Own Your Kitchen: Recipes to Inspire & Empower by Anne Burrell and Suzanne Lenzer

  • Wilted romaine salad with roasted pears, Taleggio, and hazelnuts

    from Own Your Kitchen: Recipes to Inspire & Empower Own Your Kitchen by Anne Burrell and Suzanne Lenzer

    • Categories: Salads; Dressings & marinades; Appetizers / starters; Vegetarian
    • Ingredients: Bosc pears; Taleggio cheese; romaine lettuce; red onions; Champagne vinegar; toasted hazelnuts
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  • ISBN 10 0385345577
  • ISBN 13 9780385345576
  • Published Oct 15 2013
  • Format eBook
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter
  • Imprint Clarkson Potter Publishers

Publishers Text

Owning your kitchen is about being in charge when you cook—understanding how flavors work together, how to improvise with ingredients you have on hand, and, above all, how to feel confident and stress-free when making meals. In Own Your Kitchen, Anne Burrell gets you in that groove by sharing the recipes she makes when she's relaxed and cooking at home.

Anne has designed these 100 recipes to get you comfortable with dozens of essential techniques—like how to create a perfect omelet, how to butterfly a chicken for an easy roast, and how to bake a focaccia to doll up any meal. Along the way, she offers priceless tips: such as what can be made ahead (like her garlic-ginger-soy-citrus marinade that can be used with just about anything or a freezer staple like fish stock) or how to coax flavor out of a chicken with a garlic rubdown.

More than anything, though, Own Your Kitchen will build your repertoire with impressive twists on classics like Carbonara Frittata, Olive Oil–Poached Salmon, Grilled Hanger Steak with anchovy-butter sauce, and—maybe best of all—Hawaiian Pork Roast. Anne will walk you through her seasonal faves, like Zucchini Cannelloni, Wilted Romaine Salad with Toasted Hazelnuts (great crunch!), and Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce. When at the farmer's market, you'll keep in mind her Spring Veggie Stew with bright asparagus and sugar snap peas (or, as Anne suggests, any combo of spring veg) and the super easy Crispy Crunchy Kale Chips.

These are recipes that will work every time. And with Anne by your side, reminding you to set up, taste, season, check, and be patient, you'll also get in on the secrets (including tricks for bouncing back from mistakes) that she's picked up over the years in some of the best restaurant kitchens and from working with people trying to be better home cooks, just like you.

So, get comfortable in your kitchen. You own it!

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