Skemerkelkresepte, spiritualieë en plaaslike kroeë

Dale Talde skryf kookboek vir 2015

Dale Talde skryf kookboek vir 2015

Na verneem word, skryf die sjef agter Pork Slope en Talde 'n 'trots -on -outentieke' kookboek

Na bewering werk die gunsteling uit New York, Dale Talde, aan 'n kookboek.

New York se gunsteling Dale Talde agter die Talde and Pork Slope in Brooklyn skryf 'n kookboek, berig Grub Street.

Talde, eersgenoemde Top sjef deelnemer, sal 'n kookboek publiseer Uitgewers Marketplace, gebaseer op "die gewaagde Asiatiese geure en Amerikaanse handelsmerk van Talde se" trots inauthentiese "gelyknamige Park Slope -restaurant. Talde, wat die Culinary Institute of America bygewoon het en onder Jean-Georges Vongerichten en Masaharu Morimoto gewerk het, het Talde in 2012 geopen, gevolg deur Pork Slope en 'n sjef-vennootskap by Thistle Hill Tavern.

Die boek, wat vir 2015 bestem is, word uitgegee deur Grand Central Life & Style, en word saam geskryf deur JJ Goode (die medeskrywer van April Bloomfield en Andy Ricker se kookboeke). Eater berig dit resepte sal nie van die Asiatiese samesmeltingsoort wees wat dikwels vermink word nie; in plaas daarvan merk die uitgewer op dat "dit Asiaties-Amerikaans is en 'n weerspieëling is van die manier waarop mense vandag eet." Talde -aanhangers kan net hoop op pretzel -vark- en grasuie -kluitjies, kare -kare -kare -kare met beesvleis en gebraaide rys met koningkrap (om nie te praat van edamame -hummus nie).


Dale Talde ’s Short Rib Kare-Kare Recipe

Moenie die Brooklyn-sjef, Dale Talde, se kos 'Asian-fusions' noem nie, want dit is nie so nie. Dit is Asiaties-Amerikaans, 'n huldeblyk aan die grootword van Filippyne (en trots) in 'n land met nuggets, ontbytbroodjies en aandete. In sy nuwe kookboek neem Talde 'n klassieke, draai dit om en draai dit eerlik, maar hierdie resep met kort ribbes is 'n familie -klassieke.

Welkom by die Filippynse Kersfees. Daar is skreeuende babas aan jou linkerkant, gevalle van Miller High Life aan jou regterkant en ongeveer 4 000 mense in die sitkamer van watter tante, neef of neef ook al daardie jaar wou huisves. Toe ek 'n kind was, het ek die hele jaar hierop gewag. Dit was my geleentheid om my tante Catalina se kare-kare te eet.

Nie dat die ander kos ook nie bedwelm was nie. Daar was Ma se wontonsop en haar kersham, gelak met gekarameliseerde suiker en pynappelsap. Iemand het altyd gebring arroz valenciana, 'n Filippynse weergawe van paella, geel van borrie eerder as saffraan en gemaak van taai rys, Chinese wors, garnale en ertjies. Ek het soos 'n dier geëet, maar het altyd ruimte gespaar vir 'n paar porsies kare-kare, 'n klassieke Filippynse bredie ryk aan grondboontjies en funky van garnalenpasta. Tannie Catalina het die bredie vir Kerstyd gereserveer, want dit het lank geneem om dit te maak. Sy het beesstert en binnegoed gebruik. Ek wieg kort ribbes. Die bredie is so ryk dat jy dalk 'n bietjie verkoolde kool, eiervrug en langboontjies nodig het.

Dale Talde ’s Short Rib Kare-Kare Recipe

  • Voorbereidingstyd: 40 minute
  • Gaarmaaktyd: 4 uur, 30 minute
  • Moeilikheidsgraad: Maklik
  • Dien grootte: 8

Bestanddele

Kort ribbes
  • 3 eetlepels groente -olie
  • 1 teelepel annattosade (ook bekend as achiotsaad beskikbaar op Latynse markte)
  • 1/2 teelepel borrie poeier
  • 1 medium Spaanse ui (1/2 pond), baie grof gekap
  • 1 knoppie geskilde gemmer (ongeveer 4 by 1 1/2 duim), grof gekap
  • 2 medium knoffelhuisies, fyngekap en geskil
  • 2 vars rooi Thaise rissies, in die lengte gehalveer (sade ingesluit)
  • 1/3 tot 1/2 koppie Garnale Pasta Soffrito, of goed geroerde barrio Fiesta merk pittige ginisang bagoong
  • 2 eetlepels gegranuleerde suiker
  • 1 medium tamatie (ongeveer 1/2 pond), baie grof gekap
  • 4 koppies goed geskud klappermelk
  • 1/4 koppie gedistilleerde wit asyn
  • 5 pond beesvleis kort ribbetjies (oortollige vet afgewerk) of gebraaide skyfies, in stukke van ongeveer 3 duim gesny
  • 5 eetlepels gladde grondboontjiebotter
Garnale pasta soffrito
  • 2 1/4 gram belacan ('n kwart van 'n 8,8-on-baksteen), grof verkrummel met handskoene
  • 1/2 koppie groente -olie
  • 3 eetlepels annatto sade
  • 1 pond tamaties, ontpit en fyngekap
  • 1 medium Spaanse ui (ongeveer 3/4 pond), grof gekap
  • 10 medium knoffelhuisies, grof gekap
  • 1 knoppie geskilde gemmer (ongeveer 2 by 1/2 duim), grof gekap
  • 10 vars rooi Thaise rissies, gestam en grof gekap (sade ingesluit)
  • 2 1/2 teelepels borrie poeier
  • 1/2 koppie gedistilleerde wit asyn
  • 3 eetlepels gegranuleerde suiker
Vir bediening
  • Knoffel-chili asyn
  • Dun koljanderblare in dun skywe gesny
  • onversoete klappervlokkies, gerooster

Aanwysings

Vir die soffrito

Voorverhit die oond tot 400 ° F. Sit die belacan op twee lae aluminiumfoelie en vou tot 'n pakkie. Sit dit op die oondrooster en bak, draai dit een keer om, net totdat dit regtig ruik, maar voordat u bure die polisie bel, ongeveer 5 minute. Sit die pakkie eenkant.

Meng die olie en annatto -sade in 'n groot pan, sit dit op medium hitte en wag tot die sade effens sis, ongeveer 5 minute. Giet die helderrooi olie uit en gooi die sade weg.

Plaas die olie terug in die pan, sit dit op medium hitte en voeg die tamaties, ui, knoffel, gemmer, brandrissie en borrie by. Kook, af en toe roer, tot die uie baie sag is, 15 tot 20 minute. Roer die geroosterde belacan by en kook nog 5 minute om die mengsel met sy geur te gee. Laat die mengsel afkoel tot warm.

Puree die mengsel in 'n blender met die asyn en suiker tot baie glad.

Stoor die soffrito in 'n lugdigte houer tot 1 maand in die yskas of tot 6 maande in die vrieskas.

Vir die kort ribbes

Meng die olie, annattosade en borrie in 'n groot Nederlandse oond of oondvaste pot, sit dit op medium hoë hitte en kook, af en toe roer tot die olie 'n rooierige kleur het, ongeveer 1 minuut. Voeg die ui, gemmer, knoffel en brandrissie by en kook, af en toe roer tot die uie ongeveer 5 minute bruin is. Roer die garnalepasta en suiker by en kook, terwyl jy roer, nog sowat 3 minute. Gebruik jou hande om die tamatie by te voeg, druk die stukke om die sap vry te laat. Kook, af en toe roer en skraap die pot sodat die tamaties 5 tot 7 minute uitmekaar val.

