Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets

( 22 )

Overview

If chefs are the new rock stars, Anne wants you to rock in your own kitchen!
 
For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table...

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Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets (PagePerfect NOOK Book)

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More About This Book

Overview

If chefs are the new rock stars, Anne wants you to rock in your own kitchen!
 
For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat.  In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.

With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.

Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way—as teacher, coach, cooking partner, and friend.

Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.

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Editorial Reviews

From Barnes & Noble

The debut book of Food Network star Anne Burrell shows that onscreen or off, this cook with spiky blonde hair and a spunky attitude is willing and able to share her restaurant chef secrets. Cook Like a Rock Star contains 125 recipes, plus numerous cooking tips and shortcuts. In an interview, Burrell explained the philosophy behind the book: "There are a couple of recipes from the show, but most are new, and the recipes are written exactly in the language that I speak on the show. I try to take things out of cooking terms and put it in everyday language that someone who hasn't gone to culinary school will understand." Not your grandmother's cookbook.

From the Publisher
Anne Burrell has rocked in some of New York’s best Italian kitchens, she’s rocked the Food Network, and now she’s gonna help you rock your kitchen with this book.”
—GUY FIERI
 
“Anne Burrell is the real deal. TV or no TV, famous or not, you put her in front of a stove and she will cook your ass under the table.”
—ANTHONY BOURDAIN
 
“Oh, baby, Anne has really knocked it out of the park with this book. It’s bold, fun, and full of the passion that people love about her.”
—EMERIL LAGASSE
 
“While reading these pages, I found myself almost transfixed by Anne’s strong literary voice and compelling (yet so simple!) recipes. . . I even looked over my shoulder a few times as I read or cooked, as if she were standing right by me, whispering hints and tips in my ear. Check out a new voice in Italian food—one that will make you want to bust out your pots and pans and give these great recipes a try. I guarantee that you will feel (and cook) like a rock star in your own kitchen!”
—ALEX GUARNASCHELLI
 
“Reading Cook Like a Rock Star will make you feel like you’re with Anne in the kitchen.  You’re at the stove, she’s behind you, jumping up and down, cheering you on. Her one-of-a-kind voice is in every recipe—getting excited about porchetta (who doesn't?), raving about deviled eggs, admitting her addiction to gnocchi. This girl loves Italian food. Loves it.  She is down to earth, her enthusiasm is infectious, and the best part is that she knows what she is talking about—as if Marcella Hazan were an earthy ragazza next door who invited you over to taste her latest pasta creation. Brava, Anne!”
—CESARE CASELLA
 
“Anne knows what it’s like to be mentored by the best and I’ve seen her continue this tradition with young professional chefs. It’s exciting that people will now have the chance to get this same advice and support at home by reading and using this terrific book.”
—MASAHARU MORIMOTO
 
“Anne’s food is as vibrant and fun as her personality—not everyone can party like a rock star, but with this great book, you'll be cooking like one!”
—MICHAEL SYMON
 
“Anne’s cookbook reads just like she talks—funny, bawdy, full of energy, and rarin’ to cook. Cook Like a Rock Star makes you feel like you’re backstage with her at Secrets of a Restaurant Chef, just the two of you, learning the techniques and tricks she’s spent her whole career perfecting. Every line in this book tells the reader that you can do this! And every page inspires, encourages, simplifies, and demystifies the craft.”
—TED ALLEN
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Product Details

  • ISBN-13: 9780307886750
  • Publisher: Crown Publishing Group
  • Publication date: 10/4/2011
  • Pages: 256
  • Sales rank: 85,565
  • Product dimensions: 7.76 (w) x 9.88 (h) x 0.96 (d)

Meet the Author

Anne Burrell

ANNE BURRELL graduated from the Culinary Institute of America and has worked at some of the top restaurants in New York (including Lidia Bastianich's Felidia and Peter Hoffman's Savoy). She cooked professionally in Italy, taught at the Institute of Culinary Education, and battled alongside Mario Batali on Food Network's Iron Chef America. During her tenure as executive chef at Centro Vinoteca, she also oversaw the kitchen of Gusto before being recruited to Food Network full-time, first as the host of her own show, Secrets of a Restaurant Chef, and then as cohost of the primetime hit Worst Cooks in America.
 
