Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets by Anne Burrell and Suzanne Lenzer

  • Mortadella pâté

    from Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets Cook Like a Rock Star by Anne Burrell and Suzanne Lenzer

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Snacks
    • Ingredients: mortadella; heavy cream; pistachio nuts; store-cupboard ingredients
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Notes about this book

  • cjc67 on January 09, 2017

    The lamb shank recipe is excellent and the leftovers turn into a great sauce on pasta for later in the week.

  • krusso119 on February 20, 2012

    Another shout out for the short ribs. Made them this past week and they were just fabulous. I doubt I would even bother with another recipe after making this version - and I don't say that very often.

  • chefdiane on November 14, 2011

    The short ribs were to die for!!! Best recipe I have ever made.

Notes about Recipes in this book

  • Zucchini and Parm fritters

  • Raw asparagus, red onion & pecorino salad

    • NJChicaa on January 24, 2018

      Burrell claims that this is one of the recipes of which she is most proud. I have no idea why as I found it to be really gross. It went into the trash.

  • Chef Anne's all-purpose pasta dough

    • NJChicaa on January 24, 2018

      I always find that I have to add more eggs than what is called for in this recipe.

  • Sweet & spicy sausage ragù

    • swegener on January 25, 2015

      I made this with a few small changes, and it turned out delicious and slightly more healthy. I substituted one of the pounds of sausage with a pound of ground roasted eggplant and dried rehydrate mushrooms. I also cut back on the oil and served it with spaghetti squash, it was really good. I did add some red pepper and fennel seed to add the flavor of sausage.

  • Pasta fagioli

    • wlmich on February 14, 2017

      I make this often, we love it's flavor! I only use 1/3 of the amount of pasta called for in the recipe, otherwise there is too little sauce.

  • Bucatini all'Amatriciana

    • DKennedy on November 21, 2013

      This is my go to recipe for All'amatriciana. Perfect results. I think I first tried it when she made it on TV. Now I always have a container of this in my freezer or a slab on guanciale in my freezer so I can whip this up fresh.

    • NJChicaa on January 24, 2018

      I didn't love it but I think it is because I didn't love the flavor of the pancetta. It was okay but not something that I'd be in a rush to make again.

  • Ricotta-nestled egg yolk (Raviolo al'uovo)

    • NJChicaa on January 24, 2018

      These definitely take time to make but they are so worth it!

  • Tagliolini with arugula-walnut sauce

    • Abaermay on May 02, 2026

      Used fettuccine

  • Tagliatelle with bacon, sweet corn, burst cherry tomatoes & arugula

    • NJChicaa on January 24, 2018

      Was not impressed by this dish at all. Won't make it again.

  • Killer mac & cheese with bacon

    • Zosia on May 19, 2016

      This was a big hit! It was super rich and creamy with the flavour of sharp cheddar and Parmesan predominating and Dijon and hot sauce adding a bit of piquancy. I used only 1 tbsp bacon drippings (and the butter), 4 tbsp flour (instead of 1/2 cup) and added the mustard to taste (maybe only 2-3 tbsp). Though it was optional, I baked it after sauce and pasta were combined since we prefer a less saucy dish and enjoy the crusty top that develops in the oven.

  • Grilled chicken with lemons & Dijon

    • DKennedy on November 21, 2013

      Great recipe.

  • Braised chicken thighs with mushrooms & almond purée

    • Zosia on March 26, 2018

      I had a lot of mushrooms to use up and this was a a delicious way to do it. You couldn't really detect almond flavour but the paste added depth and richness to an already tasty sauce and the chicken was moist and tender.

  • Chef Anne's cheater's duck confit & bitter greens

    • DKennedy on December 16, 2013

      This cheater's version does come out tasting like the real thing. I made it using just one duck leg and 1 container of duck fat, both from Gelson's. I needed to render more duck fat to fry latkes and to have left over fat and duck for a salad the next day. The duck fat becomes seasoned with the herbs (thyme, bay leaves) and seasoning and the onions and it is just about the most flavorful thing you've ever tasted. My daughter, age 12, liked it so much she asked me to teach her how to make it. I did not add the wine.

  • Big brown braised short ribs with horseradish

    • dotjander on January 08, 2012

      These short ribs are absolutely delicious. I made them twice in one week.

    • kariholsberry on March 09, 2026

      Amazing recipe and there was enough delicious sauce left to make a ragu as well.

  • Polpetti burgers

    • Zosia on December 12, 2018

      The flavour was good and family really enjoyed this meatball-inspired burger. I used only 1 onion but otherwise followed the recipe.

  • Brined pork chops with fennel pollen

    • DKennedy on November 21, 2013

      This is another recipe from this book that I first discovered on TV. The brine really makes the dish and I wouldn't try to doctor it in any way.

    • stjimenez on March 15, 2014

      This is a family favorite (we usually just describe them as the "best pork chops ever"). I use 1/4 C kosher salt and 1/3 C sugar in the brine and find that to be the perfect ratio for my taste. I always brine the full three days. I've never used the fennel pollen, but they have an amazing flavor without it!

  • Spice-roasted cauliflower & Jerusalem artichokes

    • kariholsberry on February 25, 2026

      This was an easy recipe. I used romanesco instead of cauliflower.

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  • ISBN 10 0307886751
  • ISBN 13 9780307886750
  • Linked ISBNs
  • Published Oct 04 2011
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter
  • Imprint Clarkson N Potter Publishers

Publishers Text

If chefs are the new rock stars, Anne wants you to rock in your own kitchen!
 
For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat.  In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.

With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.

Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend.

Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.

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