Cooking Like a Master Chef : 100 Recipes to Make the Everyday Extraordinary.

ISBN:

9781476796536

Title:

Author:

Elliot, Graham.

Personal Author:

Elliot, Graham.

Physical Description:

1 online resource (420 pages)

Contents:

Intro -- Dedication -- Foreword by Gordon Ramsay -- Introduction -- 1. Bites and Snacks -- Smoked Marcona Almonds -- Curried Corn Nuts -- Root Vegetable Pickles -- Avocado Hummus -- Grilled Portobello Mushroom Satay with Peanut Sauce and Cilantro -- Truffled Popcorn -- Watermelon-Jalapeño Ice Pops -- Grilled Cheese Sliders with Pancetta and Tomato Marmalade -- Seared Prawn Sliders -- Smoked Salmon with Dill Schmear and Bagel Chips -- Peppercorn-Crusted Ahi Tuna with Parmesan Crisps -- Buffalo Chicken with Celery Slaw and Blue Cheese -- Celery Slaw -- Beer Bubbles -- Crispy Prosciutto-Wrapped Figs with Ricotta -- Short Rib Tacos with Pickled Onions and Guacamole -- Chorizo Meatballs with Spicy Tomato Sauce -- 2. Hot Soups and Cool Salads -- Baked Potato Bisque with Wisconsin Cheddar and Candied Bacon -- Chive Marshmallows -- Kabocha Squash Soup with Toasted Pepitas -- Chilled Cucumber Gazpacho with Red Onions, Green Apples, and Mint -- Chilled Summer Cantaloupe Soup -- Burrata, Tomato, and Olive Oil Crackers -- Olive Oil Crackers -- Graham's Signature Caesar Salad -- Olive Oil-Poached Tuna Niçoise -- Arugula Salad with Asian Pear and Roasted Beets -- Iceberg Wedge with Smoked Bacon and Roquefort Dressing -- Belgian Endive with Walnuts and Clementine Vinaigrette -- Roasted Potato Salad -- 3. Grains and Pasta and Other Good Things -- Quinoa with Apples and Cashews -- Cheddar Cheese Risotto -- Coconut Rice -- Chinese Forbidden Fried Rice -- Farro with Dried Fruits and Nuts -- Artisan Grit Cakes -- Fettuccini with Clams and Fennel Pesto -- Arancini with Roasted Garlic Aioli -- Ricotta Gnudi with Crispy Sage and Hazelnuts -- Pumpkin Ravioli with Pears and Pomegranate Seeds -- Potato Gnocchi with Shaved Pecorino and Brown Butter -- 4. Catch o' the Day -- Grilled Swordfish with Charred Pineapple and Mojo Verde.

Atlantic Flounder with Caramelized Cauliflower and Raisin Chutney -- Raisin Chutney -- Pan-Seared Snapper with Purple Potatoes and Gingery Baby Bok Choy -- Roasted Black Cod with Melted Leeks and Champagne Sauce -- Wild Salmon with Swiss Chard and Whipped Parsnips -- Great Lakes Whitefish with Buttermilk Ranch Tartar Sauce and Fried Pickles -- Fried Pickles -- Pan-Seared Salmon with Napa Cabbage Slaw and Whole-Grain Mustard -- Maple-Bourbon-Glazed Scallops with Butternut Squash and Swiss Chard -- Crab Cakes with Charred Corn Rémoulade -- Charred Corn Rémoulade -- Lobster Schnitzel with Shaved Asparagus and Citrus Vinaigrette -- Lollapalooza Lobster Corn Dogs -- Lemon Aioli -- Caribbean Shrimp Ceviche with Mango Salsa -- Steamed Mussels with Mexican Chorizo and Cerveza -- 5. Down on the Farm -- Kung Pao Drumsticks with Ginger Honey and Toasted Peanuts -- Sesame Chicken Thighs with Bok Choy and Plums -- Grilled Chicken with Watermelon-Olive Salsa -- Duck Confit Agnolotti with Kale and Pine Nuts -- Roasted Quail with Wild Mushrooms and Fava Beans -- Roasted Pheasant with Tuscan Kale and Hazelnuts -- Wild Turkey with Cranberry Compote and Glazed Chestnuts -- New York Strip Steak with Mushrooms and Blue Cheese -- Cabernet Jam -- The GrahamBurger -- Grilled Skirt Steak with Black Beans and Chimichurri -- Filet Mignon with Creamed Spinach and Watercress -- Short Rib Stroganoff with Spaetzle, Wild Mushrooms, and Peppered Sour Cream -- Spaetzle -- Black Trumpet Mushrooms -- Mom's Brisket Pot Roast -- Pork Chops with Sweet Potato Latkes and Cinnamon-Spiced Apples -- Roasted Goat with Salsa Verde and Grilled Onions -- Yogurt-Marinated Leg of Lamb with Crushed Olive Oil Potatoes and Grainy Mustard -- 6. A Walk Through the Garden -- Kale with Roasted Beets, Goat Cheese, and Pine Nuts -- Haricots Verts Casserole with Crispy Shallots and Wild Mushrooms.