Roer die klappermelk en asyn by en laat kook. Voeg die beesvleis in 'n min of meer egalige laag toe, bedek die pot styf en kook in die oond totdat die beesvleis baie sag is, maar nie uitmekaar val nie (meer soos gebraaide braaipan as varkvleis), ongeveer 3 uur.

Gebruik 'n gaatjieslepel om die beesvleis op 'n bord te plaas en druk die vloeistof in 'n groot bak en gooi die vaste stowwe weg. Plaas die vloeistof terug in die pot, sit dit op baie lae hitte, klits die grondboontjiebotter by totdat dit heeltemal gemeng is, en sit die beesvleis terug in die vloeistof. Geur na smaak met sout (of selfs beter, meer garnalepasta), draai die hitte tot matig, laat die vloeistof kook, roer goed en skakel dan die hitte af.

U kan dit dadelik eet-bedek met die knoffel-chili-asyn, korianderstingels en geroosterde klappervlokkies-maar dit is nog beter 'n paar dae nadat u dit gaargemaak het.

Laat die beesvleis in die vloeistof afkoel, bedek en bêre dit in die yskas. Verhit dit saggies as u gereed is om te eet.


Die Kimchi -gebakte rys van Dale Talde sal jou gedagtes laat waai

Wat op 'n gegewe tydstip in u yskas sê, sê baie oor u. In hierdie reeks, GQ het beroemde sjefs uitgereik met 'n bedrieglik eenvoudige, indien onthullende, vraag: Wat kook jy as jy alleen is en niemand kyk nie?

Die sjef Dale Talde is trots daarop om trots, ongetwyfeld Asiatiese-Amerikaanse kookkuns te kook. Sy resepte is nie van geslag tot geslag oorgedra nie, dit is 'n samesmelting van wie hy is, en veral wat hy graag in sy buik sit. 'Om eerlik te wees, dit is net wat ek graag eet,' sê hy. 'Ek bedoel dit is selfsugtig, maar ek is mal oor hamburgers en nacho's en hoendervlerkies, en ek hou ook van die gemak van rys met enigiets.

Daarom sal u in sy restaurant Talde in Brooklyn bizarro-spyskaartitems sien soos pretzel-kluitjies, ontbyt-ramen en sy ongelooflik heerlike (indien onheilige) porselein, gemaak met vet spek en gebraaide oesters. 'N Paar blokke langs die pad by sy kroeg Pork Slope, na die werk, bedien hy tert tots, kaasburgers en 'n varkvleis. (Moet net nie noem wat hy doen nie "Asian Fusion.")

Sodra u weet dat alles gemeng is en alles lekker smaak, laat dit op die stoof en laat dit op die bodem brand. 'N Pimpbeweging is om 'n gebakte eier bo -oor te gooi.

Hierdie maand verskyn 'n nuwe kookboek met die titel Asiaties-Amerikaans: Trots opregte resepte van die Filippyne na Brooklyn. En alhoewel hy liewer nie self wil kook as hy van die werk af is nie, het hy wel 'n goeie resep as die honger toeslaan en sy vrou nie by is nie: kimchi-gebakte rys, 'n gereg vol krokante strooipos, tinteling in die mond chili vlokkies en knapperige gegiste stukke kimchi. Dit is nie die mooiste gereg nie. Maar dit sal jou gedagtes opblaas.

Dale Talde: 'Ek kook amper nooit tuis nie. Ek wil nie skottelgoed was nie. Dit gaan meer oor lui wees as om die ander kak te doen. Ek is mal daaroor om te kook, 'n glas bourbon. Maar dit is die gevolge wanneer die huis in 'n asblik val. Dan is ek asof ek nie meer wil kook nie. Ek moes net na Popeye toe geloop het en 'n fokken ses stuk gehad het en klaar wees daarmee.

'Ek is mal oor hierdie resep, want ek het gewoonlik al hierdie kak in die yskas. As ek tuis is, wil ek iets maklik en vinnig en lekker hê. Gemorspos vrot nie, so dit gaan nêrens heen nie. Kimchi is reeds bederf - dit is reeds op pad uit. Die meeste van hierdie goed het ek al by die wieg laat ontspan. Daar is altyd rys wat iewers afkoel. Ek het altyd sojasous, gewoonlik 'n ui, knoffel wat in verskillende stadiums van verval is. Botter, altyd. Een van die redes waarom ek van hierdie resep hou, is omdat dit so vinnig is. Jy maak dit deurmekaar, dit smaak nog steeds redelik lekker. As ek kalkoen of oorblywende steak het van die aandete af, is dit 'n goeie manier om dit uit te brand. Ek wil nie hê dat die steak mors nie, so ek sit dit net in die gebakte rys met kimchi.

'Sodra u weet dat alles gemeng is en alles lekker smaak, laat dit op die stoof en laat dit op die bodem brand. 'N Pimpbeweging is om 'n gebakte eier bo -oor te gooi. Dit is iets wat u regtig kan uitrek om vyf of ses mense te voed. Hoe maak ons ​​dit meer? Dit blyk 'n herhalende tema vir baie Asiatiese geregte te wees.

'Dit word die beste uit die pan bedien. Toe ek 'n bachelor was, het ek alles uit die pan geëet. As ek nie getroud was nie, sou ek alles uit kwart -houers geëet het. Dit sou die enigste bakke in my huis wees. Jy kan lui wees en lekker kos kook. ”


Solid geboek

Die kinders is dalk bang om terug te gaan skool toe, maar ons is meer as 'n bietjie opgewonde om die boeke te lees, dit wil sê.

Fall bring 'n magdom nuwe uitgawes, insluitend die nuutste van sjefs Yotam Ottolenghi en Jacques Pépin tegniekgedrewe boeke van Mark Bittman en Alice Waters se debuutwerke van Dale Talde, Alex Stupak en The Dead Rabbit-span en 'n rits titels wat ons begeer om 'n reis na Mexiko te bespreek, stat.

Hier is die 18 kookboeke wat ons nie kan wag om kombuis toe te neem nie.

CHEFSPIRASIES

Asiaties-Amerikaans: Trots opregte resepte van die Filippyne na Brooklyn, deur Dale Talde en JJ Goode (Grand Central Life & amp Style, 15 September, $ 32)
Gebore uit sy Filippynse wortels en 'n lewenslange obsessie met Amerikaanse kitskos, beteken Dale Talde se 'met trots onaangename' benadering dat ons van skeppings soos Buttered-Toast Ramen en Kung Pao Chicken Wings kan geniet. In sy eerste boek deel Talde geregte uit sy mini-restaurant van die Brooklyn-restaurant, waaronder Pretzel Pork-and-Chive Dumplings, asook sy gedagtes oor MSG, bodegas en ja, egtheid.

Besh Big Easy: 101 tuisgemaakte resepte in New Orleans, deur John Besh (Andrews McMeel Publishing, 29 September, $ 25)
NOLA -ikoon John Besh se vierde kookboek is meer prakties as enige van sy vorige volumes. Daar is baie New Orleans-geur, maar Besh het hierdie boek minder geskryf as 'n James Beard-bekroonde sjef met 'n dosyn restaurante op sy naam en meer as 'n besige pa wat sy gesin wou bedien met die soort heerlike, sielvolle kos waarop hy grootgemaak is (dink stewige, eenpotgeregte soos hoender en worsgumbo). Besh deel deurgaans herinneringe aan 'n leeftyd wat hy in New Orleans gewoon en geëet het, plus foto's van sy gunsteling plaaslike plekke.

