{"product_id":"emily-the-cookbook-isbn-9781524796839","title":"EMILY: The Cookbook","description":"\u003cb\u003eThe husband-and-wife team behind one of New York City’s and Nashville’s favorite pizza places share the secrets behind their acclaimed restaurants in a cookbook featuring more than 100 recipes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Legions of fans line the block as they flock to Emily and Matt Hyland’s flagship restaurants EMILY and the popular spinoff Emmy Squared. Now, with their irresistible debut cookbook, they share their delicious and doable recipes—no wood-fired oven or fancy equipment required. You’ll be shown how to re-create such crowd-pleasing favorites as their famous round pizza, the iconic Detroit pan pizza, and their legendary EMMY Burger, the juicy wonder that tops many New York City “Best Burger” lists. But \u003ci\u003eEMILY: The Cookbook\u003c\/i\u003e is more than pizza and burger perfection. You’ll also find recipes for small plates (Nguyen’s Hot Wings with Ranch Dip), salads (Shredded Brussels Sprouts with Blue Cheese, Bacon, and Miso Dressing), sandwiches (Lobster Salad Sandwich), pasta (Campanelle with Duck Ragù), cocktails (a Killer Colada), and scrumptious desserts (Rocky Road Brownies with Rum Ganache Dip). Packed with full-color photos and handy tips,\u003ci\u003e EMILY: The Cookbook\u003c\/i\u003e is a fabulous find for people who want new ways to entertain, feed, and wow their friends and family.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePraise for \u003ci\u003eEMILY: The Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“With \u003ci\u003eEMILY: The Cookbook\u003c\/i\u003e, the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook.”\u003cb\u003e—Sam Sifton, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. . . . The Hylands bring an eclectic flair to some of America’s favorite foodstuffs . . . culled from their restaurant menus, but designed for home kitchens.”\u003cb\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e“With \u003ci\u003eEMILY: The Cookbook\u003c\/i\u003e, the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook.”\u003cb\u003e—Sam Sifton, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. . . . The Hylands bring an eclectic flair to some of America’s favorite foodstuffs . . . culled from their restaurant menus, but designed for home kitchens.”\u003cb\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003eBefore she was one of New York’s favorite restaurateurs, \u003cb\u003eEmily Hyland\u003c\/b\u003e was an English teacher, a yoga instructor, and a poet. After meeting her husband, Matt, during college in Rhode Island, her early love of great food (especially pizza!) blossomed and they opened the restaurants Emily, Emmy Squared, and Emily West Village. \u003cb\u003eMatt Hyland\u003c\/b\u003e is Emily restaurant’s chef and creator of the recipes that have made it famous. A native of Connecticut, a state where excellent pizza is a way of life, Matt came to his appreciation of great pies at an early age. After training at a variety of restaurants in New York, he perfected his craft as a pizzaiolo, and developed a unique approach to making American pizza with timeless techniques. Emily and Matt live in Brooklyn where they make and eat lots of pizza.Chapter 1\u003cbr\u003e\u003cbr\u003eSmall Plates\u003cbr\u003e\u003cbr\u003eTo start your meal at EMILY, we offer a rotating selection of dishes that will set the stage for the food to come. Knowing that the main courses will no doubt be indulgent, we keep these small plates on the lighter side, and mostly vegetable-driven. We like to offer highly seasonal vegetables when we can to highlight offerings from local purveyors such as Myers Produce or small, emerging greenhouses like Farm One. From our experience eating at lots of pizza restaurants over the years, salads and small plates often feel overlooked or play second-fiddle to the pizza; we prefer to make our best versions of these items to shine just as brightly as everything else on our menu. To help accomplish this, we use unexpected ingredients and flavors, with a bent towards Matt’s affinity for Asian cuisine. And even though some pizza restaurants also have chicken wings on their menu, we wager that they are nothing like our customer favorite, Nguyen’s Hot Wings, cloaked in a sticky spicy sauce.