Pureed Butternut Squash -- Fingerling Potato Confit -- Brussels Sprout Hash with Apples, Smoked Bacon, and Walnuts -- Ginger-Glazed Carrots -- Braised Cabbage with Caraway -- French Lentils with Pearl Onions -- Fennel Ratatouille -- Sautéed Rapini with Toasted Garlic -- Refried Cannellini Beans with Saffron and Garlic -- Grilled Asparagus with Smoked Béarnaise -- Smoked Butter -- Maple Whipped Yams -- 7. Sweet Treats -- Carrot Cake with Cream Cheese Frosting -- Green Apple Rosemary Sorbet -- Bananas Foster Crème Brûlée -- Peach Ice Cream -- Summer Peach Cake -- Not-Your-Grandma's Vanilla Ice Cream -- Lemon-Blueberry Bars -- S'Mores Pie -- Nontraditional Banana Split -- Coffee-Chocolate Sauce -- Caramelized Hazelnut Clusters -- Sweetened Whipped Cream -- Bourbon Brownies -- Panna Cotta with Stewed Raspberries -- Lemon Ricotta Fritters -- Spiced Krispies Treats -- Sugar Cookies -- Acknowledgments -- About the Authors -- Index -- Copyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Goodbody, Mary.

Ramsay, Gordon.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

New York :

Atria Books,

2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

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Summary

In the first cookbook from Graham Elliot, cohost of the popular Fox series MasterChef and MasterChef Junior , 100 deliciously creative recipes show home cooks the basics of cooking and combining flavors--and then urge them to break the rules and put their own spin on great meals.

Graham Elliot wants everyone to cook. To push up their sleeves and get some good food on the table. It's Graham's simple philosophy that, while there is no right or wrong when it comes to creativity in the kitchen, you will benefit from knowing some time-honored methods that enable you to serve tasty meals to your family day after day, week after week. So, to teach you his methods and infuse some fun into the process, he's written Cooking Like a Master Chef , an easygoing, accessible guide for the home cook to create delicious, beautiful food for every occasion.

Grouped by season (without being a strictly seasonal cooking book), Graham's 100 recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructions--with great twists for every palate. That's because being a top-notch chef or a talented home cook means being a free thinker, spontaneous, like a jazz musician. Cooks need to change the music every so often--once they're comfortable with the basics--to stay on their toes and infuse their routine with new excitement and energy. Here you'll find recipes for pork chops with root beer BBQ sauce, halibut BLTs, buffalo chicken with Roquefort cream, corn bisque with red pepper jam and lime crema, smoked salmon with a dill schmear and bagel chips, truffled popcorn, and much more. Kids will love whipped yams with roasted turkey, potato gnocchi with brown butter, PBJ beignets, and classic banana splits.

It's no wonder so many people love Graham and his energetic creativity in the kitchen. With Cooking Like a Master Chef , now you can learn to be a skilled, resourceful, and endlessly inventive cook who makes food everyone, adults and kids alike, will absolutely relish.

