Back to the Family: Food Tastes Better Shared With Ones You Love - Hardcover

Smith, Art; Austin, Michael

Hardcover

ISBN 10: 1401602894 ISBN 13: 9781401602895

Publisher: Rutledge Hill Pr, 2007

Synopsis

Back to the Family is a companion to Art Smith's New York Times bestseller and James Beard award-winning cookbook, Back to the Table. Smith is the personal chef to Oprah Winfrey and a contributing editor to O Magazine.

This book encourages readers to better understand the importance of valuing the ones you love through cooking and communing with food. Most importantly Back to the Family stresses the importance of recognizing old food traditions (family recipes, meals, memories, etc.) and the equal importance of creating new and healthier food traditions. More than 150 recipes and more than 140 photographs provide a wonderful evocative eating and reading experience.

About this title

About the Author:

Art Smith is a chef and an award-winning author and television personality. The 2002 James Beard Award winner for his first cookbook Back to the Table, Art trained at The Greenbrier and attended the prestigious Walt Disney Magic Kingdom College Program in Florida. Since 1997 he has been the personal chef to Oprah Winfrey.

From Publishers Weekly:

Starred Review. Expanding on the themes that made his James Beard Award-winning Back to the Table cookbook such a success-namely, its focus on comfort foods, togetherness and ease of preparation-Smith's latest, winning collection of over 150 recipes easily meets the standard set by its predecessor. The key to Smith's appeal lies in his ability to combine new flavors with comfort food favorites. Sure, there are recipes for staples such as Addie Mae's Potato Salad and Split Roasted Herbed Chicken, but his Sweet Ancho Rubbed Tenderloin and Caramelized Onion, Arugula and Parmesan Cheese Omelet are just as satisfying and easy to make. Smith takes great pride in sharing his secrets, which range from brining chicken before frying to adding sour cream to his pancakes, imparting both tang and tenderness. While not exactly revolutionary, the results will be for those who've previously attempted such dishes and gotten mediocre results. Smith even demystifies the oft-troublesome soufflé, and offers easy-to-follow recipes for everything from basic pizza dough to Classic Ceviche. Veteran cooks will probably have many of Smith's dishes in their repertoire, but those just starting out or looking for a standard, go-to cookbook will find this volume indispensable. Photos.
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About this edition

• Publisher: Rutledge Hill Pr
• Publication date: 2007
• ISBN 10: 1401602894
• ISBN 13: 9781401602895
• Binding: Hardcover
• Number of pages: 312