Seriously From Scratch: How to Cook the Most Delicious Food Ever By Making Every Single Component Yourself - Softcover

Gatto, Joe

Softcover

ISBN 10: 1624143105 ISBN 13: 9781624143106

Publisher: Page Street Publishing, 2016

Synopsis

Make the Best Dishes of Your Life by Crafting Every Single Element by Hand

Seriously From Scratch takes food lovers on a wild journey behind the scenes of America’s favorite dishes. Chef Joe Gatto proves that these dishes taste the best when you craft every single component yourself. So, if you want to eat the best freaking burger of your life, you’ve got to make the buns from scratch, along with the ketchup, mustard, mayo and Parmesan herb fries on the side. But that’s not all―make it truly epic by smoking your own bacon and grinding it together with fresh beef for your burger patties and even making your own lump charcoal to cook it. Crazy? Yeah. Worth it? HELL YEAH!

Chef Joe went back to the building blocks of food to find the absolute best way to make the perfect pastrami sandwich, the ultimate pizza, pasta like you’ve never tasted it before, hog-wild barbecue and a not-your-average clambake. You don’t have to be trained in culinary? arts or have a kitchen full of fancy equipment to make rock star food. With Chef Joe’s standout recipes and step-by-step tutorials, you’ll serve your family and friends a meal so delicious it will knock them over. Plus, you get to brag about your adventures in the kitchen making literally every single thing from scratch! With this quirky cookbook, you’ll have? a blast, learn new tips and tricks and get a new, inspired appreciation for dishes that truly are better made from scratch.

About this title

About the Author:

Chef Joe Gatto is known for his cooking show and website, From Scratch. He has seen success with his award winning film, Overserved. Chef Joe is a private chef and appears at food festivals, on radio shows and speaks at events. He lives in Boston, Massachusetts.

Review:

“Joe takes everything in this mouth-watering collection seriously. But of course, that doesn’t mean that you have to. Even if you never put your hand to a cow’s udder, even if you never cure your own pepperoni, heck, even if you buy your pizza dough pre-made from the store, Joe’s journey from start to finish and his infectious enthusiasm will help you appreciate your food in a whole new way and make you a better cook in the process.”
―J. Kenji Lopez-Alt, New York Times bestselling author, author of the James Beard Award-nominated column The Food Lab and managing culinary director of Serious Eats

“Joe’s love for food and family inspires me to bring people together and make something from scratch! When we want something delicious, we go straight to the source―Joe Gatto.”
―Kristen Standish, publisher of Boston Magazine

“I dare you to tell me he doesn’t make the best pepperoni you’ve ever eaten!”
―Henry Santoro, Host/Anchor of WGBH, Boston’s Local NPR

About this edition

• Publisher: Page Street Publishing
• Publication date: 2016
• ISBN 10: 1624143105
• ISBN 13: 9781624143106
• Binding: Paperback
• Number of pages: 192