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"Nick breathes fresh energy into cooking and makes it accessible to chefs of all ages. I promise if you cook something from this cookbook, it will receive nothing but praise from me!"
—Gordon Ramsay, from the foreword
Forget the rules and get cooking with flavor-forward recipes from celebrity chef and social media superstar Nick DiGiovanni!
Home-cooked food doesn’t need to be over-the-top, fussy, or time-consuming to be amazing. In Knife Drop, Nick DiGiovanni gives you the tools to become fearless in the kitchen and create easy, delicious meals.
Building on a foundation of staple recipes, like basic pasta dough or homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. And of course, Nick had to include some “collab” recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more.
Knife Drop also includes Nick’s expert advice on equipment, ingredients, and techniques, so home cooks at any level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef’s knife and making a piping bag to pronouncing “gnocchi” the correct way.
These are creative recipes ANYONE can cook!
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Creators
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Publisher
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Release date
June 13, 2023 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780744076806
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EPUB ebook
- ISBN: 9780744076806
- File size: 185723 KB
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Languages
- English
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Reviews
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June 19, 2023
“This book will help you master the best practices, and then hopefully give you enough confidence to break them yourself,” promises MasterChef finalist DiGiovanni in his accessible debut. He starts by sharing a “QR Code Library,” which will redirect readers to instructional videos on holding a knife, flambéing, storing fresh herbs, and other techniques, followed by a section of fundamental recipes that are used throughout the book, such as rotisserie chicken stock and caramelized onions. Recipes range from classics (buttermilk fried chicken, cozy beef chili, and devil’s food cupcakes) to original creations (blueberry Brie grilled cheese, spicy mezcal rigatoni, and no-churn Nutella ice cream). The instructions are simple, and DiGiovanni’s light humor (“I’m convinced nuggets taste better in dinosaur form,” he says of the dino chicken nuggets) and anecdotes (“My grandpa taught my brothers and me to catch blue crabs when we were little, so this dish always reminds me of him,” he says of the crab and artichoke dip with Old Bay crostini) add charm. An additional section showcases recipes created in collaboration, including hot honey lemon pepper wings developed with foodie influencer the Golden Balance and Lynja Davis’s compost cookies. DiGiovanni’s clear passion for food will inspire home cooks of all levels to embark on their own culinary adventures.
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