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Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen Hardcover – November 3, 2009

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Editorial Reviews Review

From Michael Symon’s Live to Cook: Veal Chop Milanese with Arugula Salad

This is a very simple dish to make and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a great late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. The thing I love about it is you get some great texture from the standard breading, and the arugula salad keeps things light and flavorful. -- Michael Symon


  • 4 bone-in veal chops, each 12 ounces
  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 cups panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 3 cups arugula
  • 1 cup grape tomatoes, halved
  • 12 fresh basil leaves

(Serves four)


Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.

Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.

Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.

Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.

In a large mixing bowl combine the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly, and let marinate for 10 minutes.

Add the arugula, tomatoes, and basil to the dressing and gently toss together.

To serve, place a veal chop in the center of each plate and top with salad.

From Publishers Weekly

Cleveland's most famous restaurateur, Symon is an iron chef on the Food Network, and he's got the personality to hang with Mario Batali and Bobby Flay. His fun, brash appeal often shines through in this collection of bold and surprisingly simple to master recipes. He doesn't hold back with the flavorings: a simple linguine with heirloom tomatoes is spiced with capers, anchovies and chili, and even veggie side dishes—peas and pancetta; Ohio creamed corn with bacon; crispy cauliflower with anchovy aioli—are decadent. Chapters on pickling and charcuterie are evidence that this is a legit chef's cookbook, but he makes such recipes as lamb bresaola, duck confit, and pickled ramps completely approachable. Though the prose feels dashed off (one paragraph says Symon's food is reliant on good technique and a few lines later claims it uses almost no technique whatsoever) and the design is occasionally forced (chapter contents and some headings are displayed in a font apparently meant to evoke Symon's many tattoos, but they're barely legible), the recipes are very strong. This volume is excellent for anyone who wants to cook like a chef without a lot of stress. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; First Edition edition (November 3, 2009)
  • Language: English
  • ISBN-10: 0307453650
  • ISBN-13: 978-0307453655
  • Product Dimensions: 7.8 x 0.8 x 9.8 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (72 customer reviews)
  • Amazon Best Sellers Rank: #136,264 in Books (See Top 100 in Books)

Important Information

Example Ingredients

Example Directions

More About the Author

Michael Symon is an Iron Chef on Food Network's Iron Chef America and a James Beard Award Winner. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita, located in Cleveland, Ohio, as well as Roast, in Detroit, Michigan.

Customer Reviews

Most Helpful Customer Reviews

71 of 77 people found the following review helpful By Jody Milkie on November 11, 2009
Format: Hardcover
I'm a Cleveland girl, so I really wanted to love this cookbook written by a Cleveland boy...and I do! Let me start by saying I'm definitely a Michael Symon fan. I've been to 2 of his restaurants, and really love the food at both. I watched him win the Next Iron Chef competition, and watch him on the Food Network every chance I get. Last weekend I went to hear him speak at an event, which was followed by a book signing of Live to Cook. I perused the book before the lecture and decided not to buy it. Well, after I heard him speak, I couldn't get in line quick enough to buy the book! In addition to being a fabulous chef, he seems to be a genuinely nice guy -- someone you'd want to be friends with. He's so passionate about his work, and more importantly, passionate about his life, family, and friends. His food philosophy is simple and right on -- Eat fresh, whole, local, and seasonal foods; and, processed foods are evil. He was funny and engaging. I could have listened to him all day. By the time the lecture was over, I couldn't wait to get ahold of his cookbook. Considering his passion for what he does, I figured the cookbook couldn't possibly be bad. I was intrigued by the fact that the cookbook contains not only recipes, but also cooking tips and techniques. In addition, it is a story book of sorts, giving the reader a glimpse into the life of Michael Symon. I couldn't wait to dig in.

