From one of the most exciting young chefs in America today, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more.
Kish won legions of fans, first by helming two of Barbara Lynch’s esteemed Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. Her path from Korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected–an ingredient or a technique, for example–and using it in a new way to make dishes that are unique and irresistible. She sears avocado and pairs it with brined shrimp flavored with coriander and ginger. A broth laced with pancetta and parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Caramelized honey, which is sweet, smoky, and slightly bitter, is spiked with chiles and lemon and served with fried chicken thighs. The results are delicious, inspiring, and definitely worth trying at home. – Goodreads
I’m torn on this one. I love cookbooks, and I love experimenting with new recipes and expanding my skillset. I’m not an expert in the kitchen, but I like to think I’m a little more than a beginner.
I was unfamiliar with Kristen Kish prior to receiving this book from Blogging for Books in exchange for an honest review. I don’t watch Top Chef, and I’m not up to date on the contestants. However, a close friend came over and saw this on my coffee table and became very excited. So — if you know who Kristen is, you might appreciate it more than me 🙂
The recipes in this book are ballsy and modern. There were some simpler recipes I will be trying, such as Braised Baby Potatoes. However, much of the book featured odd ingredients and things that simply aren’t available to me. I probably won’t be making Bay Scallop Crudo or squab in little ol’ Boise, Idaho (I also raised pigeons and can’t stomach baking an entire baby pigeon for dinner).
The book is beautiful. It’s thick, the pages are fantastic, and the photography is gorgeous. The instructions and ingredients are laid out very well.
Personally, this was not my favorite book and I will rarely use it. I think the book will be a bigger hit for others, especially fans of Kristen and those who enjoy cooking more gourmet meals. I rated it a 3/5 on Goodreads.