Gather & Graze: 120 Favorite Recipes for Tasty Good Times: A Cookbook

by Stephanie Izard, Rachel Holtzman

Overview

From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs.

Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings—the ones her fans have been clamoring for—will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.

Product Details

ISBN-13:	9780451495945
Publisher:	Clarkson Potter/Ten Speed
Publication date:	04/03/2018
Pages:	272
Sales rank:	530,600
Product dimensions:	7.50(w) x 10.10(h) x 1.10(d)

About the Author

STEPHANIE IZARD is the executive chef and co-owner of the award-winning restaurants Girl & the Goat, Little Goat Diner, and Duck Duck Goat in Chicago. She was the first female winner on Bravo's Top Chef, received the James Beard Award for Best Chef: Great Lakes, and was one of Food & Wine magazine's Best New Chefs in 2010. She most recently won the Iron Chef title on the Food Network's Iron Chef. She lives with her family in Chicago.

Editorial Reviews

01/15/2018
Izard, the first woman to win Top Chef, presents an eclectic collection of over-the-top recipes, such as Cheez-Its tossed in melted chocolate and peanut butter and paired with toasted marshmallows, positioned as a cookbook for entertaining guests. Favorite dishes from her three Chicago restaurants inventively cross-pollinate cuisines: the pickled vegetables from a classic Vietnamese banh mi sandwich top a hamburger. Sidebars provide information on unusual ingredients that add zing, such as powdered honey. Unusual cuts of meat also come into play, such as goat neck marinated and roasted for five hours, then served with a tart pickled-watermelon-rind salad. The book’s recipes are divided by type of gathering (brunch, cookout), which often feels random. Some recipe titles are annoyingly cutesy: “sesame-horsey mayo” served with duck hearts is mayonnaise punched up with horseradish, soy sauce, sesame oil, and fermented black beans, and “razzle” is an unnecessary euphemism for the North African ras el hanout spice mix. The results, however, are worthwhile: a ragout of ground pork, peanuts, tamarind, miso, and harissa and a soybean noodle salad flavored with yuzu and tossed with cabbage, bean sprouts, and herbs are typical of strong food that needs no gimmicks. When Izard stops trying so hard to be clever and simply cooks, the results are partyworthy and intriguing. (Apr.)

Publishers Weekly

"What I have always adored about Stephanie is that somehow her energy and positive spirit are just as compelling as her over-the-top delicious food. With Gather & Graze, she shares all of that brilliant, fun-loving flavor and cooking intel that have made her such a shining star in the food world and her restaurants so coveted. Her recipes and menus are casual, craveable, and most of all doable. I dare you to open this book and not want to cook everything!"
—Gail Simmons, food expert, TV host, and author of Bringing It Home: Favorite Recipes from a Life of Adventurous Eating
 
"I've been a huge fan of Stephanie's from the very first bite I took at Girl & the Goat, and my love for her as a chef and a person has steadily grown ever since. Getting married and starting a family may have been the best thing that ever happened to her as a successful entrepreneur, focusing her intensity and realizing that time poverty was part of the new equation. One of the best books on cooking at home is one of the results of that math. Gather & Graze not only is filled with spectacular recipes that will delight the home cook, but the way the food fits into all our lives, coming together to share, is the real genius of this superbly crafted book. This isn't a show-offy book either, it's a real life primer on the best way to eat and entertain for family, friends, and loved ones."
—Andrew Zimmern
 
"Stephanie Izard is one of the most uniquely talented and vivacious chefs working today, and she's managed to capture so much of what makes her food special on these pages."
—Alton Brown

From the Publisher