In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks

In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks

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by Ted Allen
     
 

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A cookbook for people who love to cook
 
As host of Food Network’s hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. But at home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques, from roasting earthy sunchokesSee more details below

Overview

A cookbook for people who love to cook
 
As host of Food Network’s hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. But at home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques, from roasting earthy sunchokes in a piping-hot oven to develop their sweetness or transforming leftover pinot noir into complexly flavored homemade vinegar. In fact, it’s discoveries like these that propel him into the kitchen nightly—that, of course, and eating the delicious results with friends! Now Ted invites likeminded cooks to roll up their sleeves, crank up the stereo, and join him in the kitchen for some fun.

While there are mountains of cookbooks featuring five-minute, three-ingredient, weeknight recipes for harried households, here is a book for food lovers who want to lose themselves in the delight of perfectly slow-roasting a leg of lamb—Mexican style—or whipping up a showstopping triple-layer cake. Ted is just such a cook and in his latest cookbook he shakes up expectations by topping bruschetta with tomatoes and strawberries; turning plums, sugar, and a bay leaf into an irresistible quick jam; putting everything you can think of on the grill—from ribs and pork shoulder to chiles and green beans; and modernizing the traditional holiday trio of turkey, stuffing, and cranberry sauce with fresh ingredients and a little booze. And where there’s a will to make something from scratch, Ted provides a way, with recipes for homemade pickles, pizza, pasta, pork buns, preserved lemons, breads, quick jam, marshmallows, and more.

With more than 100 amazing recipes and gorgeous color photographs throughout, In My Kitchen is perfect for passionate home cooks looking for inspiring new recipes and techniques to add to their playbooks.

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Editorial Reviews

Publishers Weekly
Out of the 75 color photographs that adorn the 100 recipes in this robust collection, 12 include glasses of wine, most held either by the author or by one of his attractive friends. This bit of clever subliminal seduction is Allen’s way of telling the reader to relax. During his day job, as host of Chopped on the Food Network, he presides over tense, high-speed cook-offs. In the book the focus is on food that takes time and its inherent pleasures, or, as he puts it, “Corks popping, an endless playlist on the stereo, pans heating up on the stove.” He conjures an atmosphere that is easy to buy into. Six chapters cover appetizers, salads and sides, entrees, desserts, and breakfasts/brunch. Entries are arranged by ingredient, making for some dramatic cross-cultural progressions like mussels in green curry, followed by scallops and cheddar grits, followed by fried rice with crab. Desserts reach out across extremes of flavor, from chili-spiced fudge sauce or sour cherry cobbler to sweet avocado mousse. Near the center of the book is his “ultimate spaghetti and meatbrawls with serious Sunday gravy,” a 23 ingredient, slow simmer affair that results in a classic Italian dish with a “vivid orange” sauce. Wine, of course, would go well with this and nearly all the other offerings. But should there be any potables left over, Allen also includes a helpful tutorial on making homemade vinegar. (May)
From the Publisher
“Ted Allen is a lone voice of wit, reason, and good sense in a field of bland mediocrities. In My Kitchen describes food you want to eat, will easily be able to cook yourself—and a party all of us would very much like to attend. Ted is good and trustworthy company. In person, in the kitchen—and on the page.”
—Anthony Bourdain
 
“I just might love Ted Allen more than I love bacon, and that’s really saying something! He’s super fun in the kitchen and I never turn down an invite to dinner at his house.”
—Anne Burrell
 
“Ted has the keys to the kitchen kingdom, offering insightful, clever, delicious, easy recipes that you will make over and over again.”
—Art Smith
 
“Ted Allen’s In My Kitchen is full of original and inspiring recipes for the adventurous home cook. You can tell these recipes are crafted by someone who truly loves food and loves being in the kitchen. And Ted’s spirit is contagious; you’ll find yourself wanting to try everything in this book.”
—Eric Ripert
 
