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The charismatic rising Food Network star returns with his second cookbook
Dave Lieberman's boy-next-door charm and impressive kitchen chops have made him a favorite with Food Network fans. Now, in his second cookbook, he offers recipes that will satisfy even the busiest of families. Here is the perfect easy-to-follow guide for anyone interested in cooking affordable and delicious dinners. With dishes like . . .
-Orange and Five-Spice Roasted Chicken with Sweet Potato Smash -Twisted Pasta with Browned Butter, Sage, and Walnuts -Red-Wine Pot Roast with Honey and Thyme -Chocolate Guinness Cupcakes
Dave shows how to make the most of every ingredient while minimizing costs, intensifying the joy of bringing a good meal to family and friends.
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Dave Lieberman is a graduate of Yale University where he first began his cooking show, Campus Cuisine, which aired on New Haven's public access channel and was received with huge enthusiasm. He hosts Good Deal With Dave Lieberman on the Food Network as well as Eat This With Dave Lieberman on FoodNetwork.com. He currently lives in New York and works as a personal chef.From Publishers Weekly:
Lieberman, of the Food Network's Good Deal and author of Young & Hungry, has an assured but unpretentious strategy for cooking tasty meals quickly. His Drinks and Finger Foods section is full of good bets for impressing guests, such as an Orange-Cardamon Bellini or Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce. The book proceeds to offer a selection of soup, salad, main dish and dessert recipes, any of which would be worthy of a Saturday night, yet easy enough to throw together on a Wednesday. The dishes display the author's ingenuity, like a Shaved Zucchini and Radish Salad over Smoked Salmon, or Plum-Ginger Glazed Chicken with Cauliflower-Parsnip Mash. Global flavors are represented, too, like Asia (Curried Calamari and Green Bean Stir-Fry) and the Caribbean (Jerk Chicken with Banana Fried Rice). The lists of ingredients, however, are consistently short and the directions are spare—Lieberman encourages readers to rely on visual and tactile cues to test doneness rather than exact cooking times. This relaxed yet informative approach is as appealing at home as it is on TV. (Oct.)
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