Buy new:
$43.51$43.51
FREE delivery:
Thursday, Feb 9
Ships from: Amazon.ca Sold by: Amazon.ca
Buy Used: $35.00
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet or computer – no Kindle device required. Learn more
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera, scan the code below and download the Kindle app.
Follow the Authors
OK
Kristen Kish Cooking: Recipes and Techniques: A Cookbook Hardcover – Illustrated, Oct. 31 2017
| Amazon Price | New from | Used from |
|
Kindle Edition
"Please retry" | — | — |
- Kindle Edition
$14.99 Read with Our Free App - Hardcover
$43.514 Used from $35.00 10 New from $38.03
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Enhance your purchase
Kish won legions of fans, first by helming two of Barbara Lynch’s esteemed Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. Her path from Korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected—an ingredient or a technique, for example—and using it in a new way to make dishes that are unique and irresistible. She sears avocado and pairs it with brined shrimp flavored with coriander and ginger. A broth laced with pancetta and parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Caramelized honey, which is sweet, smoky, and slightly bitter, is spiked with chiles and lemon and served with fried chicken thighs. The results are delicious, inspiring, and definitely worth trying at home.
- Print length288 pages
- LanguageEnglish
- PublisherClarkson Potter
- Publication dateOct. 31 2017
- Dimensions19.81 x 2.79 x 28.96 cm
- ISBN-100553459767
- ISBN-13978-0553459760
Frequently bought together

- +
Customers who viewed this item also viewed
Product description
Review
—Dave Chang, chef and founder, Momofuku
"Here is the stunning first book from a young chef whom we have been impressed by for many years now. The results are nothing short of superb. The beautiful, thoughtful, and delicious food is baked in to each chapter, but it's the personal aesthetic and the impassioned revealing story of this rising star that ties together the recipes with a heartfelt point of view. I expected nothing less than a spectacular debut from my friend Kristen, and she over delivered. What we are gifted is a must have book for any home cook, and something to aim at for any professional seeking to clarify what makes food a personal journey."
—Andrew Zimmern
"A lovely compilation of 80 plus recipes that captured the essence of Kristen. A window into her life as a cook and into the search for her own identity. I was captivated by the simplicity, details of her dishes, yet the elegance of her cuisine was shining through."
—Dominique Crenn, chef and founder, Atelier Crenn, Petit Crenn, Bar Crenn
"[Kristen's] followers will enjoy the personal insights, and diehard Top Chef fans will savor the peek behind the curtain."
—Eater
"Kristen Kish Cooking: Recipes and Techniques a beautiful, easy-to-read text that can serve both as a Bible for Kish super-fans (guilty as charged) and an aspirational manual of recipes for more advanced home cooks."
—Saveur
"For Kristen, it's not about the food. It's about what the food can do. In her very first cookbook she shows us exactly what food can do: make us feel loved."
—Cherry Bombe
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
CARAMELIZED HONEY, CALABRIAN CHILE, LABNEH
SERVES 4
This frying-without-frying dish came about by mistake. I was roast-ing chicken thighs at home for my dinner and then . . . I forgot all about them! I left them in too long, but to my surprise, instead of being overcooked and dry, they were still so crispy and juicy that they almost reminded me of Korean fried chicken. I guess those little thighs are pretty damn resilient. The lemon juice here works so well with the honey. If you can’t find Calabrian chiles in a jar, you can substitute pepperoncini.
CHICKEN
8 skin-on, bone-in chicken thighs Grated zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons grapeseed or other neutral oil
3 garlic cloves, smashed
3 fresh thyme sprigs
Kosher salt and freshly ground black pepper
GLAZE
¹⁄₄ cup honey
1 jarred Calabrian chile in oil, drained and finely chopped
½ tablespoon fresh lemon juice 1 tablespoon cold unsalted butter Kosher salt
GARNISH
1 cup labneh
1 tablespoon oil from jar of Calabrian chiles or olive oil
COOK THE CHICKEN: Preheat the oven to 420°F.
In a bowl, toss together the chicken thighs, lemon zest, lemon juice, grapeseed oil, garlic, and thyme. Season with salt and pepper. Massage the chicken with your hands for a couple of minutes. Set aside for 15 minutes at room temperature.
Arrange the thighs on a sheet pan, leaving ample space in between them. Transfer to the hot oven and forget about them as I did—just kidding! Bake until the meat is cooked through, the chicken fat has rendered, and the skin is crisp, 30 to 35 minutes. Let the chicken rest for 10 minutes.
MAKE THE GLAZE: In the meantime, in a small saucepan over medium heat, bring the honey to a simmer and then allow the honey to lightly bubble for 2 minutes. Remove from the heat and stir in the chopped chile, lemon juice, and butter. Season with salt. Using a pastry brush, brush the rested thighs thoroughly with this glaze.
TO SERVE: I prefer to serve this family-style. Spread the labneh on a platter and drizzle the chile oil over it. Then simply pile the thighs on top and serve with leftover honey glaze on the side for those who want more sweetness and heat.
Product details
- Publisher : Clarkson Potter; Illustrated edition (Oct. 31 2017)
- Language : English
- Hardcover : 288 pages
- ISBN-10 : 0553459767
- ISBN-13 : 978-0553459760
- Item weight : 1.33 kg
- Dimensions : 19.81 x 2.79 x 28.96 cm
- Best Sellers Rank: #209,546 in Books (See Top 100 in Books)
- #120 in Gourmet Cookbooks (Books)
- #587 in Asian Cooking (Books)
- #617 in Celebrity & TV Show Cookbooks
- Customer Reviews:
About the authors