“This book makes me want to cook, invite some friends over, and throw a party Ted Allen style. It has a lot of well-written recipes for food that people are just going to want to make and eat.”
—Elizabeth Falkner
 
“Open up this book, turn up the music, uncork a bottle . . . and let the passion flow! This isn’t just a recipe book; it’s a gateway to great times for novices and pros alike—and hopeless foodies like me.”
—Marc Ecko
 
In My Kitchen features inspiring recipes with just the right amount of useful information and innovative technique. This book will encourage the home cook to get back in the kitchen on a weeknight and to entertain a crowd on the weekend.”
—Wylie Dufresne
 
“I love the idea of being entertained at home by Ted Allen, a passionate and consummate chef.”
—Daniel Boulud
 
“In My Kitchen captures everything I adore about Ted Allen and his approach to food—accessibility, generosity, and an unrelenting curiosity for all things delicious. The recipes in this book will make you want to follow his lead and get cooking!”
—Gail Simmons

“Ted Allen cooks food for people from all walks of life. Foodies, home cooks. and professionals will all love his recipes. They exude tremendous flavor and his techniques are clear and precise. Ted’s passion for cooking and his sense of adventure in the kitchen really show. His recipes have an updated sensibility to them while still remaining soulful and satisfying.”
—Ming Tsai
Library Journal
Many will recognize Allen (The Food You Want To Eat) from his appearances on TV's Chopped, Top Chef, Iron Chef America, and Queer Eye for the Straight Guy. Here, he targets home cooks who enjoy spending time in the kitchen and feeding their friends. Among these 100-plus recipes for starters, sides, mains, desserts, and breakfast and brunch dishes, you'll find Bruschetta with Strawberry and Tomato Salad, Crisp-Tender Roast Duck with Cherry-Rosemary Sauce, and Grapefruit and Campari Sorbet. VERDICT With its balanced selection of elegant hors d'oeuvres and indulgent comfort foods, this cookbook will please foodies who like to entertain in style.

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Product Details

ISBN-13:
9780307951861
Publisher:
Potter/TenSpeed/Harmony
Publication date:
05/01/2012
Pages:
272
Sales rank:
895,684
Product dimensions:
7.74(w) x 9.74(h) x 1.04(d)

Related Subjects

Read an Excerpt

In My Kitchen

100 Recipes and Discoveries for Passionate Cooks
By Ted Allen

Clarkson Potter

Copyright © 2012 Ted Allen
All right reserved.

ISBN: 9780307951861

Chicken Paillards with Pancetta and Sage
Serves 4
 
4 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 large egg, beaten
12 sage leaves (8 whole, 4 chopped)
6 thin slices of pancetta
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 shallot, minced
1 tablespoon all-purpose flour
1/2 teaspoon thyme leaves
1/4 cup dry white wine
1 cup chicken stock, preferably homemade, or low-sodium store-bought
 
1. Pound the chicken breasts to an even thickness of 1/4 inch. Sprinkle with salt and pepper, and flip. Brush lightly with the egg. Press 2 sage leaves onto each piece of egged chicken, then cover with pancetta (about 1 ½ slices per breast), and press again. Refrigerate for 15 minutes.
 
2. Heat a large saute pan over medium-high heat for about 5 minutes. When the pan is hot, add the olive oil and the chicken, pancetta side down. Cook until golden brown, about 3 minutes. Flip the chicken, and cook until cooked through, 2 to 3 minutes. Transfer to a warm plate and cover with foil.
 
3. Add the butter to the pan, reduce the heat to medium, and cook the shallot until soft, 3 minutes. Add the flour, stir, and cook for another 2 minutes. Add the thyme and wine, and deglaze, scraping up the brown bits; simmer for 3 minutes. Add the stock and chopped sage, and simmer until thickened, a few minutes. Serve the chicken on a pool of the sauce.

Continues...

Excerpted from In My Kitchen by Ted Allen Copyright © 2012 by Ted Allen. Excerpted by permission of Clarkson Potter, a division of Random House, Inc.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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