Jacques Pépin Heart & Soul in the Kitchen, deur Jacques Pépin (Houghton Mifflin Harcourt, 6 Oktober, $ 35)
Die legendariese Franse sjef en kookonderwyser Jacques Pépin het sy nuutste kookboek gewy aan die alledaagse kos wat hy tuis kook. Die klem val op goeie smaak met minimale ophef. Die meeste van die kos is Frans en dink Gougères met kaas en tamatie -tatin, maar daar is ook gegrilde hoender met Chimichurri en Chirashi Sushi. En daardie pragtige skilderye wat deur die boek gestrooi is? Dit is ook deur Pépin.

Die NoMad -kookboek, deur Daniel Humm, Will Guidara en Leo Robitschek (Ten Speed ​​Press, 13 Oktober, $ 100)
Toe hulle hul eerste kookboek skryf, Elf Madison Park, het die superster -restauranttrio gemik op toeganklikheid, maar hierdie keer is hulle meer getrou aan die professionele kombuis. Nie elke gereg is ingewikkeld nie, maar u benodig 'n skaal. Gelukkig is die NoMad se geliefde heelgeroosterde hoender met Black Truffle Brioche -vulsel ingesluit. In 'n bonus -skemerkelkieboek bied NoMad -mixoloog en kroegbestuurder Leo Robitschek 'n dienshandleiding aan wat alles van kroeglepels tot vlammende sitrusdraaie aanraak.

NOPI: Die kookboek, deur Yotam Ottolenghi en Ramael Scully (Ten Speed ​​Press, 20 Oktober, $ 40)
Die nuutste weergawe van Yotam Ottolenghi bevat kookkuns wat meer betrokke is as wat sy aanhangers gewoond is, en dit is ook minder groentesentriek. Die kos kom van NOPI, die Londense lekker restaurant waar mede -outeur Ramael Scully sjef is. Geregte soos gekruide karringmelk kabeljou met Urad Dal is vaartbelyn, maar dit is beslis 'n kookboek vir restaurante. Ottolenghi se handtekeninge en intense geure, unieke kombinasies, lewendige komposisies en volharding, maar danksy Scully se Maleisiese wortels sny hulle vrymoedig by die Asiatiese spens. 'N Deeglike woordelys sal u help om deur al die nuwe bestanddele te kyk.

Die Nordiese kookboek, deur Magnus Nilsson (Phaidon Press, 26 Oktober, $ 50)
Hierdie massiewe boek is daarop gemik om die essensie van die Nordiese kookkuns vas te lê, deur voedsel te gebruik om 'n gedeelde geskiedenis en kultuur te ondersoek. Skrywer Magnus Nilsson, sjef van die Sweedse Fäviken Magasinet, is eerlik oor die onmoontlikheid van sy taak en verklaar openlik die onvolledigheid van sy werk. Die diep duik in die kos van Denemarke, Finland, Groenland, Ysland, Noorweë, Swede en die Faeröer -eilande lewer egter meer as 700 resepte. Die gids moet u help om bestanddele te vind, hoewel papegaai nog steeds moeilik kan wees om op te spoor.

Zahav: 'n wêreld van Israeliese kookkuns, deur Michael Solomonov en Steven Cook (Rux Martin/Houghton Mifflin Harcourt, 6 Oktober, $ 35)
Vir die in Israel gebore sjef Michael Solomonov was die opening van Zahav in Philadelphia om die Israeliese eetervaring na Amerika te bring, en nou, met sy eerste kookboek, mik hy na 'n nog groter gehoor. Zahav bevat 'n hele hoofstuk wat gewy is aan tehina, die sesamsaadpasta wat die ruggraat is van die beroemde hummus van Solomonov en wat ontelbare soet en hartige geregte soos gebakte aartappels maak Harissa Tehina en Tehina Shortbread Cookies.

Die Mission Chinese Food Cookbook, deur Danny Bowien en Chris Ying (Anthony Bourdain/Ecco, 10 November, $ 35)
Danny Bowien is bekend daarvoor dat hy die onverwagte oorspronklike Mission Chinese Food in San Francisco begin het as 'n pop-up in 'n bestaande Chinese restaurant en in sy nuwe kookboek, weerstaan ​​hy weer die verwagting. Daar is beslis resepte, waaronder sy beroemde Kung Pao Pastrami. Daar is ook die verpligte sjef -agtergrond, maar Bowien volg natuurlik 'n unieke benadering. In 'n reeks gesprekke bespreek die sjef en sy span alles tot vandag toe, insluitend Bowien se kinderjare in Oklahoma, sy eerste werk in New York en die opening van hul tweede MCF -lokasie in NYC.

AFDELING VAN MEXIKO

Hartwood: Helder, wilde geure van die rand van die Yucatán, deur Eric Werner en Mya Henry (Ambagsman, 20 Oktober, $ 40)
Met sy ruim storievertelling, weelderige fotografie en houtkook, Hartwood is amper so vervoermiddel soos die opelugrestaurant Eric Werner en Mya Henry in die natuur van die Yucatán-skiereiland in Mexiko. Werner is die sjef en kook die meeste van die vuur, maar hier bied hy leiding oor die bereiking van soortgelyke effekte tuis vir geregte soos gegrilde kreef met yed yuca. In die dromerige bladsye vind u praktiese inligting, soos hoe u u rooster kan skoonmaak en geur, en 'n stap-vir-stap gids vir die braai van hele vis.

Mexiko van binne na buite, deur Enrique Olvera (Phaidon Press, 19 Oktober, $ 60)
Vyftien jaar nadat hy sy nou legendariese restaurant in Mexico City, Pujol, geopen het en 'n jaar sedert sy Amerikaanse debuut met die Cosme in New York, het die Mexikaanse sjef Enrique Olvera sy eerste kookboek in Engels geskryf. Die meeste resepte op professionele vlak kom uit Pujol, insluitend die kenmerkende spel op Mexikaanse straatmielies (Baby Corn with Chicatana Ant, Coffee and Chile Costeño Mayonnaise). Die tweede helfte van die boek is vir die res van ons en bevat meer toeganklike geregte, insluitend tostadas en chilaquiles. En vir almal wat nie weet wat dit beteken om nixtamaliseer nie, bevat Olvera deeglike uiteensetting van bestanddele, toerusting en tegnieke.

Tacos: resepte en provokasies, deur Alex Stupak en Jordana Rothman (Clarkson Potter, 20 Oktober, $ 32,50)
Die reis van Alex Stupak van die gevierde banketbakker in Alinea en WD-50 na die Mexikaanse kook-evangelis is goed gedokumenteer. In sy eerste kookboek fokus Stupak, die sjef/eienaar van drie Mexikaanse restaurante in NYC, op taco's, begin met tortilla's met mielies en meel, gevolg deur salsa's en moesies, en dan 'n wye verskeidenheid tradisionele en innoverende vulsels.

BREEKBROOD

Bien Cuit: Die kuns van brood, deur Zachary Golper met Peter Kaminsky (Regan Arts, 17 November, $ 50)
In vyf kort jare het die bakkery van Brooklyn, Zachary Golper, Bien Cuit, 'n gewilde gewildheid op kultusvlak bereik. Sy debuut-kookboek is 'n verstommende, vol pragtige kosporno-close-ups van brood. As u die ambisie en geduld het, benodig die meeste resepte met die hand vermenging en lang fermentasie, en u kan Golper se baie geprysde baguette en suurdeeg maak, asook olyfbrood, Ciabatta en Port and Fig Rolls. Golper deel ook sy wysheid oor plaaslike koring, voorgereg, met 'n skaal en waarom brood amper, maar nie heeltemal verbrand is nie, of bien cuit, smaak so lekker.

