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Summary
Summary
A cookbook for people who love to cook
As host of Food Network's hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. But at home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques, from roasting earthy sunchokes in a piping-hot oven to develop their sweetness or transforming leftover pinot noir into complexly flavored homemade vinegar. In fact, it's discoveries like these that propel him into the kitchen nightly--that, of course, and eating the delicious results with friends! Now Ted invites likeminded cooks to roll up their sleeves, crank up the stereo, and join him in the kitchen for some fun.
While there are mountains of cookbooks featuring five-minute, three-ingredient, weeknight recipes for harried households, here is a book for food lovers who want to lose themselves in the delight of perfectly slow-roasting a leg of lamb--Mexican style--or whipping up a showstopping triple-layer cake. Ted is just such a cook and in his latest cookbook he shakes up expectations by topping bruschetta with tomatoes and strawberries; turning plums, sugar, and a bay leaf into an irresistible quick jam; putting everything you can think of on the grill--from ribs and pork shoulder to chiles and green beans; and modernizing the traditional holiday trio of turkey, stuffing, and cranberry sauce with fresh ingredients and a little booze. And where there's a will to make something from scratch, Ted provides a way, with recipes for homemade pickles, pizza, pasta, pork buns, preserved lemons, breads, quick jam, marshmallows, and more.
With more than 100 amazing recipes and gorgeous color photographs throughout, In My Kitchen is perfect for passionate home cooks looking for inspiring new recipes and techniques to add to their playbooks.
Author Notes
TED ALLEN is the host of the top Food Network show Chopped , now in its seventh season (and which to date has taped a network record 174 episodes in just three years), and frequently appears on The Best Thing I Ever Ate . The food and wine specialist on Bravo's Emmy award-winning Queer Eye for the Straight Guy , he was also a judge on the first four seasons of Bravo's Top Chef and of Food Network's Iron Chef America . A contributing editor to Esquire magazine, Ted lives in Brooklyn, New York, with his longtime partner, interior designer (and serious baker) Barry Rice. This is his second cookbook. Visit Ted at www.tedallen.net or on Facebook at www.facebook.com/tedallenofficial.
Reviews (3)
Publisher's Weekly Review
Out of the 75 color photographs that adorn the 100 recipes in this robust collection, 12 include glasses of wine, most held either by the author or by one of his attractive friends. This bit of clever subliminal seduction is Allen's way of telling the reader to relax. During his day job, as host of Chopped on the Food Network, he presides over tense, high-speed cook-offs. In the book the focus is on food that takes time and its inherent pleasures, or, as he puts it, "Corks popping, an endless playlist on the stereo, pans heating up on the stove." He conjures an atmosphere that is easy to buy into. Six chapters cover appetizers, salads and sides, entrees, desserts, and breakfasts/brunch. Entries are arranged by ingredient, making for some dramatic cross-cultural progressions like mussels in green curry, followed by scallops and cheddar grits, followed by fried rice with crab. Desserts reach out across extremes of flavor, from chili-spiced fudge sauce or sour cherry cobbler to sweet avocado mousse. Near the center of the book is his "ultimate spaghetti and meatbrawls with serious Sunday gravy," a 23 ingredient, slow simmer affair that results in a classic Italian dish with a "vivid orange" sauce. Wine, of course, would go well with this and nearly all the other offerings. But should there be any potables left over, Allen also includes a helpful tutorial on making homemade vinegar. (May) (c) Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Cable television's Allen hosts the cooking competition Chopped, just one of a number of programs that have made his smiling face familiar to a wide audience of viewers. Here he shares some of the recipes that he cooks at home with his partner. Allen likes to entertain in high style, and these recipes emphasize multiple colors, textures, and flavors in a single dish. Bean dip swirls together both black and white beans, and accompanying tortilla chips are homemade, spiced with smoked Spanish paprika. Allen reinvents traditional Chinese pork buns, stuffing them with options of American barbecued pork, Indian vindaloo pork, or Mexican pork and beans. Pastas swim in lavish duck sauce or simpler, homey meatballs. Allen's cassoulet cuts both fat and complexity from the original. Desserts include butterscotch pots-de-creme perfumed with cardamom and spiked with whiskey. Allen's celebrity will generate plenty of demand.--Knoblauch, Mark Copyright 2010 Booklist
Library Journal Review
Many will recognize Allen (The Food You Want To Eat) from his appearances on TV's Chopped, Top Chef, Iron Chef America, and Queer Eye for the Straight Guy. Here, he targets home cooks who enjoy spending time in the kitchen and feeding their friends. Among these 100-plus recipes for starters, sides, mains, desserts, and breakfast and brunch dishes, you'll find Bruschetta with Strawberry and Tomato Salad, Crisp-Tender Roast Duck with Cherry-Rosemary Sauce, and Grapefruit and Campari Sorbet. VERDICT- With its balanced selection of elegant hors d'oeuvres and indulgent comfort foods, this cookbook will please foodies who like to entertain in style. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Chicken Paillards with Pancetta and Sage Serves 4 4 boneless, skinless chicken breast halves Kosher salt and freshly ground black pepper 1 large egg, beaten 12 sage leaves (8 whole, 4 chopped) 6 thin slices of pancetta 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 shallot, minced 1 tablespoon all-purpose flour 1/2 teaspoon thyme leaves 1/4 cup dry white wine 1 cup chicken stock, preferably homemade, or low-sodium store-bought 1. Pound the chicken breasts to an even thickness of 1/4 inch. Sprinkle with salt and pepper, and flip. Brush lightly with the egg. Press 2 sage leaves onto each piece of egged chicken, then cover with pancetta (about 1 ½ slices per breast), and press again. Refrigerate for 15 minutes. 2. Heat a large saute pan over medium-high heat for about 5 minutes. When the pan is hot, add the olive oil and the chicken, pancetta side down. Cook until golden brown, about 3 minutes. Flip the chicken, and cook until cooked through, 2 to 3 minutes. Transfer to a warm plate and cover with foil. 3. Add the butter to the pan, reduce the heat to medium, and cook the shallot until soft, 3 minutes. Add the flour, stir, and cook for another 2 minutes. Add the thyme and wine, and deglaze, scraping up the brown bits; simmer for 3 minutes. Add the stock and chopped sage, and simmer until thickened, a few minutes. Serve the chicken on a pool of the sauce. Excerpted from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks by Ted Allen All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
