Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets

Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets

by Anne Burrell, Suzanne Lenzer

Hardcover

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Product Details

ISBN-13: 9780307886750
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/04/2011
Pages: 256
Sales rank: 548,278
Product dimensions: 7.76(w) x 9.88(h) x 0.96(d)

About the Author

ANNE BURRELL graduated from the Culinary Institute of America and has worked at some of the top restaurants in New York (including Lidia Bastianich's Felidia and Peter Hoffman's Savoy). She cooked professionally in Italy, taught at the Institute of Culinary Education, and battled alongside Mario Batali on Food Network's Iron Chef America. During her tenure as executive chef at Centro Vinoteca, she also oversaw the kitchen of Gusto before being recruited to Food Network full-time, first as the host of her own show, Secrets of a Restaurant Chef, and then as cohost of the primetime hit Worst Cooks in America.
 
SUZANNE LENZER graduated from the Institute of Culinary Education following a career in advertising. A food writer and stylist, over the past four years she has worked closely with cookbook author and New York Times columnist Mark Bittman. A native of Los Angeles, she lives in New York City.

Recipe

PEPERONATA WITH GOAT CHEESE
Serves: 6 to 8
Time: about 30 minutes

MISE EN PLACE:
Extra virgin olive oil
2 onions, cut into ½-inch dice
Pinch of crushed red pepper
Kosher salt
2 cloves garlic, smashed
1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into ½-inch diamonds
¼ cup tomato paste
½ teaspoon pimentón (smoked paprika)
2 tablespoons sherry vinegar
1 8-to 10-ounce log of goat cheese, at room temp
Chopped fresh chives, for garnish (optional)
1 baguette, cut into ½-inch slices, toasted or grilled

1. Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don't brown.

2. Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!

3. Add the peppers and ¼ cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.

4. Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.

5. I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log—it's more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.

Customer Reviews

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Cook Like a Rock Star 4.5 out of 5 based on 0 ratings. 24 reviews.
JRSinVA More than 1 year ago
I admit to not knowing much about the author other than watching her one time on a holiday cooking show. Her food sounded difficult to make, but she showed it to be quite easy... yet delicious. Intriqued by this, I purchased this cook book and have made 5 recipes so far. My family loved everything made from this cook book and raves about how it's like eating at a fancy restuarant every time. The food smells wonderful while cooking, the ingredients are easy to locate (even in a small town without many food options), and the recipes don't require you to be a master chef to make them. Don't be afraid to purchase this book and explore the recipes; they look and sound complicated, but are not. Not only will you be proud to serve these items, but you will truly enjoy the smells while they cook and the compliments from your friends/family. Lastly, in addition to the wonderful food/recipes, there are several passages where the author explains tips and techniques which I found to be beneficial. I enjoy cooking but admit there is always more to learn. I have learned a lot from this book and highly recommend it. There are many pictures of the food, but not every recipe has a photo... which is my only negative comment. The photos are very helpful, so I wish there was a picture of every finished recipe.
WineMeaRiver More than 1 year ago
Really enjoyed the first three recipes I tried. Check out the full review at: winemeariver dot com
wendy54 More than 1 year ago
I've been watching Ms. Burrell on Iron Chef and then her own show "Cook Like a Resturant Chef" for years waiting for this cookbook and now it is finally here. I love it. I am going to make her mortadella spread or maybe her chipollini fried onion. Her lemon chicken is tomorrows dinner. This book will not disappoint.
Anonymous More than 1 year ago
This book helped me to make so many foods that is good.
Anonymous More than 1 year ago
This book is what all Anne Burrell fans have been hoping for. I have never been didsppointed in any of her recipes and this book is no exception to that. Would recommened to anyone looking for a wonderful cook book! I have the hard copy and the nook edition. Thanks so much Anne!
Anonymous More than 1 year ago
Such a good cookbook, yummy recipes that all have a bit of a twist and yet are totally approachable.
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
I hate you Anne Burrelle!!!!
bwiz More than 1 year ago
It is so great to have a cookbook by this amazing chef. What makes a great celebrity chef cookbook is being able to hear their voice in the writing. Indeed you can. BIG MEAT!!!!!
Anonymous More than 1 year ago
Excellent buy. Have tried several recipes and they are delicious. The whole wheat papardelle is a must.
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Guest More than 1 year ago
Highly Recommended - Rock On!!
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Anonymous More than 1 year ago
What did i almost do catching my celibe?