 Название: Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests
Автор: Maria Isabella
Издательство: Page Street Publishing Co.
Жанр: Кулинария
Год издания: 2017
Страниц: 720
ISBN: 978-1-62414-456-1
Язык: Английский
Формат: AZW3
Качество: хорошее
Размер: 20 Мб
Готовим дома с величайшими именами в мире еды.
Эта невероятная, никогда ранее не появлявшаяся коллекция рецептов предлагает редкую и волнующую возможность заглянуть в личные кухни 75 кулинарных супер-звезд, где они готовят потрясающие блюда для своих неожиданных гостей, затратив при этом не более часа.
Например, Куртис Стоун быстро поджаривает вкуснейшие стейки из ребрышек на угольном гриле, тогда как Стефани Изард готовит удивительные жареные баклажаны и салат из огурцов с кунжутом. Выбор Наоми Померой - соблазнительная паста. И это отнюдь не усложненные, вызывающие нервное напряжение рецепты. Это блюда, которые можно приготовить без стресса, к которым прибегают шефы, чтобы произвести впечатление на своих близких. И вы можете легко повторить их на своей кухне.
Книга содержит более 180 авторских рецептов, красочные фотографии, секретные приемы, полезные советы, список подходящих к блюдам напитков, и даже плей-листы знаменитых шефов. Вы достигните успеха в любой ситуации, когда неожиданно нагрянет кто-либо из особых гостей.
This incredible, never-before-assembled collection of recipes offers a rare and exciting glimpse into the private home kitchens of 75 culinary superstars as they prepare show-stopping meals for their own last-minute guests in an hour or less.
For example, Curtis Stone whips up delicious Charcoal-Grilled Rib Eye Steaks & Boccolini, while Stephanie Izard prepares a fabulous Stir-Fried Eggplant and Sesame Cucumber Salad. For her choice, Naomi Pomeroy makes a mouthwatering Pasta Amatriciana. These aren’t complicated, fussy recipes. They’re stress-free dishes the chefs fall back on to impress those closest to them?and ones you can easily duplicate in your own home kitchen.
With more than 180 personal recipes, secret tips, inside advice, beverage pairings, and music playlists?plus gorgeous full-color photos?you’re set up for success no matter the occasion. It’s only a matter of time before someone special drops by.
Содержание
Title Page
Copyright Notice
Dedication
Foreword by Ted Allen
Introduction
MING TSAI
Boston, Massachusetts
Peppercorn Duck with Sweet & Sour Cranberry Chutney and Eight Treasure Rice
CURTIS STONE
Beverly Hills, California
Charcuterie with Pickled Onions, Cauliflower & Mustard Seeds
Charcoal-Grilled Rib Eye Steaks & Broccolini
Roasted Anjou Pears with Greek Yogurt & Honeycomb
STEPHANIE IZARD
Chicago, Illinois
Fish Fillet with Vanilla Herb Yogurt & Szechuan Chili Sauce
Stir-Fried Eggplant
Sesame Cucumber Salad
Ice Cream Sundaes with Sauteed Pineapple, Sesame Whipped Cream & Pie Crust Crumble
NAOMI POMEROY
Portland, Oregon
Pan-Seared Hanger Steak
Pasta Amatriciana
Broccoli Rabe Salad with Anchovy, Lemon & Garlic
HUGH ACHESON
Athens, Georgia
Chicken Thighs with Kimchi Peas, Shallot & Lemon
