{"product_id":"cook-like-a-pro-isbn-9780804187046","title":"Cook Like a Pro","description":"\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.”—\u003ci\u003eChicago Tribune\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST BOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e• \u003ci\u003eFood Network \u003c\/i\u003e• \u003ci\u003eFood \u0026amp; Wine \u003c\/i\u003e• \u003ci\u003ePopSugar \u003c\/i\u003e• \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e• \u003ci\u003eCountry Living \u003c\/i\u003e• \u003ci\u003eThe Feast \u003c\/i\u003e• \u003ci\u003eEater \u003c\/i\u003e• \u003ci\u003eThe Kitchn \u003c\/i\u003e• \u003ci\u003eDelish\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eIn this collection of foolproof recipes, Ina brings readers’ cooking know-how to the next level by answering questions, teaching techniques, and explaining her process right in the margin of each recipe—it’s as if she’s in the kitchen by your side guiding you through the recipe. When you make her Cauliflower Toasts with prosciutto and Gruyère, she shows you the best way to cut a cauliflower into perfect florets without getting them all over the kitchen (from the stem end, with the head turned upside-down!) and when making her Red Wine–Braised Short Ribs, Ina shares a fantastic tip for keeping your stovetop clean (roast the short ribs in the oven rather than browning them in a pan on the stove!). You’ll discover dozens more ingenious tips and shortcuts throughout, such as how to set up an elegant home bar, how to peel two heads of garlic quickly, how to use a paring knife to create a pro-worthy pattern on her decadent Chocolate Chevron Cake, and the key to making unbelievably creamy Truffled Scrambled Eggs (add the eggs to the skillet before the butter melts—who knew?!).\u003cbr\u003e \u003cbr\u003eBoth beginners and advanced cooks will love this book filled with new dishes that will become part of your repertoire and practical cooking advice that will give you more confidence in the kitchen. Your friends and family will be so impressed!\u003cb\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e Best Seller\u003cbr\u003e\u003cbr\u003eA Best Book of 2018:\u003cbr\u003e\u003c\/b\u003e —\u003ci\u003eNew York Times \u003c\/i\u003eBook Review\u003cbr\u003e —Amazon\u003cbr\u003e —\u003ci\u003eFoodNetwork\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e —Country Living\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e —The Feast\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e —Popsugar\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e —City Book Review\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e —The Atlanta Journal-Constitution\u003c\/i\u003e\u003cbr\u003e —\u003ci\u003eEater\u003c\/i\u003e\u003cbr\u003e —\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cbr\u003e —\u003ci\u003eThe Kitchn\u003c\/i\u003e\u003cbr\u003e —\u003ci\u003eDelish\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003e\u003ci\u003eChicago Tribune\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\"As with everything else Ina has ever produced, this flawless book (her 11th!) is filled with trustworthy recipes that taste delicious and don't require a culinary degree to make (just a few of her pro tips).\"\u003cb\u003e\u003cbr\u003e—\u003ci\u003eThe Kitchn\u003c\/i\u003e\u003c\/b\u003e\u003cp\u003eINA GARTEN is a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and the James Beard Award-winning host of \u003ci\u003eBarefoot Contessa,\u003c\/i\u003e which has won an Emmy Award and airs on Food Network. She lives in East Hampton, New York, with her husband, Jeffrey. This is her eleventh book.\u003c\/p\u003e\u003cb\u003eCrispy Mustard Chicken \u0026amp; Frisee\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eServes 4\u003cbr\u003e\u003cbr\u003eThis is a great summer dinner! I love the interplay of hot and cold—the crispy chicken and roasted fingerling potatoes with the slightly bitter greens and mustard vinaigrette. This hits all the right notes for me.\u003cbr\u003e\u003cbr\u003e2 garlic cloves\u003cbr\u003e1 1\/2 teaspoons fresh thyme leaves\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e1 cup panko (Japanese bread flakes)\u003cbr\u003e1 1\/2 teaspoons grated lemon zest\u003cbr\u003eGood olive oil\u003cbr\u003e1 tablespoon unsalted butter, melted\u003cbr\u003e1\/4 cup good Dijon mustard\u003cbr\u003e1\/4 cup dry white wine\u003cbr\u003e1 1\/2 pounds bone-in, skin-on chicken thighs (4 large)\u003cbr\u003e1 pound fingerling potatoes, halved lengthwise\u003cbr\u003e12 ounces baby frisée or chicory salad greens (see tip)\u003cbr\u003eMustard Vinaigrette (recipe follows)\u003cbr\u003e\u003cbr\u003e\u003ci\u003e\u003cb\u003ePro tip: \u003c\/b\u003eVinaigrette won't cling to wet lettuce. Wash and thoroughly spin-dry greens before dressing them.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003ePreheat the oven to 375 degrees.\u003cbr\u003e\u003cbr\u003ePlace the garlic, thyme, 1 teaspoon salt, and 1\/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.\u003cbr\u003e\u003cbr\u003ePat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.\u003cbr\u003e\u003cbr\u003ePlace the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1\/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees. The chicken and potatoes should be done at the same time.\u003cbr\u003e\u003cbr\u003eMeanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMustard Vinaigrette\u003c\/b\u003e \u003cbr\u003eMakes 3\/4 cup\u003cbr\u003e 1\/4 cup minced shallots\u003cbr\u003e 1\/4 cup apple cider vinegar\u003cbr\u003e 1\/2 cup good olive oil\u003cbr\u003e 1 tablespoon good Dijon mustard\u003cbr\u003e Kosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003e Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1\/2 teaspoon pepper in a small bowl and whisk until emulsified.\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003ePro tip\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e: To cut onions or shallots neatly, cut them in half and peel them, leaving the root end intact before slicing, chopping, or mincing. Otherwise, you’ll have onions all over your cutting board!\u003c\/i\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46302460838117,"sku":"NP9780804187046","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780804187046.jpg?v=1767724095","url":"https:\/\/k12savings.com\/products\/cook-like-a-pro-isbn-9780804187046","provider":"K12savings","version":"1.0","type":"link"}