Kristen Kish Cooking – Recipes and Techniques
Author: Kristen Kish
Publisher: Clarkson Potter Publishers
Release Date: October 31, 2017
Goodreads Synopsis: 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.
The minute I saw this cookbook up for review, I knew I needed to have it. I’ve always loved Top Chef and already knew this was one I was going to love before even receiving it. With this book filled with many cooking techniques and American/Korean inspired cuisines, there was no questioning whether I should get this cookbook for my kitchen.
Kristen Kish talks about how she came to being a chef, the experiences she lived and all that she has gone through to be where she is and her win on Season 10 of Top Chef. There is much she also talks about, including life experiences outside of cooking, growing up in Boston and the struggles, but also joys, of finding her way in life.
More that fill the pages, are the great cooking and basic kitchen techniques and terms used along with photos to go with it. Then it jumps into the recipes that will leave your mouthwatering and wanting to know how to plate meals just like the ones she does. A few of those recipes included are: Dead-of-Winter Vegetable Rosti, Seared Avocado Salad, Almond Brown Butter, Stuffed Cabbage Rolls, and many more.
There are not photos for every recipe, one or two for every few pages, but it makes up for that with the recipes not being over-the-top in difficulty and written out in only a page length (most of them). There is also a little intro to the recipes with tips, memories pertaining to that recipe, websites you can possibly order a few of the ingredients needed (her go to’s for them, but not necessary). I found that I really liked this cookbook collection and leaves me wanting to get my hands on more cookbooks by past Top Chef winners.
***I received this copy from Penguin Random in exchange for an honest review. All opinions are my own.***