Gather & Graze
120 Favorite Recipes for Tasty Good Times: A Cookbook
Nonfiction, Food & Drink, International, Asian, USA, Entertaining
| Author: | Stephanie Izard, Rachel Holtzman | ISBN: | 9780451495952 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale | Publication: | April 3, 2018 |
| Imprint: | Clarkson Potter | Language: | English |
| Author: | Stephanie Izard, Rachel Holtzman |
| ISBN: | 9780451495952 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Publication: | April 3, 2018 |
| Imprint: | Clarkson Potter |
| Language: | English |
From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs.
Since becoming *Top Chef'*s first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.
From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs.
Since becoming *Top Chef'*s first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.
