x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Home Cook: Recipes to Know by Heart by Alex Guarnaschelli

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Orecchiette with bacon, lemon, and cream

    • southerncooker on March 10, 2018

      I've seen reviews of this dish complaining of too much lemon. I used a small lemon for the juice and zest and thought it was perfect. The little bit of bacon fat added gives the taste of bacon through out the dish. Of course there was also 12 slices cut into 2 in wide strips. She has you cook the bacon in half cup water till it evaporates then continue cooking till crispy. I was skeptical about this process but it resulted in perfectly crisp bacon. I'll be using that method again when I need bacon bits for a dish.

  • Grandma Guarnaschelli's lasagna with mini beef meatballs

    • southerncooker on February 13, 2018

      This was very good and we enjoyed the meatballs in it but my family said they liked my homemade lasagna better.

    • Dannausc on January 08, 2018

      It was good, but I don’t know if it was worth the effort to make forty mini meatballs.

  • Warm potato and scallion salad

    • southerncooker on February 13, 2018

      I really thought we would love this one but none of us really cared for it.

    • Maefleur on February 17, 2018

      We loved this! Very well balanced and delicious both warm and at room temp.

  • White mushrooms and spinach

    • southerncooker on February 13, 2018

      Daughter and I loved this one but hubby didn't care for it.

    • Dannausc on February 25, 2018

      Last weekend I made the White Mushrooms and Spinach from The Home Cook. I forgot to add the Marsala. It was still good.

  • 1984 portobello sandwich

    • southerncooker on February 14, 2018

      Son and I really enjoyed these but hubby didn't care for them. The flavors of the goat cheese with the tomatoes and lemon juice on the cooked portobello mushrooms was delicious.

  • Warm leeks "Niçoise"

    • southerncooker on February 24, 2018

      Son and I enjoyed this one. I made a half recipe. Loved all the flavors.

  • Raw basil pesto

  • Pasta salad with basil pesto

    • southerncooker on February 13, 2018

      Quick and easy supper. Delicious.

  • Dark chocolate brownies

    • southerncooker on February 13, 2018

      Love dark chocolate and this recipe didn't disappoint. Delicious brownies.

  • Easy beer bread

    • southerncooker on February 13, 2018

      Delicious served warm slathered with butter. Also good toasted with butter.

  • Spicy blue cheese dip with endive spears

    • jenmacgregor18 on May 08, 2018

      It is good. Like a thicker, spicy blue cheese dressing. I was worried the yogurt would be too predominant; but it wasn't the case. If I try again, I may make w/ low-fat sour cream instead of greek yogurt. Less fat & will taste just as good.

    • Dannausc on January 27, 2018

      Quite good!

  • My dad's lemon chicken

    • nadiam1000 on July 09, 2018

      This was quite good not sure if I will make it again because it is messy. The chicken thighs are difficult to cut into pieces so you end up with a lot of odd shapes and bits trying to cut them into 1". The dredging with the cornstarch is fussy as is the frying bit. I have a deep fryer and used fresh peanut oil but frying the lemons first messed up the oil with charred sticky pulp bits. I tried to scoop them out before frying the chicken but it left a black ring around the fryer. I doubled the sugar in the sauce and it was very tasty and tart; nice compliment to the fried chicken. might modify to be more of a stir fry next time

  • Cherries with ginger lemon curd

    • PiaOC on January 28, 2018

      Great taste combination but will need to work on fresh ginger next time. I wasn’t a great fan of its texture - perhaps reduce to 1 or 2 tablespoons or process after grating to achieve smoother consistency. Served with a plain olive oil cake.

  • Farfalle with sausage and roasted broccoli

    • agale723 on January 17, 2018

      Excellent base recipe. I tripled the broccoli (we love roasted broccoli) and added 1/2 cup of whipped ricotta (from Joshua McFadden's Six Seasons: A New Way with Vegetables) at the end. Delicious! Husband gave two thumbs up.

  • Lemon cake

    • julesamomof2 on February 18, 2018

      This was light and moist, but a little boring on its own, so I make a lemon buttercream frosting to slather on top - extra sweet and delicious!

  • Spicy Chinatown pork dumplings

    • Maefleur on February 23, 2018

      Very flavorful, will make again. Sauce compliments without overpowering.

  • Warm blueberry ginger turnovers

    • Maefleur on February 08, 2018

      Just as good with raspberries! The recipe states to cut out eight 3-inch rounds, but I believe it should be eight 6-inch rounds. A very tender, flakey pastry and tasty filling.

  • Braised chicken with prunes

    • Cookie24 on November 07, 2017

      Good flavor and easy to make. The prunes add a nice sweet note to the dish, however next time I will cut the prunes in half rather than leaving them whole. Used legs and thighs only, didn't have pearl onion, so used large diced regular brown onion, all other ingredients stayed the same. Family enjoyed the dish, will probably make again.

  • Mom's chicken cacciatore

    • bwhip on November 10, 2017

      Excellent! My wife and I really enjoyed this. Fairly easy to make, and the sauce has a wonderful depth of flavor that tastes like it must have taken hours to develop. We’ll make this again for sure.

  • Spicy baked chicken wings with honey vinegar glaze

    • Dannausc on February 11, 2018

      Good with a nice Asiany flavor.

  • Chicken and coconut milk curry soup

    • Dannausc on February 03, 2018

      Fairly quick and easy. Quite flavorful. If used as a main course, serves 4 at most.

  • Spicy weeknight marinara sauce with bucatini

    • Dannausc on January 27, 2018

      Fairly quick and easy. Quite good!

  • Pasta puttanesca

    • Dannausc on February 25, 2018

      Good but nothing special.

  • Sticky fingers baked chicken wings

    • Dannausc on February 11, 2018

      They have a definite BBQ sauce flavor. They are good, but not my favorite flavor for wings.

  • Yogurt-marinated chicken thighs with pickled mustard seeds

    • Dannausc on February 19, 2018

      I liked it a lot.

  • Veal meatballs with tomatoes and Parmesan cheese

    • PanNan on January 06, 2018

      The whole family thought this was delicious. The sauce was a little thick and I added a can of tomato puree and a little water and it was perfect.

  • The sherry vinaigrette I use on everything

    • angrygreycat on July 29, 2018

      Just recently bought this book and haven't used it all. I made a salad for dinner tonight and just made this vinaigrette and it was very good. Through everything in the blender and it came together as an almost creamy dressing. Nicely tangy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author