The eagerly awaited first cookbook from one of Food Network's favourite competitors on the wildly popular Iron Chef America.
Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network's The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America.
Forgione's first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now.
Flavour comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.
About the Author
Marc Forgione is the chef/owner of Restaurant Marc Forgione in New York City and American Cut restaurants in NYC and Atlantic City. He is a star of Food Network's popular Iron Chef America.
Hands down, Marc simply makes delicious food. His approach to cooking is thoughtful, grounded, and almost spiritual. He is inventive and often takes delicious twists on traditional kitchen classics. This collection is sure to inspire chefs of all levels. Ming Tsai, award-winning chef, author, and host of PBS's "Simply Ming " This book offers a look inside the mind of a great chef. Marc has put together a great collection of fun, creative, and technique-driven recipes that are guaranteed to make you a better cook! Alfred Portale, chef/owner of Gotham Bar and Grill The one thing I love most about Forge s food is that it is, without a doubt, all him: honest, unforced, rustic (yet you wouldn t know it by looking at its beautiful presentation), intrinsic, and complex yet somehow very approachable. Forge is one of the good guys; a New Yorker through and through. I am honored to say we have cooked and shared many meals together. He is the first to hand out compliments and the last to leave the table. Everyone needs a Marc Forgione in their lives. Michelle Bernstein, James Beard Award winning chef and author"Marc Forgione s book is the quintessential "handbook" for young cooks and seasoned professionals alike. I have had the great pleasure of cooking side by side with Chef Marc and this book makes me feel like we are in the kitchen together. This book is a piece of art filled with incredible recipes and the inspiring story of a groundbreaking American chef." Amanda Freitag, chef/owner of Empire Diner, and judge on Food Network s "Chopped ""Uber-chef Forgione s go big or go home approach offers both a great narrative of a chef s life and a serious toolkit for a life of cooking well." "Publishers Weekly," Starred"Marc Forgione debuts his first cookbook, a self-titled tome that pays homage to his first restaurant, by opening with a memoir of sorts: an honest account for the ups-and-downs in his career What follows is a big, fat encyclopedia of New York City restaurant-style recipes that will delight any aspiring chef I was rewarded handsomely for my efforts when I chose to make the restaurant s beloved chicken under a brick A ho-hum piece of poultry was transformed into a wildly fragrant, herbaceous, crispy dish; the best piece of bird I ve ever tasted This is exactly the cookbook I ll page though when I m looking to truly impress." "Saveur.""
Number Of Pages: 432
Published: 1st July 2014
Country of Publication: US
Dimensions (cm): 25.4 x 29.9 x 2.5
Weight (kg): 0.45