By Richard Blais,Tom Colicchio
a brand new option to make a dish is often on Richard Blais’s brain. He has a wildly artistic approach—whether it’s including espresso to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his red meat chops; or cooking lamb shanks in root beer. In his debut cookbook, with equivalent levels of enthusiasm and humor, he stocks a hundred twenty five scrumptious recipes which are packed with shock and style. Plus there are 25 adaptations so as to add extra experience in your cooking—such as making cheese foam to your burger or mashed sous vide peas to serve along your entrée. Dive into an exploration of your kitchen for either creativity and delight. Now do this at home!
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