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

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Notes about this book

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Notes about Recipes in this book

  • Spicy Chinatown pork dumplings

    • Maefleur on February 23, 2018

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

  • 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.

  • Spicy baked chicken wings with honey vinegar glaze

    • Dannausc on February 11, 2018

      Good with a nice Asiany flavor.

  • Spicy blue cheese dip with endive spears

    • Dannausc on January 27, 2018

      Quite good!

    • 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.

  • Creamiest of the creamy broccoli soup

    • angrygreycat on October 13, 2018

      Made this for a light supper today. Nice taste with the roasted broccoli and garlic, however not nearly as thick and creamy as I am used to from my go-to recipe. My daughter liked it and as I said it tasted nice. I might just cut down the proportion of liquid ingredients to broccoli or add cornstarch or use a roux to make it thicker.

  • Beef chili

    • Dannausc on December 08, 2018

      Good but nothing special

  • 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.

  • Bucatini with garlic and oil

    • Dannausc on December 08, 2018

      Super simple and easy. Quite good. Worth a repeat.

  • 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.

  • 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.

    • julesamomof2 on January 07, 2019

      Wow is this ever good. I threw this together because I had all of the ingredients on hand, but was not expecting it to be so delicious. I made it exactly as written but you could easily double or even triple the broccoli, which I will do in the future. My kids especially loved this.

  • 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.

  • Chicken cutlets with prosciutto and sage

    • acalexander on September 21, 2018

      Used 1/2 breadcrumbs, 1/2 panko, Greek seasoning instead of oregano

  • 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.

  • 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.

  • 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

  • Yogurt-marinated chicken thighs with pickled mustard seeds

    • Dannausc on February 19, 2018

      I liked it a lot.

  • Classic pot roast

    • Dannausc on December 08, 2018

      Quite good. I really liked the addition of mustard.

  • 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.

  • Warm potato and scallion salad

    • Maefleur on February 17, 2018

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

    • southerncooker on February 13, 2018

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

  • Beets, toasted walnuts, and black pepper goat cheese

    • Dannausc on December 08, 2018

      It seemed like an exorbitant amount of goat cheese, so I only used 4 oz. which was sufficient. It was pretty decent.

  • Raw white mushroom salad

    • Dannausc on December 08, 2018

      Good and easy though my wife didn’t care for it.

  • White mushrooms and spinach

    • 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.

    • southerncooker on February 13, 2018

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

  • 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.

  • 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.

  • Balsamic dressing

    • angrygreycat on November 18, 2018

      Made this as a new take on my usual Mustard vinaigrette. I happened to have some Raspberry vinegar that I had been gifted to use any way. Nice tasting on a simple salad of greens, green onions and some grated carrot.

  • Raw basil pesto

  • Pancetta, arugula, and roasted tomato salad

    • bwhip on September 23, 2018

      We loved this salad. A lovely mix of sweet, bitter, salty, and crispy. We added some hard boiled eggs and a bit of avocado, and it made for a really nice meal. Looking forward to having this one again.

  • 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.

  • 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.

  • 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.

  • My cannoli filling rum cake from childhood

    • angrygreycat on October 27, 2018

      Made this for dessert for tomorrow. The filling is very easy. The cake is the Yellow cake recipe also in the book. She instructs you to grease the cake pans, not flour or use parchment. One of my layers stuck very badly, the other was in a push up tin and I was able to get it free of the tin without breaking it up. If I made this yellow cake again, grease, flour and parchment would be used. The other thing to note is that this is supposed to be her general yellow cake and mine tastes very lemony, like a lemon cake not a regular yellow cake. I presume this is due to the fact that you have lemon zest and juice and no vanilla or almond extract to tone that down

  • 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!

  • Easy beer bread

    • southerncooker on February 13, 2018

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

  • Pumpkin nutmeg bread

    • Dannausc on December 08, 2018

      It was really good and moist.

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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.

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