Cooking in Everyday EnglishThe ABCs of Great Flavor at Home
150 modern, delicious recipes with global flavors that home cooks can make with ease. Chef Todd English’s recipes are a simple exercise in layering flavors.
What do you get when you mix a star chef with everyday supermarket ingredients? 150 modern, delicious recipes with global flavors that home cooks can make with ease. Chef Todd English’s recipes are a simple exercise in layering flavors.
Recipes are divided into 10 mouthwatering chapters, including Cocktails and Appetizers; Soups, Salads, and Sandwiches; Vegetables; Starches; Birds and Eggs; Meat; Fish and Shellfish; and Desserts (most recipes have 10 or fewer ingredients).
Flavor Equations highlight predominant flavors in every recipe.
The Basics chapter, a beginner’s primer, includes spice rubs, vinaigrettes, compound butters, aiolis, and master pasta and dough recipes that are easy to make yet go beyond the true basics.
50 simple essential techniques for a modern cook: From peeling an avocado in seconds to extracting meat from lobster, these are simple skills that save time and effort in the kitchen with an eye on how you cook at home.
How-Tos throughout the book are like having a personal “cook whisperer” at your side. Todd
English walks you through the basic techniques every cook should know.
Trained at the Culinary Institute of America and through apprenticeships in both New York and Italy, Todd caught the eye of the culinary world when The James Beard Foundation named him “National Rising Star Chef” and “Best Chef in the Northeast” in the early 90s. A remarkably successful restaurateur – and Bon Appétit’s 2001 “Restaurateur of the Year” – Todd’s numerous establishments can be found throughout the world, including Olives, one of the most prestigious restaurant brands in the nation (plus a Tokyo location). His most recent ventures include the restaurant Todd English on the Cunard Line’s Queen Mary 2 and BlueZoo at the Walt Disney World Resort’s Dolphin Hotel and English in New York City. In addition to a myriad of appearances on the broadcast networks and cable, his television credits include a public television series Cooking In with Todd English, WGBH’s Hot Off the Grill, and America’s Rising Star Chefs and Cooking Under Fire. English has also competed on Iron Chef America. He is currently host of Food Trip with Todd English, which is in its second season. Todd was recently named to The James Beard Foundation’s “Who’s Who in Food and Beverage in America,” and has authored three cookbooks The Olives Table, The Figs Table, and The Olives Dessert Table, published by Simon & Schuster.
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