\u003cbr\u003e\u003cbr\u003eMarinated Olives with Lemon and Fennel\u003cbr\u003e\u003cbr\u003eMakes 8 servings\u003cbr\u003e\u003cbr\u003eOlives, lemons, and garlic have grown side-by-side for centuries in the Mediterranean region, so it is no surprise that they go so well together. It’s worth making a large batch, as they keep for a couple weeks in the fridge. While this method works with other varieties, the Castelvetrano variety, with their mild flavor and plump flesh, is our absolute favorite out of a wide range of olive options.\u003cbr\u003e\u003cbr\u003e2\/3 cup (165 ml) extra-virgin olive oil, or more as needed\u003cbr\u003e\u003cbr\u003e2\/3 cup (165 ml) canola oil\u003cbr\u003e\u003cbr\u003e3 garlic cloves, crushed under a knife and peeled\u003cbr\u003e\u003cbr\u003e1 teaspoon fennel seeds\u003cbr\u003e\u003cbr\u003e1 teaspoon black peppercorns\u003cbr\u003e\u003cbr\u003e1 bay leaf\u003cbr\u003e\u003cbr\u003e3 strips lemon zest, removed with a vegetable peeler, about 3 inches (7.5 cm) long\u003cbr\u003e\u003cbr\u003e3 strips lime zest, removed with a vegetable peeler, about 3 inches (7.5 cm) long\u003cbr\u003e\u003cbr\u003e1 pound (455 g) Castelvetrano olives\u003cbr\u003e\u003cbr\u003e1. Warm the olive oil, canola oil, garlic, fennel seeds, peppercorns, bay leaf, lemon zest, and lime zest in a small saucepan over very low heat until tiny bubbles appear around the garlic and zest strips, 5 to 7 minutes. Remove from the heat and let cool for 10 minutes. Pour the olives into a large bowl, add the contents of the saucepan, and mix well.\u003cbr\u003e\u003cbr\u003e2. Transfer the mixture to a container with a lid. If the oil does not cover the olives, add more olive oil as needed. Cover and refrigerate overnight.\u003cbr\u003e\u003cbr\u003e3. To serve, use a slotted spoon to transfer the olives and any clinging ingredients to a serving bowl. Let stand for about 30 minutes, and serve at room temperature. (The olives can be refrigerated for up to 2 weeks.)\u003cbr\u003e\u003cbr\u003eShishito Peppers with Sichuan Oil and Pecorino\u003cbr\u003e\u003cbr\u003eMakes 4 to 6 servings\u003cbr\u003e\u003cbr\u003ePart of the fun of eating shisto peppers is that only one out of ten is really spicy. This phenomenon occurs because the peppers facing the sun while growing turn out to be the spiciest. We play up the heat with a drizzle of our brick-red Sichuan oil and then balance it with the salty sharpness of pecorino Romano cheese and a splash of fish sauce. Cook these outside on the grill for a bit of smoky flavor, or just roast them in a hot oven for similar results.\u003cbr\u003e\u003cbr\u003e8 ounces (225 g) shishito peppers\u003cbr\u003e\u003cbr\u003e2 teaspoons canola oil\u003cbr\u003e\u003cbr\u003e2 teaspoons Sichuan Oil (page 208)\u003cbr\u003e\u003cbr\u003e2 teaspoons Vietnamese fish sauce, preferably Three Crabs (see below)\u003cbr\u003e\u003cbr\u003ePecorino Romano in a chunk, for grating\u003cbr\u003e\u003cbr\u003eSpecial equipment: Large handful of oak or maple wood chips\u003cbr\u003e\u003cbr\u003e1. Prepare an outdoor grill for indirect grilling over high heat (500ºF\/260ºC). Sprinkle the dry wood chips over the coals of a charcoal grill or into the smoker box of a gas grill. (Or position a rack in the center of the oven and preheat the oven to 500ºF\/260ºC.)\u003cbr\u003e\u003cbr\u003e2. Toss the peppers with the canola oil and spread in a large, heavy skillet, preferably cast iron. When the wood starts smoking, add the skillet to the cooler area of the grill and close the lid. (Or place the skillet in the oven.) Cook, without turning, until the peppers are lightly browned, 7 to 10 minutes.\u003cbr\u003e\u003cbr\u003e3. Remove the skillet from the grill (or oven). Drizzle the Sichuan oil and fish sauce over the peppers. Grate a shower of Romano over the peppers to lightly cover them (about 2 tablespoons), and serve immediately, directly from the skillet.