Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish by Michael J. Rosen

  • Lobster and mango summer rolls

    from Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish Cooking from the Heart by Michael J. Rosen

    • Categories: Sandwiches & burgers; Appetizers / starters; Main course; Summer
    • Ingredients: whole lobsters; fish sauce; limes; red Thai chiles; Thai basil; cilantro; arugula; mangoes; rice paper wrappers
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Notes about Recipes in this book

  • Southwestern eggs Benedict

    • IowanCorn on June 13, 2022

      It's an interesting concept, but the egg to the rest of the recipe is a lot less than it is in a traditional Eggs Benedict. Putting a double portion of poached egg atop a quesadilla isn't the same ratio as egg to English muffin. The quesadilla is tasty, but I added extra cheese because I thought a 1/4 cup of cheese between 4 quesadillas was way too skimpy.

  • Braised white beans with smoked pork hocks

    • IowanCorn on December 10, 2022

      The thyme goes well with the navy beans, and the garlic was balanced nicely in the soup. While the two stage cooking of the beans seemed odd, it did make it easier to make sure the navy beans were cooked to a soft stage before actually making the soup. If I had the time for the recipe (I normally just sling beans into a slow cooker, and let it go while I'm at work.), I definitely would repeat this recipe.

  • Moroccan poached halibut

    • sheepishjen on June 08, 2017

      This is so tasty. The fact that you only really cook the fish for about 7 minutes made me wonder if it would actually absorb much flavor from the herbs, garlic and pepper. However it does. It is wonderfully light and flavorful and involves almost no prep - nothing chopped. This is my go-to recipe for halibut or other similar fish when I've forgotten to plan ahead.

  • Blue cheese grits with oven-roasted mushrooms

    • IowanCorn on May 09, 2023

      The grits are similar to spoonbread, in the soft smooth mouthfeel, with the blue cheese giving it a definite savory hint. Those who like blue cheese may want to up the amount to give it more of a bite. The mushrooms are alright, if a bit bland - I did use white button mushroom because that's what was available, but wild mushrooms may have added more flavor.

  • Peach orchard cobbler

    • sheepishjen on June 08, 2017

      Delicious. I was worried I over worked the dough the first time, but the crust was still wonderful and light. Great use of summer peaches.

    • jdjd99 on July 05, 2024

      I love cobblers like this that have more of a pie crust than a biscuit topping. This crust was very tender yet held up well to the juicy peaches. Dough was very easy to work with and roll out. My new go-to cobbler recipe.

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  • ISBN 10 076791371X
  • ISBN 13 9780767913713
  • Published Sep 23 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Broadway Books

Publishers Text

Cooking from the Heart features one hundred of the country's most beloved and well-known chefs, who each contribute not only a superb dish - whether a holiday tradition, comfort food, cross-cultural innovation, or family classic - but also the story of why that dish means the world to them. The chefs speak as parents, children, partners, neighbors, husbands, wives, and friends. Cooking from the Heart is a joyous collection of recipes in which love is always the first ingredient.

Here are Ming Tsai and his family wrapping potstickers on the Ping-Pong table in his grandmother's house, Gale Gand and her son making pie crusts with a rolling pin that's been in their family for five generations, Seth Bixby Daugherty improvising a mulberry crisp on a cross-country peace march, Marcel Desaulnier recounting the Christmas his mother sent him her chocolates and cookies while he was serving in Vietnam, and Lidia Bastianich crushing herbs under her infant grandchildren's noses for their first smells.

From Jean-Georges Vongerichten's grandmother's Alsatian Lamb Stew to Rick Bayless's hometown Orchard Peach Cobbler, from Sara Moulton's Grilled Fish discovered on a magical trip to Greece to Emeril Lagasse's favorite Bolognese Sauce for Sundays with friends, Cooking from the Heart presents an inexhaustible range of recipes you'll want to make your own. These are stories to cherish; they will remind you of - and even inspire - your own family's mealtimes and traditions.


A portion of the proceeds from the sale of this book will benefit Share Our Strength, one of the nation's preeminent antihunger agencies. Its programs include Taste of the Nation® and the Great American Bake Sale, a nationwide fund-raising event that targets childhood hunger. Since 1984, Share Our Strength has distributed more than $68 million to fight hunger worldwide.

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