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    Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen (Hardback) By (author) Michael Symon, With Michael Ruhlman, Foreword by Bobby Flay

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    DescriptionHometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation's greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America's Iron Chefs. At his core, though, he's a midwestern guy with family roots in old-world traditions. In "Michael Symon's Live to Cook," Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route. Michael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he's not going to make it. Cooking what he calls "heritage" food-based on the recipes beloved by his Greek--Italian--Eastern European--American parents and the community in Cleveland-Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary. Part of Michael's irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, "Michael Symon's Live to Cook" has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. There's also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavor-instead of a heavy, time-consuming stock-based sauce-and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead. With fantastic four-color photography throughout and tons of helpful "Symon Says" tips, "Michael Symon's Live to Cook" is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious.

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  • Full bibliographic data for Michael Symon's Live to Cook

    Michael Symon's Live to Cook
    Recipes and Techniques to Rock Your Kitchen
    Authors and contributors
    By (author) Michael Symon, With Michael Ruhlman, Foreword by Bobby Flay
    Physical properties
    Format: Hardback
    Number of pages: 255
    Width: 196 mm
    Height: 246 mm
    Thickness: 23 mm
    Weight: 975 g
    ISBN 13: 9780307453655
    ISBN 10: 0307453650

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    DC21: 641.591822
    LC subject heading:
    BIC subject category V2: WBV
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    BISAC V2.8: CKB101000
    DC22: 641.591822
    BISAC V2.8: CKB055000
    Illustrations note
    Random House USA Inc
    Imprint name
    Random House Inc
    Publication date
    03 November 2009
    Publication City/Country
    New York
    Author Information
    MICHAEL SYMONis an Iron Chef on Food Network's" Iron Chef America "and a James Beard Award Winner. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita, located in Cleveland, Ohio, as well as Roast, in Detroit, Michigan. MICHAEL RUHLMAN is the author of twelve nonfiction books, including "The Soul of a Chef," and has coauthored many cookbooks, such as "The French Laundry Cookbook" with Thomas Keller.
    Review quote
    Michael knows who he is and where he lives, and his heritage and community come into play in his deeply personal, soul-satisfying dishes. The thing I love most about Michael's food is that it's hand-crafted and focused and each dish has a distinct story to tell. -- Bobby Flay