Download or read book All About Braising The Art of Uncomplicated Cooking written by Molly Stevens and published by W. W. Norton & Company. This book was released on 2004-10-17 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the James Beard Foundation Book Award From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: • a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots • 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises • planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers • a variety of enlightened wine suggestions for any size pocketbook with each recipe.

Download or read book Braise written by Daniel Boulud and published by Harper Collins. This book was released on 2006-10-31 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.

Download or read book Ruhlman s How to Braise written by Michael Ruhlman and published by Little, Brown. This book was released on 2015-02-10 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second in a series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about -- transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul." Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise. As with the other books in this line, practical information about essential tools and staple pantry items will be outlined, along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.

Download or read book Braised Pork written by An Yu and published by Grove Press. This book was released on 2020-04-14 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Chinese woman embarks on a dream-like journey through Beijing, Tibet, and mysterious worlds beyond in this novel of “startlingly original imagination” (Guardian, UK). One autumn morning, Jia Jia walks into the bathroom of her lavish Beijing apartment to find her husband dead in their half-full bathtub. Like something out of a dream, Jia Jia discovers a pencil sketch of a strange watery figure next to the tub. The mysterious drawing launches Jia Jia on an odyssey across contemporary Beijing, from its high-rise apartments to its hidden bars, as her path crosses some of the people who call the city home, including a jaded bartender who may be able to offer her the kind of love she had long thought impossible. Unencumbered by a marriage that had constrained her, Jia Jia travels into her past in search of unspoken secrets. Her journey takes her to the high plains of Tibet, and even to a shadowy, watery otherworld. An atmospheric evocation of middle-class urban China, An Yu’s Braised Pork explores the intimate strangeness of grief, the indelible mysteries of unseen worlds, and a young woman’s empowering journey of self-discovery.

Download or read book Nothing Fancy written by Alison Roman and published by Clarkson Potter. This book was released on 2019-10-22 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect. “Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, The New York Times IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • The Washington Post • San Francisco Chronicle • BuzzFeed • The Guardian • Food Network An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating. Praise for Nothing Fancy “[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”—Food52 “[Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”—Grub Street

Download or read book The Art of Beef Cutting written by Kari Underly and published by John Wiley & Sons. This book was released on 2011-08-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.

Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Download or read book Ruffage written by Abra Berens and published by Chronicle Books. This book was released on 2019-04-23 with total page 467 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit A how-to cook book spanning 29 types of vegetables: Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference. You will never look at vegetables the same way again. Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. If you are a fan of Plenty More, Six Seasons, Where Cooking Begins, or On Vegetables, you'll love Ruffage . Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more.

Download or read book Chez Panisse Caf Cookbook written by Alice L. Waters and published by Harper Collins. This book was released on 2014-04-15 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn’t reserve far in advance and can choose from the ever-changing à la carte menu. It’s the place where Alice Waters’s inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse’s own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice and her team of talented cooks offer more than 140 of the café’s best recipes—some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers, and purveyors—most of them within an hour’s drive of Berkeley—who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer’s market or produce stand. Then we can all fully appreciate the advantages of eating according to season—fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café’s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café’s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You’ll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken—as well as sumptuous truffled chicken breasts. Finally, the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters’s restaurant and café will be thrilled to discover the recipes that keep them returning for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to their repertoire.

Download or read book Braises and Stews written by Tori Ritchie and published by Chronicle Books. This book was released on 2012-10-26 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enjoy the satisfying flavors of slow-cooked comfort food with this easy-to-use volume brimming with delicious, traditional recipes. Remember those tantalizing smells coming from Grandma’s kitchen as she made her treasured, slow-cooked meals? Braises and Stews brings modern convenience and style to good old-fashioned comfort food. Organized by main ingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites. Why stew over dinner when there are so many tasty options to throw in the pot?

Download or read book Dinner A Love Story written by Jenny Rosenstrach and published by Harper Collins. This book was released on 2012-06-19 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.