Die kookboek vir warmbroodkombinasies: ambaglike bak van regoor die wêreld, deur Jessamyn Waldman Rodriguez en Julia Turshen (Clarkson Potter, 13 Oktober, $ 35)
Minder as 'n dekade na die bekendstelling van Hot Bread Kitchen, 'n bakkery en sosiale onderneming in New York wat immigrantevroue oplei en bemagtig om sukses te behaal in die voedselbedryf, het stigter Jessamyn Waldman Rodriquez die resepte en verhale agter haar sendinggedrewe bakkery versamel. Hot Bread Kitchen gunstelinge, insluitend Marokkaanse M'smen, Persies Nan-e Barbari en Traditional Onion Bialys, is almal hier, plus geregte uit die huiskombuise van die Hot Bread Kitchen -gesin.

Die Food Lab: beter tuis kook deur middel van wetenskap, deur J. Kenji López-Alt (W. W. Norton & amp Company, 21 September, $ 50)
Gebaseer op sy kolom Serious Eats met dieselfde naam, is die kookboek van J. Kenji López-Alt 'n streng en wetenskaplike benadering tot huiskos. Aan die ander kant sou dit in die handboekgebied kon beland, maar López-Alt is so vol entoesiasme en nuuskierigheid vir sy onderwerp dat hy 'n bladskrywer geskryf het. Of dit nou eiers is of roosterbiefstuk, López-Alt lewer die beste en doeltreffendste metode. Buiten die resepte vind u dit 'n uitgebreide bron van bestanddele, toerusting en tegnieke.

Mark Bittman se kombuismatriks: meer as 700 eenvoudige resepte en tegnieke om te meng en te pas vir eindelose moontlikhede, deur Mark Bittman (Pam Krauss Books, 27 Oktober, $ 35)
New York Times rubriekskrywer Mark Bittman is die meester van ongekompliseerde kookkuns, en aanhangers sal ongetwyfeld vertroud wees met die konsep agter sy nuutste kookboek: leer 'n handjievol basiese resepte en met 'n bietjie kreatiwiteit kan u 'n leeftyd van lekker etes voorberei. Dit is 'n visueel gedrewe boek wat tradisionele resepte vir kaarte en kort beskrywings vermy. U vind kekerertjies op vier maniere, gazpacho 12 maniere en nege vinnige voorrade, asook Bittman se "resepgenerators" vir paella, toebroodjies en hardgekookte eiers. En vir almal wat sukkel om 'n spyskaart te skep, bied Bittman 'n matriks wat u van cocktails tot nagereg neem.

My kombuisjaar: 136 resepte wat my lewe gered het, deur Ruth Reichl (Random House, 29 September, $ 35)
Wanneer Fynproewers in 2009 gesluit, was die voedselwêreld verwoes en hoofredakteur Ruth Reichl was nie net werkloos nie, maar verlore. Reichl vind 'n heiligdom in die kombuis en spandeer die volgende jaar die genesende kragte van kook. In haar eerste kookboek in 43 jaar deel Reichl die resepte wat haar gehelp het om haar weg te vind. Met 'n minimale ophef en geen stiliste of ekstra ligte nie, is die boek by die huis van Reichl in Hudson Valley gefotografeer en haar lewe op Twitter weerspieël. Elke resep bevat 'n tweet wat Reichl gestuur het toe dit gemaak is. Onder die skatte is Cider-Braised Pork Shoulder, Congee en Perfect Pond Cake.

My spens: Tuisgemaakte bestanddele wat u eie maaltye maak, deur Alice Waters (Pam Krauss Books, 15 September, $ 25)
Alice Waters is moontlik die gesig van ons plaas-tot-tafel-etos, maar as dit kom by die omskakeling van al die organiese groente en volhoubare vleis in regte maaltye, sê die stigter van die eetbare skoolwerf dat die ware geheim 'n goed gevulde spens is. In hierdie skraal volume deel Waters resepte vir die verskillende speserymengsels, speserye, kase, konfyt en aftreksel wat haar kosmaak vul. U vind krammetjies soos amandelmelk, sowel as seisoenale of spesiale geleenthede, soos gedroogde vyeblare. In plaas van foto's bevat die boek illustrasies deur Waters se dogter, Fanny Singer.

Die handleiding vir die dooie konyndrankies: geheime resepte en kroegverhale van twee Belfast -seuns wat die skemerkelkie verower het, deur Sean Muldoon, Jack McGarry en Ben Schaffer (Houghton Mifflin Harcourt, 13 Oktober, $ 27)
Soos hul bekroonde skemerkelkie in laer Manhattan — Die Dead Rabbit Grocery and Grog is verlede jaar se Tales of the Cocktail ter wêreld se beste kroeg aangewys en die langverwagte eerste boek van Sean Muldoon en Jack McGarry is gewy aan histories geïnspireerde cocktails. Drankies soos die Pistache Fizz, Red Cup No. 2 en Mulled Egg-Wine is nie klassieke nie, maar eerder vergete drankies wat bygewerk en verbeter is. Benewens hul deeglik nagevorsde suur, skoenlappers, juleps, smash en slings, vertel Muldoon en McGarry hul oorsprongsverhaal, wat dateer uit hul dae in Belfast. Vir almal wat belangstel in cocktailkultuur, is dit 'n boeiende leesstof.


Kry 'n afskrif


Produk besonderhede

Beste resensie uit Kanada

Kon nie resensies filtreer nie. Probeer asseblief weer later.

Ek was op soek na 'n Filippynse kookboek en het hierop afgekom en gedink, hoekom nie? Ek weet nie veel van sjef Talde nie, want ek is redelik nuut in die kookspel. Ek is deeglik bewus daarvan dat hierdie resepte nie eg is nie en ek waardeer dat hy getrou bly en dinge eenvoudig hou.

Noem my 'n no-fun-nancy as jy moet. Ek klop een ster af, want ek is redelik konserwatief en het nie regtig 'n vloekery in hierdie boek verwag nie (jammer sjef Talde). Ek het hierdie kookboek in die algemeen geniet, en ek sal daaraan bly dink en die tyd uit my dag neem om die vloekwoord te verdof en hierdie boek weer in 'n skoon weergawe te maak LOL.


Dale Talde 's 'Trots Inauthentic ' Neem McDonald ' s Chicken Nuggets en Appeltaart

Dale Talde , die sjef in New York en New Jersey agter Talde, Pork Slope en Thistle Hill Tavern, en meer algemeen bekend as 'n twee-seisoen-deelnemer op Top sjef , sal die eerste wees wat u vertel dat hy 'n kind van die vroeë 90's is wat tussen kulture grootgeword het. Die resultaat: Talde, gebore in die Verenigde State van Filippynse ouers en grootgemaak in Chicago, het 'n kookstyl gekweek wat hy beskryf as 'uit tradisie en egtheid' en 'vlieg' by my broek.

Sy pas vrygestelde eerste kookboek- Asiaties-Amerikaans: Trots opregte resepte van die Filippyne na Brooklyn , geskryf saam met die kosskrywer JJ Goode - stel hierdie eienaardige handtekeningstyl te sien. Of dit nou knapperige, gebraaide hoender in Koreaanse styl met druiwe is, geregte wat sy ma tuis gemaak het, of Chicken McNuggets en gebakte appeltertjies maak, geïnspireer deur McDonald's, Talde worstel met egtheid op almal se terme behalwe sy eie.

