Get Free Ebook Old-School Comfort Food: The Way I Learned to Cook, by Alex Guarnaschelli
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Old-School Comfort Food: The Way I Learned to Cook, by Alex Guarnaschelli
Get Free Ebook Old-School Comfort Food: The Way I Learned to Cook, by Alex Guarnaschelli
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Review
“I can only think of one thing better than enjoying Alex Guarnaschelli's food in one of her restaurants . . . cooking Alex Guarnaschelli's food in your own kitchen, preferably while wearing pajamas.”--Alton Brown “Some of my best recipes are from Alex, who has taught me a lot about cooking just by being my friend. Reading her book is just like hanging out with your best friend in the kitchen.” --Isaac Mizrahi “I really have had a good time watching Alex graduate from a young line cook at my restaurant to the soulful and successful chef she is today. Her book’s approach to simple home recipes has many restaurant tricks that I am sure inspired cooks will be happy to discover.”--Daniel Boulud“Alex Guarnaschelli, who rightfully won her chops working with the great names in cuisine on both sides of the Atlantic, brings her skills to real-world food. This is where most of us live with our tight schedules, hungry families, and a yen for something really good at the end of the day. Alex lives there, too, but she has the solutions. This is one of those books destined to become very messy.”--Lynne Rossetto Kasper, Host of The Splendid Table® from American Public Media“Alex Guarnaschelli is a brilliantly talented cook and this book makes me want to throw on my apron on a Sunday afternoon and start cooking for my family!”--Anne Burrell
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About the Author
ALEX GUARNASCHELLI is the executive chef of the New York City restaurants Butter and The Darby. A graduate of Barnard College and La Varenne cooking school, she trained with acclaimed chefs Guy Savoy in Paris and Daniel Boulud in New York. An Iron Chef on Iron Chef America and a judge on Chopped, she has hosted and appeared on numerous Food Network shows, including Alex’s Day Off and The Cooking Loft, and writes a blog on foodnetwork.com. She makes her home in New York City with her daughter.
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Product details
Hardcover: 304 pages
Publisher: Clarkson Potter; 3.10.2013 edition (April 9, 2013)
Language: English
ISBN-10: 0307956555
ISBN-13: 978-0307956552
Product Dimensions:
7.7 x 1 x 9.4 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
169 customer reviews
Amazon Best Sellers Rank:
#57,423 in Books (See Top 100 in Books)
At first, I was excited to receive this cookbook, another addition to my collection. As I began to read through, thinking of some new comfort food recipes to try, I was disappointed. The old-school comfort food as described by the author is completely different from the comfort food that many home cooks know of, such as southern fried chicken, or a variety of pot-pies as one reviewer mentioned. In addition, I don't find these recipes on a friendly budget, and several are time-consuming, which isn't a help in today's hectic world. Also, some of the recipes offered are not inviting for children, and the selection of recipes given are limited. I have a huge collection of cookbooks, some offering comfort foods that we are used of eating, on a friendly budget. However, this is not a favorite cookbook of mine for comfort food. It depends on what the cook is searching for, some may enjoy it, just not my idea of the comfort food I grew up on, or desire to satisfy hungry cravings.
This has a great prologue of Alex's life and childhood...I like her a lot from all her shows on the Food Network, and it was nice to read about what led her to her life in cooking. These recipes utilize foods that are from her past and bring her comfort, but I don't think I would be in the minority when I say they may be things that are not universally thought of as old school comfort foods. It is a beautiful book, and I look forward to trying out some of the recipes (although some are outside my comfort zone). There seems to be an inordinate number of seafood recipes, so if that is a plus for you, I would recommend this cookbook!
I purchased the Kindle Edition, but I want to review this one for the content, because the formatting on the Kindle leaves a little to be desired (especially as compared to the iBooks interactive edition, which I also,went ahead & bought).There are a couple of really excellent reviews here that outline the chapters and mention recipes, especially those from @thornhillatthemovies on 16 May, and Joanna Daneman on 13 April.But there are a couple of issues I'd like to address from my personal perspective.Comfort Food: the tag on the title IS "The Way I Learned to Cook" - these are HER comfort foods. And oddly enough, many of them that have been denigrated in some of the reviews are mine as well. Yes, I love both Duck Hearts and Sea Bass in Papillotte (or almost any fish, for that matter). I served the Pickled Grapes in Prosciutto last weekend, and everyone in the group wanted more, and all asked how I made them so they could add them to their repertoires. This will be one of the things I'm "known for" - so I'd have to call it a comfort food. And it's easier to make than one can even imagine!Ingredients: several people commented on "expensive" and "rare " or "hard to find" ingredients. I'm far from wealthy, but my budget prioritizes food costs as #1 because I love to cook and entertain - so I, personally, am willing to spend for high quality steaks, fish, seafoods, organics, and things like caviar and foie gras (please don't go astray from the cookbook itself by talking about the political issues surrounding foie gras). I source many things online.My point, and I do have one, is that I think the review guidelines are to lead us to review the contents of the book as a whole as to whether it accomplishes the purpose it set out to accomplish; and some people not only complain about, but downgrade the book, for things that don't really make it a bad book.Recommended for people who take the time to read the descriptions and reviews and make an informed decision that this might be a book they'd enjoy reading and cooking from. It's Possibly not for people who just buy it for Comfort Food, depending on their view of what constitutes Comfort Food. For me, personally, this book IS Comfort Food!
I am a huge fan of AG and have eaten at Butter many times. I am lucky enough to live a few blocks away. I got this book intrigued the title and the now ubiquitous concept of comfort food done well borderline upscale. This book did not disappoint. Off the bat, I made the arugula salad with strawberries and poppy seeds (the dressing was wonderful) and the cold asparagus salad with sesame seeds (huge hit). I am looking forward to trying many more recipes as our last Thanksgiving was filled with AG's dishes I made based on her TV show. Thanks for a great book, Alex!
Chef Alex Guarnaschelli brings a tremendous amount of experience and multicultural versatility with her first cookbook. The recipes are thoroughly-explained and doable in your home kitchen. Most of all, Alex is a fantastic writer, sharing delightful stories from her childhood in Manhattan to her culinary training in some of the most respected restaurants in the US and France. Photos, drawings, and hand-written notes are a charming touch that sets Old-School Comfort Food apart from the rest. I'm not much of a cookbook collector...I might have a dozen, and they are carefully chosen. I am proud to own this book.
Alex has been a favorite of mine for some time. Her book met all my expectations. The recipes are easy to follow, wonderfully tasty and the ingredients are easy to find. I love her recipes because they are delicious without being too "grand", just luscious but great for regular people. I like that she makes it easy to follow her instructions. I think that this is a terrific book for all cooks, and would be a good gift to new cooks. My grandson is about to be married and likes to cook so this will be one of my gifts to him. It covers all types of meals and tells wonderful stories all through the book that are truly human and interesting. I am so happy that she became an Iron Chef. She really deserves this recognition.
Reading this cookbook is like listening to Chef Guarnaschelli speak. She describes flavors and events with such detail I feel like I'm there.I am halfway through the book and have already marked about 10 recipes to try. Most are simple enough that the average home chef can create them without any trouble. Her suggestions for alternate ingredients is helpful in some instances. Her reliance on fresh produce is a wonderful step in the right direction.Cannot wait to finish the book and get cooking.
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