Book
So good : 100 recipes from my kitchen to yours / Richard Blais with Mary Goodbody ; photography by Evan Sung.
Record details
- ISBN: 9780544663312 (hardcover)
- Physical Description: 255 pages : colour illustrations ; 24 cm
- Publisher: Boston ; Houghton Mifflin Harcourt, 2017.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Starters -- Soups and a porridge -- Pasta -- Fish and seafood -- Chicken, turkey, duck, goose, squab [and rabbit] -- Beef, pork, lamb, and goat -- Vegetable -- On the side -- Desserts. |
Search for related items by subject
| Subject: | Cooking. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.5 Bla | 31681010056224 | NONFIC | Available | - |
- Baker & Taylor
The television personality and restaurateur presents recipes that he cooks in his own kitchen, including rabbit au vin, triple-cooked fries, and marshmallow ice cream. - Baker & Taylor
A collection of 100 all-new recipes by the popularTop Chef All-Stars winner and judge follows his signature theme of daring culinary choices while offering a selection of enhanced home-style recipes, complemented by personal anecdotes. 35,000 first printing. - HARPERCOLL
100 all-new recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular
Fans know Richard Blais best as the winner of Bravo's Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home when the cameras are off? That's what this book will answer, with elevated homestyle recipes and personal stories which invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken which is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for. - Houghton100 all-new recipes from the favorite Top Chef All-Stars winner and judge and Food Network regular.
- Houghton100 all-new recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular
Fans know Richard Blais best as the winner of Bravo's Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home when the cameras are off? That's what this book will answer, with elevated homestyle recipes and personal stories which invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken which is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for.