Tussen Kulture

Talde het die boek die titel gegee Asiaties-Amerikaans vir 'n rede. Talde sê: "Ek is in Amerika gebore, maar het in 'n baie Filippynse huishouding gewoon. Ek is grootgemaak in 'n huis waar ons ons skoene uittrek en pantoffels om die huis gedra het, waar u 'n pot rys begin maak voordat u pa by die huis kom. Amerikaanse vriende het grondboontjiebotter en jellie -toebroodjies geëet, en waar daar in die middagete gewag word, het 'n bord vol terttoppe opgelewer. "Dit sou nooit 'n aanvaarbare middagete in my huis wees nie, maar dit was aanvaarbaar toe ek buite my huis was," onthou hy, en beskryf hoeveel van sy kinderjare hy bestee het om hierdie verskille te versoen. Vir die kookboek het & quotwe hierdie uitgangspunt geneem en vandaar gegaan. & Quot Soos in, daag hy uit, "kan nachos en hamburgers in dieselfde boek wees as pad thai?

Die voorblad van Talde se nuwe kookboek, Asiaties-Amerikaans.

'Trots onagtelik '

'Toe ek opgroei, was daar iets wat natuurlik onwaar was oor wie ek was en die kringe waarin ek gehardloop het,' onthou Talde. Hy onthou hoe hy 'n gesprek tussen sy ma en 'n paar van haar vriende gehoor het op 'n dag toe sy hom na die werk toe geneem het Ilonggo , 'n dialek van die Filippyne, en hulle het beslis gesê: "Dale is nie 'n Filippyn nie." In daardie oomblik, sê hy, het ek begin besef, ek voel asof ek 'n Filippynse is, maar ek nie. Ek is 'n vreemdeling oral waar ek gaan. Vir die meeste van my Amerikaanse vriende kom ek uit 'n onbeskryflike Asiatiese kultuur waarvan hulle nie eens weet nie. Ek het dit 'n rukkie vasgehou en het nie geweet waar ek inpas nie. Tot ek dit begin besit het. & Quot

Die idee dat egtheid vir hom heeltemal 'n nuwe kategorie (of 'n kombinasie van dinge) kan beteken, was vry, en hy wou dit in die kos by sy restaurante laat skyn. "Ons is 'n nuwe generasie," verduidelik hy, en die kos wat hy maak, weerspieël die ervaring. Sommige het sy kos in die steek gelaat en dit as 'n egte samesmelting genoem, maar dit het hom nie gepla nie: dit is vir my eg, want dit is my lewe. Die eintlike vraag is: proe dit lekker? & Quot

Doen dit vir die herinneringe

Min kosse het soveel emosionele gewig vir Talde as kitskos. Toe hy 'n kind was, was dit heeltemal buite perke om by kitskoskettings soos McDonald's te eet. By die huis het ek neus-tot-stert geëet voordat mense oor sulke dinge gepraat het. "Kitskos het 'n 'goue eenhoorn' geword wat hy geweet het bestaan, maar altyd net buite bereik was. Alhoewel sy pa hom soms na kitskos geneem het, het hy eers Wendy's en McDonald's by die boot begin eet toe hy sy eie geld verdien. Hy was net so opgewonde daaroor.

Net so goed as die herinneringe aan mal McDonald's, waar $ 20 hom 20 brokkies gekry het, weet hy ook dat die werklike smaak in sy woorde nooit regtig goed is nie. "Wat is beter? Ontwerp sy eie nuggets en appeltertjies in die McDonald's-styl wat eintlik lekker smaak-en lewer op die nostalgiefront. "Dit is die sjef Peter Pan -sindroom," beskryf hy. Ons wil nie grootword nie. As ons die dinge kan herskep wat ons laat voel dat ons ons jeug kan vashou, gaan ons dit doen. & Quot

Talde neem McDonald's -hoenderbroodjies aan.

Mickey D's Chicken Nuggets, Talde-Style

Vir hom moet die perfekte hoenderklomp in die eerste plek klam wees aan die binnekant en knapperig aan die buitekant. Dit gaan alles oor die knars en die geknetter van die kors. Wat die dipsouse betref, solank daar & quotOPSIES is. PERIODE, & quot keur hy goed. & quotHoney mosterd, braai, boerdery, warm sous, buffelsous, soet en suur. Gee hulle almal vir my. & Quot

Hy en sy span by Pork Slope het die weergawe van McDonald omgekeer, sonder die vreemde, lelike, pienk hoenderslym. & Quot; Sê Talde, & quot vertaal met dy. Ons sny dit en marineer dit dan met jogurt en warm sous. Dan gebruik ons ​​rysmeel in ons beslag, want dit gaan alles oor die knars van die kors. & Quot Hy het dit een keer probeer verwyder van die spyskaart van die varkhelling en ouers het amper in opstand gekom, "hulle was soos:" Wat doen jy? Dit is die enigste ding wat my kind eet, en hy grap.

Gebraaide appeltert van Talde se Mickey-D-styl

Appeltaart, maar nie by die goue boë nie

"As die dinge vars uit die braaier is, is dit die vierde warmste stof op aarde: dit is die son, gesmelte lawa, bevrore pizza, vars uit die oond, en dan hierdie ding," sê Talde.

Sy mening oor die appeltert van McDonald's begin toe iemand op die perseel (wat ook 'n bodega bestuur) voorafgemaakte roti vir 'n gesinsmaal by Talde in Brooklyn (die gelyknamige sjefrestaurant) ingebring het). Talde is geïnspireer, onthou, en die deeg is goed gebraai, dit het goed gevries en was fantasties wanneer dit gevul is. Ons het basies ons eie weergawe van 'n broodrooster Strudel gemaak. & Quot

Beter as die oorspronklike

As dit daarop neerkom, wil Talde net sy huidige weergawes beter maak as wat hy in wasige, nostalgiese herinneringe geëet het. So goed soos jy dink daardie dinge was, was dit nooit goed nie. Die McRib is vreeslik, dit is eintlik net die goeie herinnering wat ek het. Die McBao wat ek nou maak, is soveel beter as die oorspronklike snert. Die idee is altyd om dit beter te maak. & Quot Franse broodpizza en Engelse muffins, kyk uit - Talde kom volgende vir jou.


Regional Cookbooks 2015: The Northeast

'N Aantal herfskookboeke beklemtoon resepte wat by restaurante en ander voedselverskaffers in die noordooste ontwikkel is. In September sal Running Press, gebaseer in Philadelphia, vrygestel word Magpie: Sweets and Savories from Philadelphia & rsquos Favorite Pie Boutique deur Holly Ricciardi met Miriam Harris, wat soet en hartige pasteie, quiches, tertskommels en meer bevat, ham, prei en Dijon potpie suur kersie amandelstrudel en bourbon-toegediende botterskotteltaart.

Kristen Wiewora, senior redakteur van Running Press, sê dat kopieë nie net in boekwinkels verkoop sal word nie, maar ook langs die stukke tert langs die winkel by Magpie & rsquos bakstene-en-mortier, wat in 2012 geopen is.

Some 66 years before Magpie opened, Vrest and Ellen Orton started the Vermont Country Store in Weston, Vt. today, millions receive its catalogue, which offers everything from checked blankets and jelly glasses to pantry staples like maple syrup, pancake mix, and preserves. Grand Central Life & Style&rsquos The Vermont Country Store Cookbook: Recipes, History and Lore from the Classic American General Store by Ellen Ecker Ogden and Andrea Diehl, with the Orton Family (Sept.), could benefit from name recognition among a surprising demographic.

