NEW Cook Like a Rock Star 125 Recipes Lessons and Culinary Secrets Anne Burrell

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NEW Cook Like a Rock Star 125 Recipes Lessons and Culinary Secrets Anne Burrell:
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COOK LIKE A ROCK STAR ~ By the fabulous Chef Anne Burrell of The Food Network

With Anne’s guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you’re craving pasta, Chef Anne’s Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.

Whether she’s telling you how to use garlic most effectively (“perfume the oil, remove the garlic, and ditch it—it’s fulfilled its garlic destiny!”) or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne’s effervescent personality and unmatched vitality will be there every step of the way–as teacher, coach, cooking partner, and friend.

Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert”Cook Like a Rock Staris all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you’re making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats !ABOUTCOOK LIKE A ROCK STAR

If chefs are the new rock stars, Anne wants you to rock in your own kitchen!

For Anne Burrell, a classically trained chef and host of Food Network’sSecrets of a Restaurant Chef(where she shares impressive recipes and smart techniques that anyone can master), andWorst Cooks in America(the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.

With Anne’s guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you’re craving pasta, Chef Anne’s Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.

Whether she’s telling you how to use garlic most effectively (“perfume the oil, remove the garlic, and ditch it—it’s fulfilled its garlic destiny!”) or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne’s effervescent personality and unmatched vitality will be there every step of the way–as teacher, coach, cooking partner, and friend.

Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert”Cook Like a Rock Staris all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you’re making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.

SEE LESSPRAISE

Anne Burrell has rocked in some of New York’s best Italian kitchens, she’s rocked the Food Network, and now she’s gonna help you rock your kitchen with this book.”
–GUY FIERI

“Anne Burrell is the real deal. TV or no TV, famous or not, you put her in front of a stove and she will cook your ass under the table.”
–ANTHONY BOURDAIN

“Oh, baby, Anne has really knocked it out of the park with this book. It’s bold, fun, and full of the passion that people love about her.”
–EMERIL LAGASSE

“While reading these pages, I found myself almost transfixed by Anne’s strong literary voice and compelling (yet so simple!) recipes. . . I even looked over my shoulder a few times as I read or cooked, as if she were standing right by me, whispering hints and tips in my ear. Check out a new voice in Italian food—one that will make you want to bust out your pots and pans and give these great recipes a try. I guarantee that you will feel (and cook) like a rock star in your own kitchen!”
–ALEX GUARNASCHELLI

“ReadingCook Like a Rock Starwill make you feel like you’re with Anne in the kitchen. You’re at the stove, she’s behind you, jumping up and down, cheering you on. Her one-of-a-kind voice is in every recipe—getting excited about porchetta (who doesn’t?), raving about deviled eggs, admitting her addiction to gnocchi. This girl loves Italian food. Loves it. She is down to earth, her enthusiasm is infectious, and the best part is that she knows what she is talking about—as if Marcella Hazan were an earthyragazzanext door who invited you over to taste her latest pasta creation. Brava, Anne!”
–CESARE CASELLA

“Anne knows what it’s like to be mentored by the best and I’ve seen her continue this tradition with young professional chefs. It’s exciting that people will now have the chance to get this same advice and support at home by reading and using this terrific book.”
–MASAHARU MORIMOTO

“Anne’s food is as vibrant and fun as her personality—not everyone can party like a rock star, but with this great book, you’ll be cooking like one!”
–MICHAEL SYMON

“Anne’s cookbook reads just like she talks—funny, bawdy, full of energy, and rarin’ to cook.Cook Like a Rock Starmakes you feel like you’re backstage with her atSecrets ofa Restaurant Chef, just the two of you, learning the techniques and tricks she’s spent her whole career perfecting. Every line in this book tells the reader thatyou can do this!And every page inspires, encourages, simplifies, and demystifies the craft.”
–TED ALLEN

ABOUT THE AUTHOR :
ANNE BURRELL graduated from the Culinary Institute of America and has worked at some of the top restaurants in New York (including Lidia Bastianich’s Felidia and Peter Hoffman’s Savoy). She cooked professionally in Italy, taught at the Institute of Culinary Education, and battled alongside Mario Batali on Food Network’sIron Chef America. During her tenure as executive chef at Centro Vinoteca, she also oversaw the kitchen of Gusto before being recruited to Food Network full-time, first as the host of her own show,Secrets of a Restaurant Chef, and then as cohost of the primetime hitWorst Cooks in America.
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