{"product_id":"michael-symons-live-to-cook-isbn-9780307453655","title":"Michael Symon's 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 Masaharu 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 \u003ci\u003eMichael Symon’s Live to Cook\u003c\/i\u003e, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route.\u003cbr\u003e\u003cbr\u003eMichael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it. Cooking what he calls “heritage” food–based on the recipes beloved 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 his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies 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 Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.\u003cbr\u003e\u003cbr\u003ePart of Michael’s irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, \u003ci\u003eMichael Symon’s Live to Cook\u003c\/i\u003e has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. There’s also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavor–instead of a heavy, time-consuming stock-based sauce–and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead.\u003cbr\u003e\u003cbr\u003eWith fantastic four-color photography throughout and tons of helpful “Symon Says” tips, \u003ci\u003eMichael Symon’s Live to Cook\u003c\/i\u003e is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious.Michael knows who he is and where he lives, and his heritage and community come into play in his deeply personal, soul-satisfying dishes. The thing I love most about Michael's food is that it's hand-crafted and focused and each dish has a distinct story to tell. -- Bobby FlayMICHAEL SYMON\u003cb\u003e \u003c\/b\u003eis an Iron Chef on Food Network’s\u003ci\u003e Iron Chef America \u003c\/i\u003eand a James Beard Award Winner. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita, located in Cleveland, Ohio, as well as Roast, in Detroit, Michigan. \u003cbr\u003e\u003cbr\u003eMICHAEL RUHLMAN is the author of twelve nonfiction books, including \u003ci\u003eThe Soul of a Chef\u003c\/i\u003e, and has coauthored many cookbooks, such as \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e with Thomas Keller.\u003cb\u003eRoasted Dates with Pancetta, Almonds, and Chile\u003c\/b\u003e\u003cbr\u003eThese are incredibly simple—sliced almonds and red pepper flakes are added to sautéing pancetta and then spooned over roasted dates—but so addictive. The beauty of this preparation is the intensity and concentration of all the flavors: the sweetness of the dates, but also the savory saltiness of the pancetta, nuttiness of the almonds, and spicy heat of the chile. It's the perfect balance of the taste elements I love. Your mouth will just pop with these flavors. \u003cbr\u003eAt Players restaurant, my first restaurant after culinary school, chef-owner Mark Shary used to stuff a date with an almond, wrap it in bacon, and roast it. These morsels were served on toothpicks. This is my interpretation, turning a little snack or hors d'oeuvre into a bona fide starter. Leftover dates can be puréed and used as a spread on croutons or served as a condiment with a cheese course.\u003cbr\u003e \u003cbr\u003eServes 4 to 6\u003cbr\u003e \u003cbr\u003e2 cups pitted dates\u003cbr\u003e3 ounces pancetta, finely diced 1\/2 cup\u003cbr\u003e1\/2 cup sliced almonds\u003cbr\u003e1 teaspoon minced garlic\u003cbr\u003e1 teaspoon crushed red pepper flakes\u003cbr\u003e1 cup Chicken Stock \u003cbr\u003e1 tablespoon unsalted butter\u003cbr\u003e1 tablespoon fresh lemon juice\u003cbr\u003e1 tablespoon chopped fresh flat-leaf parsley leaves\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003ePreheat the oven to 350°F.\u003cbr\u003ePut the dates on a small rimmed baking sheet and roast in the oven until heated through, about 5 minutes. Turn off the oven but leave the dates in there while you cook the pancetta.\u003cbr\u003eIn a medium sauté pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted. Stir in the lemon juice and parsley. \u003cbr\u003eAdd the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among four to six plates and spoon the sauce over them.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46303063113957,"sku":"NP9780307453655","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307453655.jpg?v=1767732630","url":"https:\/\/k12savings.com\/es\/products\/michael-symons-live-to-cook-isbn-9780307453655","provider":"K12savings","version":"1.0","type":"link"}