\u003cbr\u003e\u003cbr\u003eFish sauce It would be almost impossible to make Southeast Asian food without fish sauce. Called nuoc mam in Vietnam and nam pla in Thailand, there are also Japanese, Korean, and Indonesian versions. Interestingly, while fish sauce tends to be associated with Asian cuisine, it has been traditionally used in Roman cooking as well; Matt finds it indispensable in most of our pasta dishes, where it works in tandem with tomatoes and cheese to deliver its umami punch. Our favorite is the Viet Huong brand; we also like the Three Crabs variety. Look for the three crustaceans on the label.\u003cbr\u003e\u003cbr\u003eSmoky Carrots with Beluga Lentils and Tahini Dressing\u003cbr\u003e\u003cbr\u003eMakes 6 servings\u003cbr\u003e\u003cbr\u003eWith bold contrasting colors of orange carrots and black lentils, this dish works well as an appetizer, on a buffet table, or even at a picnic, where it is delicious at ambient temperature. It’s best with organic carrots, preferably from the farmer’s market, perhaps with a mixture of orange, yellow, and purple rainbow carrots. We love beluga lentils because they offer an al dente texture compared to other lentils and a subtle bed of flavor to the smokiness of the carrots. Like all of our oven-roasted dishes, this one can be cooked on the grill or in the oven.\u003cbr\u003e\u003cbr\u003eTahini Dressing\u003cbr\u003e\u003cbr\u003e2 tablespoons tahini\u003cbr\u003e\u003cbr\u003e1 tablespoon fresh lemon juice\u003cbr\u003e\u003cbr\u003e1 or 2 cloves Garlic Confit (page 215), mashed with a fork into a purée\u003cbr\u003e\u003cbr\u003e11\/2 tablespoons water, as needed\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003e1\/2 cup (110 g) beluga (also called black or caviar) lentils, sorted for debris, rinsed, and drained\u003cbr\u003e\u003cbr\u003eKosher salt\u003cbr\u003e\u003cbr\u003e12 thin carrots with tops (about 1 lb\/455 g)\u003cbr\u003e\u003cbr\u003eExtra-virgin olive oil\u003cbr\u003e\u003cbr\u003eGround sumac (see page 6), for serving\u003cbr\u003e\u003cbr\u003eFresh mint sprigs for garnish\u003cbr\u003e\u003cbr\u003eSpecial equipment: Large handful of oak or maple wood chips\u003cbr\u003e\u003cbr\u003e1. To make the dressing: Whisk the tahini, lemon juice, and garlic confit in a small bowl. Whisk in enough water to make a thick but pourable dressing. Season to taste with salt and pepper. Set the dressing aside.\u003cbr\u003e\u003cbr\u003e2. Put the lentils in a medium saucepan and add enough water to cover by 2 inches (5 cm). Bring to a boil over high heat. Reduce the heat to medium-low. Cook the lentils at a steady simmer, uncovered, until tender, about 30 minutes. During the last few minutes, add 1 teaspoon salt. Drain well and set the lentils aside.\u003cbr\u003e\u003cbr\u003e3. Prepare an outdoor grill for indirect grilling over high heat (500ºF\/260ºC). (Or position a rack in the center of the oven and preheat the oven to 500ºF\/260ºC.)\u003cbr\u003e\u003cbr\u003e4. Trim and discard the carrot greens, leaving a nub of stems at the top of each. Toss the carrots with 1 tablespoon olive oil on a rimmed baking sheet (or, for grilling, in a shallow disposable aluminum foil pan).\u003cbr\u003e\u003cbr\u003e5. Sprinkle the dry wood chips over the coals of a charcoal grill or into the smoker box of a gas grill. Roast the carrots over indirect heat on the grill, with the lid closed, or in the oven, until they are barely tender when pierced with the tip of a small knife, about 20 minutes. Season with salt and pepper. If you wish, cool the carrots to room temperature.\u003cbr\u003e\u003cbr\u003e6. Drizzle with olive oil and season to taste with salt and pepper. Divide the lentil mixture among individual single-serving skillets or shallow salad bowls. Arrange the carrots on top and add a dollop of the tahini to each. Sprinkle with the sumac and add another splash of olive oil. Finish each with a mint sprig. Serve warm or at room temperature.