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Summary
Summary
100 all-new, accessible 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 for his family when the cameras are off? That's what this book will answer, with elevated homestyle recipes and personal stories that 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 that 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.
"I cannot get over how amazing his food is. Can. Not. Get. Over!" --Amy Schumer
"This collection of recipes is accessibly bold, certain to wow your family and dinner guests." --Jesse Tyler Ferguson
"A fantastic collection of recipes that, at first glance, may seem out of a home cook's league. However, Richard Blais has a way of turning beautiful restaurant-like dishes into approachable at-home recipes that will make you look like a rock star in the kitchen." --Emeril Lagasse
Author Notes
Perhaps most recognizable as the winner of Bravo's Top Chef All-Stars and now a regular judge on Top Chef, as well as a rotating judge on Fox's hit show Master Chef, RICHARD BLAIS is a successful chef, restaurateur, James Beard Award-nominated cookbook author and television personality. After graduating from the Culinary Institute of America, he went on to train at some of the world's most esteemed restaurants, including The French Laundry, Daniel, Chez Panisse, and el Bulli. Blais then relocated to Atlanta to oversee a local seafood concept, and his creative approach to cooking and cuisine led to the establishment of Trail Blais, Inc., a culinary company that has consulted on, designed, and operated multiple locations Flip Burger Boutique in Atlanta, Birmingham, and Nashville, and Juniper & Ivy and The Crack Shack restaurants in San Diego, where he now resides. Blais's debut cookbook, Try This at Home: Recipes from My Head to Your Plate, was a finalist for a James Beard Foundation Award. Blais regularly appears as a host and judge on Food Network on programs such as Guy's Grocery Games, Cutthroat Kitchen, Celebrity Food Fight, and Rachael vs. Guy. He has appeared on the TODAY Show, Good Morning America, The Rachael Ray Show, The Chew, The Talk, and Late Night with Jimmy Fallon, as well as in numerous publications including the New York Times, Wall Street Journal, Food & Wine, Bon Appétit, People, InStyle, and more. He lives in California.
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.