Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen (Hardcover)
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Hometown 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 Mor......more
Hometown 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 spi...
MICHAEL SYMON is 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.
- Author:
- Symon, Michael
- Genre:
- COOKING / Courses & Dishes / General
- Audience:
- General/trade
- Format:
- Hardcover
- Pages:
- 255
- Language:
- English
- Publisher:
- Clarkson Potter
- Publish Date:
- 11/03/2009
- Copyright Year:
- 2009
- ISBN:
- 9780307453655
- Height:
- 9.75 in
- Wdth:
- 7.5 in
- Thickness:
- 0.75 in
- Unit weight:
- 2.16 lb
- 5 Stars 0
- 4 Stars 1
- 3 Stars 0
- 2 Stars 0
- 1 Stars 0
Overall Rating: 4
Most Helpful Reviews
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Michael Symon`s Live to Cook (Hardcover)
I may be bias because I enjoy Michael Symon`s cooking on the food network, but this is a well written book with several recipes from his restaurants, along with interesting sauce and pickling ideas to use as toppings. His Greek heritage makes the book lean toward a mix of mostly meat dishes of beef and lamb. There are a few fish and poultry dishes but not as many or diverse as other main stream cookbooks, as there are no dessert recipes either. One thing I did enjoy is every few pages there would be a page or two about his techniques of cooking which can be applied to other dishes you prepare either in the book or from another. I found this book to scratch the itch that others leave, giving you a real feeling of how to cook a dish rather then just instructions on a page like most cook books (ie: better homes and gardens...) And with overstocks discount on the cover price it makes it a great deal!
- Would you recommend this to a friend? Yes
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