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Cooking In Everyday English: The ABCs of Great Flavor at Home Hardcover – October 11, 2011


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Frequently Bought Together

Cooking In Everyday English: The ABCs of Great Flavor at Home + The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English + The Figs Table
Price for all three: $72.53

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Product Details

  • Hardcover: 240 pages
  • Publisher: Oxmoor House; 1 edition (October 11, 2011)
  • Language: English
  • ISBN-10: 084873484X
  • ISBN-13: 978-0848734848
  • Product Dimensions: 9.3 x 9.5 x 0.7 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #439,103 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: Ginger-Soy Skirt Steak

Ginger-Soy Skirt Steak

"Loaded with aromatics, this marinade is a perfect match for grilled steaks. Marinate the steak for a few hours to really soak up the flavors, and serve it thinly sliced with my Parsnip Puree (page 113) or Parmigiano-Reggiano Potato Wedges (page 213). We used the marinade with the sliced beef tenderloin on our cover."

Ingredients

  • Soy sauce, 1 cup
  • Balsamic vinegar, 1/2 cup
  • Brown sugar, 1/4 cup firmly packed
  • Worcestershire sauce, 1/4 cup
  • Sesame oil, 1/4 cup
  • Fresh ginger, 3 Tbsp. chopped
  • Sriracha sauce, 1 Tbsp.*
  • Garlic, 3 cloves chopped
  • Skirt steak, 3 lb.
  • Kosher salt and freshly ground black pepper to taste

Directions

1. Whisk together first 8 ingredients and 1 cup water in a large shallow dish or zip-top plastic freezer bag; add steak. Cover or seal, and chill 2 to 6 hours.

2. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Let stand at room temperature 15 minutes. Sprinkle with desired amount of salt and pepper.

3. Grill steak, covered with grill lid, 8 minutes or to desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across the grain into thin slices. 6 to 8 servings

*Substitute 1 chopped jalapeño pepper for sriracha sauce.


Featured Recipe: Corn Raita

"The inspiration for this recipe is from the classic Indian condiment, raita. The addition of corn gives it new personality. Toasting the corn draws out its lovely sweetness and lends texture to the spread. Grill the corn whole and then cut the kernels off the cob or as per the instructions below. I keep a batch of this simple recipe on hand in the fridge to add to countless dishes, but I usually end up eating it one spoonful at a time on its own. Try a few spoonfuls on a skirt steak or slathered in a pita sandwich. Nirvana!"

Ingredients

  • Fresh corn kernels, 2 cups
  • Plain Greek yogurt, 2 cups
  • Fresh cilantro leaves, 2 Tbsp. chopped
  • Ground cumin, 1 tsp.
  • Kosher salt, 1/2 tsp
  • Freshly ground black pepper, 1/4 tsp.
  • Red onion, 2 Tbsp. finely chopped
  • Jalapeño pepper, 1 seeded and minced (optional)

Directions

1. Heat a large well-seasoned cast-iron skillet over high heat. Add corn to pan; cook 1 minute without stirring. Stir and cook 2 more minutes or until corn is beginning to brown. Transfer corn to a plate; cool completely.

2. Stir together yogurt and next 4 ingredients in a medium bowl. Fold in corn and onion. Add jalapeño pepper, if desired. 3 cups

About the Author

Trained at the Culinary Institute of America and through apprenticeships in both New York and Italy, Todd caught the eye of the culinary world when The James Beard Foundation named him "National Rising Star Chef" and "Best Chef in the Northeast" in the early 90s. A remarkably successful restaurateur - and Bon Appétit's 2001 "Restaurateur of the Year" - Todd's numerous establishments can be found throughout the world, including Olives, one of the most prestigious restaurant brands in the nation (plus a Tokyo location). His most recent ventures include the restaurant Todd English on the Cunard Line's Queen Mary 2 and BlueZoo at the Walt Disney World Resort's Dolphin Hotel and English in New York City. In addition to a myriad of appearances on the broadcast networks and cable, his television credits include a public television series Cooking In with Todd English, WGBH's Hot Off the Grill, and America's Rising Star Chefs and Cooking Under Fire. English has also competed on Iron Chef America. He is currently host of Food Trip with Todd English, which is in its second season. Todd was recently named to The James Beard Foundation's "Who's Who in Food and Beverage in America," and has authored three cookbooks The Olives Table, The Figs Table, and The Olives Dessert Table, published by Simon & Schuster.

