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Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats, & Drinks by Stephanie Izard

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Notes about this book

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Notes about Recipes in this book

  • Grilled lamb-stuffed calamari with crispy shallots

    • meggan on September 20, 2012

      The lamb and the sauces that go with this are amazing. I used long fin squid and it was a little too thick. Next time I might use either shortfin squid or just a spring roll wrapper.

  • Seared tuna with blueberries and snap peas

    • purpleshiny on May 28, 2013

      This is the salad that led me to buy the cookbook (it was featured in our grocery store's free magazine). Truly the best salad I have ever eaten to date. The dressing is excellent (the siracha makes it) and the flavors are all wonderful together. We have yet to include the tuna - we've eaten the salad generally as a first course with a different main dish (sometimes salmon, sometimes something completely different).

  • Apple-pork ragu with pappardelle

    • meggan on April 09, 2012

      This is simple and absolutely delicious. It is not too "appley" as feared and it is very rich and complex for a dish that is quick to make.

  • Seared scallops with goat cheese-Yukon purée, asparagus, and sorrel vinaigrette

    • juliejean1 on June 01, 2014

      Lots of steps, but well worth it. I've never been able to find sorrel, so I substitute spinach with some lemon zest and juice.

  • Sautéed Brussels sprouts with sunchokes with candied pecans

    • meggan on November 25, 2012

      Made this for thanksgiving with peanut oil instead of rice bran oil. I had to double it and so I made it in a dutch oven. I found that I had to cook it a lot longer than the recipe said. The candied pecans were good but they were not enough to jazz up the recipe so I added bacon.

  • Roasted fingerlings with pistachio picada

    • meggan on January 27, 2013

      This makes far more picada than you need for the recipe. You could cut it in half unless you want to use it again that week. It is good but my parsley was a little anemic so the pistachios were the dominant flavor.

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Reviews about this book

  • Huffington Post

    Packed with creative recipes constructed from fresh seasonal produce, (it) manages to be both accessible and inspiring at the same time -- a surprisingly elusive combination in the cookbook world.

    Full review
  • Chicago Sun-Times

    ...while Izard likes to challenge the status quo, she reminds readers to have fun in their own kitchens and freely to tinker with her recipes by highlighting flavors they enjoy the most

    Full review
  • Kate Cooks the Books

    I can’t recommend this as a "must have" book on your shelf, or one that you will turn to again and again either for weeknight meals...It is, however, a cookbook that works and delivers on its promise.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0811874478
  • ISBN 13 9780811874472
  • Published Nov 01 2011
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV's Top Chef, she's also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. Girl in the Kitchen collects more than 100 of Izard's best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef's process including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals, this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls.

Top Chef Stephanie Izard: Girl In The Kitchen cookbook promo from Potenza Productions on Vimeo.

Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats, & Drinks

Member Rating

Average rating of 3.5 by 4 people

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