& ldquoThe New York Times has written about how the store&rsquos catalogue is the escape catalogue for hipsters in New York and elsewhere,&rdquo says editorial director Karen Murgolo. &ldquoSo the cookbook may appeal to all the Millennials preserving and making candies from scratch.&rdquo

Even if the clichéd New York hipster is canning vegetables and brewing up sourdough starter, restaurant culture remains ingrained in the fabric of New York City life. In September, Rizzoli is releasing City Harvest: 100 Recipes from New York&rsquos Best Restaurants by Florence Fabricant, a cookbook author and food critic for the New York Times. Proceeds benefit the local food distribution charity City Harvest.

Fabricant adapted for the home cook recipes from big names on the N.Y.C. food scene, among them Dominique Ansel, Tom Colicchio, Anita Lo, François Payard, Ivy Stark, and Jean-Georges Vongerichten.

More Northeast Cookbooks for Fall

50 Great Bed & Breakfasts and Inns: New England by Susan Sulich (Running Press, Aug.). More than 100 recipes&mdashBlock Island baked bluefish and wild Maine blueberry strata, to name two&mdashshowcase the kitchens of B&Bs and inns in Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont.

Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Dale Talde, with J.J. Goode (Grand Central Life & Style, Sept.). Talde, a Top Chef alum and owner of the eponymous Park Slope restaurant, puts a signature spin on Asian dishes, whether adding bacon and oysters to pad thai or wrapping pork dumplings in pretzel dough.

The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez and Julia Turshen (Clarkson Potter, Oct.). Rodriguez founded the N.Y.C. bakery in 2007 with a mission to train foreign-born and low-income women and men for careers in the specialty food industry.

Battersby: Extraordinary Food from an Ordinary Kitchen by Joseph Ogrodnek and Walker Stern (Grand Central Life & Style, Oct.). From the small (4&rsquo x 6&rsquo) kitchen of this Brooklyn restaurant emerge dishes such as crispy kale salad with Brussels sprouts and kohlrabi, and duck breast with quince and radishes.

Sarabeth&rsquos Good Morning Cookbook: Breakfast, Brunch, and Baking by Sarabeth Levine (Rizzoli, Oct.). Levine, who founded the first Sarabeth&rsquos location on N.Y.C.&rsquos Upper West Side in 1982, offers a collection of more than 130 recipes for dishes that still command lines around the block.

Tacos: resepte en provokasies by Alex Stupak and Jordana Rothman (Clarkson Potter, Oct.). Stupak, owner of New York City&rsquos Empellón Taqueria, showcases traditional and innovative versions of the Mexican staple, from pineapple-topped al pastor to a pastrami with mustard seeds version.


Dale Talde teaches us how to make pretzel dumplings and breakfast ramen

Dale Talde, known for his eponymous Park Slope restaurant Talde (369 7th Ave., Brooklyn), is sharing his culinary secrets.

His new cookbook, “Asian-American: Proudly Inauthentic Recipes from The Philippines to Brooklyn,” contains recipes that established Chef Talde on New York’s vast epicurean map.

From Pad Thai with oysters and bacon to Talde’s iconic Pretzel Pork-and-Chive Dumplings, “Asian-American” may help you skip the notoriously long wait at Talde and recreate your own feast fit for a top chef.

Chef Talde demonstrated two of his most unique, delicious dishes to help guide us with his new cookbook.

Watch him teach us his kitchen tricks and check out the recipes below to re-create Talde deliciousness at home.

“Asian-American: Proudly Inauthentic Recipes from The Philippines to Brooklyn” comes out on September 15 and is available in local bookstores and online.


Dale Talde

Chef Dale Talde has competed twice on Top Chef in season four in Chicago, and season eight, All-Stars in New York City. He also went back to the kitchen to compete on Top Chef Duels. Dale’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid.

Dale applies this distinct Asian-American experience to his menus and hospitality concepts. His tie to culture and the arts is a strong and subtle thread in all his creations. In September of 2015, Dale’s released his first cookbook, Asian American, to rave reviews. Beyond Asian American food, he has opened and consulted on projects focused on Cantonese cuisine, Japanese cuisine, Italian cuisine, traditional bar and grills, rooftops, and nightclubs. A builder and inventor at heart, he drives the creative process for his company Food Crush Hospitality. In 2019, Dale opened Goosefeather at the Tarrytown House Estate in New York, and in the following year, it was named one of Esquire’s Best New Restaurants in America. One of his upcoming projects includes the opening of Talde Noodle and Dumpling in LaGuardia Airport’s newly renovated Terminal B Headhouse.

He has also competed on Chopped, Iron Chef America, Knife Fight and was also head judge on Knife Fight season 4, as well as guest judge on both Chopped en Beat Bobby Flay. With a strong connection to media, Dale goes beyond creating brick and mortar concepts and writes screenplays, develops show treatments, and builds creative content for social media platforms and more.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of Mense magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top sjefmeesters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu en Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."

Gail Simmons

Gail Simmons

Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as permanent judge on Bravo’s Emmy-winning series Top Chef, currently in its 18th season. She is also the host of the upcoming series Top Chef Amateurs, giving talented home cooks the opportunity of a lifetime to test their skills in the illustrious Top Chef kitchen. A familiar face in the Top Chef franchise, she served as head critic on Top sjefmeesters, hosted Top sjef net nageregte and was a judge on Universal Kids’ Top Chef Jr. Gail hosts Iron Chef Kanada and was co-host of The Feed on FYI.

Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released by Grand Central Publishing in October 2017. Nominated for an IACP award for Best General Cookbook, it features accessible recipes and smart techniques inspired by Gail’s world travels. Gail’s first book, a memoir titled Talking With My Mouth Full, was published by Hyperion in February 2012.

From 2004 to 2019 Gail was Special Projects Director at Food & Wine magazine. During her tenure she wrote a monthly column, helped create the video series #FWCooks and worked closely with the country’s top culinary talent on events and chef-related initiatives, including overseeing the annual F&W Classic in Aspen, America’s premier culinary event. Prior to working at Food & Wine, Gail was the special events manager for Chef Daniel Boulud’s restaurant empire.

Born and raised in Toronto, Canada, Gail moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants and worked as the assistant to Vogue's esteemed food critic, Jeffrey Steingarten.

In 2014, Gail and her business partner Samantha Hanks, founded Bumble Pie Productions, an original content company dedicated to discovering and promoting new female voices in the food and lifestyle space. Their first series, Star Plates—a collaboration with Drew Barrymore’s Flower Films and Authentic Entertainment—premiered in Fall 2016 on the Food Network.

In addition, Gail is a weekly contributor to The Dish On Oz and makes frequent appearances on NBC’s TODAY, ABC’s Goeie môre Amerika, and the Rachael Ray Show, onder andere. She has been featured in publications such as People, New York Magazine, Travel + Leisure, Conde Nast Traveler, GQ, Entertainment Weekly, US Weekly, Los Angeles Times, and was named the #1 Reality TV Judge in America by the New York Post.

In February 2013, Gail was appointed Entrepreneur-in-Residence at Babson College, a mentoring role where she works with student entrepreneurs, helping them develop food-related social enterprises. In April 2016, she received the Award of Excellence by Spoons Across America, a non-profit organization dedicated to educating children about the benefits of healthy eating. She is an active board member and supporter of City Harvest, Hot Bread Kitchen, Common Threads, and the Institute of Culinary Education.

Gail currently lives in New York City with her husband, Jeremy and their children, Dahlia and Kole.

Hugh Acheson

Hugh Acheson

Hugh Acheson returns as a judge for for the twelfth season of Top Chef as a series judge. A competitor on Top Chef Duels as a series judge. A competitor on Top sjefmeesters Season 3, Hugh is the chef/owner of Five & Ten, The National, Cinco y Diez, Empire State South and The Florence. In addition, Acheson also serves as a series judge on Bravo's newest culinary competition series, Top Chef Duels.

