vivacious star of Food Network's "Iron Chef America" shows how to apply her friendly "go-with-what-you've-got" philosophy to create simple, sensational meals. Showcasing more than 100 dishes, the book is divided into convenient categories: fast, easy, fun, and phenomenal.
About the Author
CAT CORA made television history when she became the first female Iron Chef on the Food Network in 2005. In 2006 she received the Teacher of the Year Award from Bon Appétit and was named executive chef of the magazine. She is the president and founder of Chefs for Humanity, which raises funds for emergency and
hunger-related causes. The mother of four boys, she is the author of Cooking
from the Hip, and she recently launched the restaurants CCQ at Macy's in Costa
Mesa, California, and Kouzzina at Walt Disney World.
Table of Contents
Fast 1 Easy 50 Fun 102 Phenomenal 174 Good to Know 228