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Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary Hardcover – October 27, 2015
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“[Chef Elliot’s] debut cookbook is a match for his quirky personality. Just as he often augments his wardrobe with a flashy bowtie and stylish eyewear, he brightens up a dish with a surprise ingredient or two. ..His musicality and love of rock and roll are apparent when he riffs on short rib stroganoff with spaetzle, wild mushrooms and peppered sour cream, or a pot roast cranked up with red pepper flakes and anchovy. And when he wants to improvise, he turns to savory homemade marshmallows, adding chive-coated ones to bisques and lavender-flavored ones to pea soup… Attention is paid to seasonality throughout…" (Publishers Weekly)
“Graham has made a book for everyone, accessible and intelligent with superb recipes that will raise your technique level, grow your confidence in the kitchen and turn you into the cook you always wanted to be at home. This book perfectly demonstrates why Graham is one of the country's truly great culinarians." (Andrew Zimmern, chef, food writer, co-creator and host of the Travel Channel series Bizarre Foods)
“Inspiring, yet straightforward and approachable, Cooking like a MasterChef illuminates Graham’s personal philosophy on food and cooking superbly, while easily imparting to readers his ability to elevate without overcomplicating the food he loves best.” (Joe Bastianich, restaurateur, winemaker, television personalityand author of Restaurant Man)
"You know those meals thatjust go POW in your mouth? The ones that make you leap up and dance? That’swhat Graham brings to the table! He’s truly a master chef who can help anyonebecome a rock star in the kitchen.” (Steve Harvey)
"Introducing this accessible collection..., chef Elliot—cohost of the popular TV shows MasterChef and MasterChef Junior—compares cooking to jazz improvisation. His spontaneous ideas and creative touches appear throughout the book’s 150-plus recipes... An inventive and satisfying celebrity chef cookbook in which hearty, classic dishes are made more whimsical. Elliot has a loyal following; MasterChef fans will be thrilled." (LIBRARY JOURNAL)
About the Author
Graham Elliot is a critically acclaimed chef, restaurateur, and television personality who costars with Gordon Ramsay on Fox’s hugely popular MasterChef and MasterChef Junior. He has traveled to all fifty states in search of the best food America has to offer and in 2008, his eponymous Chicago restaurant became one of fifteen restaurants in the United States to hold two Michelin stars. He has been nominated for multiple James Beard awards, as well. Graham, who used to play in a band and is a singer and guitarist in his own right, is the culinary director for Chicago's Lollapalooza. He lives in Chicago with his family.
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One year ago, the second time when I went to Chicago, I visited graham elliot bistro by myself and ate so so much that almost cost me 100 bucks(lol). Food there was truly amazing. The best dish I can remember is called Milk & Honey which might be one of the best and most interesting dishes I have ever tasted in my life.
I'm currently a college student and living by myself. College life is not easy and sometimes really stresses me out. Cooking to me is a way to release all the stress and to give myself a nice treat. I feel really relaxed when I grab the knives and cook some beautiful food.
This book is loaded with useful contents and gorgeous photos and I love those stories about Graham himself. They are truly inspirational! The recipes in the book are creative yet practical and can be easily applied into the daily life.
Thanks for this awesome cookbook and hope the best to chef Graham and his gorgeous family.
The glimpses into his personal life and learning more about ways to make food taste best!
The book has beautiful pictures and easy to follow recipes for the novice and master home chef!
This Cookbook hits the Ball Out Of the Park. I am going to make, and try to perfect every single recipe in this book. I haven't seen o Recipes that have Excited me this Much in Years.
Yes, there are some foods that you'll never be able to make (like the truffle flavored popcorn), but I appreciate the ideas these recipes represent. And even if I never make some of them, most contain enough elements that you could easily incorporate into other dishes you might make.
Overall, a beautiful and easy to follow book. My only complaint would be that there are a couple recipes that have no corresponding photos. Which is a shame, because I think you always eat with your eyes first, and personally speaking, I'm not going to go out of my way to make a recipe if I have no idea what it might look like. But other than that, this is a great book that will give you many great recipes and ideas. I can't wait to try more.