Farro Risotto with Pea Shoots & Almonds
Chopped Salad with Chickpeas, Feta, Garlicky Croutons & Red Wine Vinaigrette
LIDIA BASTIANICH
New York, New York
Veal Scaloppine Saltimbocca with Spinach
Barolo-Flavored Zabaglione
RICK BAYLESS
Chicago, Illinois
Pork Tenderloin with Roasted Tomatillos, Poblanos & Potatoes
MICHELLE BERNSTEIN
Miami, Florida
Braised Halibut with Clams, Chorizo & Fregula
Torrejas
JOHN BESH
New Orleans, Louisiana
Creamy Fennel Soup
Zucchini & Mozzarella Frittata
Arugula Salad with Toasted Pecans
Warm Fig Crumble
SUSAN FENIGER
Los Angeles, California
Goat Cheese Avocado Mash
Rib Eye Steaks with Chimichurri
Okinawa Sweet Potatoes with Pink Peppercorn Sour Cream
ANDY HUSBANDS
Boston, Massachusetts
Quinoa Stir Fry with Pork, Herbs & Eggs
SEAN BROCK
Charleston, South Carolina
Shrimp & Okra Purloo
EDWARD LEE
Louisville, Kentucky
Spicy Pimento Fundido with Corn Relish & Crackers
Quick Ramen with Ssamjang Carbonara Sauce
Quick Cucumber Kimchi
ANITA LO
New York, New York
Shrimp Stew with Tomatoes, Calabrian Chilis & Capers
Arugula Salad with Toasted Pistachios & Parmesan
Yogurt Panna Cotta with Dates & Pedro Ximenez
JENN LOUIS
Portland, Oregon
Charcuterie 101, On the Fly
Strozzapreti
Chocolate Cookies with Cocoa Nibs & Almond
TIM LOVE
Fort Worth, Texas
Chili-Marinated Shrimp
Burnt Carrots
Individual Ancho Chile Chocolate Cakes
JONATHAN WAXMAN
New York, New York
Cast-Iron Seared Sea Scallops with Pea Shoots & Kale Salad
MARC MURPHY
New York, New York
Eggs in Purgatory
CHARLIE PALMER
New York, New York
Chicken Paillard with Kale & Blood Orange Salad
CARLA PELLEGRINO
Las Vegas, Nevada
Tortellini in Brodo
Chicken Scaloppine in Beer Sauce
Red Wine’ “Marinated Mixed Berries with Vanilla Gelato
ERIC RIPERT
New York, New York
Barely Cooked Salmon with Leeks & Red Wine Butter Sauce
Butternut Squash Soup
Raspberry Clafoutis
AARГ“N SГЃNCHEZ
New Orleans, Louisiana
Chicken with Garlic Chipotle Love & Sauteed Vegetables
DANIEL BOULUD
New York, New York
Moqueca with Coconut-Cashew Rice
ROBERT DEL GRANDE
Houston, Texas
Baked Polenta with Meat Ragu & Spinach
Mushroom & Shaved Fennel Salad with Greens & Balsamic Vinegar
Vanilla Ice Cream with Warm Berries & Cointreau
KATIE BUTTON
Asheville, North Carolina
Grilled Fish Collars
Sauteed Greens with Salted Yogurt, Curry Oil, Kalamata Olives & Dried Apricots
Eton Mess with Gin-Soaked Blackberries
SHAUN HERGATT
New York, New York
Creamy Cucumber Soup with Crab Meat & Dill
Fillet of Beef with Hon Shimeji Mushrooms, Wilted Tatsoi & Truffle Vinaigrette
GAVIN KAYSEN
Minneapolis, Minnesota
Chilled Sweet Corn Soup with Vanilla Oil
KRISTEN KISH
Boston, Massachusetts
Rib Eye Steak
Spring Pea Toast
MICHAEL WHITE
New York, New York
Garganelli with Prosciutto, Cream & Arugula
Fluke Crudo with Lemon Thyme & Extra Virgin Olive Oil
Affogato
ANDREW ZIMMERMAN
Chicago, Illinois
Head-on Shrimp, Chili Salsa, Marcona Almonds & Crispy Ciabatta
Prime Rib Eye, Maitake Mushrooms, Fingerling Potatoes, Knob Onions & Ssamjang Butter
