100 all-new recipes from the favorite Top Chef All-Stars winner and judge and Food Network regular.
100 all-new recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular
Fans know Richard Blais best as the winner of Bravo's Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home when the cameras are off? That's what this book will answer, with elevated homestyle recipes and personal stories which invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken which is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for.
“I cannot get over how amazing his food is. Can. Not. Get. Over!”—Amy Schumer
“As someone who has been lucky enough to taste Richard Blais’s cooking, I’m thrilled to bring his expertise and love of big flavors into my kitchen. This collection of recipes is accessibly bold, certain to wow your family and dinner guests.”—Jesse Tyler Ferguson
“Did you know that rock-star Top Chef Richard Blais delivers to your home? He brings recipes that aren’t fussy, just delicious, no special training required. Many of these dishes will become your go-to meals because they are so accessible and SO GOOD!”—Rachael Ray
“So Good is a fantastic collection of recipes that, at first glance, may seem out of a home cook’s league. However, Richard Blais has a way of turning beautiful restaurant-like dishes into approachable at-home recipes that will make you look like a rock star in the kitchen.”—Emeril Lagasse
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