\u003cbr\u003e\u003cbr\u003eOki Roasted Broccoli\u003cbr\u003e\u003cbr\u003eMakes 4 to 6 servings\u003cbr\u003e\u003cbr\u003eThis simple roasted broccoli benefits from a punch of flavorful Japanese accents. The amounts for this recipe are loose—we’re really talking about drizzles, and handfuls instead of precise amounts. Use the measurements for garnishes as guidelines, keeping in mind that you’re going for harmony and not one overriding flavor. The oki approach works with other roasted vegetables, too, so feel free to swap something else for the broccoli—we serve roasted delicata squash in this preparation during fall.\u003cbr\u003e\u003cbr\u003e12 ounces (340 g) broccoli florets, each about 1 inch across\u003cbr\u003e\u003cbr\u003e2 teaspoons Asian sesame oil (see sidebar)\u003cbr\u003e\u003cbr\u003eKosher salt\u003cbr\u003e\u003cbr\u003e2 tablespoons Kewpie mayonnaise (see Box), in its squeeze bottle\u003cbr\u003e\u003cbr\u003e1 tablespoon okonomiyaki sauce (see Box), in its squeeze bottle\u003cbr\u003e\u003cbr\u003e1 teaspoon ground green seaweed (aonori; see Box)\u003cbr\u003e\u003cbr\u003e2 heaping tablespoons bonito flakes (see Box)\u003cbr\u003e\u003cbr\u003eSpecial equipment: Large handful of apple or cherry wood chips soaked in water for at least 30 minutes\u003cbr\u003e\u003cbr\u003e1. Prepare an outdoor grill for indirect grilling over high heat (500ºF\/260ºC). Sprinkle the dry wood chips over the coals of a charcoal grill or into the smoker box of a gas grill. (Or position a rack in the center of the oven and preheat the oven to 500ºF\/260ºC.)\u003cbr\u003e\u003cbr\u003e2. Toss the broccoli with the sesame oil in a large ovenproof skillet, preferably cast iron. Spread the broccoli out in the skillet and grill (or roast) until the broccoli is lightly browned and crisp-tender, about 10 minutes. Season the broccoli lightly with salt.\u003cbr\u003e\u003cbr\u003e3. Remove the skillet from the grill (or oven). Squeeze zigzags of the mayonnaise and Okonomiyaki sauce over the broccoli. Sprinkle with the seaweed, followed by the bonito. Serve immediately, as the bonito flakes will twist and turn from the radiated heat, which is part of the fun of eating this dish.\u003cbr\u003e\u003cbr\u003eAbout Japanese Ingredients\u003cbr\u003e\u003cbr\u003eAt EMILY, we use a plethora of Japanese ingredients. Here are some of our favorites, for which the recipes in this book often call.\u003cbr\u003e\u003cbr\u003eToasted sesame oil is dark and has the distinct aroma of toasted sesame seeds. Avoid the pale yellow domestic sesame oil (usually labeled as expeller-pressed), as it doesn’t have the desired nutty taste.\u003cbr\u003e\u003cbr\u003eOkonomiyaki sauce is thick and glossy, with a variety of fruits and vegetables to give it a sweet note. It’s named for okonomiyaki, a kind of savory pancake that can be filled with just about anything. In fact, okonomi translates to “your favorite things” and yaki means “grill.” The traditional toppings are squiggles of this sauce (which may remind you of a combination of Worcestershire sauce and ketchup) and Kewpie mayonnaise (see below). \u003cbr\u003e\u003cbr\u003eAonori is neon-green seaweed that has been ground into tiny flakes. It is used as a seasoning sprinkled over food.\u003cbr\u003e\u003cbr\u003eBonito flakes (also called katsuobushi) are tissue-thin slices of fermented and dried skipjack tuna with an intense marine flavor. They are usually steeped in hot water to make dashi, a classic Japanese broth (but not for our version on page 18). We like to sprinkle the flakes on top of hot foods, where the flakes look like they are coming alive, twisting and turning from the heat waves rising from the food. When purchasing, be sure to choose the larger flakes in large bags and not the smaller packaged ones that used to make “instant” dashi.\u003cbr\u003e\u003cbr\u003eKewpie mayonnaise is a Japanese brand that is creamier and tangier than American mayo, and it is flavored with both malt and rice wine vinegars. You’ll find it at Asian markets in a distinctive clear plastic squeeze bottle with a red flip top.