Chasing Flavor: Techniques and Recipes to Cook Fearlessly

by Dan Kluger

Overview

In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique

Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette. 

From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.

Product Details

ISBN-13:	9781328546333
Publisher:	HarperCollins Publishers
Publication date:	10/13/2020
Pages:	368
Sales rank:	512,834
Product dimensions:	8.30(w) x 10.20(h) x 1.10(d)

About the Author

Dan Kluger is the chef/owner of Loring Place in the heart of Greenwich Village, New York City. Before that, he opened ABC Kitchen as its Executive Chef and won the 2011 James Beard Award for Best New Restaurant, and Food & Wine Best New Chef of 2012.

Editorial Reviews

07/20/2020

In this excellent debut cookbook, New York City chef Kluger presents accessible, flavorful recipes adapted from those he serves at Loring Place, his Greenwich Village restaurant. Kluger excels in explaining cooking techniques, and some of the pro tips he shares include roasting vegetables on a rack in the oven to keep them from steaming on the bottom (as with his roasted cauliflower with a peach-apricot puree and nut vinaigrette); braising vegetables in their own flavor-enhancing juices rather than water; and coating baked croutons with grated Parmigiano-Reggiano so they won’t get soggy in a panzanella. Kluger’s recipes ask “why not?” and answer in ways that make sense, like sweetening a barbecue sauce with carrots and repurposing pickling brines in vinaigrettes and pastas (as with the pickled green tomatoes that dress the cavatappi with corn and chanterelles). Throughout, he pays respect to his mentors—Danny Meyer, Jean-Georges Vongerichten, Tom Colicchio, and the late Floyd Cardoz—as he explains the techniques he’s learned from them, often highlighted in his “Takeaways” sidebars. With a refreshingly earnest approach to cooking, this volume will prove to be an asset to cooks of all skill levels. (Oct.)

Publishers Weekly

What a joy to behold the flourishing career of Dan Kluger, who has worked so diligently to translate his passion for hospitality into becoming one of the most exciting culinary figures in his field. Dan spent years studying with the best, and now the best wants to cook at his side—and you can, too, with Chasing Flavor. This is gutsy, earthy, soul-satisfying cooking, bursting with confidence and flavor, and the straightforward recipes will make you a hero in your home kitchen.” 
—DANNY MEYER, RESTAURATEUR AND AUTHOR OF SETTING THE TABLE
 
“I finally have the Dan Kluger cheat code with this book! When I can’t make it to Loring Place, it’s nice to know that I can recreate some of his magic at home, and teach my cooks some of his hard earned culinary wisdom. Dan has mastered the blend of texture, acidity, heat, and seasonality in food. Trust me: You want this book in your home or professional kitchen.”
—DAVID CHANG, CHEF, RESTAURATEUR, AND CREATOR OF NETFLIX’S UGLY DELICIOUS
 
“There is no one who knows how to build and balance flavors more than Dan Kluger. And there is no one who has educated my palate more. He divulges all his identifiably acidic, sweet, salty, spicy, and textural secrets in digestible takeaways—schooling us not only in the why, but also in the how.” 
—ATHENA CALDERONE, AUTHOR OF COOK BEAUTIFUL 
 
“In Chasing Flavor, Dan Kluger captures the essence of his magnificent New York City restaurant, Loring Place, showing how tastes are layered in each deceptively simple dish. As a home cook, the genius of the book is that I am able to replicate one component—like a sauce or dressing, or the entire recipe. Either way, Dan is helping me to up my cooking game!” 
—DANA COWIN, HOST OF THE SPEAKING BROADLY PODCAST AND FORMER EDITOR-IN-CHIEF OF FOOD & WINE 
 
“Dan is brilliant at building and balancing flavors. This complete collection of market-driven recipes built on approachable techniques for balancing bold flavors is a must-have for the passionate home cook!”
—ALFRED PORTALE, FORMER CHEF OF GOTHAM BAR & GRILL 
 
“I’ve been a huge fan of Chef Kluger for over a decade now. His food and his friendship are very important to me. I’ve always been inspired by Chef Dan’s approach to flavors and how he takes something ordinary and makes it new and delicious. We have very similar approaches to our craft . . . [we are] always looking for new ways to mix things up while honoring tradition.” 
—TODD SNYDER, FASHION DESIGNER 
 
“I’d happily follow Chef Dan Kluger and his robust, vegetable-forward food to the ends of the earth, but with this book, I no longer have to go to such extremes. He is a thoughtful, patient teacher with the rare ability to break down his craft into the most craveable, user-friendly dishes that will make you look like a star. Chasing Flavor is a gift to the world of cookbooks, and I, for one, will be grateful to use it for years to come.” 
—GAIL SIMMONS, FOOD EXPERT, TV HOST AND AUTHOR OF BRINGING IT HOME: FAVORITE RECIPES FROM A LIFE OF ADVENTUROUS EATING 
 
“Since I first hired Dan to be the chef at Core Club, I have always known him to be a passionate, thoughtful and enthusiastic cook. With his focus on fresh ingredients and technique in Chasing Flavor, you will learn how to jump into any recipe and cook fearlessly.

From the Publisher

★ 12/01/2020

James Beard Award-winning chef Kluger delivers a debut cookbook that is likely to become a kitchen staple. Kluger adapts his restaurant recipes and techniques into an approachable volume for home cooks that is equally sophisticated and informative. Recipes emphasize bold flavors and seasonal, earthy ingredients. They are unique yet familiar, and Kluger's passion and confidence in these dishes is evident. Equal attention is given to sharing transferable skills and ideas that are accessible to all levels. Every recipe includes a Takeaway where Kluger highlights a technique, flavor, or component to apply beyond his dish. The Takeaways demystify what makes some classics, such as crackly potatoes and duck confit, so delicious. The book also includes straightforward instructions to elevate familiar methods like roasting vegetables. This resource will appeal to both seasoned and beginner cooks for its insight into a distinguished chef's pantry and deceptively simple flavor-packed recipes. Readers who want to continue exploring flavors may enjoy Nik Sharma's Season: Big Flavors, Beautiful Food. VERDICT An indispensable collection of flavorful recipes and approachable cooking techniques.—Kate Bellody, SUNY New Paltz

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