Old-School Comfort Food

The Way I Learned to Cook: A Cookbook

Alex Guarnaschelli

$59.99

Hardback

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English

Clarkson Potter
01 July 2013

General cookery & recipes

The chef of the celebrity-filled restaurants Butter and The Darby in Manhattan, Alex earned her chops by cooking in some of the world's finest French restaurants, including the Michelin three-starred Guy Savoy in Paris and Daniel Boulud's flagship restaurant in New York City. But before she was any of these things, she was the daughter of the legendary cookbook editor Maria Guarnaschelli. Alex grew up devouring cookbooks and recipes the way other young girls read Nancy Drew novels. All of this makes Old-School Comfort Food, the result of a lifelong love affair with food, her most precious project to date.

Here are the recipes that taught Alex to cook, that piqued her in interest in food, and that continue to inspire her cooking today, both on and off camera. The dishes Alex returns to again and again have all the hallmarks of superb home cooking- they marry humble ingredients and familiar family-style preparations with techniques garnered from her remarkable culinary pedigree. Each page is infused with her fierce passion and knowledge, all conveyed in her deeply personal and engaging writing. This is a chef's cookbook that reads like a memoir, with 75 photos and 100 recipes home cooks will actually make and adore.

How does one become an Iron Chef and a Chopped judge on Food Network-and what does she really cook at home?

Alex Guarnaschelli grew up in a home suffused with a love of cooking, where souffles and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook-and the way she still loves to eat.

Here are Alex's secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt's garden and her first bite of her mother's p te to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex's love letter to deliciousness.

By: Alex Guarnaschelli
Imprint: Clarkson Potter
Country of Publication: United States
Dimensions: Height: 239mm, Width: 194mm, Spine: 26mm
Weight: 1.072kg
ISBN: 9780307956552
ISBN 10: 0307956555
Pages: 304
Publication Date: 01 July 2013
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

ALEX GUARNASCHELLI is the executive chef of the New York City restaurants Butter and The Darby. A graduate of Barnard College and La Varenne cooking school, she trained with acclaimed chefs Guy Savoy in Paris and Daniel Boulud in New York. An Iron Chef on Iron Chef America and a judge on Chopped, she has hosted and appeared on numerous Food Network shows, including Alex's Day Off and The Cooking Loft, and writes a blog on foodnetwork.com. She makes her home in New York City with her daughter.

Reviews for Old-School Comfort Food: The Way I Learned to Cook: A Cookbook

I can only think of one thing better than enjoying Alex Guarnaschelli's food in one of her restaurants . . . cooking Alex Guarnaschelli's foodin your own kitchen, preferably while wearing pajamas. --Alton Brown Some of my best recipes are from Alex, who has taught me a lot about cooking just by being my friend. Reading her book is just like hanging out with your best friend in the kitchen. --Isaac Mizrahi I really have had a good time watching Alex graduate from a young line cook at my restaurant to the soulful and successful chef she is today. Her book s approach to simple home recipes has many restaurant tricks that I am sure inspired cooks will be happy to discover. --Daniel Boulud Alex Guarnaschelli, who rightfully won her chops working with the great names in cuisine on both sides of the Atlantic, brings her skills to real-world food. This is where most of us live with our tight schedules, hungry families, and a yen for something really good at the end of the day. Alex lives there, too, but she has the solutions. This is one of those books destined to become very messy. --Lynne Rossetto Kasper, Host of The Splendid Table (r) from American Public Media Alex Guarnaschelli is a brilliantly talented cook and this book makes me want to throw on my apron on a Sunday afternoon and start cooking for my family! --Anne Burrell I can only think of one thing better than enjoying Alex Guarnaschelli's food in one of her restaurants . . . cooking Alex Guarnaschelli's food in your own kitchen, preferably while wearing pajamas. --Alton Brown Some of my best recipes are from Alex, who has taught me a lot about cooking just by being my friend. Reading her book is just like hanging out with your best friend in the kitchen. --Isaac Mizrahi I really have had a good time watching Alex graduate from a young line cook at my restaurant to the soulful and successful chef she is today. Her book's approach to simple home recipes has many restaurant tricks that I am sure inspired cooks will be happy to discover. --Daniel Boulud Alex Guarnaschelli, who rightfully won her chops working with the great names in cuisine on both sides of the Atlantic, brings her skills to real-world food. This is where most of us live with our tight schedules, hungry families, and a yen for something really good at the end of the day. Alex lives there, too, but she has the solutions. This is one of those books destined to become very messy. --Lynne Rossetto Kasper, Host of The Splendid Table (R) from American Public Media Alex Guarnaschelli is a brilliantly talented cook and this book makes me want to throw on my apron on a Sunday afternoon and start cooking for my family! --Anne Burrell