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Shefzilla: Conquering Haute Cuisine at Home Hardcover – October 15, 2010

4.8 out of 5 stars 4 customer reviews

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Editorial Reviews

From the Publisher

"This terrific book is full of recipes that are refined yet completely accessible to the home cook. Stewart teaches in a straightforward way, offering dozens of practical tips and tricks. The joy he gets from cooking is contagious."
Eric Ripert, chef/co-owner, Le Bernardin

"Shefzilla is a great achievement--superb recipes, pertinent insight into the mind of a fine chef, a nifty glimpse into the kitchens I wish I worked in--but mostly this is a finely tuned chronicle of the food we all want to cook and eat with friends and family. Simplicity and ambition sit side by side in this love letter from a chef who sees every ingredient as capable of telling a story. After spending a few days reading and cooking from Shefzilla, I admire the writer, father, and husband who created it as much as I do the chef."
Andrew Zimmern, co-creator, host, and contributing producer of the Travel Channel's Bizarre Foods
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Product Details

  • Hardcover: 224 pages
  • Publisher: Borealis Books; 1 edition (October 15, 2010)
  • Language: English
  • ISBN-10: 0873518098
  • ISBN-13: 978-0873518093
  • Product Dimensions: 7 x 0.7 x 9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #2,342,536 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

By Stephen Wilcoxon on January 12, 2011
Format: Hardcover Verified Purchase
We have cooked quite a lot from this cookbook since it came out, partly because we missed the creative dishes from Chef Woodman's restaurant, Heidi's. The recipes are easy to follow if sometime a bit optimistic about the skill of the cook. Gnocchi for instance tasted fantastic, but was so delicate it was hard to cook without partly disintegrating. Really... it must have been me. Ate it anyway as the taste was amazing. Slow cooker ribs recipe keeps getting made over and over again. My father-in-law even said it was a keeper, so it must be good. Made the carrot cake for a New Year's Party and didn't get to bring any back home again. In fact, I just finished a dish of vanilla ice cream with some left over pineapple topping from the carrot cake - the chef was right, it's fantastic! So, Heidi's restaurant just reopened. We have a reservation for tomorrow night.. woohoo! But, we hope that will not keep Chef Woodman from creating another wonderful cookbook in the future. Thank you Shefzilla!
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Format: Hardcover Verified Purchase
This is a warm, charming, marvelous kitchen companion! Chef Woodman has removed the cloak of mystery from haute cuisine, coaching nonprofessionals to recreate his masterpieces in our home kitchens. I have purchased this book for myself, family members and friends to enjoy. Dinners at my home are now extraordinary!
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Format: Hardcover Verified Purchase
I've already made several of the dishes and all have come out nicely. This is a nice step up from more basic cook books, and the stories are great.
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Format: Hardcover Verified Purchase
I enjoyed reading Woodman's book, however was not as impressed with the recipes when I tried them. The ideas are good however the couple recipes I tried needed a little tweaking for my pallet.
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