Top Chef: The Quickfire Cookbook by By the Creators of Top Chef, Padma Lakshmi

By By the Creators of Top Chef, Padma Lakshmi

The much-anticipated follow-up to the New York Times best-selling Top Chef: The Cookbook is the following! Drawing from all five seasons of the exhibit, Top Chef: The Quickfire Cookbook positive aspects seventy five of the easiest recipesfrom Spike's Pizza alla Greek to Stephanie's Bittersweet Chocolate Cakeculled from the head ChefQuickfire demanding situations. every little thing the house chef must gather a magnificent meal and channel the strength of the Quickfire kitchen is amassed right here, together with recommendation on website hosting a Quickfire Cocktail celebration and staging Quickfire Challengesat domestic. better of all, this ebook is spilling over with sidebar fabric, together with tips for domestic cooks, interviews with contestants, incredible photographs, and enjoyable trivialities regarding the cooks, dishes, and elements that make Top Chef a favourite

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Participate in a chaotic team relay race to see who can supreme oranges and whisk mayonnaise the fastest? Whatever the contest, you know it will be an all-out, tongs-to-the-wall show of grit, skill, and creativity. Sure, anyone can turn out fine food with adequate time and top ingredients. But only someone with exquisite talent, speed, and nerves can fashion something not only edible but delicious under the tightest of constraints. One of the things that sets Top Chef and other Bravo shows apart from most of the genre of reality television is their focus on creative talent.

SERVES 6; MAKES 1 DRINK FOR FOIE GRAS 1. Preheat an oven to 350°F. 2. Heat a medium sauté pan over medium heat. Add the 1 teaspoon butter. When the butter is melted, add 1 teaspoon of the shallot and cook, stirring, until softened. Add the berries, water, the ¼ cup sugar, and the thyme. Reduce heat to low, and simmer until the berries break up and the juices thicken. Remove from heat and cool to room temperature. Strain the juice and set aside. 3. Whisk together the eggs, cream, and the remaining 1 tablespoon sugar.

4. Whisk together the eggs, cream, and dry spices. Pour the mixture over the bread cubes and soak for 30 minutes. 5. Transfer the baking dish to a larger pan with at least 1-inch sides. Fill the larger pan with hot water until it reaches halfway up the sides of the smaller pan. Carefully transfer the pan to the oven and bake until browned on top, about 30 minutes. 6. Meanwhile, melt the butter in a large sauté pan over medium heat. Add the grated ginger and stir. Add the peaches, lavender or rosemary, and honey.

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