Michael Symon S Live To Cook

Author: Michael Symon
Editor: Clarkson Potter
ISBN: 0307885526
File Size: 57,38 MB
Format: PDF, ePub, Mobi
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Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s a midwestern guy with family roots in old-world traditions. In Michael Symon’s Live to Cook, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route. Michael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it. Cooking what he calls “heritage” food–based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the community in Cleveland–Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary. Part of Michael’s irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, Michael Symon’s Live to Cook has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. There’s also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavor–instead of a heavy, time-consuming stock-based sauce–and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead. With fantastic four-color photography throughout and tons of helpful “Symon Says” tips, Michael Symon’s Live to Cook is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious.
Michael Symon's Live to Cook
Language: en
Pages: 256
Authors: Michael Symon, Michael Ruhlman
Categories: Cooking
Type: BOOK - Published: 2010-10-13 - Publisher: Clarkson Potter

Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s
Michael Symon's 5 in 5
Language: en
Pages: 224
Authors: Michael Symon, Douglas Trattner
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: Clarkson Potter

Presents a collection of quick-prepare, from-scratch recipes for busy weeknight meals the whole family can enjoy, building on a simple formula for using up to five fresh ingredients that can cook in five minutes.
Michael Symon's 5 in 5 for Every Season
Language: en
Pages: 256
Authors: Michael Symon, Douglas Trattner
Categories: Cooking
Type: BOOK - Published: 2015 - Publisher: Clarkson Potter Publishers

5 fresh ingredients + 5 minutes of heat = 165 recipes Ridiculously easy from-scratch recipes to get you in and out of the kitchen in a flash every day of the week--now with sides and holiday dishes, too The follow-up to the bestselling Michael Symon's 5 in 5, this new
The Soul of a Chef
Language: en
Pages: 384
Authors: Michael Ruhlman
Categories: Cooking
Type: BOOK - Published: 2001-08-01 - Publisher: Penguin

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star
Eating Well, Living Better
Language: en
Pages: 336
Authors: Michael S. Fenster
Categories: Cooking
Type: BOOK - Published: 2012-06-16 - Publisher: Rowman & Littlefield Publishers

Michael Fenster, a cardiologist and professional chef, offers a realistic approach to losing weight, eating a balanced diet, and enjoying good food. He offers advice on reading labels, avoiding processed food, timing meals, adjusting portion sizes, and indulging once in a while in order to transform eating habits and maintain