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Twenty Dinners Hardcover – April 7, 2015

4.3 out of 5 stars 32 customer reviews

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Editorial Reviews


“Enjoy cooking with friends?  This is the book for you.”  -- Epicurious
“Twenty Dinners is a laid-back, welcoming cookbook that wants you to invite some friends over, dive in and cook together—no stress, no pretense, no overthinking.”-Paste Magazine
“If it seems almost like an accident that Grizzly Bear bassist Chris Taylor and chef-turned-photographer Ithai Schori made a cookbook, that’s kind of the point. The pair, longtime friends and self-styled gastronauts, rented a house in Hudson, New York, and hosted a series of warm, music-filled dinner parties. The result of these labors is Twenty Dinners (Clarkson Potter), more of a modishly offbeat guide to eating and entertaining than a recipe book.”-Vogue.com
“How does Grizzly Bear's frontman spend his days off tour? Holed up in the kitchen roasting chickens or hunched over a fire pit grilling trout in the great outdoors with friend and fellow dinner party crusader Ithai Schori. The two met in the kitchen, cutting, blanching and whatever else was needed for dinner parties thrown by mutual friends, and now they're sharing their own unfussy but elegant recipes for dinner parties dreamed up for each season. Summer brings bourbon and jalapeño-spiked burgers and winter pan-roasted duck, which all sound like a party to us.”-Tasting Table
“Is it possible to fall in love with a cookbook? I ask because I'm positively swooning over Twenty Dinners.”-Fine Cooking

When [Chris Taylor and Ithai Schori] met, the two discovered a shared passion for ‘making good food happen’ and for feeding their friends in an unhurried, laid-back style. They experimented, riffed on each other’s ideas, and came up with Twenty Dinners, featuring their favorite techniques and inspiring ideas, plus luscious photographs, for simple evening meals or more elaborate events. Consider their menus, but mix and match these sensational, seasonally arranged dishes in any way you want…A total wow!”-BookPage

About the Author

CHRIS TAYLOR is a musician, producer, songwriter, and member of the indie rock band Grizzly Bear. A home cook since the age of nine, he's also done stages at London's St. John Bread & Wine as well as at Crimson Sparrow in Hudson, New York. While on tour, Chris dreams of grocery shopping. 
ITHAI SCHORI is a photographer, videographer, and former restaurant cook.

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Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter (April 7, 2015)
  • Language: English
  • ISBN-10: 0385345283
  • ISBN-13: 978-0385345286
  • Product Dimensions: 8.2 x 1 x 10.3 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #336,436 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I am a lifelong cookbook collector. One of my favorite "me moments" involves settling down in my reading spot with a fresh cup of coffee and a good cookbook. "Twenty Dinners" by Ithai Schori, Chris Taylor, and Rachel Holtzman is a wonderful read, full of deliciousness, and it took me out of my normal "cookbook zone". The relaxed look and feel of the book, with its lovely photos and simple layout, is a perfect accompaniment to the varied dishes and drinks presented page-by-page. Chris Taylor learned to cook from his mother, and as he travels with his band, "Grizzly Bear", coming home to cook great meals with friends is a necessary comfort. Ithai Schori, a photographer and former restaurant cook, is in his element when cooking is "messy & satisfying", but he has learned to simplify with the best ingredients and techniques for the best results. "Twenty Dinners" is arranged by season, augmented with knowledgeable contributions on consumables, and stuffed full of helpful and interesting tasty tidbits. Here's a sampling of their tempting recipes: "Roast Chicken"; "Maple Panna Cotta with Candied Almonds and Buttered Bread Crumbs"; "Spiced Red Wine-Poached Pears"; "Butternut Squash Puree"; "Wild Rice with Celery and Pecans"; "Lemon Verbena Tart"; "Rib Eye Steaks Seared, Roasted, and Basted in Butter"; "Meatballs (and Spaghetti)"; "Smoked Earl Grey Hot Toddy"; "Radicchio Salad with Pears, Bleu Cheese, and Bacon"; "Pork Chops and Charred Applesauce"; "Lillie's Sticky Toffee Pudding"; "Tal's Potato Salad"; and "Tomato and Sweet Corn Salad". Gather family and friends, add great food and drinks, and you'll have the perfect recipe for memorable meals.

