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

Book Description

The eagerly awaited first cookbook from one of Food Network’s favorite 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. Flavor 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.

中文：

书名：Marc Forgione：来自广受好评的厨师和餐厅的食谱和故事

这是人们热切期待的第一本烹饪书，来自Food Network最受欢迎的竞争对手之一，在非常受欢迎的情况下。铁人大厨美国

2008年，厨师马克·福吉奥内在纽约开了一家以他的名字命名的餐厅，赢得了广泛的好评，成为连续几年获得米其林星级的最年轻的美国出生的厨师和老板。在赢得美食电视网第三季之后 下一位铁人厨师，Forgione加入了前任和现任明星以及马里奥·巴塔利和鲍比·弗莱等畅销书作家的行列。他现在可以被视为是《宠儿》的主演之一 铁人大厨美国。Forgione的第一本烹饪书通篇都有华丽的照片和170份食谱，其中包括餐厅标志性的最爱，包括辣椒龙虾和砖下鸡。这本食谱不仅介绍了食谱，还讲述了一段不可思议的旅程，讲述了福吉奥尼厨师和餐厅现在的位置。味道是第一位的，但Forgione在呈现食物的方式上就像一位艺术家。他写这本书的目的不仅仅是展示一系列食谱，而是挑战家庭厨师和有抱负的厨师，帮助他们提升厨房技能。