The Chef Next Door : A Pro Chef's Recipes for Fun, Fearless Home Cooking.

ISBN:

9780062417398

Title:

Author:

Freitag, Amanda.

Personal Author:

Freitag, Amanda.

Edition:

1st ed.

Physical Description:

1 online resource (390 pages)

Contents:

Intro -- DEDICATION -- INTRODUCTION -- 1. BACK TO BASICS -- BASIC RISOTTO -- CARAMELIZED ONIONS -- BASIC BLANCHED VEGETABLES -- OVEN-ROASTED TOMATOES -- ROASTED GARLIC -- SHALLOT CONFIT -- FRESH PASTA DOUGH -- VINAIGRETTES -- SHERRY TAPENADE VINAIGRETTE -- MUSTARD VINAIGRETTE -- WHITE BALSAMIC VINAIGRETTE -- TOMATO VINAIGRETTE -- RED WINE VINAIGRETTE -- CHICKEN STOCK -- 2. SAUCES, MARINADES, AND OTHER FLAVOR SECRETS -- MARINARA SAUCE -- HERB PESTO -- SWEET AND SPICY CHILI OIL -- GREEN OLIVE RELISH -- FRESH TOMATO SAUCE -- EASY COMPOUND LEMON-PEPPER BUTTER -- ALL-AROUND MUSTARD SAUCE -- GRAPEFRUIT GASTRIQUE -- MALT VINEGAR AIOLI -- ROSEMARY ANCHOVY RUB -- CURRY GOLDEN RAISIN SAUCE -- SWEET SUMMER CORN SAUCE -- CHERMOULA -- 3. FIRST IMPRESSIONS -- EGGPLANT CAPONATA -- GAZPACHO -- BUTTERNUT SQUASH SOUP -- MIXED MARINATED OLIVES -- SHRIMP COCKTAIL WITH HOMEMADE SAUCE -- FAST GUACAMOLE -- CRABMEAT CROSTINI -- GOAT CHEESE FLAN -- SPINACH-FETA PIES -- 4. MORE THAN A SALAD -- CAESAR SALAD WITH HOMEMADE BUTTER CROUTONS -- CAESAR DRESSING -- BEET SALAD WITH BEET VINAIGRETTE -- BEET VINAIGRETTE -- KALE AND FARRO SALAD WITH AGED GOAT CHEESE -- CUCUMBER, DILL, AND YOGURT SALAD -- ASPARAGUS SALAD WITH PARMESAN -- "ITALIAN" SALAD -- CORN AND BLACK BEAN SALAD -- AVOCADO AND BACON SALAD WITH JALAPEÑO-BACON FAT DRESSING -- GRILLED ZUCCHINI AND TOMATO PANZANELLA SALAD -- LOBSTER SALAD -- 5. WHAT'S FOR DINNER? -- "PORK ON PORK" CHOPS -- SPINACH, POTATO, AND RICOTTA EGG WHITE FRITTATA -- LAMB BURGERS WITH FRESH MINT YOGURT -- "LUSTY" LEMON CHICKEN -- LENTIL SOUP -- SALMON WITH PEAS, PEARL ONIONS, AND MINT -- BARLEY-STUFFED PEPPERS -- GRILLED STEAK WITH HERB BUTTER -- CORNMEAL-CRUSTED CHICKEN THIGHS WITH JAMAICAN SPICE -- TOASTED QUINOA SOUP -- KALE AND TOMATO STEW -- PAN-SEARED TROUT WITH HORSERADISH CREAM -- 6. LOW AND SLOW -- JERSEY SUNDAY MEATBALLS.

