Unknown Title

Title:

So good : 100 recipes from my kitchen to yours / Richard Blais with Mary Goodbody ; photography by Evan Sung.

Author:

Blais, Richard, 1972- author.

Goodbody, Mary author.

Sung, Evan photographer (expression)

ISBN:

9780544663312

Personal Author:

Blais, Richard, 1972- author.

Physical Description:

255 pages : color illustrations ; 24 cm

Content Type:

text

Media Type (RDA):

unmediated

Carrier Type:

volume

General Note:

Includes index.

Contents:

Starters -- Soups and a porridge -- Pasta -- Fish and seafood -- Chicken, turkey, duck, goose, squab (and rabbit) -- Beef, pork, lamb, and goat -- Vegetable -- On the side -- Desserts.

Abstract:

The television personality and restaurateur presents recipes that he cooks in his own kitchen, including rabbit au vin, triple-cooked fries, and marshmallow ice cream.

Subject Term:

Genre:

Added Author:

Format:

Books

Available:*

Library	Item Barcode	Shelf Number	Status
Searching... Albion - Hoag Library	34411001405819	641.5 BLAI	Searching... Unknown

100 all-new recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular

Fans know Richard Blais best as the winner of Bravo's Top Chef All-Stars , the first competitor to be invited back as a permanent judge on Top Chef , and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home when the cameras are off? That's what this book will answer, with elevated homestyle recipes and personal stories which invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken which is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for.

Author Notes

Winner of Bravo's Top Chef All-Stars and now a judge on Top Chef ,a rotating judge on Fox's hit show Master Chef , and a Food Network host, RICHARD BLAIS is a chef and restaurateur with restaurants in Atlanta, Nashville, Birmingham, and San Diego.

Reviews (3)

Publisher's Weekly Review

The practical follow-up to restaurateur and Top Chef winner Blais's 2013 Try This at Home, which called for sous vide cookers, smoking guns, and squid, dials back the showmanship (for the most part) and amps up the flavor. One of the keys to Blais's appeal is his ingenious juxtaposition of flavors, seen here in dishes such as roasted Concord grapes and ricotta toasts, and notions such as the addition of bone marrow to meatballs. He also innovates with ingredients, swapping out noodles for shaved coconut to prepare coconut noodles with peanut sauce. His creations are as tasty as they are surprising. Full-out showstoppers include fried duck confit with eucalyptus honey and mustard greens, and a barbecued lamb's head carnitas. Blais also includes plenty of dishes that can be completed with less time and effort, such as snap peas with feta and mint, beet and barley chili, and Heath bar chocolate bread pudding. It's clear that there's a method to Blais's culinary madness: he's doing his damnedest to get the most flavor out of the best ingredients. Home cooks interested in upping their game will want to give this one a look. (May) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

One of the hallmarks of the Bravo Top Chef competitors is that they thoroughly embrace new techniques and out-of-the-ordinary ingredients. Blais, restaurateur and author (Try This at Home, 2013), hews to that rule. Inside a 100-recipe collection, he manages to advocate foodstuffs and tools that are usually not a part of most home chefs' repertoire. Items like togarashi (Japanese chili spice) and Calabrian chili oil. Equipment such as a Cryovac food system and sous vide machine. It just might be a hardship for many readers living outside of major metropolitan areas to invest in either or all. For certain, the dishes represent innovation-plus; his directions are exacting and, at the same time, homey. Some of the achievable cuisine: concord grapes and ricotta toasts, Kinda Classic Gumbo, beet and barley chili. And the sidebars, from how to buy shrimp to how to buy oysters, are explained well. An interesting choice for most food collections.--Jacobs, Barbara Copyright 2017 Booklist

Library Journal Review

Since winning Top Chef All-Stars, chef and restaurateur Blais (Try This at Home) has appeared as a host and judge on Top Chef, MasterChef, and Iron Chef America. Here, he shares the Southern and internationally influenced foods he enjoys with his wife and two daughters. Recipes for onion rings, vegetarian beet loaf, short ribs with lemongrass, and almost-cured salmon with horseradish may call for unusual ingredients (e.g., liquid nitrogen), but Blais always provides conventional alternatives. Adventurous meat lovers will enjoy tempting preparations for pork cheeks, trotters, oxtails, and a lamb's head. More approachable dishes include gnudi and brown butter, pickle juice-brined fried chicken, and Nutella ice cream. VERDICT Blais's latest is more accessible than its predecessor but no less creative. Expect demand from Top Chef and Food Network fans. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.