\u003cbr\u003e\u003cbr\u003eKombu is thick, somewhat leathery seaweed that is used to make dashi, the basic cooking stock in Japanese cuisine. It comes in flat sheets that are sometimes dried into crumpled ropes. The powdery white coating on the surface of the kombu is glutamate, which gives the seaweed its special flavor. Do not rinse or wipe off the powder, regardless of conflicting advice in old Japanese cookbooks. (In the past, the seaweed could have dirt or sand clinging to it, but that rarely happens now.) To judge the amount of kombu you’ll need, weigh it on a kitchen scale, or use the weight on the package as an estimate. A little more or less won’t make much difference.\u003cbr\u003e\u003cbr\u003eDried shiitake mushrooms are used in both Japanese and Chinese cooking. Simmering them in liquid releases their earthy flavor. Use the entire mushroom; don’t worry about removing the stems.\u003cbr\u003e\u003cbr\u003ePanko is Japanese-style bread crumbs with a crisper, crunchier texture than its American or Italian counterparts. No longer considered a specialty ingredient, panko is sold at supermarkets along with other kinds of bread crumbs.\u003cbr\u003e\u003cbr\u003eSeared Brussels Sprouts with Apple and Black Sesame Seeds\u003cbr\u003e\u003cbr\u003eMakes 4 servings\u003cbr\u003e\u003cbr\u003eBrussels sprouts have gone from being an underappreciated vegetable to everyone’s favorite in recent years. Searing these earthy little cabbages enhances their natural sweetness, which we pair with apple cubes. A splash of fish sauce and a sprinkle of Romano knits the flavors together.\u003cbr\u003e\u003cbr\u003e10 ounces (280 g) Brussels sprouts\u003cbr\u003e\u003cbr\u003e2 teaspoons extra-virgin olive oil\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003e1\/2 sweet apple, such as Honeycrisp, unpeeled, cored, and cut into 1\/2-inch (12-mm) dice\u003cbr\u003e\u003cbr\u003e1 tablespoon Vietnamese fish sauce, preferably Three Crabs (see page 7)\u003cbr\u003e\u003cbr\u003e2 tablespoons freshly grated pecorino Romano\u003cbr\u003e\u003cbr\u003e1\/2 teaspoon sesame seeds, preferably black, for serving\u003cbr\u003e\u003cbr\u003e1. Trim the sprout bottoms and cut the sprouts in half lengthwise. Cut larger sprouts in quarters, or they will take too long to cook. Toss the Brussels sprouts with the oil in a large bowl. Season to taste with salt and pepper.\u003cbr\u003e\u003cbr\u003e2. Heat a medium, heavy skillet, preferably cast iron, over medium-high heat until the pan is very hot, 3 to 5 minutes. Add the Brussels sprouts, flat sides down, and cook until the undersides are seared, about 3 minutes. Flip them over, cover the skillet, and continue cooking until the sprouts are crisp-tender and charred in spots, about 3 minutes more. (If the sprouts are too hard, remove the skillet from the heat and let stand for a couple of minutes more, covered.) Stir in the apple and fish sauce and remove from the heat. Sprinkle with the Romano, followed by the sesame seeds, and serve immediately, right from the skillet.\u003cbr\u003e\u003cbr\u003eSugar Snap Peas with Bottarga and Lemon\u003cbr\u003e\u003cbr\u003eMakes 4 servings\u003cbr\u003e\u003cbr\u003eThis super-simple starter illustrates our premise that fine ingredients don’t need much preparation to turn them into a memorable dish. We take fresh, sweet sugar snap peas and top them with salty golden bottarga and a dusting of sharp Romano.\u003cbr\u003e\u003cbr\u003e8 ounces (225 g) sugar snap peas\u003cbr\u003e\u003cbr\u003e1\/2 ounce (15 g) bottarga, as needed (see below)\u003cbr\u003e\u003cbr\u003e1\/2 ounce (15 g) pecorino Romano, from a chunk, as needed\u003cbr\u003e\u003cbr\u003e1. Set up a bowl of ice water. Bring a large saucepan of salted water to a boil over high heat. Add the sugar snap peas and cook just until they are crisp-tender and have turned a slightly brighter shade of green, about 2 minutes. Do not overcook. Drain in a colander and rinse under cold running water. Transfer the drained peas to the ice water and let cool completely, about 5 minutes. Drain well and pat dry with paper towels.Pizzas, burgers, and more","brand":"Ballantine Books","offers":[{"title":"Default Title","offer_id":46302265409765,"sku":"NP9781524796839","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781524796839.jpg?v=1767726208","url":"https:\/\/k12savings.com\/es\/products\/emily-the-cookbook-isbn-9781524796839","provider":"K12savings","version":"1.0","type":"link"}