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Old-School Comfort Food: The Way I Learned to Cook: A Cookbook Kindle Edition
--Alton Brown "Some of my best recipes are from Alex, who has taught me a lot about cooking just by being my friend. Reading her book is just like hanging out with your best friend in the kitchen."
--Isaac Mizrahi "I really have had a good time watching Alex graduate from a young line cook at my restaurant to the soulful and successful chef she is today. Her book's approach to simple home recipes has many restaurant tricks that I am sure inspired cooks will be happy to discover."
--Daniel Boulud "Alex Guarnaschelli, who rightfully won her chops working with the great names in cuisine on both sides of the Atlantic, brings her skills to real-world food. This is where most of us live with our tight schedules, hungry families, and a yen for something really good at the end of the day. Alex lives there, too, but she has the solutions. This is one of those books destined to become very messy."
--Lynne Rossetto Kasper, Host of The Splendid Table(R) from American Public Media "Alex Guarnaschelli is a brilliantly talented cook and this book makes me want to throw on my apron on a Sunday afternoon and start cooking for my family!"
--Anne Burrell --This text refers to the hardcover edition.
engaging anecdotes of a life in food in her debut cookbook --This text refers to the hardcover edition.
- ASIN : B00BKK6FGW
- Publisher : Clarkson Potter (9 April 2013)
- Language : English
- File size : 31148 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 304 pages
- Best Sellers Rank: 974,475 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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Although the author weaves in delightful recollections from her childhood and colorful anecdotes from her many years in professional kitchens, this is much more a recipe cookbook than a memoir. I loved the memoir moments, but the "just the recipes, please" reader will not be disappointed.
Every chapter has an informative introduction, and every recipe has a delightful headnote. Both just make me want to start cooking. There is also a good chapter on favorite equipment, plus ingredient and shopping tips, and another with clickable ingredient sources. Every recipe has a gorgeous color photo. In the Kindle edition, TOC and index are clickable.
Ingredients: the vast majority of the ingredients are accessible to me which, since I live in the middle of nowhere, in one of 7 states without a Whole Foods, means that they're most likely accessible to everyone. There is no ingredient snobbery here: the Iron Chef makes her cheeseburgers with slices of American cheese--and tells us why. She gives us brand names for her favorite mayo, cream cheese, sour cream, red wine vinegar, and more. She uses canned tuna in her Caesar salad, and white button mushrooms.
The ingredients are also, for the most part, budget friendly: there's no Wagyu beef or hamachi tuna here. "Roast beef" is top round. She uses hanger steak, an inexpensive cut that packs a big hit of flavor. Short ribs, brisket, pork chops, chicken, turkey. One exception, Porterhouse steak, is "a splurge and an indulgence." If you have a good butcher or a good supermarket, you should be able to special-order a leg of lamb, a rack of pork, or a Cornish game hen. One exception would be Long Island (Pekin) duck and its heart and liver (presumably fresh--she doesn't tell us whether frozen will work). This is not amazonable, but available online with overnight shipping, from a well-respected source, but it's complicated and expensive. However, perhaps your butcher will be able to special-order it for you, either fresh or frozen. The title of the book's fish chapter is "fish is easier to make than you think." She uses fresh clams, mussels, scallops, "American caviar or trout roe," wild striped bass, whole mackerel, and bluefish. However, although I'm in an inland state, I can obtain some of these ingredients by special order from my butcher; you may be able to special-order from your supermarket; and there are only 8 recipes in this chapter, so you're not missing many recipes if fresh fish isn't an option for you.
The recipes are just what the title promises: old-school comfort food, but with an Iron Chef's twists. An adventurous home cook may want to spend time exploring her "make it from scratch from the fridge door" chapter, in which she offers not only her recipe for home-made butter, but also her favorite marinades, pickles, vinaigrettes, and condiment sauces. Given that these are the go-to condiments from an Iron Chef, there is more here than meets the eye, particularly since the chapter begins with her proclamation of love for Hellman's Mayonnaise, Heinz Ketchup, and L&P Worcestershire. I've bookmarked several recipes, including some that I've made before, such as roasted garlic and homemade ricotta, but I want to try Chef Guarnascelli's way.