Dad in the Kitchen: Over 100 Delicious Family Recipes You'll Love to Make and They'll Love to Eat - Hardcover

Vitiello, Cory; Johns, Chris

 
9780525611752: Dad in the Kitchen: Over 100 Delicious Family Recipes You'll Love to Make and They'll Love to Eat
Hardcover
ISBN 10: 0525611754 ISBN 13: 9780525611752
Verlag: Appetite by Random House, 2023

Inhaltsangabe

For dads, by dads—the ultimate stress-free cookbook the whole family will thank you for buying.

“I love being a dad and I love cooking with my kids! Cory and Chris are here to help dads and families get fantastic meals on the table and become better cooks in the process.” MATTY MATHESON, author of Home Style Cookery

Ready for the tips and tricks that will turn the dad in your life into a hero in the kitchen?

Highly-acclaimed chef and restaurateur Cory Vitiello can cook in a professional kitchen with his eyes closed (please don’t try this yourself), but when he became a dad, he quickly had to adjust his culinary repertoire to cater to a much more demanding clientele: his young family.

In his first book, Cory has teamed up with fellow dad and celebrated food writer Chris Johns on a crowd-pleasing collection of recipes that will instill confidence in all home cooks and develop the next generation of adventurous eaters in your family. With Cory and Chris as your guides, you’ll find ideas for any time of day, and any day of the week, such as:

  • Quick breakfasts to get everyone out the door on time, like Yogurt & Oatmeal Pancakes or a Zucchini Omelet with Gouda;
  • Light, yet satisfying lunches like Cory’s famous Flock Soba Noodle Bowl or Hot-Smoked Trout with Summer Vegetables Salad;
  • Go-to healthy weeknight dinners, like One-Pot Braised Turkey Meatballs or Little Pasta with Swiss Chard and Lentils
  • Larger weekend projects, like Shaved Brussels Sprouts & Leek Pizza or Cinnamon Buttermilk Ice Cream;
  • And, a whole chapter dedicated to every dad’s favorite appliance, the barbecue, so he can finally earn that “pitmaster” apron.

With recipes to catapult the cook firmly into superstardom, Dad in the Kitchen is a must-have cookbook written by dads for dads, but it’s also for anyone who might become a dad, or anyone with a dad. And, in the selfless eating-the-crusts tradition of dads everywhere, know that moms, daughters, sons, uncles, aunts, and everyone in between is encouraged to cook from its pages, too.

Dads, grab your tongs—let’s do this.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorin bzw. den Autor

CORY VITIELLO is the chef/owner of FLOCK Rotisserie & Greens, the head of culinary development for Cactus Club Cafe, and the chef/owner of The Harbord Room. He is a graduate of the acclaimed Stratford Chefs School. He lives in Toronto with his partner, Martina Sorbara, and their son, Barlow. This is his first book. CHRIS JOHNS is one of Canada's most respected food critics and food writers. His writing has appeared in enRoute, The Globe and Mail, Wallpaper, Toronto Life, and many international publications. He is the author of A Taste of Prince Edward County and the co-author, with Anthony Rose, of The Last Schmaltz, and the co-author, with Derek Dammann, of True North. He lives in Spain with his partner, Jillian Dickens, and their kids, Harper and Bowie.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Excerpt from the Introduction by Chris Johns

WHAT A TIME IT IS TO BE A DAD.
In the bad old days, people worshiped rock gods, professional athletes, and movie stars. Not anymore. Now there’s no one, with the possible exception of billionaire space pirates, cooler than dads.

Dad jokes, once relegated to the gutter of humor, are now the height of comedy. Dad jeans, long mocked for their weird fade and general dumpiness, are now the fashionista’s ultimate aspiration. And as for the dad bod? You may not like it, but that is what the ideal male body looks like. We’re not suggesting that being a dad in the early 21st century is without its challenges: global pandemics, unhinged politics, and impending climate disasters are nobody’s idea of a cakewalk, but there’s still never been a better time to be a dad.

