The Home Cook: Recipes to Know by Heart: A Cookbook

by Alex Guarnaschelli

Overview

The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.
 
For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.

Product Details

ISBN-13:	9780307956583
Publisher:	Clarkson Potter/Ten Speed
Publication date:	09/26/2017
Pages:	368
Sales rank:	188,275
Product dimensions:	8.10(w) x 10.10(h) x 1.10(d)

About the Author

ALEX GUARNASCHELLI trained at La Varenne Culinary School in Burgundy, France, before moving to Paris and working at Guy Savoy for four years before eventually returning to New York to cook at Daniel. Since 2003, she has been the executive chef of Butter Restaurant. Alex appears on numerous Food Network shows, including as a judge on Chopped and Beat Bobby Flay and an Iron Chef on Iron Chef America. She lives in New York City with her daughter.

Read an Excerpt

Orange Walnut Bundt Cake
(Continues…)

---

Excerpted from "The Home Cook"
by .
Copyright © 2017 Alex Guarnaschelli.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

---

Editorial Reviews

07/03/2017
In a sentimental introduction to this solid cookbook, Guarnaschelli, executive chef at Butter Restaurant in New York City and a familiar face from the Food Network, lists the cookbooks that constituted her mother’s reference section. That list includes The Silver Palate Cookbook, which this book certainly emulates in the way that it sits squarely at the crossroads of the need to get food on the table and the desire to make meals as enjoyable as they are reliable. Rather than the standard breakdown by courses, chapters here are theme based: there’s one on sauces and dressings that contains nine different vinaigrettes and another titled “Supermarket Mushrooms Made Sexy.” A chapter on Italian-American classics (a logical inclusion for someone who identifies as “the daughter of two Italian Americans”) includes eggplant parmigiana, but the chapter on Italian-American cookies confounds somewhat with oatmeal cookies that incorporate quinoa and fairly standard brownies and chocolate-chip cookies. While the recipes here are not particularly innovative, a Caesar salad with black-pepper steak and a hearty bowl of brisket soup with dumplings certainly appeal. The instructions are clearly conveyed, and Guarnaschelli nicely chronicles the changes in a shifting culinary landscape. (Sept.)

Publishers Weekly

"Alex is an extraordinary cook, whether in her restaurant or at home cooking for her daughter. You'll find gems to return to again and again in this wonderful new collection of recipes."
—Giada De Laurentiis 

"Alex is a one-of-a-kind cook, seamlessly weaving her expert cooking tips into one dream sequence of recipes that you absolutely must have."
—Geoffrey Zakarian

"It's a quirky, comforting collection that aspires to be a Silver Palate for a new age, the kind of reliable resource you'd turn to again and again."
—Epicurious

"Unlike many cookbooks by star chefs, Guarnaschelli's book is extremely approachable. The recipes don't have a long laundry list of ingredients, and the directions are clear and detailed."
—Eater

From the Publisher

★ 11/15/2017
Celebrity chef Guarnaschelli (Old-School Comfort Food), a recurring judge on Food Network's Chopped, shares her go-to favorites for everyday cooking, from a one-pot veal osso buco to an effortless apple tart. Here, 300 recipes—mostly Italian and American comfort foods, along with a handful of French and Asian dishes—cover wide-ranging categories, including snacks, sauces, fruit condiments, and cocktails. Simple indulgences such as warm bar nuts, black pepper steak and caesar salad, and dark chocolate muffins will tempt many readers, especially during colder months. VERDICT A standout collection of elegant, timeless foods. Even the simplest recipes taste superb.

Library Journal