Happy in the Kitchen: The Craft of Cooking, The Art of Eating by Michel Richard and Peter Kaminsky and Susie Heller

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Notes about this book

  • Eat Your Books

    See Lisa Is Cooking's take on Frizzy halibut on eggplant couscous, Eggplant salmon and Braised carrots with carrot-top sauce from this book.

  • BonnieontheBlock on July 09, 2013

    I love Michel Richard's work, especially his playfulness with American ingredients in high French style and his attention to technique. I have made many recipes in this book and his others, often using them as a foundation for new ideas. At the moment I am experimenting with the corn recipes, making a corncake with caramelized onion instead of crab. I wanted to do a cheese crisp on top and experimented with the cheese chip from the onion soup recipe, which is thinly sliced gruyere baked on a Silpat at 250 for 15 minutes. The result was a rather flaccid piece of baked cheese, which I wasn't expecting and which didn't fit the "chip" in the title. If you do the cheese at 350 for fifteen minutes, the result is much more chip-like. Does anybody have experience with this recipe? A couple of other Richard recipes I have made also testing issues, but many are spot on, his techniques are peerless and the ideas and the direction he is going in are exciting.

  • emmo42 on August 29, 2010

    So far I've only made one dish (and one other component) from this book, but I'm already a huge fan. You can see my posts here:http://emilysculinaryadventures.blogspot.com/2010/08/sunday-cookbook-adventures-ridiculously.htmlhttp://emilysculinaryadventures.blogspot.com/2010/08/sunday-cookbook-adventures-wafer-thin.html

  • robinorig on February 05, 2010

    Gorgeous Book!

Notes about Recipes in this book

  • Scallops with celery root cream

    • Lee on March 14, 2014

      This is very nice and quickly put together, with a simple ingredient list.

  • Corn nugget crab cakes

    • bgood on December 17, 2011

      A lot of work but a very special result. Tastes a lot of crab

  • Glazed and glistening haricots vert

    • bgood on March 12, 2011

      Nice looking but not outstanding

  • Lamb "melon"

    • bgood on March 13, 2011

      I didn't believe the cooking times but I think they were pretty accurate for a nice pink finish. Pan sauce is very nice. Goes well with Citronelle Salsa

  • Happy kid pudding

    • twoyolks on December 13, 2013

      Very simple to make with good chocolate flavor. I added a pinch of salt to the recipe.

  • Salmon, curry, and crunchy bread salad

    • sosayi on October 28, 2017

      While it seems to be an odd combination of ingredients, this was one of the best bread salads I've ever had. Toasted country style bread tossed with chopped cucumber, tomato, shallots, macadamia nuts, olives, red wine vinegar, olive oil, and tabasco and then topped with a curry marinated Salmon. Slight changes: castelvetrano olives subbed for pincholine, toasted macadamia nuts (vs. not toasted), unpeeled tomatoes (vs. blanched/peeled), shallot subbed for red onion, and broiled salmon vs. grilled. I'll definitely be making this again.

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Reviews about Recipes in this Book

  • Spuddies

    • Leite's Culinaria

      As with many dishes from creative types such as Richard, this recipe is a revelation in culinary technique. Yes, there are less arduous approaches to making homemade tater tots...

      Full review
  • ISBN 10 1579652999
  • ISBN 13 9781579652999
  • Published Oct 16 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Artisan
  • Imprint Artisan Division of Workman Publishing

Publishers Text

Michel Richard is a man giddy with invention. Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust. He makes his grits with tomato water rather than stock (lighter and fresher). He brûlées chocolate mousse, makes risotto from potatoes, and "salami" out of raspberries and almonds. He's always looking for the twist that makes good things great - whether it's his lamburgers, lobster burgers, tuna burgers, turkey "steak" au poivre, or the chocolate reverie Michel calls Le Kit Cat.

Happy in the Kitchen is teeming with Richard-esque discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious [low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful - always - but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into salami

Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills. Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.

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