Dernière sortie
Hand Me the Fork
Recipes, Cooking Secrets, and Techniques You'll Use Forever from Private Chef Maddy DeVita With a foreword by Ina Garten In her debut cookbook, food creator, private chef, and recipe developer Maddy DeVita (@handmethefork) shares the recipes she returns to again and again-from modern classics and reimagined family favorites to the dishes she's refined through years of cooking for private clients.
In Hand Me the Fork, you'll find playful, nostalgic, deeply satisfying recipes you'll want to make on repeat, including chapters like: The Classics: Fancy Chicken Parm, Braised Pork Ragù BiancoRich People Love Salad: Midsummer Shrimp and Sungold Salad, Tuna Tartare NiçoiseBe Your Own Private Chef: Rip-and-Dip Gougères with Taleggio, Braised Short Ribs di ModenaSnacks Approved to Ruin Your Appetite: Dirty Martini Gildas, Braised Leek and White Bean DipI Promise You Can Bake: Rye-Brown Butter Chocolate Chip Cookies, Sticky Toffee Tarte TatinEvery chapter is packed with chef tricks and practical cooking lessons that explain why recipes work-helping you cook with more confidence, trust your instincts, and make delicious food long after you've closed the book. DeVita also shares the practical lessons she wishes she'd known when she first started cooking-from how chefs shop at the farmers market to the secrets of composing a beautiful plate, building memorable menus, and hosting gatherings that feel effortless (without losing your mind). Written to be cooked from, splattered with olive oil, filled with margin notes, and eventually passed along to someone you love, Hand Me the Fork is more than a cookbook.
It's an invitation to become the kind of cook who relies less on instructions and more on intuition.
In Hand Me the Fork, you'll find playful, nostalgic, deeply satisfying recipes you'll want to make on repeat, including chapters like: The Classics: Fancy Chicken Parm, Braised Pork Ragù BiancoRich People Love Salad: Midsummer Shrimp and Sungold Salad, Tuna Tartare NiçoiseBe Your Own Private Chef: Rip-and-Dip Gougères with Taleggio, Braised Short Ribs di ModenaSnacks Approved to Ruin Your Appetite: Dirty Martini Gildas, Braised Leek and White Bean DipI Promise You Can Bake: Rye-Brown Butter Chocolate Chip Cookies, Sticky Toffee Tarte TatinEvery chapter is packed with chef tricks and practical cooking lessons that explain why recipes work-helping you cook with more confidence, trust your instincts, and make delicious food long after you've closed the book. DeVita also shares the practical lessons she wishes she'd known when she first started cooking-from how chefs shop at the farmers market to the secrets of composing a beautiful plate, building memorable menus, and hosting gatherings that feel effortless (without losing your mind). Written to be cooked from, splattered with olive oil, filled with margin notes, and eventually passed along to someone you love, Hand Me the Fork is more than a cookbook.
It's an invitation to become the kind of cook who relies less on instructions and more on intuition.