Buttermilk Panna Cotta with Berries & Gingersnap Crumble
JODY ADAMS
Boston, Massachusetts
Seared Loin Lamb Chops with Aleppo
Roasted Eggplant with Harissa
Cracked Wheat
Garlic Yogurt
Herb Salad
Ricotta with Cinnamon, Honey & Orange
ZOI ANTONITSAS
Seattle, Washington
Chicken Legs with Greek Honey & Aleppo Chili
Skordalia
Spiced Hot Chocolate
NYESHA J. ARRINGTON
Los Angeles, California
Strawberry Brown Butter Streusel Cake
CLARK BARLOWE
Charlotte, North Carolina
Seasonal Salad with Honey Vinaigrette
Spaghetti Squash Carbonara
Pan-Roasted Duck Breast
Pickled Bamboo
JOEY BEATO
Chicago, Illinois
Scallion Pancakes with a Fried Egg & Zucchini-Carrot Slaw
Roast Pork Tenderloin with Chinese Mustard Sauce & Broccoli Rabe
Danny’s Fried Rice
EMMA BENGTSSON
New York, New York
Seared Cod, Potatoes, Cucumbers & Dill Mayonnaise
JONATHAN BENNETT
Cleveland, Ohio
Grilled Leg of Lamb Steaks
Shaved Artichoke & Tomato Salad
Chewy Brownies with Hot Fudge Sauce
DANTE BOCCUZZI
Cleveland, Ohio
Risotto alla Carbonara
Arugula Salad with Goat Cheese Fritters, Green Apples & Pomegranate
STUART BRIOZA & NICOLE KRASINSKI
San Francisco, California
Chicken & Ginger Rice Soup
Persian Cucumbers with Kinako Dressing
Poppy Seed Shortcakes with Orange Blossom Cloud Cream & Blackberries
ZACK BRUELL
Cleveland, Ohio
Seared Salmon
Braised Fennel
Baked Potato That Will Blow Your Mind
Shredded Romaine Salad
Greek Yogurt with Berries & Honey
CESARE CASELLA
New York, New York
Insalata di Pontormo
Antipasto del Mercato
Spaghetti con Acciughe
JIM CHRISTIANSEN
Minneapolis, Minnesota
Charred Green Peppers with Chicken, Cotija Cheese & Lime
Wild Garden Salad
Coconut Granola with Frozen Red Berry Ice & Amaro Whipped Cream
SONYA COTÉ
Austin, Texas
Oysters on the Half Shell with Horseradish & Cucumber Mignonette
Grilled Lobster & Curry Grits with Red-Eye Gravy & Melted Leeks
Corn in the Husk with Smoked Chili Flakes, Butter & Rosemary
GREG DENTON & GABRIELLE QUINONEZ DENTON
Portland, Oregon
Summer Squash Carpaccio with Spanish Chorizo, Manchego & Marcona Almonds
Black Pepper’ “Seared Tuna & Balsamic Soy Cream with Mustard Greens, Roasted Tomatoes & Corn
Ice Cream with Bittersweet Chocolate Magic Shell & Crumbled Honeycomb Candy
TIFFANY DERRY
Dallas, Texas
Spaghetti Aglio e Olio
Arugula Salad with Warm Bacon Balsamic Vinaigrette
TRACI DES JARDINS
San Francisco, California
Taco Bar with Carne Asada, Salsa & Pink Beans
RON DUPRAT
Los Angeles, California
Coq au Vin
FORD FRY
Atlanta, Georgia
Wood-Grilled Nam Prik Chicken Roti
KENNY GILBERT
Jacksonville, Florida
Fried Western-Style Pork Ribs
Sour Cream New Potatoes
Hot Mustard Peppers & Onions
MARIA HINES
Seattle, Washington
Fresh English Pea Soup
Salmon Cakes
Asparagus Salad
Blood Orange Gratin
CHRIS HODGSON
Cleveland, Ohio
Eggs in a Nest
LINTON HOPKINS
Atlanta, Georgia
Braised Chicken Thighs with Long-Grain Rice, Saffron, Cipollini Onions & San Marzano Tomatoes
Arugula with Olive Oil, Lemon & Parmigiano
MATT HOYLE
New York, New York
Kedgeree
MIKE ISABELLA
Washington, D.C.