Born and raised in Ottawa, Canada Hugh started cooking at a young age and decided to make it his career. At age 15, he began working in restaurants after school and learning as much as possible. Today, Hugh's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa as well as in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant.

Taking these experiences, Hugh developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA, restaurant Five & Ten in March of 2000. Hugh went on to open The National, with fellow chef Peter Dale, in 2007. His Atlanta-based restaurant Empire State South opened in 2010 and most recently, in 2014 Hugh opened both Cinco y Diez, in Athens, and The Florence in Savannah.

Hugh's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine's Best New Chef (2002), the AJC Restaurant of the Year (2007), a 2007 Rising Star from StarChefs.com and winner of their Mentor Award in 2012, and a six-time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010, 2011 and 2012) and winner in 2012. Chef Mario Batali chose Hugh as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World Leading Master Choose 100 Contemporary Chefs.

In addition to running three restaurants, Hugh has published two cookbooks. His first, titled A New Turn in the South: Southern Flavors Reinvented for your Kitchen, was published by Clarkson Potter in the fall of 2011 and won the James Beard Award for Best American Cookbook in 2012. His second, titled Pick a Pickle: 50 Recipes for Pickles, Relishes and Fermented Snacks came out in the spring of 2014. He is in the process of writing his third, which is due out in 2015.

Wolfgang Puck

Wolfgang Puck

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at 14 years of age. As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975.

Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s.

From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982, Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular 18 years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award two times.

In 1983, following the success of Spago, Puck went on to open Chinois on Main in Santa Monica. His early exposure to Southern California's multicultural population intrigued him, inspiring him to fuse the Asian flavors and products of Koreatown, Chinatown, and Thaitown with his French- and California-based cuisine in a fine dining setting. Chinois on Main brought diners a fresh and imaginative Asian-fusion menu that laid the groundwork for fusion cooking in America.

In 1989, Wolfgang opened his third restaurant, Postrio, in the Prescott Hotel off San Francisco's Union Square. Postrio also draws upon the multi-ethnic nature of its surroundings. Its contemporary American cuisine, with its emphasis on local ingredients, continues to draw rave reviews in Northern California's highly competitive culinary market.

In 1997, Wolfgang moved Spago to an elegant setting on Cañon Drive in Beverly Hills. His Beverly Hills menu blazed new ground, with a combination of updated Spago classics and newly conceived items created by the award-winning talents of Managing Partner/Executive Chef Lee Hefter and Executive Pastry Chef Sherry Yard. The seasonal menu also draws from Wolfgang's favorite childhood dishes, offering a selection of Austrian specialties such as Wienerschnitzel and Kaiserschmarren. Spago Beverly Hills recently garnered two coveted Michelin Stars, one of only three Los Angeles restaurants to achieve this accolade.

In 2006, Wolfgang opened CUT, a sleek, contemporary steakhouse at the acclaimed Beverly Wilshire, a Four Seasons Hotel. After only one year, CUT earned a prestigious Michelin star. Wolfgang has changed the way Americans cook and eat by mixing formal French techniques and Asian- and California-influenced aesthetics with the highest quality ingredients. He also has changed the face of dining in cities throughout the nation, first in Los Angeles, then in Las Vegas, where he was the first star chef to create a contemporary fine dining restaurant, paving the way for other celebrated chefs and the city's metamorphosis into a dining destination.

After opening Spago in the Forum Shops at Caesars in 1992, Wolfgang went on to open five additional restaurants including Chinois in the Forum Shops at Caesars in 1998, Postrio at The Venetian and Trattoria del Lupo in the Mandalay Bay Resort and Casino in 1999, Wolfgang Puck Bar & Grill at MGM Grand in 2004 and CUT at The Palazzo in 2008.

Since 2001, Wolfgang and his Fine Dining Group have opened restaurants across the United States from Atlantic City (Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa in 2006) to Maui (Spago at the Four Seasons Resort in 2001). These also include The Source in Washington, DC (2007), Wolfgang Puck Grille at MGM Grand Detroit (2007), Spago at The Ritz Carlton, Bachelor Gulch in Colorado (2007), Five Sixty by Wolfgang Puck at Reunion Tower in Dallas (2009) and Wolfgang Puck Bar & Grill at L.A. Live (2009).

Antonia Lofaso

Antonia Lofaso

Best known for her role on Top Chef Season 4, Antonia Lofaso is one of America's most loved chefs and shows off her culinary skills with her feisty Italian personality on Top Chef: All Stars.

Most recently Lofaso has gone from television personality to business owner and is currently executive chef and owner of Black Market in Studio City, California. Fans of her restaurant on the west side can now experience her creations closer to home as her brand new restaurant Scopa currently opened its doors in Venice, California.

With a lifelong passion for cooking, Lofaso chased her dreams and has managed to balance her busy career with being a single parent. She shares her secrets and tips in her book The Busy Mom's Cookbook re-released in paperback.

Lofaso attended the prestigious French Culinary Institute, and upon graduating was hired at Beverly Hills' best known restaurant, Wolfgang Puck's Spago. Under the mentorship of Executive Chef Lee Hefter, Lofaso refined her skills and technique, and spent six years working at the famed L.A. hotspot. After mastering the cuisine at Spago, Lofaso made the difficult decision to leave and pursue a new adventure. Within weeks, she was hired by SBE to run the kitchen at their new upscale L.A. supper club, Foxtail. Upon starting her new role at Foxtail, Lofaso's career encountered a monumental boom when Bravo came calling and recruited her for Season 4 of its highly acclaimed cooking competition show Top Chef. In addition to her restaurant and television experience, Lofaso can also include private chef to some of Hollywood's biggest stars in her repertoire.

She currently resides in Los Angeles with her daughter Xea.

Art Smith

Art Smith

Returning to Top Chef Masters, Chef Art Smith is the executive chef and co-owner of five restaurants, including Table fifty-two, Art and Soul, LYFE Kitchen, Southern Art, and Joanne Tratorria. Once day-to-day chef to Oprah Winfrey, the two-time James Beard Award recipient has made regular television appearances on programs such as Iron Chef America, The Today Show, Nightline, Fox News, Extra, BBQ Pitmasters, Dr. Oz, Oprah, Top Chef, en Top Chef Masters. A contributing editor to O, the Oprah Magazine, Smith is also the author of three award-winning cookbooks: Back to the Table Kitchen Life: Real Food for Real Families en Back to the Family. In addition to food, philanthropy is one of Art’s passions. In 2007 he received the Humanitarian of the year award from the James Beard Foundation. After watching himself on Top sjefmeesters Season 1 and being diagnosed with diabetes, Smith underwent a complete transformation and dropped 100 pounds. Smith now watches what he eats -- six small meals a day -- and has run multiple marathons.

Brooke Williamson

Brooke Williamson

Born and raised in Los Angeles, California, Brooke Williamson has carved out an impressive résumé of leading roles and achievements, including being the youngest female chef to ever cook at the James Beard House, winning Top Chef Season 14 in Charleston, and most recently, being crowned the first winner of Tournament of Champions in spring 2020. Brooke was the runner up on Top Chef season 10 in Seattle and also competed on Top Chef Duels.

Brooke began her career as a teacher’s assistant at the Epicurean Institute of Los Angeles, followed by her first kitchen position as a pastry assistant at Fenix at the Argyle Hotel, under the tutelage of Michelin-starred Chef Ken Frank. Next, she worked her way up to sous chef at Chef Michael McCarty’s Michael’s of Santa Monica. She later staged at the renowned Daniel restaurant by Daniel Boulud in New York City. Two years later, Williamson was appointed her first executive chef position at the notable Los Angeles restaurant Boxer. Then, she opened the Brentwood eatery Zax as Executive Chef, where she began to develop her signature California-inspired cuisine and met her husband and business partner, Nick Roberts.

