Sometimes chefs want to step away from the professional kitchen and write explicitly for the home cook — and with their restaurant background, they have a lot of knowledge to bestow. From plating finesse to time-saving techniques, chefs Alex Guarnaschelli and Kristen Kish may be most famous for the work they’ve done on television, but this season they bring it home. Meanwhile, chef and restaurateurs Claus Meyer (Noma in Copenhagen; Agern in NYC) and Yotam Ottolenghi (of his namesake London cafe and bakery) dive into rustic baked goods, all designed for the home kitchen. Kristen Kish, Meredith Erickson Clarkson Potter, October 31 Top Chef Season 10 winner Kristen Kish publishes her first cookbook this fall, and it’s highly personal: The book’s introduction serves as a mini autobiography, detailing Kish’s childhood (born in South Korea, she was adopted by a family from Michigan at just four months old), her path to culinary school that eventually led to being mentored by badass Boston chef Barbara Lynch, and the Top Chef stint that would secure her fame. The recipes here are intimidating: From seared scallops with pistachio puree and lardo to veal loin with sweetbreads and escargot ragout, this is the kind of high-end, exquisitely complex food that helped Kish snatch the Top Chef crown. The book also makes a big show of emphasizing techniques (its subtitle is, after all, “Recipes and Techniques”): “I’m all about properly searing and seasoning, the importance of knife skills, and understanding how things cook,” Kish writes. “And so I’m going to direct you, the reader, as I would instruct fresh cooks in my kitchen.” But the idea that someone who’s never made fresh pasta or seared a piece of meat is going to learn it from this book in the process of making the kind of intricate, refined dishes that helped Kish snatch her reality TV victory is a bit dubious, and frankly, some of the techniques simply cannot be learned from a book. These Are the 2017 Dessert Trends According to Superstar Pastry Chef Christina Tosi. Apr 27, 2017. And when you taste it, now you know what strawberries taste like. For people who don't have access to that, maybe now they can make a more informed decision. And it's those small moments that make my life as a chef. You open up people's minds and hearts with food. That's my reward, because this. Chef is the story of Roshan Kalra (Saif Ali Khan), a celebrated Michelin star Chef at an Indian restaurant, called Galli, in New York. In his desperate attempt to continuously please his customers and live up to his fame, Roshan loses his mojo and with that, both his personal and professional life fall apart. (Has anyone really ever successfully taught themselves to quenelle just from reading a single paragraph on how to do it?) In that sense, Kristen Kish Cooking suffers a bit of an identity crisis: The inclusion of explanations on techniques like braising, tempering, and deglazing assumes that the reader is coming in without a basic fundamental knowledge of culinary techniques, but these are not recipes that can be pulled off by beginners. Dishes like braised octopus with chorizo puree and celery salad contain multiple sub-recipes that will span the better part of two days (but hey, at least Tom Colicchio won’t be breathing down your neck while you cook). Kristen Kish Cooking is far from the first cookbook we’ve seen from a Top Chef winner, and it won’t be the last. Whether it’s worth a place on your cookbook shelf depends entirely on your own level of fascination with Kish: Her followers will enjoy the personal insights, and diehard Top Chef fans will savor the peek behind the curtain. —Whitney Filloon. Claus Meyer Mitchell Beazley, November 7 Bread books are kind of like self-help books. They seem exciting at first, so full of possibility and promise. This time it will work. This time, I will follow the rules and become the person I so very much want and deserve to be. But unless the book conforms to the reader’s lifestyle, or they are ready to radically alter habits, the promises of a steady stream of freshly baked baguettes and sandwich bread, rustic loaves, and raisin-studded scones will fall ever so painfully out of reach. It’s too early to predict if Meyer’s Bakery will break the curse for novice bread bakers, but there’s reason for optimism. Claus Meyer, the Nordic chef and restaurateur best known for introducing the world to Copenhagen’s Noma alongside chef René Redzepi, guides the reader through breadmaking with a steady hand.
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