Michael Symon's live to cook
Subtitle: recipes and techniques to rock your kitchen
By: Michael Symon ; with Michael Ruhlman ; foreward by Bobby Flay.
Contributors: Ruhlman, Michael, 1963-
Edition: 1st ed.
Publisher: Clarkson Potter/Publishers; Potter/Ten Speed/Harmony/Rodale
Published: 2009
Place of publication: New York
Language: eng
Number of pages: 255
ISBN-13: 9780307453655
Subjects: Cookery, American; Cookery, Mediterranean; Cookery -- Ohio -- Cleveland
Other titles: Live to cook
Description: Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America, hailing from Cleveland, Ohio, he is counted among the nation's greatest chefs having joined the ranks of Mario Batali, Bobby Flay, and Masuhara Morimoto as one of America's Iron Chefs. At his core, though, he's a midwestern guy with family roots in old-world traditions in Michael Symon's Live to Cook, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route.
Michael is known for his easy, fresh food, the means it when he says that if a dish replies more than two pans to finish, he's not going to make it. Cooking what he calls "heritage" food - based on the recipes believed by his Greek-Italian-Eastern European-American parents and the community in Cleveland-Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as the Beef Cheek Perogies with Wild Mushrooms and Horseradish, which came out of the perogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like linguine with Heirloom Tomato, Capers, Anchovies, and Chilies, and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.
Notes: Includes index.