Let me tell you, this is a great book! I read it from cover to cover over the weekend. Some of his recipes contain ingredients we aren't accustomed to cooking with (beef cheeks, pork belly, etc.), but believe me, his food is delicious! I was so pleased to see that he put recipes in the book for some of his classic dishes.
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30 of 32 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on November 9, 2009
Format: Hardcover Verified Purchase
Like another reviewer commented that he was not excited about this long awaited Symon cookbook initially from its cover nor quick look through the collection, that was my exact reaction. But I knew that Symon can cook the doors off an oven and so made myself carefully go through it.

The cover does project Michael's great smile, but it should have had another Symon distinctive, in fact a first for a cookbook. It should have been fitted with one of those "sound producing greeting cards when you open the cover" to have his infectious laugh with busy kitchen sounds in the background.

I first ran into Michael in friend Ruhlman's "Soul of a Chef." Next, saw him on FoodTV network in Melting Pot, and then later in Iron Chef competition. Had on top of this that his new restaurant here in Detroit, "Roast" made me check it out. It was superb, so I knew I had to dig and mine this cookbook more than a casual pass.

This reviewer loves the intro writings of the chef(s) and what their philosophy of cooking is, and why this cookbook? Michael is to the point: "approachability! Share food with home cook! straightforward! economical! minimal embellishments! big,big flavors and soulful satisfactions! It's also to be a tribute to his heritage, to which we all should admire and give it a taste. It's Greek-Italian-Slovakian. He's typical in admonishing us home cooks to buy best ingredients and apply good technique, and wanting us home wanna be's to be better with every dish.

What is fascinating about all this as Symon points out is his sections on charcuterie and pickling. Not many of us mess around with these areas, so this will be adventuresome to say the least to indulge.
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19 of 21 people found the following review helpful By Jody Robbins on November 24, 2009
Format: Hardcover
In the space of one breakfast spent with Chef Symon and through perusing his newest cookbook, I could just tell this guy isn't selling baloney; unless good bologna. No, I'd say his were very straightforward tips like forget the milk and/or water in the eggs. Eggs should be eggs and nature gave them the right consistency.

Or, don't chop the heck out of your herbs; just give them a good chop-through and leave them alone or you'll damage the flavor.

Symon's take on product is also to be admired; take note of it anytime he mentions where he gets his product, as the bacon he uses takes an already sublime project to new heights of sublimity:)

In short, this guy knows what he's talking about and this is one of the more usable and handy cookbooks for the home chef that any celeb chef has put out--and this from a guy who's 18-3 on Iron Chef?
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33 of 41 people found the following review helpful By Jeremy Emmerson on November 8, 2009
Format: Hardcover
When I first took Michael Symon's Live to Cook out of the box I was kind of deflated, I cannot say why but the cover of the book just did not grab me. As I thumbed through it my pulse did not raise any either... A couple of days later I picked it up again, I had an interview scheduled with him and I was sure there must be some good stuff in his book, he is, after all the coolest Iron Chef and my industry pals always describe him as a "100% solid guy", the book had to be good.

So try again I did and this time it got my attention. Michael's book is a collection of recipes influenced by his heritage, and, although diverse, then end product is a cohesive bounty of dishes, well photographed, supplemented with techniques and stories that translate as if he were standing beside you in your kitchen...

As for the interview, here's how it went;

As his book comes hot off the press, the Iron Chef, restaurateur and now author takes time out to talk about his food, thoughts and first publication Michael Symon's Live To Cook Recipes and Techniques To Rock Your Kitchen.

G.C. - The recipes in your book are influenced by a collection of ethnic backgrounds, diverse, yet cohesive. How did you decide which dishes were going to make the pages of Live To Cook?
M.S. - I wanted the book to be more than a collection of recipes, I wanted it to tell a story too, to tell the tale of my childhood till now. The recipes are a reflection of my family, friends, family and the way I was raised; these are the things that have got me to where I am now.

G.C. - If the book was penned by another author, how would you, as a chef, put the book to work in your kitchen?
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