| In association with |
 |
|
Learn to COOK - Happy in the Kitchen: The Craft of Cooking, the Art of Eating
|
List Price: $45.00
Our Price: $29.70
Your Save: $ 15.30 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Artisan
|
Average Customer Rating:  
|
|
Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9781579652999
ISBN: 1579652999
Label: Artisan
Manufacturer: Artisan
Number Of Items: 1
Number Of Pages: 352
Publication Date: 2006-08-30
Publisher: Artisan
Studio: Artisan
|
|
|
|
|
|
Editorial Reviews:
|
It's the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is the chef's chef, the one others look to for inspiration. "Why didn't I think of that?" asks Thomas Keller, in his foreword to Happy in the Kitchen, about Richard's innovative technique. Michel Richard leads the way and always has—at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy.
Happy in the Kitchen is teeming with "Richard-esque" discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious [low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful—always—but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into "salami"?
Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste.
Richard offers recipes for the foods we love, but always looks for the twist that makes good things great—whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding, Happy in the Kitchen lets you know you're in for good tastes and good times.
Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills. Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: Best of the cookbooks
Comment: We collect cook books, but this one by Michel Richard is outstanding. He uses practical and easy to do techniques. His cooking recipes are doable and reproducible. His restaurant is the best in Washington DC and one of the best on the east coast.
Customer Rating:
Summary: I'm having fun!
Comment: Fun in the kitchen? With Richard's novel perspective on presenting "old foods" in new ways, I am definitely having fun in my kitchen these days. His experience as a pastry chef helps Richard bring a fresh perspective to cuisine. He walks the line between tradition and the (in my perspective mostly inedible) world of "scientific gastronomy" with sometimes surprising, but always enjoyable, results. My cautious pre-teen nieces ate carrots made using his recipe featuring a sauce made with carrot greens - and they loved the sauce most of all! I can't recommend this book more enthusiastically, especially for adventurous home cooks with experience with traditional techniques looking for new, fun perspectives and technique.
Customer Rating:
Summary: Such fun!
Comment: It's fun to read and to try the recipes. Love the hamburger buns (of all things).
Customer Rating:
Summary: Makes me happy too!!
Comment: Michel Richard is my favorite chef.... He IS happy in the kitchen, I know, I watched him and his crew preparing wonderful dishes for my family at his restaurant in Georgetown! Then he came out to toast with us and we were all happy!!! I have hundreds of cookbooks, and this is one of my favorites. Michel Richard is the quintessential chef. I always try to emulate his attitude when I cook for friends. I love this book!!
Customer Rating:
Summary: 5 stars all the way
Comment: I got this book about a month ago and I've already prepared two of the entrees (Red Snapper and Figgy Piggy). My husband and I enjoyed both very much. It does take time to prepare the meals, but it's well worth it. Once you get the techniques down, it'll be easier to make the second time around. What inspired me to buy this book is the food we had at Michel Richard's restaurent, Citronelle. The food was superb. If you're adventurous like me and you have a passion for food, then you'll like this book.
In short, I highly recommend this book.
|
|
|
|
|
|
|
|
|