Review Copy Gratis Clarkson Potter Publishers via Blogging for Books
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Format: Hardcover
I’m a sucker for hipster cookbooks. Cookbooks with rustic, earthy, and perfectly staged shots of food with names like ‘maple panna cotta with candied almonds and buttered bread crumbs.’ The kind that make me want to turn down the oil lamp in an urban homestead kitchen, throw on some vinyl, and drink cocktails out of a mason jar.

Back in reality, my wife and I work full-time jobs, have two young children, and live central Kentucky. And although Cassie is an excellent cook – and purchases far more practical cookbooks than me – I’m pretty incompetent in the kitchen. Throw more than one pot or concurrent steps and I turn into a gibbering mess. But, in spite of reality, Twenty Dinners by Ithai Schori and Chris Taylor fit my cookbook M.O., so I decided to take a look.

There is something different about this book right from the introductions. It’s not written by chefs for chefs. Ithai Schori is a professional photographer and Chris Taylor is the bassist for the indie band, The Grizzly Bears. Both have a great passion for cooking, but it’s not their profession. This may not seem like a big deal, but I think it sets the tone for the entire book.

Twenty Dinners has the all the hipster aesthetics I love. Tasty, cool sounding dishes and excellent photography. It also has the sensibility and humbleness home chef’s cookbook. It contains twenty different meals, each one including an appetizer, main dish, dessert or salad, and a drink, all grouped by seasons to coincide with the availability of fresh produce.

What I most appreciated about this book was that it uses simple, plain ingredients. With few exceptions, the recipes don’t require exotic spices, rare produce, or weird vegan cheese substitutes.
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Format: Hardcover
I’m always looking for inspiration for easy menus, and when I received a review copy of Twenty Dinners by Ithai Schori and Chris Taylor, I immediately knew that it was my kind of book. What’s best about it is that it is separated into sections for each season: Fall, Winter, Spring, and Summer. It also has sections on wine and stocking your home bar. There are cocktail recipes and/or wine recommendations to go along with each dinner. The book is good not only for entertaining ideas, but also for simple family dinners. If you are looking for dinner menu inspiration, this is the book for you.

I’ve made shakshuka countless times, but I couldn’t resist making Ithai’s version from the book, which is flavored with za’atar and paprika. There are many other recipes that I want to try soon. The lemon verbena tart, and spiced red wine-poached pears are next on my list of things to make.
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Format: Hardcover
Twenty Dinners, written by Ithai Schori and Chris Taylor with Rachel Holtman, is divided by the 4 seasons. It offers 5 complete suggested dinner menus that take into account ingredients of that season. Each dinner menu includes a protein main, two sides, dessert, and suggested drink to accompany that dinner (always wine, sometimes a cocktail recipe is included in the chapter). In particular, the authors are promoting the concept of cooking with friends, not just cooking for friends.

This means that the recipes are more like guidelines, generally the methods use basic techniques, with the most technical portion often being the cutting of the protein. I wish there had been a photo guideline on these cutting techniques, or at least some small photos with the recipe on what the right cut is. This seems like a detail that was missed since there are suggestion chapters written by other friends varying from "mastering" wine to how to create a home bar or coffee, and there are also special sections in the back that define cooking terms in normal layman speak (you will need it now and then- several recipes for instance call for bouquet garni), essential tools that you need in a kitchen, and how to shop and store for ingredients.

The meals vary from the more impressive like 5 courses (Sliced Fluke, Plum and Cilantro; Seared Kale Salad with Brown Butter Toasted Pine Nuts and Smoked Bacon; Roast Chicken; Morel and Shiitake Mushoroom Risotto; Maple Panna Cotta with Candied Almonds and Buttered Bread Crumbs) to simple hearty ones that have a suggested ingredient or technique thrown in to raise it up a level from regular home cooking recipes (Meatballs and Spaghetti; Caesar Salad with Egg in a Frame, Affogato with Biscotti).
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