The Home Cook: Recipes to Know by Heart by Alex Guarnaschelli
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Marinated cerignola olives (page 13)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Stuffed mini peppers (page 14)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Extra-crispy cheese straws (page 15)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Mini goat cheese quiches (page 16)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Warm bar nuts (page 18)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Spicy spinach phyllo triangles (page 19)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Scallion pancakes (page 22)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Spicy Chinatown pork dumplings (page 23)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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My favorite dumpling sauce (page 23)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Glazed five-spice ribs (page 24)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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A basket of drumsticks and lemons (page 26)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Cashew sauce (page 30)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Grainy mustard sauce (page 32)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Lobster rolls (page 33)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Garlic butter naan (page 37)
from The Home Cook: Recipes to Know by Heart The Home Cook by Alex Guarnaschelli
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Notes about this book
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- ISBN 10 030795658X
- ISBN 13 9780307956583
- Published Sep 26 2017
- Format Hardcover
- Page Count 368
- Language English
- Countries United States
- Publisher Clarkson Potter
Publishers Text
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.