Cooking From the Hip: Fast, Easy, Phenomenal Meals [Bargain Price] [Hardcover]

Cat Cora (Author), Ann Krueger Spivack (Contributor)

Book Description

Publication Date: May 1, 2007

As the star of the smash sensation Iron Chef America, Cat Cora is used to improvising exciting dishes on a moment's notice. In this book she shows you how to do it too, whether you want a spur-of-the-moment supper or a spectacular dinner that doesn't require spending your whole Saturday in the kitchen.

Cooking from the Hip is divided into four convenient sections, each with its own appetizers, soups, salads, main dishes, sides, and desserts. You can turn to whichever chapter best suits your needs and mood, knowing that every dish will be simple and special.

Fast: Spicy Chicken and Peach Stir-Fry, Creamy Fettuccine with Sausage, Chocolate Brownie Cupcakes

Easy: Watermelon Gazpacho, Thai Chicken Salad, White Cheddar Corn Bread

Fun: Sunday Cheesesteak Sandwiches, Crispy "Fried" Chicken, Lemonade Cookies

Phenomenal: Mango Margaritas, Pomegranate-Glade Cornish Hens with Wild Rice, Italian Cream Cake

Cooking from the Hip is all about flexibility. You'll be able to use what you've got on hand without being afraid to substitute. You'll learn how to cut down on cooking steps, combine just a few ingredients in inventive ways, pull in leftovers, and wow your family and friends.

Editorial Reviews

From Publishers Weekly

Cora, the lone woman to be anointed an "Iron Chef" in the Food Network's American version of the series, aims to translate the fast, flashy style of that high-pressure kitchen into recipes that home cooks who have similar time constraints but comparatively modest gadgets and pantries can enjoy. The results are generally pleasing and more accessible than many of the concoctions presented on TV by battling chefs. Four sections break the food into "fast," "easy," "fun," and "phenomenal" categories that are a welcome change from the traditional progression through each course and show Cora's spontaneous, easygoing yet stylish way to its best advantage. Simple variations on classics stand out, as in a Curried Broccoli Salad ("fast") and spiky, flavorful Watermelon Gazpacho ("easy") even when some recipes' placements are questionable: a silky Potato-Celery Root soup is nice, but hardly phenomenal, and beginning or busy cooks may find recipes like hand-rolled Dolmathes or sushi more frustrating and time-intensive than fun, even if friends help. Fortunately, Cora's sunny, can-do attitude and the boxed tips on ingredients and preparation sprinkled throughout will help to dispel many doubts. Home cooks will appreciate the way they expand the repertory of recipes that are upscale enough to impress company, but simple enough to encourage use throughout a busy week. Color photos not seen by PW. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

CAT CORA made television history when she became the first female Iron Chef on the Food Network in 2005. In 2006 she received the Teacher of the Year Award from Bon App�tit and was named executive chef of the magazine. She is the president and founder of Chefs for Humanity, which raises funds for emergency and
hunger-related causes. The mother of four boys, she is the author of Cooking
from the Hip, and she recently launched the restaurants CCQ at Macy's in Costa
Mesa, California, and Kouzzina at Walt Disney World.

See all Editorial Reviews

Product Details

• Hardcover: 272 pages
• Publisher: Houghton Mifflin Harcourt; 1st ed edition (May 1, 2007)
• Language: English
• ISBN-10: 0618729909
• ASIN: B0019HYKXG
• Product Dimensions: 9.1 x 7.3 x 1.1 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #848,046 in Books (See Top 100 in Books)

Most Helpful Customer Reviews

27 of 28 people found the following review helpful

5.0 out of 5 stars Truth in Advertising July 28, 2007

By D. W.

Format:Hardcover

For once - a cookbook living up to it's name! I am a devotee of Rachal Ray, due to the 30 minute phenom - that's about all the time I have to cook on weekdays. I tried this book because I love watching what Cat creates on Iron Chef. I have cooked 15 of the recipes so far, and all of them were extremely easy and quick to put together - and best of all - the tastes are stupendous! She really puts together interesting bold flavors in her dishes. And thankfully - none of the ingredient lists on any of the recipes are too long! My boyfriend's fav so far was the Grilled watermelon and shrimp. Mine was the Prosciutto, Pear and Blue Cheese sushi! (Her non-traditional take offs on sushi are lots of fun!) This is a great cookbook for anyone who wants recipes that look great, taste awesome, and are easy to make!

16 of 19 people found the following review helpful

4.0 out of 5 stars Pleasantly surprised April 29, 2008

By Angie2

Format:Hardcover

I have not seen Cat on "IRON CHEF",though I'd heard that she was one of the first women chefs to have won the title. I ordered this book, sight unseen, and I must say that I've been pleasantly surprised.

Here are the plusses and the minusses....

(+)
*Recipes are very easy to follow.
*Photos accompany most of the recipes.
*Recipes are easy to duplicate if a person's skill level is a bit over the "beginner level".
*Most of the recipes are easy to duplicate, such as:
~~Crepes, p.156 and 166
~~Glazed baby carrots and Dill, p. 219
~~Alma's Italian Cream Cake, p. 221
~~Endive & Honeydew & Pear Salad, p. 68
~~Asian Steak and Spinach, p.72
~~Thai Chicken Salad w/Cabbage, p. 83
~~Pasta w/ Roasted Peppers & Tomatoes,p. 88
~~Cherry Clafouti, p.97
~~Bruschetta with 3 toppings, P. 106-108
~~Classic Mojitos, P. 116
~~Chicken PotPie with Puff Pastry, p.140
(-)

The only reason I did not give this book FIVE Stars is because some (not all) of the recipes remind me of Giada's bizarre recipes from her latest book (such as Giada's Cranberry Raviolis) & that seem to have strange taste combinations, such as:
~~Rizolato (strange ingredients)
~~Shrimp and Scallop Coconut Seviche (raw fish combo)
~~Saffron Honey Roasted chicken (too sweet)
~~Over-the-Top Ahi Tuna Salad (once again, raw fish)

All in all though, I give this book 4 stars because MOST of the recipes are do-able and (for me at least) would not be hard to duplicate. Also, I like the introduction Cat gives to each Chapter, and also I liked the very handy STOCK & SAUCE recipes located at the very end.

