![]() ![]() This book is great if you're a fan of the show bc it has interviews with all the judges (including my beloved Tom C.) and contestants (apparently Marcel is friends with Cliff now (!)), recaps of each episode/season and behind the scenes info (like the layout of the kitchen, food essentials, etc). This book was worth reading just to see such variations like this. The crisp is a baked hazelnut lace broken into irregular pieces and one is served on the top of each glass. For instance, there is an apple crisp where the apples are cooked in a pan, then served in a parfait glass and topped with fresh sliced strawberries. Rather than read it to get recipes, I found myself marvelling at the flavor combinations and unique and original flairs on normally-ordinary dishes. Things like squid, truffles,caviar and specialty cheeses generally don't come cheap and many of the ingredients require specialty food stores.īut if you have the money and the skill, this book is worth looking at it. Do not expect to taste these sumptious looking dishes unless you have plenty of mulah in the bank. The food! The food! Whereas most cookbooks attempt to market to the more moderate cook, this is way up over the top. I got this book to get the recipes and found more tidbits from the contestants and judges than the food, which was a bit disappointing.īut still. It also has the recipes and pictures of most of the winning recipes from the show. Top Chef has three seasons of the hit television show. I'm sure there's a kitchen for this book, but it's not mine. And forget the expensive truffles and the geoduck-I live on an island, and don't fancy driving 40 minutes to a store on the continent that *might* have said ingredient, and then find out it's something I don't like, anyway. I've never in my life trusted ceviche, and now doesn't seem like a good time to start. I didn't do the pizza, because I mostly don't eat white flour and pizza these days. ![]() But I agree with the other reviews-these recipes, for the most part, are things that require specialty ingredients, and are a bit over-the-top. ![]() But if it sounds good to me, I'll tackle just about any recipe, during a vacation when I've got more free time, if it's a drawn-out one. In my current kitchen, I'm wary of things like pastry and desserts that require rolling out, simply because there is no counter space in my galley kitchen. I'm not someone who's afraid of new recipes or ingredients in the kitchen. Since she doesn't cook, she wouldn't have looked through it to see what kinds of things were in it.ĭisclaimer: I've never seen the show, so I wouldn't have been interested in the interviews/ match the hairstyle with the chef, etc. A friend was working for an entertainment magazine and either got it as swag or got it from the review table at the back of the office. This one was gifted to me, with a "Top Chef" timer (which I still have, even though the handle broke off), and maybe an apron, too. Honestly, I've so many cookbooks, that if I started today and made a different recipe for every meal, I still probably wouldn't make it through all of them before I died. I'm going through some of my cookbooks as I weed out my shelf, tossing ones that I've either never used, or have only made a couple of things, copying those recipes, and making room on the shelf/in the house. ![]()
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