Meredith Erickson is the author of Alpine Cooking. She has co-authored The Art of Living According to Joe Beef, the Le Pigeon Cookbook, Olympia Provisions, Kristen Kish Cooking, the Claridge’s Cookbook, Joe Beef: Surviving the Apocalypse, The Frasca Cookbook, and Mandy’s.
The host of Audible’s Field Guide to Canada, Meredith splits her time between Montreal and Milan.
www.mereditherickson.com

Discover more of the author’s books, see similar authors, read author blogs and more
Customer reviews
-
Top reviews
Top reviews from Canada
There was a problem filtering reviews right now. Please try again later.
I quickly became a fan of Kristen's approach to food, and I was very excited when she first announced this project. She is the type of chef whose food that I want to eat - unique, inspired, contemporary, refined, but above all, delicious.
Having had the book for a week and having tried a few recipes already, I can say that this is one of my favourite cookbooks in my collection.
The execution of the book is beautiful and sits well on the coffee table.
The book's main draw is its emphasis on foundational technique that any aspiring home cook should learn, and she explains this technique thoughtfully. As much as the book may appear to be intimidating, everything appears to be executable by someone who knows their way around a kitchen but isn't classically trained in French technique. At the least, I haven't screwed anything up majorly (yet).
Bear in mind that this is not your conventional cookbook filled to the brim with the familiar homestyle, casual fare that many books nowadays are featuring. Her recipe for scrambled eggs is titled "Egg Pudding. Brown Butter. Caviar. Brioche.", her family style dinner platter is "Fried Chicken Thighs. Caramelized Honey. Calabrian Chile. Labneh.", and her Top Chef winning dessert featured here is "Goat Milk Custard. Macerated Berries. Sable." Be prepared to have your palate challenged with bold flavours and unique combinations that seem new yet familiar, and never overly outrageous.
I consider myself to be an above-average home cook and an adventurous foodie, and this book is inspiring to me in many ways. It has a permanent place in my home.
There's a wide range for all cooking ability levels, so you'll never have to wonder what to make next :)
Delivered on time
Copy delivered had a dirty dust cover and some internal pages are stained
Top reviews from other countries
I'm an excellent home cook. I collect cookbooks - several hundred to date - and enjoy trying new flavors and new techniques, but these recipes were too convoluted even for me. Thumbing through the book the first time, there were several things I was excited about. Reading through it the second time, there were things I'd like to eat, but nothing I was willing to put in the effort to actually prepare.
I rarely part with a cookbook, but this one is going to a friend who will hopefully appreciate it more.




