Twenty Dinners by Ithai Schori and Chris Taylor

  • Sliced fluke, plum, and cilantro (page 20)

    from Twenty Dinners Twenty Dinners by Ithai Schori and Chris Taylor

    • Categories: Appetizers / starters; Entertaining & parties; Fall / autumn; Italian
    • Ingredients: sushi grade fluke; plums; cilantro; fleur de sel
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Notes about Recipes in this book

  • Seared kale salad with brown butter-toasted pine nuts and smoked bacon

    • DKennedy on January 19, 2017

      The brown butter comes into play when toasting the pine nuts. See note on recipe.

    • meggan on January 29, 2018

      I don't think the note about the brown butter shows up in the cookbook. I just toasted cashews and threw them on top but the brown butter pine nuts shown in the link sounds good.

  • Affogato with biscotti

    • Megoola on January 10, 2021

      The recipe is online at https://imbibemagazine.com/recipe/affogato-with-biscotti/

  • Chris's roasted lamb shoulder

    • meginyeg on January 16, 2024

      This was only ok. Not my favorite lamb roast recipe. We won't use it again.

  • Rutabaga puree

    • meginyeg on January 16, 2024

      This was really good. I did not have quite enough rutabaga so used parsnip and potato to make up the difference. It was still delicious.

  • Anchovy watercress salad

    • meginyeg on January 16, 2024

      This wasn't very good. I don't know if my anchovies just didn't have good flavour but the dressing was just meh.

  • Spicy tomato stew with seared halibut

    • SKortas on April 17, 2023

      Solid recipe and delicious meal. I didn’t have time to soak beans so ended up using canned navy beans and added them later in the cooking process. Also served this with toasted baguette slices rubbed with garlic to soak up some of the stew.

  • Peach porch punch

    • meggan on August 08, 2016

      I used a peach black tea and that made it too bitter. Don't repeat my mistake!

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  • ISBN 10 0385345283
  • ISBN 13 9780385345286
  • Linked ISBNs
  • Published Apr 07 2015
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

A photographer (who happens to be an ex-restaurant cook) and an indie rock star (who happens to be an avid home cook) show you how to slow down your life by cooking beautiful, straightforward, but sophisticated, food for--and with--friends.

When he's on tour with his band, Grizzly Bear, what Chris Taylor misses most about home is the kitchen and the company. With his friend Ithai Schori, he cooks dinner parties for four to forty, using skills Chris learned from his mom and Ithai picked up working at high-end restaurants. Their food is full of smart techniques that make everything taste just a little better than you thought possible--like toasting nuts in browned butter or charring apples for a complex applesauce--but their style is laid-back and unhurried. This is about cooking not just for, but with, your friends, and so the authors enlisted their favorite pastry chef, mixologist, sommelier, and baristas to write detailed material on wine, desserts, stocking a home bar, mixing drinks, and buying and brewing fantastic coffee. Through more than 100 seasonally arranged recipes and gorgeous, evocative photographs of their gatherings, you fall into their world, where you and your friends have all day to put food on the table, and where there's always time for another cocktail in a mason jar before dinner.

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