Cooking Off the Clock: Recipes from My Downtime by Elizabeth Falkner

  • Coddled eggs

    from Cooking Off the Clock: Recipes from My Downtime Cooking Off the Clock by Elizabeth Falkner

    • Categories: Egg dishes; Vegetarian
    • Ingredients: eggs
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Reviews about this book

  • Epicurious

    Interview with author Elizabeth Faulker.

    Full review

  • Fine Cooking

    Cooks who enjoy easing into the kitchen at the end of a busy day will appreciate this collection of Falkner's favorite recipes, most of them unfussy updates of comforting classics...

    Full review

  • Dorie Greenspan

    ...chockful of the kind of food we all want to eat. Fresh, bright, bold, imaginative and weekday-doable. One flip through the book and my bet is that you'll head to the kitchen ... I did.

    Full review

Reviews about Recipes in this Book

  • Cherry tomato confit

    • Fine Cooking

      Plop some tomatoes, garlic, herbs, and olive oil into a baking dish, roast for about an hour, and-voilà!-you have an almost effortless (and deeply flavored) alternative to tomato sauce.

      Full review

  • Crab pad Thai

    • Fine Cooking

      Enriched with coconut milk and succulent crabmeat, this spicy, fragrant, hot-and-sour noodle dish combines the flavors of two of Falkner's favorite Thai dishes-tom yum soup and pad thai.

      Full review
  • ISBN 10 1607740303
  • ISBN 13 9781607740308
  • Linked ISBNs
  • Published Aug 28 2012
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A wide-ranging collection of recipes for home cooks from celebrated chef, restaurant owner, and pastry pioneer Elizabeth Falkner.

Peek inside the off-hours culinary mind of one of America’s top chefs with Cooking Off the Clock, an irreverent, eclectic, and downright delicious assemblage of reinvented classics and soon-to-be favorites. Celebrity chef and pastry pioneer Elizabeth Falkner brings her cooking inspiration to a range of satisfying full meals and quick snacks, and along the way gives pointers on how to think like a chef, even if you haven’t spent the day on the line cooking for crowds. You’ll find recipe ideas for any occasion: for a quiet night in, the Winter Squash Soup with Apple Butter Toast; for your next impromptu cocktail party, the Ham and Biscuit Sliders with Hot Pepper Jam; for the ultimate late-night snack, Sausage and Fennel Pizza; and to finish it off, the desserts that Elizabeth is known for, like Bourbon Pecan Pie Milkshake. With Falkner’s imaginative approach to classic comfort food and stories about her process for creating new recipes, Cooking Off the Clock will transform the way you cook.

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