Author Notes

Graham Elliot is a critically acclaimed chef, restaurateur, and television personality who costars with Gordon Ramsay on Fox's hugely popular MasterChef and MasterChef Junior . He has traveled to all fifty states in search of the best food America has to offer and in 2008, his eponymous Chicago restaurant became one of fifteen restaurants in the United States to hold two Michelin stars. He has been nominated for multiple James Beard awards, as well. Graham, who used to play in a band and is a singer and guitarist in his own right, is the culinary director for Chicago's Lollapalooza. He lives in Chicago with his family.

Mary Goodbody is an award-winning writer, cookbook editor, consultant, and recipe developer who has worked on more than fifty books with many well-known chefs, cooks, and food celebrities. She is a senior editor for the culinary website Cookstr.com and is the editor and content provider for Familytime.com. She lives in Fairfield, Connecticut.

Reviews (3)

Publisher's Weekly Review

Chicagoans know Chef Elliot from his Michelin-starred bistro, while reality show fans recognize him as the judge on Fox's MasterChef who lost 150 pounds in one year after undergoing bariatric surgery. His debut cookbook, a collection of 100 recipes, is a match for his quirky personality. Just as he often augments his wardrobe with a flashy bowtie and stylish eyewear, he brightens up a dish with a surprise ingredient or two. There is Atlantic flounder with caramelized cauliflower and raisin chutney, for example, and pumpkin ravioli with pears and pomegranate seeds. His musicality and love of rock and roll are apparent when he riffs on short rib stroganoff with spaetzle, wild mushrooms and peppered sour cream, or a pot roast cranked up with red pepper flakes and anchovy. And when he wants to improvise, he turns to savory homemade marshmallows, adding chive-coated ones to bisques and lavender-flavored ones to pea soup. The seven chapters are arranged somewhat haphazardly, sometimes by course ("Sweet Treats"), sometimes by main ingredient ("Grains and Pasta") and sometimes thematically ("A Walk Through the Garden"), but attention is paid to seasonality throughout, with suggestions such as accompanying tacos with mango salsa instead of guacamole when the weather turns tropical. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

A master chef uses creativity and broad knowledge to turn craft into art in the kitchen. A master chef also seeks out the best ingredients, always prowling farms and markets for the new and unusual to provide both the best flavors and to offer customers something unique. Such is the case with restaurateur and television-chef Elliot. He takes an ordinary pot roast and ups the ante with hot pepper, anchovies, and plenty of red wine. Then he garnishes it with Japanese turnips, parsnips, and purple carrots for a dish worthy of a special-occasion dinner. Cannellini beans and saffron ennoble humble refried beans. Elliot shares his reimagined Caesar salad, a complex haute-cuisine stunner topped with cheese-stuffed brioche croutons visually reminiscent of Twinkies. In similar but earthier style, Elliot is not above fashioning lobster tail into a food-stand corn dog. Photographs display finished dishes in all their savory glory.--Knoblauch, Mark Copyright 2015 Booklist

Library Journal Review

Introducing this accessible collection of snacks, starters, sides, mains, and desserts, chef Elliot-cohost of the popular TV shows MasterChef and MasterChef Junior-compares cooking to jazz improvisation. His spontaneous ideas and creative touches appear throughout the book's 150-plus recipes, which range from easy watermelon-jalapeno ice pops to the more advanced short rib stroganoff with spaetzle, wild mushrooms, and peppered sour cream. Elliot's more unusual recipe components, such as soy lecithin-infused "beer bubbles" that garnish a buffalo chicken salad, are usually optional, and he offers multiple substitutions for potentially hard-to-find ingredients such as piment d'Espelette. VERDICT An inventive and satisfying celebrity chef cookbook in which hearty, classic dishes are made more whimsical. Elliot has a loyal following; MasterChef fans will be thrilled. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Excerpts

Cooking Like a Master Chef Excerpted from Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary by Graham Elliot All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.