Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat

Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat

by Michael Schwartz, JoAnn Cianciulli
     
 

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JAMES BEARD AWARD–WINNING CHEF Michael Schwartz put Miami’s Design District on the culinary map when he opened his restaurant, Michael’s Genuine Food & Drink, in 2007. In a town where food and cocktails are as much a part of the pulse as tans and nightclubs, Michael’s Genuine strikes a very different note. Reviving the city’s dining

Overview

JAMES BEARD AWARD–WINNING CHEF Michael Schwartz put Miami’s Design District on the culinary map when he opened his restaurant, Michael’s Genuine Food & Drink, in 2007. In a town where food and cocktails are as much a part of the pulse as tans and nightclubs, Michael’s Genuine strikes a very different note. Reviving the city’s dining scene from an overabundance of “Floribbean” cuisine, the restaurant quickly won national praise for its superlative yet unpretentious fare, with Frank Bruni of the New York Times naming it one of the country’s top ten best new restaurants. In his first cookbook, Michael Schwartz shares his approachable, sought-after recipes with home cooks everywhere.

Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home.

With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.

Editorial Reviews

Publishers Weekly
James Beard Award–winner Schwartz serves up a stellar mix of meticulously planned recipes that focus on local ingredients and fresh, seasonal flavors. Sensible and simple, Schwartz is determined to make his audience comfortable in their own kitchens. To the delight of home cooks, he guides them through the rigors of tricky food prep while introducing them to trendy ingredients like Italian fregola, nutty Spanish romesco sauce, and fiery-hot North African harissa. However, readers may unknowingly miss the "basics" section, curiously placed at the end of the book, which is actually paramount to the execution of so many recipes. These include kimchi, easily incorporated into burger toppings and quesadillas, and fresh homemade ricotta, which finishes off a mind-blowing pappardelle with beef sugo. Other flavor-packed essentials like roasted garlic and maple-cured bacon make sporadic appearances throughout the book. Schwartz encourages home cooks to improvise where needed, and provides alternatives when facing more challenging steps. Schwartz effortlessly weaves the same ingredients throughout (page cross-references included), without becoming tired; for instance, he reminds readers that they can use habanero hot sauce in a bloody mary as well as buffalo style spices. (Mar.)
From the Publisher
"Michael has perfect recipes that combine hand-picked ingredients with awesome fresh flavors. He gives you simple and delicious food prepared with love…what could be better! You'll make lots of friends with this cookbook."
—Emeril Lagasse

"Cooking from Michael's Genuine Food is like getting a private master class in the art of eating well. Michael effortlessly pulls back the curtain on pretense and pomp to reveal recipe after recipe of satisfying food. His approach to food is warm, casual, and—well—always genuine."
—Gail Simmons

"Michael's food is honest, his flavors bold, and his approach to sourcing ingredients thoroughly modern."
—Tom Colicchio

"The food at Michael’s restaurant is always a delicious treat. Now with this wonderful book we can all have it at home. Yummy!"
—Maida Heatter

"The recipes featured in Michael’s cookbook are full of a sunny Florida spirit, and are the kinds of dishes I love to eat with friends. They are honest, ingredient-driven, and full of flavor."
—Daniel Boulud

"Michael Schwartz is truly one of the greatest American chefs of our day.  My favorite part of trips to Miami isn't the beach or the nightlife; it's my meal at Michael's Genuine. I can't wait to make his Roasted Sweet Onions, BLT Salad, and Slow-Roasted Short Ribs with Romesco Sauce—my mouth is watering just thinking about them!"
—Katie Lee

Library Journal
James Beard Association Award winner Schwartz opened Michael's Genuine Food & Drink in Miami in 2007. In his first cookbook, written with Cianciulli (L.A.'s Original Farmers Market Cookbook), he celebrates local food with such ingredients as lobster, avocado, and papaya. Recipes for slow food with Miami flare include Crispy Fish Salad with Shaved Red Onion, Mango, and Soy-Lime Vinaigrette; Michael's Genuine Burger with House Smoked Bacon and Vermont Cheddar; and Whole Roasted Chicken with Plumped Raisins, Toasted Pine Nuts, and Arugula. This will especially appeal to those interested in slow food and the Latin, Caribbean, and U.S. flavors that characterize Miami cuisine.

Product Details

ISBN-13:
9780307591371
Publisher:
Potter/TenSpeed/Harmony
Publication date:
02/15/2011
Pages:
256
Product dimensions:
7.60(w) x 9.72(h) x 0.94(d)

Meet the Author

MICHAEL SCHWARTZ, a James Beard Award winner and former Top Chef guest judge, is the chef-owner of Michael’s Genuine Food & Drink in Miami and the Cayman Islands. Since opening in March 2007, the restaurant has been lauded by the press, including the New York Times, Food & Wine, Gourmet, Esquire, and Condé Nast Traveler.
 
JOANN CIANCIULLI has written nearly a dozen cookbooks, most recently the acclaimed L.A.’s Original Farmers Market Cookbook, and has collaborated with noted chefs, including Michael Mina and Tyler Florence.

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