POP'S BEER-BRAISED BOLD BEEF STEW -- CHICKEN FRICASSEE -- PULLED PORK SANDWICHES -- PUERTO RICAN PERNIL -- TURKEY CHILI -- WINTER DUCK LEG BRAISE -- POTATO-KALE SOUP -- BEEF SHORT RIBS -- CORNED BEEF AND CABBAGE -- 7. SIDES -- ROASTED CAULIFLOWER -- SMASHED YUKON GOLD POTATOES -- GREEN BEANS WITH TOASTED ALMONDS -- CORNBREAD AND CHALLAH STUFFING -- OLIVE OIL MASHED POTATOES -- GIARDINIERA -- NO-NONSENSE COLESLAW -- BROCCOLINI WITH LEMON AND ROSEMARY -- ORZO PASTA SALAD -- MEDITERRANEAN POTATO SALAD -- ROOT VEGETABLE PUREE -- CLASSIC CREAMED SPINACH -- 8. THE SCARY STUFF -- MARINATED ARTICHOKES -- OVEN-ROASTED LOBSTERS -- HEARTY GNOCCHI -- BUTTERMILK BISCUITS -- SEARED SCALLOPS -- CORN SOUFFLÉ -- CREPES: SAVORY OR SWEET -- POACHED ARCTIC CHAR -- ARANCINE -- CRISPY SPAETZLE WITH ROASTED SUNCHOKES -- EASY COQ AU VIN -- HERB-STUFFED WHOLE FISH -- SCALLOP "CEVICHE" -- DUCK BREAST WITH PINE NUT RELISH -- 9. FOR YOUR SWEET TOOTH -- ANGEL FOOD CAKE -- DEEP-DISH APPLE-RHUBARB PIE -- SUMMER BERRY FRUIT CRUMBLE -- COCONUT MACAROONS -- IMPRESSIVE DARK CHOCOLATE MOUSSE -- YOGURT PANNA COTTA WITH DRIED CRANBERRY AND GRAPE COMPOTE -- SHORTBREAD COOKIES WITH LEMON CURD -- COCOA CARROT CAKE WITH CREAM CHEESE ICING -- RICE PUDDING IS THE CURE! -- RANGER COOKIES -- CHOCOLATE TRUFFLES -- PEANUT BUTTER BLONDIES -- MENUS -- ACKNOWLEDGMENTS -- INDEX -- CREDITS -- COPYRIGHT -- ABOUT THE PUBLISHER.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

King, Carrie.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

New York :

HarperCollins Publishers,

2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5973	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Improve your confidence and add joy to your home cooking with this beautiful, practical, full-color cookbook filled with information, techniques, and more than 100 recipes from the Food Network favorite and critically acclaimed chef of New York's Empire Diner restaurant.

Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network's Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn't alone!

She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef--to consider seasonality, balancing flavors, understanding the steps, and learning how to improvise--to create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you.

You'll find everything from the basics--sauces, marinades, stocks, and rubs--to first impressions, salads, and easy dinner recipes, and will even become skilled in making "The Scary Stuff"--recipes that may seem out of reach but are not. With The Chef Next Door , you'll be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop's Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more.

Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze.

Author Notes

Amanda Freitag is one of New York City's most celebrated chefs. A graduate of the Culinary Institute of America, she has worked under Jean-Georges Vongerichten at Vong, Diane Forley at Verbena, Alain Passard at Paris's famed restaurant Arpege, and Tom Valenti at 'Cesca. She worked as executive chef at Gusto and The Harrison before opening her first restaurant, Empire Diner, in 2013. Amanda has battled Bobby Flay on Iron Chef America , has a recurring role as a judge on the Food Network series Chopped, and stars with Ty Pennington on Food Network's American Diner Revival . She lives in New York City.

Reviews (1)

Library Journal Review

Chef Freitag, who appears on Food Network's Chopped and Iron Chef America, admits to feeling more comfortable cooking in a professional kitchen than in her apartment. To build her home cooking confidence, she's developed an unintimidating set of recipes ranging from everyday basics (caramelized onions, roasted garlic) to deceptively titled "scary stuff" (buttermilk biscuits, duck breast with pine nut relish). Similar to Alex Guarnaschelli in Old-School Comfort Food, Freitag relays professional tips and tricks, such as ways to reuse leftover ingredients and how to reheat refrigerated sauces. VERDICT Freitag's take on a familiar concept (the celebrity chef at home) offers novice and intermediate home cooks plenty of American, Italian, and French favorites. Buy for demand. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.