Old-School Comfort Food: The Way I Learned to Cook

By:

Synopsis
How does one become an Iron Chef and a Chopped judge on Food Network--and what does she really cook at home? Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook--and the way she still loves to eat.Here are Alex's secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt's garden and her first bite of her mother's pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex's love letter to deliciousness.
Copyright:
2013

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9780307956569
Related ISBNs:
9780307956552
Publisher:
Crown Publishing Group
Date of Addition:
Copyrighted By:
Alexandra Guarnaschelli
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Biographies and Memoirs, Cooking, Food and Wine
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

Reviews

4 out of 5

By on

I loved the memoir parts about chef Alex growing up in midtown Manhattan with a cookbook editor mother and a father who was a very experimental home cook. Destined to become a chef she spent a lot of time in Paris. Just about all the recipes seem delicious with good instructions, accessible ingredients and easy techniques. But about half of them seem time consuming with many steps. I guess that's the sacrifice for good flavor.