In 2014, the couple debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach an artisanal ice cream shop, Small Batch a seafood dining spot, Dockside and an intimate whiskey bar, Grain.

Brooke works alongside Roberts creating new menus and running the front and back of house, takes her chef talents on the road to local and national food events and festivals, and regularly participates in philanthropic efforts with No Kid Hungry.

Chris "CJ" Jacobson

Chris "CJ" Jacobson

Orange County-born C.J. Jacobson grew up relatively indifferent to food but his rich life experiences eventually converged to create an intense dedication to cooking. His craft is best described as "rustic-refined" and revolves around a profound respect for the hyper-seasonal, local ingredients he brings into his kitchen at Girasol in Studio City, CA, which he conceptually collaborated on with Jorge Pultera, former manager at The Ivy, Koi and Red O.

Jacobson has always been one for a good competition, even before starring on Top Chef. He attended Pepperdine University in Malibu on a volleyball scholarship, made the U.S. National Volleyball Team, and just missed an opportunity to compete in the 2000 Olympic Games in Sydney. But a professional volleyball career took him to Belgium, Israel, and the Netherlands, where he discovered food could be exciting and inspiring. Returning to L.A. after his volleyball career, Jacobson did a three-day immersion at Mélisse, the Michelin two-star restaurant in Santa Monica where he realized the kitchen would be the next arena in which he would compete. He enrolled at the Le Cordon Bleu-affiliated College of Culinary Arts in Pasadena, graduating in 2004. Jacobson's first professional job was cooking at Axe, a highly regarded restaurant with an ingredient-driven California menu. He went on to work throughout Los Angeles and as a private chef for VIPs such as Arianna Huffington and Guess clothing's Marciano family.

A bout with cancer didn't slow Jacobson down but fueled his intensity for cooking and love of life. After his first appearance on Top Chef in 2007, he assumed the position of executive chef at The Yard, a gastropub in Venice. The following year, Jacobson participated in the renowned James Beard Celebrity Chef Tour. In 2012, he staged at the world-renowned Copenhagen restaurant Noma.

When he's not in the kitchen, Jacobson enjoys music and has recently rediscovered his passion for the game of volleyball. But leisure time is scarce, as the dedicated 37-year-old chef is consumed by the study and preparation of food.

Dale Talde

Dale Talde

Chef Dale Talde has competed twice on Top Chef in season four in Chicago, and season eight, All-Stars in New York City. He also went back to the kitchen to compete on Top Chef Duels. Dale’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid.

Dale applies this distinct Asian-American experience to his menus and hospitality concepts. His tie to culture and the arts is a strong and subtle thread in all his creations. In September of 2015, Dale’s released his first cookbook, Asian American, to rave reviews. Beyond Asian American food, he has opened and consulted on projects focused on Cantonese cuisine, Japanese cuisine, Italian cuisine, traditional bar and grills, rooftops, and nightclubs. A builder and inventor at heart, he drives the creative process for his company Food Crush Hospitality. In 2019, Dale opened Goosefeather at the Tarrytown House Estate in New York, and in the following year, it was named one of Esquire’s Best New Restaurants in America. One of his upcoming projects includes the opening of Talde Noodle and Dumpling in LaGuardia Airport’s newly renovated Terminal B Headhouse.

He has also competed on Chopped, Iron Chef America, Knife Fight and was also head judge on Knife Fight season 4, as well as guest judge on both Chopped en Beat Bobby Flay. With a strong connection to media, Dale goes beyond creating brick and mortar concepts and writes screenplays, develops show treatments, and builds creative content for social media platforms and more.

David Burke

David Burke

Blurring the lines between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. His passion for food and for the restaurant industry shows no signs of slowing down.

Burke graduated from the Culinary Institute of America and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke's mastery of French culinary technique was confirmed when, at age 26, he won France's coveted Meilleurs Ouvriers de France Diplome d'Honneur for unparalleled skill and creativity with his native cuisine. Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from Die New York Times.

In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award. Nation's Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the "Best Culinary Prankster" in 2003. In May 2009, Burke was inducted into the Who's Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation's Restaurant News, naming him one of the nation"s most celebrated culinary innovators.

In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world's most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to "Best Chefs America," a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the "Coolest Multiconcept Companies in the Land." The article highlights restaurant corporations with an enviable business concept that others can't wait to replicate. In addition, it cites the numerous incarnations of Chef Burke's creative vision, from David Burke Townhouse to David Burke Fishtail, from Burke in the Box to David Burke's Primehouse.

Chef Burke's vast talents have been showcased recently on television, including season two of Top sjefmeesters, a guest spot on the Every Day with Rachael Ray show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg's small-business television series The Mentor. In 2013, he returned to season five of Top sjefmeesters.

Burke's visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line's culinary initiatives, including the Culinary Arts Center enrichment program, and provide signature recipes which will be featured on all 15 ships. In 2003, Burke teamed up with Donatella Arpaia to open davidburke & donatella (now known as David Burke Townhouse, of which he has sole ownership). In 2005 came David Burke at Bloomingdale's, a dual-concept restaurant offering both a full service Burke Bar Café on one side and a Burke in the Box eat-in concept on the other.

In 2006 Burke opened up David Burke’s Primehouse in The James Hotel Chicago. His restaurant collection continued to grow that same year when he purchased culinary career began under founders Markus and Hubert Peter. His next ventures included David Burke Prime at Foxwoods Resort Casino in Connecticut and David Burke Fishtail in Manhattan, both of which opened in 2008. In February 2011, he opened David Burke Kitchen at The James Hotel New York in SoHo, bringing his signature whimsical style to downtown Manhattan.

In 2013, Burke made great strides in expanding his restaurant empire and enhancing his partnerships with other reputable companies. In the summer of 2013, he opened Burke's Bacon Bar in the James Hotel Chicago, a high-end sandwich and "to-go" concept featuring artisan and top-notch bacons from around the country. BBB features Burke's signature "Handwiches" -- palm-sized sandwiches packed with creative combinations of fresh ingredients -- as well as salads and sweets, all featuring bacon, in some form, as an ingredient. In 2014, Burke will bring his SoHo concept, David Burke Kitchen, which features modern takes on farmhouse cuisine, to the ski resort town of Aspen, Colorado.

During his tenure at The River Café, Burke began experimenting with interesting ingredients and cooking techniques. His first culinary innovations, including Pastrami Salmon (now available through Acme Smoked Fist), flavored oils and tuna tartare, revolutionized gastronomic technique. During his 12-year period at the Park Avenue Café, Burke created GourmetPops, ready-to-serve cheesecake lollipops. His Can o' Cake concept, where cake is mixed, baked and eaten from a portable tin, is used throughout his restaurants. Most recently, he teamed with 12NtM to create two non-alcoholic sparkling beverages, available in gourmet retailers such as Whole Foods and at his New York locations. Additionally, Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. To that end, he is the chief culinary advisor to the Skinny Eats line of flavor-enhancing produtts.

In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks. Burke lines the walls of his dry-aging room with brickes of the alt, which imparts a subtle flavor to the beef and renders it incredibly tender. Burke's steaks can be dry-aged for anywhere from 28 to 55, 75, or even as long as 100 days using this process.

Burke's first cookbook, Cooking with David Burke, and his second, David Burke's New American Classics launched in April 2006. He is currently working on his third book, due out in 2015.


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