Download or read book The Seasons of the Italian Kitchen written by Diane Darrow and published by Grove/Atlantic, Inc.. This book was released on 2012-08-27 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: With a bounty of regional Italian dishes, the authors of La Tavola Italiana serve up “inspiration for the mind as well as for the kitchen” (Booklist). Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea. The Seasons of the Italian Kitchen presents two hundred recipes according to the four seasons and the traditional courses of the Italian meal: antipasto, primo, secondo, contorno, dolce. All are wed (as they always are in Italy) to the wines that best match them, and the recipes have been tested and adapted to seasonal ingredients readily available in the United States. Richly stocked with delightful anecdotes and culinary lore gathered from the authors’ long love affair with Italy, they invite both amateur and expert to experience the Italian genius for making the most of the moment. “If you can read or even browse through this book without running straight to the kitchen, you’ve got more willpower than we do.” —The Wine Investors “Italian cookbooks abound, and some of these dishes will be familiar, but the authors’ text is well written and informed, and there are some unusual regional specialties here, too.” —Library Journal

Download or read book How to Braise Everything written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2019-02-12 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath? Should you presoak your beans? What's better for braising: the oven or the stove? You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal.

Download or read book Bon Appetempt written by Amelia Morris and published by Grand Central Publishing. This book was released on 2015-02-03 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Amelia Morris saw a towering, beautiful chocolate cake in Bon Appétit and took the recipe home to recreate it for a Christmas day brunch she was hosting, it resulted in a terrible (but tasty) mess that had to be served in an oversize bowl. It was also a revelation. Both delicious and damaged, it seemed a physical metaphor for the many curious and unexpected situations she's found herself in throughout her life, from her brief career as a six-year-old wrestler to her Brady Bunch-style family (minus the housekeeper and the familial harmony) to her ill-fated twenty-something job at the School of Rock in Los Angeles. As a way to bring order to chaos and in search of a more meaningful lifestyle, she finds herself more and more at home in the kitchen, where she begins to learn that even if the results of her culinary efforts fall well short of the standard set by glossy food magazines, they can still bring satisfaction (and sustenance) to her and her family and friends. Full of hilarious observations about food, family, unemployment, romance, and the extremes of modern L.A., and featuring recipes as basic as Toasted Cheerios and as advanced as gâteau de crêpes, Bon Appétit is sure to resonate with anyone who has tried and failed, and been all the better for it.

Download or read book Rustic French Cooking Made Easy written by Audrey Le Goff and published by Page Street Publishing. This book was released on 2019-10-08 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cook Your Way Through France with Simple, Delicious Recipes Real French home cooking is easier than you think! Leave haute cuisine to fussy restaurants, and dive into these uncomplicated classics from Audrey Le Goff, founder of the blog Pardon Your French. Drawing inspiration from her childhood in the north of France, Audrey shares simple fare, full of the rich, complex flavors French cuisine is known for. From quiche to crêpes, these homey dishes are anything but humble. Explore France’s distinct regions and delve into the culture behind each recipe. Hearty cold-weather favorites from the north, like Alsatian Pork and Sauerkraut Stew and the supremely flakey Thin-Crusted Onion, Bacon and Cream Tart are quick and comforting. Provençal Vegetable and Pistou Soup, from the sunny south of France, is packed with bright herbs and ripe produce, and Basque Braised Chicken with Peppers is sure to please with a burst of spice. The essential One-Pot French Onion Soup provides a taste of France any night of the week, and the beloved, buttery Kouign-Amann is surprisingly easy to master. With friendly instructions and easy-to-find ingredients, you’ll soon feel right at home with French cooking.

Download or read book Flour Too written by Joanne Chang and published by Chronicle Books. This book was released on 2013-06-04 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.

Download or read book Mozza at Home written by Nancy Silverton and published by Knopf. This book was released on 2016-10-25 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy—with its ripe vegetables, magnificent landscapes, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home. Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy’s guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don’t forget dessert—there’s an entire chapter dedicated to end-of-meal treats such as Devil’s Food Rings with Spiced White Mountain Frosting and Dario’s Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too. Whether it’s Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you’re assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won’t wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde—there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party—one that’s positively stress-free and delicious!