Cook with confidence Over 100 inspiring recipes to cook and eat together
Book - 2024
"Unleash your culinary creativity with over 100 delicious recipes from host of Netflix's Restaurants on the Edge, chef Dennis Prescott. His new book, Cook with Confidence, is packed with approachable recipes and mouth-watering flavors inspired by his global travels and maritime influences from living in New Brunswick. Guaranteed to take your cooking to the next level, this indispensable cookbook gives you all the tips you need to keep your cooking stress-free--and your dining table a place of connection and community. For Dennis, there's no greater way to connect with those you love than gathering around a table. And these rock-solid, delectable recipes allow you to do just that! With Dennis as your guide, you can tackle ever...y challenge in the kitchen, including how to make more sustainable seafood choices, how to become a grill master, how to stock your pantry, and how to serve up some beautiful homemade pasta." --
| Location | Call Number | Status | |
|---|---|---|---|
| 2nd Floor New Shelf | 641.5/Prescott | (NEW SHELF) | Checked In |
- Subjects
- Genres
- cookbooks
Cookbooks - Published
-
Nashville, Tennessee :
Harper Celebrate
2024.
- Language
- English
- Main Author
- Item Description
- Includes index.
- Physical Description
- 270 pages : color illustrations ; 28 cm
- ISBN
- 9781400251063
- Introduction
- Kickstart My Heart: Snacks and Starters for Every Delicious Occasion
- Oysters on the Half Shell with Kimchi Cocktail Sauce and Limoncello-Chili Granita
- How to Open an Oyster
- Baked Oysters with Garlic Butter and Parmesan Pangrattato
- Coconut Habanera Whitefish Ceviche
- Clam and Fennel Bruschetta
- Loaded Grilled Chicken Nachos
- Two Party Dips
- Creamed Lobster Dip
- Cheesy Baked Crab and Shrimp Dip
- Grilled Hull Hull Chicken Wings
- Beef and Eggplant Fatteh
- Ricotta-Stuffed Zucchini Flowers with Marinara
- Crispy Fried Artichokes with Garlic Tarragon Sauce
- Carrot and Coriander Fritters with Turmeric Yogurt
- Salt
- Seasonal Salads And Succulent Sidekicks
- Roasted Squash and Heirloom Tomato Panzanella
- Confit Tomato, Grilled Peach, and Burrata Salad
- Chicory Caesar with Anchovy Fritters
- Fattoush with Grilled Halloumi and Eggplant
- Nicoise Salad with Blackened Trout
- Maritime Potluck Potato Salad
- Grilled Cabbage Wedges with Spicy Buttermilk-Blue Cheese Dressing
- Tartiflette
- Zucchini, Blue Cheese, and Leek Gratin
- Spicy Gochujang Green Beans
- Garlicky Broccoli Rabe with Toasted Breadcrumbs
- Miso Butter Mushrooms with Garlic Bok Choy
- Roasted Garlic and Goat Cheese Mashed Potatoes
- Roasted Acorn Squash with Sauerkraut, Pomegranate, and Arugula
- There's Always Room For A Little Pasta
- Fresh Pasta
- Lemony Basil and Ricotta Ravioli
- Pappardelle with Creamy Mushrooms
- Smoked Bolognese
- Spicy Pasta alia Norma
- Grilled Shrimp with Tomato-y Orzo and Salsa Verde
- Pappardelle with Mussels, Shrimp, and Chorizo
- Cacio e Pepe
- Rigatoni alia Carbonara
- My Go-To Tomato Sauce
- Roasted Cauliflower Rigatoni with Pangrattato
