Todd English is an award-winning chef, a bestselling cookbook author (The Figs Table; The Olive Table), a PBS cooking star, and a noted restaurateur, but in "real life" he likes to devise simple meals for himself, his friends, and his family. Cooking in Everyday English sets the table with 150 recipes organized in ten chapters: Basics; Cocktails and Appetizers; Soups, Salads, and Sandwiches; Vegetables; Starch; Birds and Eggs; Meat, Fish and Shellfish; Kids and Family Dinners; and Desserts. The book also includes grocery lists, shopping tips, and trademark Todd English cooking tips. (Hint: Start with Todd's Cuban Reuben, which he calls "my favorite sandwich on earth.)
Cooking In Everyday English: The ABCs of Great Flavor at Homeby Todd English
Todd English, an award-winning chef, famous restaurateur and PBS television personality, shares his trademark flavor formulas for using readily available ingredients and translating them into simple, tantalizing dishes at home. In this innovative yet approachable cookbook, Todd shares his trade secrets on how to create fresh flavor combinations. Each combination is
Todd English, an award-winning chef, famous restaurateur and PBS television personality, shares his trademark flavor formulas for using readily available ingredients and translating them into simple, tantalizing dishes at home. In this innovative yet approachable cookbook, Todd shares his trade secrets on how to create fresh flavor combinations. Each combination is presented in a visual equation that allows for an easy, at-a-glance way of seeing what makes a recipe taste outstanding. At the same time, Cooking in Everyday English is a clear, uncomplicated approach to cooking with fresh, seasonal ingredients at home.
Each of the book's 150 recipes is a new flavor discovery, illustrated with luscious four-color photography. The food covers the gamut from appetizers to soups and salads, vegetables, starch, birds and eggs, meat, fish and shellfish, kids and family dinners, and desserts.
A visually stunning cookbook, Cooking in Everyday English features dynamic, visual flavor equations, recipe grocery lists, practical food techniques illustrated with step-by-step photography, and Todd's advice on how to be a flavorful cook with everyday food store ingredients. Having this book in the kitchen is like having a "cook whisperer" sharing tips and sage advice as you cook an evening meal. Like any good teacher, Todd walks readers through each recipe, step-by-step, explaining how each part contributes to the tastiest results.
Cooking in Everyday English is a fresh, contemporary cook's companion. And it delivers a visually inspiring treat on every page.
- Oxmoor House
- Publication date:
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- 9.30(w) x 9.30(h) x 1.00(d)
Read an Excerpt
"The inspiration for this recipe is from the classic Indian condiment, raita. The addition of corn gives it new personality. Toasting the corn draws out its lovely sweetness and lends texture to the spread. Grill the corn whole and then cut the kernels off the cob or as per the instructions below. I keep a batch of this simple recipe on hand in the fridge to add to countless dishes, but I usually end up eating it one spoonful at a time on its own. Try a few spoonfuls on a skirt steak or slathered in a pita sandwich. Nirvana!"
Fresh corn kernels, 2 cups
Plain Greek yogurt, 2 cups
Fresh cilantro leaves, 2 Tbsp. chopped
Ground cumin, 1 tsp.
Kosher salt, 1/2 tsp
Freshly ground black pepper, 1/4 tsp.
Red onion, 2 Tbsp. finely chopped
Jalapeño pepper, 1 seeded and minced (optional)
1. Heat a large well-seasoned cast-iron skillet over high heat. Add corn to pan; cook 1 minute without stirring. Stir and cook 2 more minutes or until corn is beginning to brown. Transfer corn to a plate; cool completely.
2. Stir together yogurt and next 4 ingredients in a medium bowl. Fold in corn and onion. Add jalapeño pepper, if desired. 3 cups
Ginger-Soy Skirt Steak
"Loaded with aromatics, this marinade is a perfect match for grilled steaks. Marinate the
steak for a few hours to really soak up the flavors, and serve it thinly sliced with my Parsnip Puree (page 113) or Parmigiano-Reggiano Potato Wedges (page 213). We used the marinade with the sliced beef tenderloin on our cover."
Soy sauce, 1 cup
Balsamic vinegar, 1/2 cup
Brown sugar, 1/4 cup firmly packed
Worcestershire sauce, 1/4 cup
Sesame oil, 1/4 cup
Fresh ginger, 3 Tbsp. chopped
Sriracha sauce, 1 Tbsp.*
Garlic, 3 cloves chopped
Skirt steak, 3 lb.
Kosher salt and freshly ground black pepper to taste
1. Whisk together first 8 ingredients and 1 cup water in a large shallow dish or zip-top plastic freezer bag; add steak. Cover or seal, and chill 2 to 6 hours.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Let stand at room temperature 15 minutes. Sprinkle with desired amount of salt and pepper.
3. Grill steak, covered with grill lid, 8 minutes or to desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across the grain into thin slices. 6 to 8 servings
*Substitute 1 chopped jalapeño pepper for sriracha sauce.
Meet the Author
Trained at the Culinary Institute of America and through apprenticeships in both New York and Italy, Todd caught the eye of the culinary world when The James Beard Foundation named him "National Rising Star Chef" and "Best Chef in the Northeast" in the early 90s. A remarkably successful restaurateur - and Bon Appétit's 2001 "Restaurateur of the Year" - Todd's numerous establishments can be found throughout the world, including Olives, one of the most prestigious restaurant brands in the nation (plus a Tokyo location). His most recent ventures include the restaurant Todd English on the Cunard Line's Queen Mary 2 and BlueZoo at the Walt Disney World Resort's Dolphin Hotel and English in New York City. In addition to a myriad of appearances on the broadcast networks and cable, his television credits include a public television series Cooking In with Todd English, WGBH's Hot Off the Grill, and America's Rising Star Chefs and Cooking Under Fire. English has also competed on Iron Chef America. He is currently host of Food Trip with Todd English, which is in its second season. Todd was recently named to The James Beard Foundation's "Who's Who in Food and Beverage in America," and has authored three cookbooks The Olives Table, The Figs Table, and The Olives Dessert Table, published by Simon & Schuster.
Most Helpful Customer Reviews
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I have several of Todd's books, and this one is by far the one with the simplest recipes and nicest photos. Very nice book.
Nice pictures that give you an idea of what the food is supposed to look like. Recipes easy enough to follow. Good book!