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Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant

Overview


The eagerly awaited first cookbook from one of Food Network’s favorite competitors on the wildly popular Iron Chef America

Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario ...

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Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant

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Overview


The eagerly awaited first cookbook from one of Food Network’s favorite competitors on the wildly popular Iron Chef America

Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione’s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

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Editorial Reviews

Publishers Weekly
★ 01/20/2014
In his first cookbook, chef/owner Forgione (a winner of Next Iron Chef) shares the story of his entry, survival, and ultimate success in the cutthroat world of the restaurant business. He recounts his “baptism by fire” along with plenty of “just cook” philosophy for aspiring chefs. From a family with an impressive culinary legacy (his father is Larry Forgione, whom the Culinary Institute of America called “Godfather of American Cuisine”), Forgione tells how hardheaded experience in the trenches and sheer ambition fueled his success. He wants to get people cooking, and along with the right tools, playful risk-taking and “kitchen ingenuity,” he plans to “make you a better cook” and stretch your “cooking muscle.” Forgione is serious about ingredients; some recipes may appear intimidating, requiring difficult-to-find ingredients such as duck tongues, micro herbs, or employing sous-vide techniques (alternate methods are provided). Signature restaurant dishes like chile lobster; Chicken Under A Brick; and 40-ounce Tomahawk Chop with all the fixings are included as well as over 200 pages of fish and shellfish dishes. Chapters featuring innovative recipes for butcher’s cuts, cocktails, and stocks and sauces bring restaurant fare to home cooks. Sidebars feature inspiring personalities, and images demonstrating how to butcher and filet. Uber-chef Forgione’s “go big or go home” approach offers both a great narrative of a chef’s life and a serious toolkit for a life of cooking well. (Apr.)
From the Publisher

“Hands down, Marc simply makes delicious food. His approach to cooking is thoughtful, grounded, and almost spiritual. He is inventive and often takes delicious twists on traditional kitchen classics. This collection is sure to inspire chefs of all levels.”
Ming Tsai, award-winning chef, author, and host of PBS's Simply Ming

“This book offers a look inside the mind of a great chef. Marc has put together a great collection of fun, creative, and technique-driven recipes that are guaranteed to make you a better cook!”
Alfred Portale, chef/owner of Gotham Bar and Grill

“The one thing I love most about Forge’s food is that it is, without a doubt, all him: honest, unforced, rustic (yet you wouldn’t know it by looking at its beautiful presentation), intrinsic, and complex—yet somehow very approachable. Forge is one of the good guys; a New Yorker through and through. I am honored to say we have cooked and shared many meals together. He is the first to hand out compliments and the last to leave the table. Everyone needs a Marc Forgione in their lives.”
Michelle Bernstein, James Beard Award–winning chef and author

"Marc Forgione’s book is the quintessential "handbook" for young cooks and seasoned professionals alike. I have had the great pleasure of cooking side by side with Chef Marc and this book makes me feel like we are in the kitchen together. This book is a piece of art filled with incredible recipes and the inspiring story of a groundbreaking American chef."

Amanda Freitag, chef/owner of Empire Diner, and judge on Food Network’s Chopped

"Uber-chef Forgione’s “go big or go home” approach offers both a great narrative of a chef’s life and a serious toolkit for a life of cooking well."

Publishers Weekly, Starred

 "Marc Forgione debuts his first cookbook, a self-titled tome that pays homage to his first restaurant, by opening with a memoir of sorts: an honest account for the ups-and-downs in his career…What follows is a big, fat encyclopedia of New York City restaurant-style recipes that will delight any aspiring chef… I was rewarded handsomely for my efforts when I chose to make the restaurant’s beloved chicken under a brick … A ho-hum piece of poultry was transformed into a wildly fragrant, herbaceous, crispy dish; the best piece of bird I’ve ever tasted…This is exactly the cookbook I’ll page though when I’m looking to truly impress."
Saveur.

From the Publisher

“Hands down, Marc simply makes delicious food. His approach to cooking is thoughtful, grounded, and almost spiritual. He is inventive and often takes delicious twists on traditional kitchen classics. This collection is sure to inspire chefs of all levels.” —Ming Tsai, award-winning chef, author, and host of PBS's Simply Ming

“This book offers a look inside the mind of a great chef. Marc has put together a great collection of fun, creative, and technique-driven recipes that are guaranteed to make you a better cook!” —Alfred Portale, chef/owner of Gotham Bar and Grill

“The one thing I love most about Forge’s food is that it is, without a doubt, all him: honest, unforced, rustic (yet you wouldn’t know it by looking at its beautiful presentation), intrinsic, and complex—yet somehow very approachable. Forge is one of the good guys; a New Yorker through and through. I am honored to say we have cooked and shared many meals together. He is the first to hand out compliments and the last to leave the table. Everyone needs a Marc Forgione in their lives.” —Michelle Bernstein, James Beard Award–winning chef and author

"Marc Forgione’s book is the quintessential "handbook" for young cooks and seasoned professionals alike. I have had the great pleasure of cooking side by side with Chef Marc and this book makes me feel like we are in the kitchen together. This book is a piece of art filled with incredible recipes and the inspiring story of a groundbreaking American chef." —Amanda Freitag, chef/owner of Empire Diner, and judge on Food Network’s Chopped

"Uber-chef Forgione’s “go big or go home” approach offers both a great narrative of a chef’s life and a serious toolkit for a life of cooking well."

Publishers Weekly, Starred

Library Journal
02/01/2014
In this cookbook-slash-memoir, Chef Forgione, who won Season 3 of The Next Iron Chef and who owns Restaurant Marc Forgione in New York City, attempts to remove some of the stardust from the eyes of aspiring chefs while emphasizing the importance of hard work. Most of the text is comprised of 170 detailed recipes, some of which require several days to complete. For example, Forgione's signature Suck You Sliders require an overnight dry-rub cure, a six-hour braise in the oven, and another overnight rest in the cooking liquid before the sandwiches are even assembled on freshly made potato rolls. Recipes for Chicken Under a Brick and chili lobster, two more restaurant favorites, are equally involved but feature step-by-step photographs. Forgione is aware that most people will not have access to the equipment of a professional kitchen, and, where possible, he provides alternatives for preparation and execution. Both the recipes and the text allow readers to peer behind the curtain to understand the work that goes into these elaborate dishes. VERDICT Fans of Forgione and his restaurant will enjoy this title, and home cooks who feel up to a challenge will find plenty to sink their teeth into—provided they have a long weekend coming up.—Rosemarie Lewis, Georgetown Cty. Lib., SC
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Product Details

  • ISBN-13: 9781118302781
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 4/29/2014
  • Pages: 432
  • Sales rank: 87,562
  • Product dimensions: 9.40 (w) x 10.50 (h) x 1.40 (d)

Meet the Author

Marc Forgione is the chef/owner of Restaurant Marc Forgione in New York City and American Cut restaurants in NYC and Atlantic City. He is a star of Food Network's popular Iron Chef America.

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