Rating: 4 out of 5 stars
4/5
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Ebook433 pages3 hours
Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats & Drinks
Rating: 4 out of 5 stars
4/5
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About this ebook
Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV's Top Chef, she's also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. The Girl in the Kitchen collects more than 100 of Izard's best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef's process including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls.
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Reviews for Girl in the Kitchen
Rating: 4 out of 5 stars
4/5
6 ratings1 review
- Rating: 4 out of 5 stars4/5Having been a Top Chef fan since the first season I am always on the lookout for cookbooks written by the former contestants, especially the winners. Stephanie Izard was the Season four winner. Reading her cookbook is what I imagine sitting down in her kitchen while she prepares dinner must be like. Each recipe contains an introduction describing the dish and how it came to be. Some introductions include family stories while others focus on flavor profiles and the ins and outs of why some flavors work together and some don't. Set up in fairly standard chapters some recipes include Featured Ingredients with more detailed information about preparation and usage. Cooking tips are scattered throughout the book but my personal favorite is the drink tips. Just about every recipe is paired with a beverage. Rather than just listing the perfect wine, beer or ale, she takes the time to explain why Belgian Pale Ales are the perfect complement to Juniper Grilled Sea Bass. It is because there is just enough spice in the Pale Ale to complement the floral fennel and it won't overpower the Sea Bass. The recipes vary in degree of difficulty from the very simple composed salads to the more complex Osso Buco. Not every recipe has a photograph which is usually a turnoff for me, I want to see the finished product but what photographs there are, are simply stunning. A great choice for both a cookbook to browse through and a cookbook that is destined to be home to some of your new favorite dishes.