Cooking with Zac: Recipes From Rustic to Refined: A Cookbook

by Zac Posen, Raquel Pelzel

Overview

Fashion designer Zac Posen takes you on a culinary journey through his life with 100 recipes every bit as decadent and inspiring as his designs. 

Since he was a child, world-renowned fashion designer Zac Posen has been cultivating his passion for cooking. For Zac, cooking and fashion are both sensory experiences. Whether you’re planning a meal or a fashion line, the goal is to create a masterpiece. In Cooking with Zac, Posen shares a curated collection of his favorite recipes, gathered throughout his extraordinary life—from longstanding family favorites to flavors he has discovered while traveling the globe.

When it comes to creating meals, Zac believes in a balance between healthy, fresh, local ingredients and exotic international dishes. In the same way that he breaks down barriers on the runway, he’s not afraid of taking risks in the kitchen: recipes range from delicate summer corn salads to beer can chicken to savory dashi-glazed lotus root. So put on your most stylish apron, and get cooking with Zac!

Product Details

ISBN-13:	9781623367770
Publisher:	Harmony/Rodale
Publication date:	10/10/2017
Sold by:	Random House
Format:	eBook
Pages:	288
File size:	161 MB
Note:	This product may take a few minutes to download.

About the Author

ZAC POSEN is an internationally known fashion designer, a judge on the Emmy-nominated Project Runway and an Instagram sensation. Zac is a lover of food and an inventive cook. In 2009 Zac was invited to cook at the James Beard House with Marcus Samuelson and Giada deLaurentis. Zac's recipes have been featured in Food & Wine and on Vogue.com, Style.com, and Extra Virgin, Debi Mazar’s show on The Cooking Channel, as well as "On the Table" with Eric Rippert, an appearance on the Rachael Ray show, together with multiple appearances on the Martha Stewart show. He designs for the Zac Posen, ZACzacposen, and Truly Zac Posen brands, and also serves as the Creative Director of Womenswear at Brooks Brothers. He lives in New York City.

Read an Excerpt

SPRING & SUMMER

After a long winter of braises and roasts, I am ready to lighten things up! I love the moment when the forsythia comes out with its gold Pantone color—forsythia is the harbinger of spring with those concentrated sparks of yellow on the branch that make me think of the tulips and lilacs that will be blooming within a few weeks. I'll venture out to forage for peppery-tender watercress that grows in the creek that runs through our farm in Pennsylvania. This is also when the wild leeks-also known as ramps-begin to break free of the earth and stand tall in their fragrant glory. Everything is coming out of dormancy and coming back to life! I'll celebrate the first cherry tomatoes twisted off the vine. Gardening reminds me so much of fashion design-when you garden, you're always planning several seasons in advance. The vegetables I harvest in the height of summer and well into October arrive as seedlings in the very early spring (even late winter). It's just like fabrics arriving at the atelier in time for a new collection that will go down the runway months later. Both arrivals mark the beginning of a new season. This is the time to plot and plan and, above all, imagine. Once early summer arrives, the garden begins to really show promise, offering tender greens and baskets full of herbs. In one fell swoop I transition from spring soups and softly flavored salads and pastas to big and bold summertime dishes like my dad's wonderfully citrusy-smoky slow-barbecued ribs and fresh-churned strawberry ice cream.

Editorial Reviews

"In the entire world of couture, Zac Posen is the only fashionista I have ever met who I can honestly call hungry, and that is a compliment. Hungry for fun, hungry for conversation, hungry for hilarity and for festivity, Zac is my favorite fashion eater and now my favorite fashion cook. These delicious and beautifully simple recipes make me want to spend the weekend at Zac's and let him cook the entire time while I merely uncork the wines and do the dishes."
— Mario Batali, chef, entrepreneur and philanthropist

"I’ve had the pleasure of cooking with Zac, and his food is inspiring, impressive and delicious. This book is as beautiful as it is practical, and it’s clear that Zac’s talent transfers easily from his atelier to the kitchen.”
– Eric Ripert, chef & co-owner of Le Bernardin

“When I think about food and style, Zac is a perfect match. I always knew that Zac was a chef, and now the world knows. Thank you for sharing these recipes that are both stylish and delicious."
— Marcus Samuelsson, award-winning chef and restaurateur, and New York Times bestselling author of Yes, Chef and author of The Red Rooster Cookbook

From the Publisher