- Gnudi with Tomato Sauce and Herbed Vinaigrette
- Baked Ziti with Grilled Chicken, Spinach, and Creme FraTche
- Sunday Lunch Lasagna
- Plant Powered: Vegetable-forward Mains
- Porcini Mushroom Stock
- Creamy Broccoli Soup with Cheddar-Chive Biscuits
- "Butter" Chickpeas
- Togarashi Tofu Bowls
- Black Bean Edamame Burgers
- Aquafaba Mayonnaise
- Folatel Mezze Bowls
- Grilled Corn and Market Vegetable Chowder
- Market Tomato Soup with Mozzarella and Pesto
- Mushroom Ragu with Cheesy Grits
- Rustic Ratatouille with Goat Cheese and Garlicky Baguette
- Spicy Chipotle Sweet Potato Bake with Block Beans and Feta
- Fully Loaded Enchiladas
- Underthe Sea
- Grilled Peel-and-Eat Shrimp with Caribbean-Style Hot Pepper Sauce
- Shrimp
- Ponzu Tuna with Crispy Wontons and Papaya Salsa
- Gingery Tuna Tortare with Crispy Potato Matchsticks
- Grilled Sardines with Gremalata
- Crab Bisque with Rosemary Croutons
- Classic Maritime Fish Chowder
- Salmon, Potato, and Dill Soup with Creme Fraiche
- Grilled Octopus with Romesco and Crispy Potatoes
- Mojo Verde
- Clams with Sweet Corn, Tomato, and Grilled Bread
- The Ultimate Lobster Roll
- Panko-Crusted Fish Burgers
- Healthy-ish Fish and Chips
- Fish Cakes with Tarragon Aioli
- Sriracha Maple Salmon with Avocado Pineapple Salsa
- Farmed versus Wild Salmon (or How to Choose Sustainable Salmon)
- Pan-Seared Branzino with Tomato-Caper Sauce and Creamy Polenta
- Crispy Rainbow Trout with Fennel Barley Risotto
- Grilled Halibut Tacos with Creamy Slaw and Avocado Crema
- Grilled Lobster 101
- Caribbean-inspired Compound Butter
- Garlic Herb Compound Butter
- Smoky Anchovy Butter
- Aboiteau-Style Clambake
- Notes on Grilling
- An Omnivore's Delight: Meaty Mains for Every Occasion
- Grilled Teriyaki Chicken
- Berbere-Kissed Braised Chicken and Lentils
- Chicken Fricot
- My Secret-Weapon Chicken Stock
- Thai-Style Red Curry Turkey Meatballs
- Kenyan-Style Coconut Chicken Curry (Kuku Paka)
- Beatrice's Chapati
- Mint and Aleppo Pepper Chicken Kebabs
- Pickled Red Onions
- Grilled Tequila-Chili Chicken Fajitas with Spiked Sour Cream
- Homemade Flour Tortillas
- Miso Marinated Grilled Chicken with Flavor-Bomb Pickles
- Smoky Lime Chicken with Grilled Jalapeno Hot Sauce
- Dijon and Tarragon Braised Chicken and Potatoes
- Turkey Roulade with Bourbon, Pancetta, Cranberry, and Leeks
- Spiced Lamb Meatballs with Hummus and Tomato-Cucumber Salad
- Lamb Shawarma with Labneh and Pine Nuts
- My Favorite Swedish Meatballs
- Hoisin Pork Meatbalis
- Summertime Sheet-Pan Sausage Supper
- Spicy Lentil and Chorizo Soup with Fried Tortilla Strips
- Change-Your-Life-Good Smoked Pulled Pork Sandwiches
- Orange and Fennel Braised Pork Ragu
- Lamb Kofta Burgers
- Beef and Chorizo Burgers with Caramelized Onions
- My Secret-Weapon Burger Sauce
- Steak Frites with Creamy Whiskey Peppercorn Sauce
- Steak, Mushroom, and Broccoli Rabe Sandwich with Herbed Vinaigrette
- Steak and Shiitake Soba Noodles
- Reverse-Seared Bistecca alla Fiorentina
- Harvest Vegetables
- Tuscan-Style White Beans
- Massaman Beef Curry
- Braised Short Ribs with Colcannon Cakes
- Acknowledgments
- Index