9780307453655

Michael Symon's Live to Cook Recipes and Techniques to Rock Your Kitchen: A Cookbook

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  • ISBN13:

    9780307453655

  • ISBN10:

    0307453650

  • Format: Hardcover
  • Copyright: 2009-11-03
  • Publisher: Clarkson Potter

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Summary

Hometown-boy-turned-superstar Symon is one of the hottest food personalities in America. Here, Symon tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route. Full-color photographs throughout.

Author Biography

MICHAEL SYMON is an Iron Chef on Food Network’s Iron Chef America and a James Beard Award Winner. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita, located in Cleveland, Ohio, as well as Roast, in Detroit, Michigan.

MICHAEL RUHLMAN is the author of twelve nonfiction books, including The Soul of a Chef, and has coauthored many cookbooks, such as The French Laundry Cookbook with Thomas Keller.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

Roasted Dates with Pancetta, Almonds, and Chile
These are incredibly simple—sliced almonds and red pepper flakes are added to sautéing pancetta and then spooned over roasted dates—but so addictive. The beauty of this preparation is the intensity and concentration of all the flavors: the sweetness of the dates, but also the savory saltiness of the pancetta, nuttiness of the almonds, and spicy heat of the chile. It's the perfect balance of the taste elements I love. Your mouth will just pop with these flavors.
At Players restaurant, my first restaurant after culinary school, chef-owner Mark Shary used to stuff a date with an almond, wrap it in bacon, and roast it. These morsels were served on toothpicks. This is my interpretation, turning a little snack or hors d'oeuvre into a bona fide starter. Leftover dates can be puréed and used as a spread on croutons or served as a condiment with a cheese course.
 
Serves 4 to 6
 
2 cups pitted dates
3 ounces pancetta, finely diced 1/2 cup
1/2 cup sliced almonds
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1 cup Chicken Stock
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley leaves
 
 
 
Preheat the oven to 350°F.
Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 5 minutes. Turn off the oven but leave the dates in there while you cook the pancetta.
In a medium sauté pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted. Stir in the lemon juice and parsley.
Add the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among four to six plates and spoon the sauce over them.

Excerpted from Live to Cook: Recipes and Techniques to Rock Your Kitchen by Michael Symon, Michael Ruhlman
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.

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