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So Good: 100 Recipes from My Kitchen to Yours by Richard Blais

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Notes about Recipes in this book

  • Jerked spatchcock chicken and plantains

    • fprincess on September 11, 2017

      Disappointed that he doesn't explain how to spatchcock or remove the breast cartilage (I know how to spatchcock but wasn't sure how to remove the cartilage), and also that he called for a pre-made jerk spice mix, although that does save time. I used Walkerswood hot & spicy with the amount specified, and could have used a bit more (it wasn't very hot). The chicken turned out great but I had to cook it about 20 min more than what the recipe called for (it was a fairly large chicken). Also I lost most of the skin to the grill; it would have been good to have tips to avoid that!

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  • ISBN 10 0544663314
  • ISBN 13 9780544663312
  • Published May 16 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

100 all-new recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular

Fans know Richard Blais best as the winner of Bravo's Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home when the cameras are off? That's what this book will answer, with elevated homestyle recipes and personal stories which invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken which is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for.


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