Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood [NOOK Book]

Overview

“For me, there are few things that are more relaxing than lingering at the table with good friends . . . But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing . . . I’m here to tell you: It doesn’t have to be that way.”

—from the Introduction


Aussie Curtis Stone, host of TLC’s Take Home Chef, is best known for his laid-back approach to cooking. Though he’s worked as head chef in several Michelin-starred London restaurants, some of his most memorable ...
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Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood

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Overview

“For me, there are few things that are more relaxing than lingering at the table with good friends . . . But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing . . . I’m here to tell you: It doesn’t have to be that way.”

—from the Introduction


Aussie Curtis Stone, host of TLC’s Take Home Chef, is best known for his laid-back approach to cooking. Though he’s worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he’s shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal.

In Relaxed Cooking with Curtis Stone, you’ll find everything from “First Thing in the Morning” bites and “Brunches to Blow Their Minds” to “Weekend Lunches” and “Something to Eat on the Sofa.” With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what’s in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones.

Recipes include:

• Caramelized Nectarines with Yogurt and Honey
• Crispy Tortilla with Ham, Chile, Spinach, and Fried Eggs
• Heirloom Tomato and Burrata Salad with Pepper-Crusted New York Steak
• Pan-Fried Calamari with Roasted Asparagus Salad
• Homemade Salted Caramel Popcorn
• Baby Baked Potatoes with Sour Cream and Chives
• Sticky Chicken Drumsticks
• Red Curry with Lobster and Pineapple
• Veal Cutlet Coated in an Aged Jack Cheese Crust
• Slowly Cooked Brisket with a BBQ Bourbon Sauce
• Creamy Mascarpone and Parsley Polenta
• Brownie Cupcakes

These delicious recipes and Curtis’s infectiously easygoing attitude are all it takes to end your entertaining stress and get you and your guests into a relaxing mood.


From the Hardcover edition.
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Editorial Reviews

From Barnes & Noble
In the mental vocabulary of Aussie Curtis Stone, relaxed cooking need not be sloppy. Far from it: the TLC's popular Take Home Chef has worked as head chef at several Michelin-starred London eateries. In his first cookbook, he applies his laid-back kitchen techniques to unpretentious but incredibly tasty meals and snacks. To say the least, the offerings are tempting: Veal Cutlet Coated in an Aged Jack Cheese Crust; Baby Baked Potatoes with Sour Cream and Chives; Pan-Fried Calamari with Roasted Asparagus Salad; Crispy Tortilla with Ham, Chile, Spinach, and Fried Eggs; and Caramelized Nectarines with Yogurt and Honey.
Library Journal

Stone is an Australian chef who has worked in three-star restaurants in London and elsewhere. Currently, he hosts the Learning Channel's Take Home Chef, now in its third season. Here, he presents delectable recipes for casual entertaining, from Lazy Asparagus Omelet to Crispy-Skin Salmon Salad; there are color photographs of the dishes and the model-handsome author throughout. Sure to be in demand.


—Judith Sutton
From the Publisher
"Curtis shows that making beautiful, delicious, satisfying food can also be fun. With recipes like these, you’ll be inviting people over a lot more often."
—Todd English
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Product Details

  • ISBN-13: 9780307885630
  • Publisher: Crown Publishing Group
  • Publication date: 10/20/2010
  • Sold by: Random House
  • Format: eBook
  • Pages: 272
  • Sales rank: 949,636
  • File size: 35 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Curtis Stone
CURTIS STONE is the host of TLC’s top-rated Take Home Chef. He trained under famous chef Marco Pierre White in London, working as head chef at three of his restaurants. He regularly appears on the Today show and was voted one of People magazine’s sexiest men alive. Originally from Melbourne, Australia, he lives in Los Angeles.
For more information, visit www.curtisstone.com.


From the Hardcover edition.
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Read an Excerpt

Spicy Sausage Breakfast Burritos
Makes 4

When I first went surfing in Malibu, I saw all the surfers lined up to get their breakfast burritos after a morning on the waves. Those burritos were so delicious that I worked out how to make them for myself. If you’ve had a strenuous start to the day, this is the perfect protein payback.

