Restaurant cookbooks are all the rage right now. Of course, there are dishes that are impossible to replicate, but here are some that are surprisingly easy. These cookbooks by some famous chefs will give you the chance to turn your home into a restaurant.
Bo ssam, from Momofuku: A Cookbook
Want to make the perfect slow-roasted pork shoulder. The main ingredient for this Korean classic is simply time. Begin by curing it in a sugar-salt rub for at least six hours. Once that's done, you're ready to move to the oven to roast for another six hours. Add somessämjang and kochujang that you can find at your local specialty store. With some rice, lettuce, and any condiments you have lying around, this can be the perfect gourmet family meal.
Sunday sauce, from The Frankies Spuntino Kitchen Companion & Cooking Manual
How can you go wrong? Just some canned tomatoes, salt, olive oil, salt, a dash of red chile flakes, and 13 cloves of garlic. That's the secret to great red sauce. Hopefully, it will come out as legendary as it does at Frankies 457 Spuntino in Brooklyn. Once again, it's about the timing. All sauce needs a good simmer. You might want to catch up on the news or watch a few episodes of Game of Throne's while you're at it.
Obama’s short ribs, from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem
There are a few basics you need for this: Onions, carrots, celery, ginger, soya sauce, and of course, garlic. The key is the long braise. Even if you don't have all the ingredients, you will still end up with meat so tender that it will fall off the bone. Serve it with rice, noodles, or potatoes, anything really that can get juiced up some by some good sauce.
Baked goat cheese with spring lettuce salad, from the Chez Panisse Cafe Cookbook
Chef Alice Waters suggests 12 hours of marinating time. The goat cheese, herbs, and oil need to really sit. Once that's done, you're almost done with the whole dish. Just roll the cheese in some panko and bake it. Throw in a salad mix and with a simple vinaigrette sauce and there you have it
Khao phat muu (Thai-style fried rice with pork), from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Northern Thailand
The fried rice in this place is simply legendary. The is ever flavorful concoction of day-old rice, shallots, garlic and soya sauce takes a surprising five minutes to cook. Also, if you don't have pork, really any protein can suffice. Even some extra greens can work too. It's really about the rice.
Restaurant cookbooks are all the rage right now. Of course, there are dishes that are impossible to replicate, but here are some that are surprisingly easy. These cookbooks by some famous chefs will give you the chance to turn your home into a restaurant.
Bo ssam, from Momofuku: A Cookbook
Want to make the perfect slow-roasted pork shoulder. The main ingredient for this Korean classic is simply time. Begin by curing it in a sugar-salt rub for at least six hours. Once that's done, you're ready to move to the oven to roast for another six hours. Add somessämjang and kochujang that you can find at your local specialty store. With some rice, lettuce, and any condiments you have lying around, this can be the perfect gourmet family meal.
Sunday sauce, from The Frankies Spuntino Kitchen Companion & Cooking Manual
How can you go wrong? Just some canned tomatoes, salt, olive oil, salt, a dash of red chile flakes, and 13 cloves of garlic. That's the secret to great red sauce. Hopefully, it will come out as legendary as it does at Frankies 457 Spuntino in Brooklyn. Once again, it's about the timing. All sauce needs a good simmer. You might want to catch up on the news or watch a few episodes of Game of Throne's while you're at it.
Obama’s short ribs, from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem
There are a few basics you need for this: Onions, carrots, celery, ginger, soya sauce, and of course, garlic. The key is the long braise. Even if you don't have all the ingredients, you will still end up with meat so tender that it will fall off the bone. Serve it with rice, noodles, or potatoes, anything really that can get juiced up some by some good sauce.
Baked goat cheese with spring lettuce salad, from the Chez Panisse Cafe Cookbook
Chef Alice Waters suggests 12 hours of marinating time. The goat cheese, herbs, and oil need to really sit. Once that's done, you're almost done with the whole dish. Just roll the cheese in some panko and bake it. Throw in a salad mix and with a simple vinaigrette sauce and there you have it
Khao phat muu (Thai-style fried rice with pork), from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Northern Thailand
The fried rice in this place is simply legendary. The is ever flavorful concoction of day-old rice, shallots, garlic and soya sauce takes a surprising five minutes to cook. Also, if you don't have pork, really any protein can suffice. Even some extra greens can work too. It's really about the rice.