This is a cookbook for people who want to spend time in the kitchen making discoveries about food, and who don't mind doing what it takes to serve up delicious dishes. It's for people who "love to cook." You don't have to be an expert chef, like the sort Ted Allen hosts on the Food Network's show, Chopped, to appreciate this cookbook: this book is for anyone with an interest in cooking.
In My Kitchen is Ted's second cookbook, and this one is for you if you enjoy gathering with your friends and making a meal into an event. If you're the type who can't wait until the weather warms up so you can host a patio party, kick back with friends and enjoy the twinkle lights over great food, or if you're happy to host the crew for cassoulet when no one wants to head out into the dismal weather, this book will give you inspiration. In the introduction, Ted shares his hope that the book "helps to redefine cooking as a joy rather than a burden, an opportunity to express creativity, generosity and love."
Ted's notes are included alongside the recipes, and come through like words of wisdom from a friend in the kitchen. The notes give tips, tricks, and explanations about the ingredients and preparation. These come in helpful, say, if you're interested in making a certain dish vegan, you're not sure how to cook duck, or you're interested in finding the best flour to use for pizza dough. There are also several full pages that cover Ted's take on cooking techniques, appliances and even the joy (and practicality) of freezing food.
Some of these recipes, like North Carolina Pulled Pork, take time to make and can be a real investment of your Saturday (the payoff comes Saturday night). Others, like Better-Than-Beef Turkey Burgers with Actually Crispy Onion Fries, take less time — perfect when you're hungry for a solid dish on a Tuesday night in.
From breakfast through desserts, the cookbook includes recipes you want to make, savor and share with others. Try the following recipe for an authentic Italian treat.
For the meatbrawls
For the gravy
Buy a copy of In My Kitchen.
Not only is Ted Allen the host of Chopped, he also writes for such publications as Bon Appetit, Epicurious, Food Network Magazine, and Esquire. Before joining Esquire, Ted was a senior editor and restaurant critic at Chicago magazine. He holds an M.A. in journalism from New York University, with an advanced certificate in the school's Science and Environmental Reporting Program, and a B.A. in psychology from Purdue University. He lives in Brooklyn with his longtime partner, Barry Rice.
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