Girl In The Kitchen Cookbook By Chef Stephanie Izard

Stephanie Izard's new cookbook leaves us inspired--and hungry

"Asking for a little tongue is a great way to start up a conversation," writes Stephanie Izard.

Her first cookbook, Girl in the Kitchen ($30), is a trove of ideas about flavor and philosophy–one that has us excited to bring out the pans and start splattering its pages.

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The tongue dictum accompanies a recipe for pig tongues braised with strawberries and pineapple, served with quick-pickled sunchokes. We've long admired Izard's deft use of fruit, and here it's widespread: cherries in lamb hash; nectarines in caponata; dates in Thai-chile-spiked brown butter adorning pan-roasted skate.

The book's inspiration–and Izard's talent–lies in the unusual combinations of ingredients. And the book's great surprise is its substantial focus on soups, a whopping total of 15 recipes out of 100 in all, including starters, salads, pastas, mains, sides and basics.

Pork-coconut soup is an intriguing, peanut-butter-spiked Thai homage, and fennel-potato soup with butter-poached lobster and blood oranges is a knockout for an elegant holiday dinner. But the soup for right now is a warm potage of apple with tarragon yogurt (click here to see the recipe).

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Do as Izard would, and source the apples and apple cider from Seedling or Earth First Farms, two local favorites.

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