Research Catalog

Harold Dieterle's kitchen notebook : hundreds of recipes, tips, and techniques for cooking like a chef at home

Title
Harold Dieterle's kitchen notebook : hundreds of recipes, tips, and techniques for cooking like a chef at home / Harold Dieterle and Andrew Friedman ; photography by Daniel Krieger ; illustrations by Eve Hammer.
Author
Dieterle, Harold
Publication
New York : Grand Central Life & Style, 2014.

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFF 14-1118Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Description
384 pages : color illustrations; 26 cm
Alternative Title
Kitchen notebook
Subjects
Genre/Form
Cookbooks.
Note
  • Includes index.
Call Number
JFF 14-1118
ISBN
  • 9781455528639 (hardback)
  • 1455528633 (hardback)
LCCN
2014002849
OCLC
870199625
Author
Dieterle, Harold, author.
Title
Harold Dieterle's kitchen notebook : hundreds of recipes, tips, and techniques for cooking like a chef at home / Harold Dieterle and Andrew Friedman ; photography by Daniel Krieger ; illustrations by Eve Hammer.
Publisher
New York : Grand Central Life & Style, 2014.
Edition
First edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle, chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef, pulls back the curtain to give every home cook a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai, and German influences, this cookbook offers restaurant-caliber dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots, and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Soufflé Cake with Coffee Crème Anglaise*; and many more!"-- Provided by publisher.
Added Author
Friedman, Andrew, 1967- author.
Krieger, Daniel, photographer.
Hammer, Eve, illustrator.
Added Title
Kitchen notebook
Research Call Number
JFF 14-1118
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