Bryan Voltaggio is the Executive Chef and owner of restaurants Volt, Lunchbox, Family Meal, Range, and Aggio. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both programs. The James Beard Foundation Award finalist co-authored the cookbook, Volt Ink. with his brother, Michael. Voltaggio lives with his wife, Jennifer, and their three children Thacher, Piper, and Ever Maeve in their hometown of Frederick, Maryland.
Home: Recipes to Cook with Family and Friends
eBook
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ISBN-13:
9780316337663
- Publisher: Little, Brown and Company
- Publication date: 04/07/2015
- Sold by: Hachette Digital, Inc.
- Format: eBook
- Sales rank: 338,487
- File size: 181 MB
- Note: This product may take a few minutes to download.
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Top Chef Masters finalist Bryan Voltaggio's tribute to the American comfort food he enjoyed growing up, elevated with sophisticated and irresistible new recipes. Bryan Voltaggio brings an authentic love for seasonal, farm-to-table cooking and a playful and distinctive approach to classic dishes in his first solo cookbook. Many of the recipes celebrate his Middle-Atlantic roots in inventive ways, like Crab Waffle Benedict, Chicken Pot Pie Fritters, Sweet Potato and Chickpea Fries, and Spring Onion and Rhubarb Salad.
Voltaggio loves to cook for a crowd and a special occasion, and he has included his menus for the gatherings with family and friends that mean the most to him: weekend brunches, Sunday suppers, Thanksgiving dinner, the Christmas Eve Feast of Seven Fishes, and Super Bowl Sunday. With tips and strategies that will save time and result in unforgettable dishes, Voltaggio proves that the best meals are the ones cooked at home.
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Voltaggio, who owns five restaurants (Volt, Lunchbox, Family Meal, Range, and Aggio), happily shares his skills and innovative approach to comfort food in this spectacular collection of 100 flavorful riffs on American South classics such as biscuits and gravy (sweet potato biscuits with sausage, bacon, and mushroom gravy) and fried chicken (the secret is the pickle juice added to the brine). Voltaggio’s inventive approach yields page after page of “must try” dishes: squid Bolognese; a Southern-style banh mi with chicken liver mousse and a tropical coleslaw; pimento cheese hush puppies; baked applesauce with bourbon and vanilla; and chicken wings with kimchi caramel. Novice cooks will likely be intimidated by the many ingredients and steps (Voltaggio’s Thanksgiving meal calls for breaking down a turkey, making turkey stock, and brining as well as cooking the bird), but intermediate cooks with a deep larder will find great guidance in this outstanding cookbook. (Apr.)
"Voltaggio is all about brunches, Sunday suppers, Super Bowl Sundays and big holiday meals. . . . [He] wants to motivate home cooks to be inspired in their own kitchens."Associated Press
Restaurateur Voltaggio coauthored Volt Ink with his brother and fellow Top Chef contestant Michael. Here, he strikes out on his own, offering readers 100 new recipes for refined American comfort foods, including Maryland crab cake sandwiches, pork ribs with kimchi and Dr. Pepper, and onion rings with bacon-horseradish dip. Voltaggio dispenses with the thermal immersion circulators and xanthan gum called for in his previous cookbook, opting instead for conventional tools and ingredients. Still, his more accessible dishes are not without chefly touches; measurements are given in metric and U.S. units, and unusual ingredients (e.g., John Cope's toasted dried sweet corn, squid ink) occasionally appear. VERDICT This is a celebrity chef cookbook that readers will want to use, not relegate to the coffee table.