SUZANNE LENZER graduated from the Institute of Culinary Education following a career in advertising. A food writer and stylist, over the past four years she has worked closely with cookbook author and New York Times columnist Mark Bittman. A native of Los Angeles, she lives in New York City.

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Recipe

PEPERONATA WITH GOAT CHEESE
Serves: 6 to 8
Time: about 30 minutes

MISE EN PLACE:
Extra virgin olive oil
2 onions, cut into ½-inch dice
Pinch of crushed red pepper
Kosher salt
2 cloves garlic, smashed
1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into ½-inch diamonds
¼ cup tomato paste
½ teaspoon pimentón (smoked paprika)
2 tablespoons sherry vinegar
1 8-to 10-ounce log of goat cheese, at room temp
Chopped fresh chives, for garnish (optional)
1 baguette, cut into ½-inch slices, toasted or grilled

1. Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don't brown.

2. Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!

3. Add the peppers and ¼ cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.

4. Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.

5. I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log—it's more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.

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Customer Reviews

Average Rating 4.5
( 22 )
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See All Sort by: Showing 1 – 20 of 22 Customer Reviews

  • Posted February 2, 2012

    more from this reviewer

    Don't be afraid to explore!

    I admit to not knowing much about the author other than watching her one time on a holiday cooking show. Her food sounded difficult to make, but she showed it to be quite easy... yet delicious. Intriqued by this, I purchased this cook book and have made 5 recipes so far. My family loved everything made from this cook book and raves about how it's like eating at a fancy restuarant every time. The food smells wonderful while cooking, the ingredients are easy to locate (even in a small town without many food options), and the recipes don't require you to be a master chef to make them. Don't be afraid to purchase this book and explore the recipes; they look and sound complicated, but are not. Not only will you be proud to serve these items, but you will truly enjoy the smells while they cook and the compliments from your friends/family. Lastly, in addition to the wonderful food/recipes, there are several passages where the author explains tips and techniques which I found to be beneficial. I enjoy cooking but admit there is always more to learn. I have learned a lot from this book and highly recommend it. There are many pictures of the food, but not every recipe has a photo... which is my only negative comment. The photos are very helpful, so I wish there was a picture of every finished recipe.

    14 out of 14 people found this review helpful.

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  • Posted October 23, 2011

    Loved this cookbook!

    Really enjoyed the first three recipes I tried. Check out the full review at:

    winemeariver dot com

    5 out of 5 people found this review helpful.

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  • Posted October 11, 2011

    Most anticipated cookbook

    I've been watching Ms. Burrell on Iron Chef and then her own show "Cook Like a Resturant Chef" for years waiting for this cookbook and now it is finally here. I love it. I am going to make her mortadella spread or maybe her chipollini fried onion. Her lemon chicken is tomorrows dinner. This book will not disappoint.

    5 out of 5 people found this review helpful.

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  • Anonymous

    Posted January 14, 2012

    Food

    This book helped me to make so many foods that is good.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted June 16, 2012

    Awesome cookbook. Love love love Anne

    This book is what all Anne Burrell fans have been hoping for. I have never been didsppointed in any of her recipes and this book is no exception to that. Would recommened to anyone looking for a wonderful cook book! I have the hard copy and the nook edition. Thanks so much Anne!

    2 out of 2 people found this review helpful.

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  • Posted February 8, 2013

    Love Anne Burrell! Love this book.

    It is so great to have a cookbook by this amazing chef. What makes a great celebrity chef cookbook is being able to hear their voice in the writing. Indeed you can. BIG MEAT!!!!!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted January 4, 2013

    Woah! Stop and buy!

    Excellent buy. Have tried several recipes and they are delicious. The whole wheat papardelle is a must.

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  • Anonymous

    Posted May 30, 2012

    Asheley

    What did i almost do catching my celibe?

    0 out of 3 people found this review helpful.

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