So Good: 100 Recipes from My Kitchen to Yours by Richard Blais
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Almost cured salmon with horseradish (page 23)
from So Good: 100 Recipes from My Kitchen to Yours So Good by Richard Blais
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- ISBN 10 0544663098
- ISBN 13 9780544663091
- Published May 16 2017
- Format eBook
- Page Count 372
- Language English
- Edition Illustrated
- Countries United States
- Publisher Houghton Mifflin
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.
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.
Other cookbooks by this author
- Plant Forward: 100 Bold Recipes for a Mostly Healthy Lifestyle
- Plant Forward: 100 Bold Recipes for a Mostly Healthy Lifestyle
- So Good: 100 Recipes from My Kitchen to Yours
- So Good
- Try This at Home
- Try This at Home: Recipes from My Head to Your Plate: A Cookbook
- Try This at Home: Recipes from My Head to Your Plate