Veal Cutlets with Asparagus, Basil & Lemon
JENNIFER JASINSKI
Denver, Colorado
Brioche-Crusted Skate Wing with Brussels Sprouts, Crisp Prosciutto, Pistachio Pistou & Lemon Creme Fraiche
Colorado Peaches with PX Sherry, Whipped Mascarpone Cream & Lavender Oat Crumble
JOSEPH “JJ” JOHNSON
New York, New York
Roasted Niman Ranch Pork Chops with Black Garlic Marinade
Coriander Roasted Carrots
JEAN JOHO
Chicago, Illinois
Leeks with Mustard Vinaigrette, Double-Smoked Bacon, Walnuts & Eggs
Chicken Crapaudine
Pommes Paillasson
Caramelized Apple Tarte Flambee
DOUGLAS KATZ
Cleveland, Ohio
Longburgers with Sauteed Onions, Cheddar & Maple-Glazed Bacon
Smashed Baby Red Potatoes with Sauteed Onions
Baby Tomato Salad with Crumbled Goat Feta & Basil
TONY MAWS
Cambridge, Massachusetts
Grilled Eggplant with Charred Rapini, Spiced Pumpkin Puree & Country Toast
RYAN McCASKEY
Chicago, Illinois
Clam Chowder
Smoked Cheddar Mac & Cheese
Fried Chicken Thighs with Asian Glaze
TORY MILLER
Madison, Wisconsin
Roasted Olives with Chili & Orange
Roasted Asparagus with Sunny-Side-Up Eggs, Parmesan & Whole-Grain Mustard Vinaigrette
Pan-Seared Scallops with Heirloom Tomatoes & Spicy Caper Herb Oil
Red Wine Torrijas with Vanilla Sour Cream & Fresh Berries
BRUCE MOFFETT
Charlotte, North Carolina
Swordfish with Succotash, Basil Pesto Cream & Citrus Compote
Craig’s Summer Salad
Roasted Peaches with Brown Sugar Sauce & Sour Cream
MATT MOLINA
Los Angeles, California
Skirt Steak with Black Beans in Green Chile Salsa Verde
KEVIN SBRAGA
Philadelphia, Pennsylvania
Roasted Onion Rigatoni
Eggplant Agrodolce
BARTON SEAVER
South Freeport, Maine
Salmon Fillet with Blistered Cherry Tomatoes in Garlic-Herb Olive Oil
Seared Smashed Potatoes
Broccolini with Pecan Bagna CГ uda
ALON SHAYA
New Orleans, Louisiana
Ricotta Crostini with Date & Pecan Pesto
Spicy Rigatoni
Cast Iron-Seared Rib Eyes with Blood Orange Chimichurri
BRYCE SHUMAN
New York, New York
Crown Rib Roast with Sauteed Tuscan Kale, Pan-Roasted Crosnes & Brown Butter Sauce with Capers
ANA SORTUN
Cambridge, Massachusetts
Feta & Bread Dumplings with Garlicky Greens & Toum
ANGELO SOSA
New York, New York
Sunny-Side-Up Eggs with Chinese Sausage & “Takeout” Fried Rice
SUSAN SPICER
New Orleans, Louisiana
Lemongrass Grilled Shrimp with Thai Fried Rice & Pineapple Nuoc Cham
ETHAN STOWELL Seattle, Washington
Panzanella
Spaghetti with Garlic, Chili & Anchovies
Vanilla Bean Ice Cream with Roasted Figs & Aged Balsamic
BILL TELEPAN
New York, New York
Chicken Milanese
Arugula Salad with Balsamic Vinaigrette
Roasted New Potatoes
Broccoli & Broccoli Rabe with Lemon Oil
BART VANDAELE
Washington, D.C.
Baby Back Ribs with Mesquite Rub & Avocado Creme
Grilled Fingerling Potatoes with Thyme
Grilled Asparagus, Flemish Style
Warm Figs with Basil, Red Wine & Ice Cream
JOANNE WEIR
San Francisco, California
Spiced Hummus with Preserved Lemons
“Merguez” Lamb Burgers with Cucumber & Ginger Yogurt
Moscato & Honey-Poached Figs
ERIC WILLIAMS
Cleveland, Ohio
Pasta Carbonara
Special Processes
Acknowledgments
About the Author
Index
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Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests 
