PDF Download , by Alex Guarnaschelli
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, by Alex Guarnaschelli
PDF Download , by Alex Guarnaschelli
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Product details
File Size: 125484 KB
Print Length: 368 pages
Publisher: Clarkson Potter (September 26, 2017)
Publication Date: September 26, 2017
Sold by: Random House LLC
Language: English
ASIN: B01NBQE8KA
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Amazon Best Sellers Rank:
#176,765 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I have been a fan of Alex Guarnaschelli from watching her as a judge on the “Chopped†television show. I lost track of her once she became an Iron Chef and never really got to see her style of cook except for the special “judge cooks†show on “Choppedâ€. What little I saw of her style of cooking, I thought highly of. Enough so that I bought “The Home Cook†sight unseen.I have a decent collection of cookbooks, most of which sit on a bookshelf in my game room and get pulled out for specialty recipes. I have a few tried and trusted cookbooks which get shelf space in my kitchen. After both looking through this cookbook and trying several recipes, “The Home Cook†has its place in my kitchen and will be a cookbook that I use frequently. Along with the wonderful recipes, the cookbook has many beautiful photographs of the finished dishes (some of which I will include below.)I love the subtitle of this book “recipes to know by heartâ€. I agree one hundred percent. The bulk of the recipes are those which Ms. Guarnaschelli has developed herself. In addition to those, she has gifted us with tried and true recipes from her family, including those from both her mother and father. I look at these and see the years of love and work that it took to perfect them. I also see not only her family but mine, too, sitting around a large dining room table to enjoy the wonderful sights and tastes that will derive from this book.I'm very happy and impressed with the mix of recipes. I really appreciate that there are two chapters (Soups to Start and Soups for Dinner) devoted to soup recipes as I enjoy soup so much myself. Many of my own developed recipes are in the soup family, too. The chapter on supermarket mushrooms is worth the purchase of the book by itself. So many other cookbooks have you running around finding fancy mushrooms but Chef Alex has, as she states made supermarket mushrooms sexy!So far (and I just got the book this week), I've made a few recipes which my husband and I have enjoyed tremendously. Roasted Carrots with Cumin and Coriander (who would have thought to add those spices to simple carrots?); Beef Meatball Soup with paprika and Israel Couscous (I make a albondigas meatball soup myself but am really pleased to have a new meatball soup to enjoy); Mom's Chicken Cacciatore; and My Dad's Lemon Chicken. I'm looking forward to using this book for years to come and learning the recipes by heart as the author has suggested.Here are the chapters of the cookbook:Snacks and AppetizersDips, Crudites and Pickled VegetablesSoups to StartSoup for DinnerItalian American Pastas and ClassicsNew Chicken ClassicsStand-Alone Main CoursesOne-Pot and Slow-Cooked MealsRoot VegetablesSupermarket Mushrooms Made SexyThe Onion FamilySauces and DressingsSalad for Every SeasonSalad for DinnerGrain and Bean Side DishesItalian American CookiesBerries and Juicy FruitsCakePies, Tarts an CrispsQuick BreadsJams and Fruit CondimentsCocktails
It’s rare that I tab nearly every recipe in a cookbook these days, but it’s clear to me that Guarnaschelli, the O.G. (or is it AG?) Chef really has set forth a masterful and memorable cookbook, one that as her introduction intimates will indeed occupy a place on my special shelf, the one with the sauce-spattered books that I take down and use all the time.I am absolutely swooning over her pasta chapter and may simply just cook the entire chapter thru, and her updated take on that powerful left-field classic Chicken Marbella? And that whole chapter on supermarket mushrooms made sexy? Can’t wait. And game time with breaded eggplant fingers, veal meatballs, spinach, artichoke and toasted pecan dip. And that great trick she uses with roasted meats and vegetables of all types, finishing them with a delicious and quick vinaigrette. And using powdered sugar when roasting tomatoes to bring out their natural color and sweetness.It’s all fresh, new, flavorful, exciting and most of all real, coming right from her own food memories. It’s eloquently written, and the recipes are easy to replicate. These are all modern American classics, with history. It’s broad and deep in the right way. I can’t wait to dive in.This weekend it will be her whole spice-rubbed chicken, but I’ll do it on my smoker instead of roasting it, and laquer over the lemon fennel cinnamon sauce while it finishes since I’ll be smoking chickens for a friend anyway. Oh, and while I’m at it I think I’ll have a Dirty Blue Cheese Olive Martini. Or maybe a Bourbon Sour Cherry Slush. This book’s a keeper.
Started with the Chocolate Shortbread with Raspberry Filling. Followed the recipe to the letter. Am a practiced cook, and take my cooking seriously. There were several mistakes in the recipe: the pan size was wrong: I used the indicated size pan (15" jelly roll) and was careful to press the dough to the indicated thickness (1") and deliberately underbaked it. The shortbread burned, and burned chocolate cannot be fixed. The raspberries turned to liquid-not at all the consistency needed for a filling. I had to throw out 10 dollars worth of fresh raspberries. Finally, the lovely photo was hugely misleading. I don't know if the photographer used a zoom lens or what, but no way would this recipe produce what is in that photo. Sadly, my admiration for Alex Guarnaschelli, which was considerable, has vaporized. There is no excuse for allowing mistakes like that- and that many of them- to be published. Nothing about that recipe worked, and I for one have no intention of trusting any of the other recipes in this book based on my experience with that one. So, to the bottom of the recycling bin this book goes.
The minute I saw this book advertised I knew I had to have it. I have watched Alex Guarnaschelli on the various Food Network shows and have always enjoyed her cooking and her insight on what makes a good chef. When I got this book I sat down that night and read through most of it, picking out recipes I wanted to try and enjoying her stories. There is various stories about her climb to become a chef and the work that she had to do to get there and the influences her parents had on her cooking. The recipes are fairly simple and what she calls things that a cook should have in their heads so that they can pull off a great meal without much trouble. I'll add here that I thought the recipes were simple to me because I have been cooking for years. I have tried several recipes and they have been enjoyed by my family. The only thing I have found that I have to modify from her recipes is her seasoning with the salt. I realize that she adds salt like she is restaurant cooking and that is the way most people are used to eating things. But that is a personal thing for me and probably one that most people would even notice.
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