Marc Forgione = Recipes and Stories from the Acclaimed Chef and Restaurant @ Marc Forgione, Olga Massov [EPUB]

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Marc Forgione = Recipes and Stories from the Acclaimed Chef and Restaurant @ Marc Forgione, Olga Massov [EPUB] (Size: 88.96 MB)

Marc Forgione = Recipes and Stories from the Acclaimed Chef and Restaurant @ Marc Forgione, Olga...

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Retail:
http://www.amazon.com/Marc-F...med-Restaurant/dp/1118302788
Hardcover: 432 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (April 29, 2014)
Language: English
ISBN-10: 1118302788
ISBN-13: 978-1118302781

About:

Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione’s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

Author:

New York City restaurateur and television chef Forgione comes by his talent honestly. His father, Larry, was a pioneer in the farm-to-table movement that has come to dominate contemporary American cuisine. Marc’s apprenticeship in France, where he foraged in the garden and plucked chickens, taught him firsthand the relationship between ingredient and plated food. He opened his own Manhattan restaurant in 2009, just in time for the recession to empty out the dining room before a Michelin star rescued the faltering business. Recipes that Forgione has adapted for the home kitchen will daunt all but the most skilled. The Caesar salad calls for the sort of food-transforming techniques normally found in molecular gastronomy. Duck tongues serve as a base for a reimagined fried chicken. Forgione very much cares how his food looks, so he serves black cod with black trumpet mushroom polenta in honor of his favorite color.

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Marc Forgione = Recipes and Stories from the Acclaimed Chef and Restaurant @ Marc Forgione, Olga Massov [EPUB]

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