Recipe From Michael Symon's Live To Cook Cookbook Plus Cookbooks From Chef Mark Peel And Chef Thomas Keller
Recipes from the Keller, Symon and Peel families--to yours
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It doesn't matter how many stars or accolades a chef has collected: Many of his or her best dishes always start in the home. In three new cookbooks, the world of high-end cuisine and comfort food collide.
Ad Hoc at Home At Thomas Keller's French Laundry, diners get family-style meals like meat loaf and spaghetti made to the chef's exacting standards. In his latest cookbook, Keller offers recipes for these and some of his other homey favorites, including his famous fried chicken, and divulges "light bulb moments"–helpful tips for the home cook–via cartoonish balloons over his head. Buy it here.
Michael Symon's Live to Cook The Cleveland chef's first cookbook reaches back to his family roots for dishes like beef-cheek pierogies with wild mushrooms–and to his restaurant, Lola, for such creations as the popular egg-topped burger. Symon loves meat (there's a recipe for crispy pig's ears and a chapter on DIY charcuterie), but above all, he favors seasonal ingredients. And his dates with pancetta (pictured) make the perfect cocktail-party snack (click here to download the recipe). Buy it here.
New Classic Family Dinners Monday nights at Mark Peel's L.A. restaurant, Campanile, are all about sharing, whether it's chicken pot pie, beef bourguignon or a great bottle of wine. Inspired by the success of those weekly menus, this cookbook also draws on the chef's desire to revisit long-forgotten classics. Buy it here.