6 of 7 people found the following review helpful

5.0 out of 5 stars Cooking Hips Don't Lie May 3, 2008

By Amaranth

Format:Hardcover

Cat Cora's "Cooking from the Hip" has recipes for every kind of cook. Iron Chef Cora categorizes her recipes as:fast/easy/phenomenal/good to know. She gives essential tips on stocking the cupboard,making different kinds of vinegars and oils,and so on.

Cora has plenty of picnic-friendly dishes,such as farfalle and herb salad with peas,a parmesan,proscuitto,and arugula sandwich,along with lemonade cookies,and Asian steak&spinach salad. It shows how she lives not far from the Wine Country in a Mediterranean climate. Cora spends an entire section on sushi,making the Zoran sushi recipe in honor of her son. She discusses hashes,using salmon hash as an example. Cora is also a fan of watermelon. In her previous cookbook,she had a creative watermelon/feta salad created by her partner Jennifer. In this book,she has watermelon gazpacho.

Finally,Cora makes creative variations on well-known recipes. Her lettuce "gyros" with spicy halibut are in lettuce leaves instead of pita bread. Her "fried" chicken has crushed cornflakes instead of the usual breading.

"Cooking from the Hip" shows that hips don't lie! Bon appetit!

5 of 6 people found the following review helpful

5.0 out of 5 stars Interesting cookbook from an Iron Chef September 1, 2008

By Steven A. Peterson TOP 500 REVIEWERVINE™ VOICE

Format:Hardcover

I have now reviewed cookbooks by two of the Iron Chefs (from Food Network): Mario Batali and Bobby Flay. Cat Cora has two cookbooks out; Morimoto is another Iron Chef with cookbooks on his resume. Cat Cora's recent book, "Cooking from the Hip," begins by noting the central theme (Page xii): "Every time you open the refrigerator and your cupboards and put together a meal. . .you are cooking from the hip. With this book, I'm hoping to expand your options, share a few of my tricks, and take you to a place where you feel comfortable winging it, even when guests are coming to dinner." She also emphasizes that cooking gives one an opportunity (Page xii) ". . .to connect with friends and family." Later in her Introduction, she says that (Page xiv): "These recipes are simple to make and offer lots of ideas for pulling in leftovers." I'm not so sure that some of the recipes herein are "simple to make." But, boy, there are quite a few interesting recipes.

The book is organized into four major parts: fast (for quick to make dishes), easy (recipes that are easy to make), fun (neat recipes that produce fun dishes), and phenomenal (special treats!). Finally, there is a section titled "Good to Know," which provides recipes for basic ingredients, such as chicken stock (both phenomenal and fast!) and other stocks, Aioli, Crème fraiches, balsamic reduction, roasted cherry tomatoes, and the like. Let's take a look at a few examples. . .

"Easy." Thai chicken salad with cabbage. The dressing is comprised of rice wine vinegar, olive oil, sesame oil, Thai peanut sauce, sugar, and black sesame seeds. Chicken is grilled or poached or roasted. Meanwhile, slice cabbage, grate carrots. Slice scallions for garnish. Finally, shred the chicken and toss the chicken and veggies.... Pour on the dressing and toss. And enjoy!

"Fast." I am intrigued by the recipe for Greek lamb and olive burgers with garlic `sauce.' Obviously, instead of beef, one uses ground lamb. The lamb is mixed with such elements as kalamata olives, bread crumbs, chopped onion, chopped scallions, salt, pepper, oregano, and feta cheese. The garlic sauce is created separately, including yogurt and garlic. Cook the limburger, put it on top of the bottom half of a bun, spoon on some garlic sauce and then add tomatoes, lettuce or whatever you want to top this dish off. Sounds yummy! In this section, I am also intrigued with a stir fry dish (pretty straightforward--except that chopped peaches are added to the veggies). This sounds quite interesting. I can't resist mentioning one more example--a serviche, in which seafood is "cooked" in a marinade. Tempting for me to try out!

"Fun." Start off by taking a look at her sushi. Even though I look at the photos, I'm not so sure I could pull this off. But it looks like fun (including replacing fish with veggies). "The Zoran Roll" is named after one of her kids. Then, goat cheese fondue. This sounds awfully tasty.

"Phenomenal."Check out Cora's recipe for Porchetta. The meat is pork loin. Other ingredients: fennel, onion, shiitake mushrooms, garlic, rosemary, basil, egg, kosher salt, pepper, extra virgin olive oil, and red bliss potatoes. Just reading the recipe and thinking about what the end product would taste like is terrific! Mouth watering. . . .

Anyhow, this is a nice cookbook. There aren't a bazillion recipes, but the ones represented here sound tasty; some appear pretty easy to make. I have already dog-eared certain recipes (mainly, those mentioned here) and look forward to trying them out. Bon appétit! Read more ›