Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant by Marc Forgione and Olga Massov

  • Potato rolls

    from Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant Marc Forgione by Marc Forgione and Olga Massov

    • Categories: Bread & rolls, savory; Dips, spreads & salsas; Small plates - tapas, meze; Cooking for a crowd
    • Ingredients: Vidalia onions; butter; chives; parsley; waxy potatoes; active dry yeast; all-purpose flour
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Reviews about this book

  • Saveur

    ...may be a bit ambitious, but it’s carefully crafted and peppered with rich stories to accompany each recipe. This is exactly the cookbook I’ll page though when I’m looking to truly impress.

    Full review
  • ISBN 10 0544187288
  • ISBN 13 9780544187283
  • Published Apr 29 2014
  • Format eBook
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin Harcourt (HMH)

Publishers Text

Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network's "The Next Iron Chef," Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved "Iron Chef America." Forgione's first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

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