If there’s one area where dads don’t fully dominate the zeitgeist, however, it’s food. Somewhere along the line, we think all of us, but especially the fellas, were sold a bill of goods. Thousands of years of patriarchal conditioning taught us to believe that cooking was a chore and something that, if it had to be done at all, should be over and done with as quickly as possible. We couldn’t disagree more with that outdated notion. The idea that a woman, or anyone else, should do all the shopping, cook all our meals, and constantly clean up after us seems bizarre, antiquated, and, frankly, unappealing. 

Besides, cooking is a blast. Hunting down the best ingredients to feed your friends, your partner, your children, and your family healthy, delicious, lovingly prepared food is a gift. That doesn’t mean every meal has to be a six-course blowout, but even simple meals assembled in a hurry or put together from leftovers are an opportunity to share pleasure.

Conveying that pleasure was a big inspiration behind writing this book. We wanted to help dads conquer the final frontier, to become culinary heroes as well as ass-kicking, name-taking, general life-conquering Superdads. We also wanted to make a book that recognized the role today’s dad plays in the modern household.

Cory and I both come from restaurant backgrounds—Cory as an owner and chef, and me as a critic and itinerant food writer. When we first sat down to discuss the idea of working on a cookbook, to figure out how to best get Cory’s food into the hands and mouths of readers, we realized that although we share a deep and abiding love of restaurants, what really excites us is cooking at home.

We could easily have filled a book with the dishes Cory made his name with from his days running the Harbord Room, or his collection of Flock Rotisserie restaurants, or his work with the Cactus Club Cafe test kitchen. We both realized, however, that home cooking was its own unique beast and that there are things cooks can make at home that simply can’t be managed in a busy restaurant kitchen, at least not nearly as well. While some of the recipes he’s included here have made appearances in one form or another in his restaurants, they were all tweaked and perfected at home, and most of them are pure home cooking. The recipes are all Cory’s and the headnotes for the recipes derive from our conversations about food in general and those specific dishes in particular, so you’ll hear his voice throughout those.

We’re operating under the belief that the modern dad isn’t clueless when it comes to food. Our culture is saturated with cooking shows and cooking competitions, and food porn is as ubiquitous as that other kind of porn. Even people who rarely, or even never, cook have an understanding of food and ingredients that previous generations simply didn’t have. It is within living memory that fried calamari was considered an exotic specialty item only to be indulged in by the most adventurous of eaters. Your grandparents—unless they were Hawaiian, in which case, lucky you—probably never had poke tuna in their lives. Now there are six poke places within walking distance of my house. My point is, people’s food knowledge has expanded exponentially in the past 20 years, and naturally, that includes dads’.

We’re confident that you know how to boil water, light a barbecue, and conjure up a decent grilled cheese sandwich, so we’re starting with an assumption of baseline understanding. That said, there are recipes in this book that complete novices can accomplish with ease and those that might teach even more practiced cooks a couple of new tricks. Nothing is beyond your average dad, and all of the recipes are well within reach. Even more than just a list of ingredients and instructions, however, this book aims to give readers the confidence to apply some of the ideas and techniques contained in these recipes and become more capable and confident cooks with whatever they’re preparing. Think of these recipes as templates that are designed to give you the skills to accomplish that particular recipe, and then add your own interpretation as you see fit. Cory’s designed these recipes to build cooks, not just people who can follow instructions.

While this is first and foremost a book written by dads for dads, it is also for anyone who might one day consider becoming a dad, and anyone with a dad. Of course, in the selfless eating-the-crust-ends-from-the-loaf-of-bread tradition of dads everywhere, moms, daughters, sons, uncles, aunts, and everyone else are welcome and encouraged to cook from its pages as well.

Let’s do this.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Appetite by Random House
Erscheinungsdatum
2023
Sprache
Englisch
ISBN 10 
0525611754
ISBN 13 
9780525611752
Einband
Gebundene Ausgabe
Anzahl der Seiten
256
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
gpsr@libri.de
gpsr@libri.de

Friedensallee 273
Hamburg
22763
Deutschland