Shefzilla: Conquering Haute Cuisine at Home

Shefzilla: Conquering Haute Cuisine at Home

by Stewart Woodman
     
 

On a brisk February morning, Stewart Woodman learned he’d been named a semifinalist for Best Chef: Midwest by the prestigious James Beard Foundation. That afternoon, a fire gutted his restaurant, Heidi’s, a southwest Minneapolis bistro whose inspired meals had garnered a passionate following among neighbors and travelers alike.

Undaunted, Woodman

Overview

On a brisk February morning, Stewart Woodman learned he’d been named a semifinalist for Best Chef: Midwest by the prestigious James Beard Foundation. That afternoon, a fire gutted his restaurant, Heidi’s, a southwest Minneapolis bistro whose inspired meals had garnered a passionate following among neighbors and travelers alike.

Undaunted, Woodman turned his time and energy to cooking on a smaller scale—at home, for family and friends. He learned to adjust his tools and ingredients but not his style, and the result is chef-quality fare suitable for the home kitchen. Known to local food enthusiasts as “Shefzilla” for his blog of the same name, Woodman offers his “ingredients-forward” philosophy in 150 recipes that will allow home cooks to create fabulous yet unpretentious dishes like Roasted Beet Salad with Soy “Sauce” and Napa Cabbage, Wild Rice and Cremini Mushroom Hot Dish, and Pink Peppercorn Ice Cream.

Woodman’s food and life lessons came under the tutelage of Alain Ducasse, Jean- Georges Vongerichten, Eric Ripert, Gray Kunz, and Michael Romano and in restaurant kitchens in Montreal, Vancouver, New York City, and Minneapolis. In Shefzilla, he presents decades of cooking knowledge in meal-sized bites that will inspire home cooks to expand their repertoire. Through tips and stories and carefully developed recipes accompanied by lush full-color photos, Shefzilla entertains and educates as he helps you conquer haute cuisine at home.

Stewart Woodman trained under some of the world’s most celebrated chefs before striking out on his own in Minneapolis. In 2006, Food&Wine named him one of America’s “Best New Chefs,” cheering his “flawless modern-American food.”

Editorial Reviews

Stewart Woodman's Minneapolis restaurant burned down on the same day that he received word that he was a semifinalist in the James Beard Foundation Best Chef: Midwest competition. For most chefs, this would have been an unmitigated disaster, but Woodman salvaged his cooking tools and silverware and went home to start anew. Cooking in his small kitchen, he adjusted his tools, techniques, and ingredients to his new situation. Before long, he was back at the top: In 2006, Food & Wine singled him out as one of America's "Best New Chefs," praising his "flawless modern-American food." Readers can emulate that food by sampling the 150 recipes contained in his new Shefzilla cookbook.

Product Details

ISBN-13:
9780873518093
Publisher:
Minnesota Historical Society Press
Publication date:
10/15/2010
Edition description:
1
Pages:
224
Product dimensions:
7.70(w) x 9.10(h) x 0.80(d)

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