About this item
From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs.Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.
About the Author
Chicago native Stephanie Izard is the Executive Chef/Partner of West Loop destination restaurants Girl & the Goat, Little Goat Diner, and Duck Duck Goat. She has been named James Beard "Best Chef: Great Lakes," was a 2010 Food & Wine "Best New Chef," and was the first woman to win Bravo's Top Chef (Season 4) , including taking the title of "Fan Favorite." In 2017, she won her season of Food Network's Iron Chef Gauntlet and is currently a reigning Iron Chef. Learning from culinary greats like Jean-Georges Vongerichten at Vong, Sean McClain at Spring, and Dale Levitski at La Tache, Izard has combined her love for tasty food with her passion for bringing back flavors and ingredients from her travels (real and imaginary) . Inspired by these unique mash-ups, Izard recently launched This Little Goat, her line of globally influenced sauces, marinades, and spice mixes. Her first book, Girl in the Kitchen, was released in 2011 by Chronicle, and her newest book, Gather & Graze, will be published by Clarkson Potter in Spring 2018. She lives in Chicago with her husband Gary, son Ernie, and dog Burt.