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Customer Reviews

4.7 out of 5 stars
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The recipes are easy to follow and delicious!
cterlizz
Most dishes have only 10 or less ingredients and are relatively easy to prepare, especially for an experienced cook.
wogan
Definitely recommend this book for novice all the way through to exprienced cooks.
L. Raymond

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By wogan TOP 100 REVIEWER on November 18, 2011
Format: Hardcover
Todd English has created a cookbook that produces some great dishes with ingredients that are ones that you would have purchased every day at the grocery store. Most dishes have only 10 or less ingredients and are relatively easy to prepare, especially for an experienced cook. English lists his pantry ingredients and his kitchen equipment and then gives some instructions to make his `basics'. His basics are some combinations of salt, vinaigrettes, butters, spice blends and several others; but best of all he has a marvelous one that he calls ACG - anchovies, capers and garlic sauce - on pasta it is wonderful.

There are pictures of his finished recipes, his ingredients and even many pictures of instructions. Recipes included are; the basics, cocktails and appetizers, soups, salads, sandwiches, vegetables, starches, birds and eggs, meats, fish and shellfish, dishes for kids and family (like chicken tenders and pizza),and desserts.

Our family has really liked the pasta with shrimp and olive sauce and the pappardelle pasta with dreamy mushroom sauce, and avocado soup. The recipes in this book are simple recipes, but create fantastic dishes. Included is a chart for metric equivalents and an index.
This would be a good book to add to cookbook collections or even for a gift for beginning cooks who would like to improve their repertoire.
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4 of 6 people found the following review helpful By L. Raymond on December 13, 2011
Format: Hardcover Verified Purchase
I purchased this book and a Bobby Flay cook book at the same time to try and get some new receipes. The Todd English book is substantially better than the Bobby Flay cook book. The recipes are relatively simplistic but with great taste. It's clear to see exactly what ingredients you need and I love the fact that they cover some real basiscs like pantry items etc. The photo illustrations are just the icing on the cake! Definitely recommend this book for novice all the way through to exprienced cooks.
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4 of 6 people found the following review helpful By Raina on December 7, 2011
Format: Hardcover Verified Purchase
I'm new to cooking, and have learned a lot - but seasonings are clearly my weak link. Hoped this book would be helpful, but didn't want to spring for the full price on yet another cookbook. Grabbed it at a discount after Thanksgiving, and am glad I did! Todd gives clear, useful explanations of what to do - and why. Can't wait to try his recipes. Even at full price, it would have been worth it.
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1 of 2 people found the following review helpful By Django on April 21, 2013
Format: Hardcover Verified Purchase
Simplicity incorporating fabulous home made herb and spice blends that really transform tired, old, done to boredom classics. Love Todd's use of middle eastern influences in his vast experience of European cuisine.
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By Marian M Cummings on August 5, 2014
Format: Hardcover Verified Purchase
Just what my husband wanted
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0 of 1 people found the following review helpful By S. Sadler on November 15, 2012
Format: Hardcover
The man can cook. He was an Iron Chef on the earliest manifestations of Iron Chef America, and has won four James Beard awards. His restaurant menus look great - but the restaurants get very mixed reviews. The cookbook in gorgeous, and the recipes look really good. They're imaginative while presenting transferable techniques. Not the beginner's basics it implies, as one might find in Mark Bittman's "How to Cook Everything," nor is he on Bittman's healthy food kick; but if you want to learn to be more cheffy and impress your friends, it's a good resource. His restaurants have great cocktails - see the menu for the Todd English Pub in Las Vegas. I wish the book had a bar section, too.
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0 of 1 people found the following review helpful By Mjsmd on January 26, 2013
Format: Hardcover Verified Purchase
I bought this after eating in his NY restaurant at the old Plaza Hotel and tasting the best bolognese sauce ever. The recipe is in this book and comes out exactly as in the restaurant every time. Wonderful, easy to follow recipes for both everyday and company. Very straight forward format. Todd English is one of my new favorite chefs and I will purchase other of his cookbooks.
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0 of 1 people found the following review helpful By Rosalie Jaramillo-Hewit on February 27, 2012
Format: Hardcover Verified Purchase
Beautiful book and well written,step by step with beautiful pictures. One of my favorite cook books.
Lots of tips for cooking and shopping. Great for a gift.
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