5 fresh ingredients + 5 minutes of heat = 165 recipes
Ridiculously easy from-scratch recipes to get you in and out of the kitchen in a flash every day of the week—now with sides and holiday dishes, too
The follow-up to the bestselling Michael Symon’s 5 in 5, this new book delivers 165 quick, easy, fresh recipes organized by season with an entire section devoted to making the holidays simpler than ever. Each chapter features inspired main courses as well as recipes for sides and 5 fun ways to celebrate the season, including no-bake summer fruit desserts and spiked drinks to warm up with in winter.
MY REVIEW: Celebrated chef, restaurateur, cookbook author Michael Symon always seems to be having such a good time. With the lift of an eyebrow, and a mile-wide smile, he lets you know that he's got something terrific and tasty to share with you--lucky you. "Michael Symon's 5 in 5 for Every Season: 165 Quick Dinners, Sides, Holiday Dishes, and More" is the author's follow up to his bestselling "Michael Symon's 5 in 5". This new book expands on the "5 in 5" premise--5 fresh ingredients + 5 minutes of heat = fabulous food--with recipes organized by season and a fifth chapter for holidays. Symon explains that seasonal cooking is "enjoying food at its freshest, healthiest, and most affordable". He also encourages readers to shop locally, support local growers, and join a CSA--community supported agriculture association. He theorizes that with five fresh ingredients and a well-stocked pantry, it's possible to provide quick, healthy, affordable meals that will help to gather the family back together around the home table. He provides a helpful list of the basics to set up your own well-fortified home pantry. The food is fantastic, the photos are fabulous, and Symon's infectious grin appears here and there throughout the book. Here's a recipe sampler: "Grilled Skirt Steak with Mushroom Gravy"; "Sweet Onion-Smothered Pork Chops"; "Shrimp with Snow Peas, Garlic & Red-Pepper Flakes"; "Spinach Salad with Ham Steak and Fried Egg"; "Sweet Corn Fritters"; "Grilled Chicken Tenders Buffalo Style"; "Pork Schnitzel with Peach Salad"; "Spinach Salad with Strawberries, Red Onion, and Feta"; "Parmesan Zucchini Fries"; "Spaghetti Puttanesca"; "Vegetable Stir Fry"; "Pecan-Crusted Chicken with Fresh Cranberry Sauce"; "Kielbasa with Apples & Onions"; "Thai-Style Shrimp Salad"; "Kale & Apple Salad with Maple Cider Dressing"; "Salmon with Kale, White Wine & Lemon"; "Glazed Carrots with Pecans & Nutmeg"; "Roasted Brussels Sprouts with Bacon"; and "Mashed Potato Cakes with Parmesan". MICHAEL SYMON is a cohost of ABC’s The Chew and, on Food Network, an Iron Chef on Iron Chef America and a host of All-Star Academy. He is the chef and co-owner of Lola and Lolita in Cleveland, Roast in Detroit, and numerous locations of B Spot Burgers and Bar Symon. He is the author of Michael Symon’s Live to Cook, Michael Symon’s Carnivore, and Michael Symon’s 5 in 5. DOUGLAS TRATTNER is also the co-author of "Michael Symon's Carnivore: 120 Recipes for Meat Lovers" and "Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners".
Book Copy Gratis Clarkson Potter Publishers via Blogging for Books
MICHAEL SYMON
Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants in America’s heartland: Lola, Mabel’s BBQ, Roast, Bar Symon and B Spot Burgers. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network, host of Burgers, Brew & ‘Que on Cooking Channel and formerly as co-host on ABC’s The Chew. Michael has appeared on several Food Network shows and is the author of four best-selling cookbooks. When he’s not working, Michael is riding his motorcycle through Cleveland, cooking at home, playing golf, thinking about his next tattoo, gardening in the backyard and spending time with his wife, Liz, and their Old English bulldog, Ozzy.
Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants;” in 2010, Michael was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints;” B Spot’s Fat Doug burger won the People’s Choice award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes and the Detroit Free Press named Roast “Restaurant of the Year.”
http://www.michaelsymon.com/
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