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The eagerly awaited first cookbook from one of Food Network's favorite competitors on the wildly popular Iron Chef America Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network's The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione's first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now.



About the Author

Marc Forgione

Chef Marc Forgione (www.chefmarcforgione.com) is the chef/owner of Restaurant Marc Forgione (www.marcforgione.com) in New York City and American Cut in New York City and at Revel in Atlantic City (www.americancutsteakhouse.com) . He is one of seven Iron Chefs competing on Food Network's "Iron Chef America", following his win on season 3 of "The Next Iron Chef." Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star consecutively three years in a row. In summer 2013 he opened a Laotian restaurant, Khe-Yo (www.kheyo.com) ,with Executive Chef Soulayphet Schwader.



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