2 spicy (Italian- or Spanish-style) sausages
6 large eggs
2/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons (1/4 stick) butter
2 scallions, white and green parts, thinly sliced
1/2 cup coarsely chopped fresh cilantro
1 red jalapeño, finely chopped
Four 10-inch flour tortillas
Hot sauce (such as Cholula)

Preheat the broiler. Place the sausages on a heavy, rimmed baking sheet and broil for 3 minutes on each side, or until they are cooked through and golden brown. Set the sausages aside until they are cool enough to handle; then cut them diagonally into thin slices.

Using a fork, mix the eggs, cream, salt, and pepper in a large bowl to blend. Melt the butter in a large heavy nonstick sauté pan over medium-low heat. Add the egg mixture. Once the eggs are just set on the bottom of the pan, add the sausages, scallions, cilantro, and jalapeño. Stir the egg mixture very slowly with a silicone spatula, scraping from the bottom of the pan, for 3 to 5 minutes, or until the eggs are no longer runny.

Meanwhile, heat a griddle pan over medium-high heat. Cook each tortilla on the griddle for 1 minute on each side, or until warmed and softened.
Divide the egg mixture among the hot tortillas, and wrap the tortillas around the egg mixture to enclose it completely and form a burrito. Serve with your favorite hot sauce.

From the Hardcover edition.

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Customer Reviews

Average Rating 4
( 19 )
Rating Distribution

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Sort by: Showing all of 19 Customer Reviews
  • Posted April 13, 2009

    Cooking doesn't have to be hard work

    This book is everything you would expect and more! Being relaxed in the kitchen is one thing but making life in the kitchen easy whilst still being able to pull off delectable dishes is on a whole new level!

    I have already tried the chicken and leek pie and my husband was in heaven, he agrees that anyone who can show me the way on being a whiz in the kitchen is a genius!

    I can't stop flicking through the pages and drooling over what to try next! What can I say, this book should be in everyone's kitchen!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 20, 2013

    I have made 90% of the recipes in it this book and have been blo

    I have made 90% of the recipes in it this book and have been blown away each time. Amazing recipes and beautiful photographs. Love it!

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  • Anonymous

    Posted December 4, 2011

    very nice

    Very nice book, the recipes are great and easy to make.

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  • Posted July 15, 2011

    more from this reviewer

    Excellent Results!

    The photography is bright and fresh, allowing the food to really pop off the page. The layout is modern and simple, complimenting the style of food. Even the recipe categories themselves are exciting, and include sections with titles such as "First Thing in the Morning", "Brunch That Will Blow Their Minds", "Something to Eat on the Sofa", and "Sweet Dreams". Overall, Relaxed Cooking with Curtis Stone is a book that will appeal to more experienced cooks yet still be within the means of someone with limited experience in the kitchen. A great addition to any cookbook collection!

    Was this review helpful? Yes  No   Report this review
  • Posted April 12, 2010

    Great!

    I bought this book as a gift for my newly engaged daughter and as I went through it decided I want one for myself! The pictures are great, easy to visualize the dishes on my table. The ingredients are easily found and provide a different approach to everyday dinners.
    I loved watching Curtis' show and wish it were still on in my area, for now I will use the cookbook. Practical and very pretty.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 29, 2009

    Loved this ~ and therefore lost it twice!

    I treated myself to Relaxed Cooking with Curtis Stone as it was full of wonderful recipes and a great addition to my library. Daughter one came home from college, tried the blueberry pancakes, and then it dissapeared with her to her new apartment. Daughter two heard about it from her sister, and on my next visit to her, I lost my second copy! Needless to say I will be heading off to Barnes and Noble shortly for my third copy, as all I hear about are the wonderful dishes that my daughters have tried and loved!

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  • Posted June 29, 2009

    Beautiful Cookbook

    This is just a gorgeous cookbook. From the recipes to the pictures to the chef. I sat and read it and there were so many recipes I wanted to try I couldn't make up my mind. I'll be using this on a regular basis - it could become my new go-to cookbook.

    Was this review helpful? Yes  No   Report this review
  • Posted June 7, 2009

    more from this reviewer

    A Beautiful Cookbook!

    Each recipe has a gorgeous color photo to accompany it(a must for any novice cook like me!). I've already made the Banoffee Pie and Spicy Sausage Breakfast Burrito - to rave reviews from my family. In addition, I went to his book signing (Curtis was charming, friendly, and so welcoming to every person he met - a real class act!)and they served his Cupcake Brownies, which were delicious. I can't wait to make them myself!

    Was this review helpful? Yes  No   Report this review
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    Posted June 26, 2009

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