Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant

$72.99 AUD $7.00 AUD

Availability: in stock at our Melbourne warehouse.

Author: Marc Forgione

Format: Hardback

Number of Pages: 432


The eagerly awaited first cookbook from one of Food Network's favourite competitors on the wildly popular Iron Chef America. Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network's The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione's first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavour comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen. AUTHOR: Marc Forgione is the chef/owner of Restaurant Marc Forgione in New York City and American Cut restaurants in NYC and Atlantic City. He is a star of Food Network's popular Iron Chef America. 75 colour illustrations
Vendor: Book Grocer
Type: Hardback
SKU: 9781118302781
Availability : In Stock
Pre order Out of stock
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J
JennyV
A challenging but accessible book

This book is not for beginners. I am quite a confident cook and I am looking forward to tackling quite a few of the recipes but there are even some there which I would have trouble trying to replicate. Moreso the time rather than the techniques, as I think the instructions are quite straightforward for anyone to follow. I did not know anything about Marc when I bought this book but the blurb got me intrigued and I'm always up for a challenge. And like he said.....I am hoping it will make me a better cook.

Description
Author: Marc Forgione

Format: Hardback

Number of Pages: 432


The eagerly awaited first cookbook from one of Food Network's favourite competitors on the wildly popular Iron Chef America. Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network's The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione's first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavour comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen. AUTHOR: Marc Forgione is the chef/owner of Restaurant Marc Forgione in New York City and American Cut restaurants in NYC and Atlantic City. He is a star of Food Network's popular Iron Chef America. 75 colour illustrations