Cooking With Friends 2
This is the companion cookbook to Nick's 2011 television series which features great chefs from acclaimed restaurants across the United States, sharing their unique culinary points of view. Loaded with full-page color photographs and easy-to-follow instructions, the book's emphasis is on fresh, seasonal, and easy-to-prepare dishes with tips from chefs on making the final presentation worthy of the finest restaurant table. Come and meet Nick's friends.
Lawrence Chu - Chef Chu’s | Los Altos
Lawrence Chu was born in Sichuan province, China, and raised in Taiwan, Shanghai and Hong Kong. In 1970, he opened his award-winning Chef Chu’s restaurant...
Recipes:Fresh Basil Beef • Chef Chu’s Famous Chicken Salad
Sylvain Delpique - David Burke Townhouse | New York
Sylvain Delpique grew up in Albertville, France. After graduating from Challes-les-Eaux culinary school in 2000, he relocated to the U.S. to work as chef de partie at Union League Café in New Haven, Connecticut...
Recipe: Potato-Wrapped Tuna Stuffed with Crab & Cucumber Served with Pineapple Carpaccio & Ponzu Dressing
Michael Galata - Osteria del Circo, New York
Growing up in his family’s New Jersey restaurant, Michael Galata discovered a talent for cooking at an early age. After graduating from high school, he took over the kitchen and helped manage the business while earning his culinary arts degree...
Veal Scaloppine alla Romana
Gale Gand - TRU, Chicago
Gale Gand, executive pastry chef and partner at TRU, a AAA Five Diamond restaurant in Chicago, was named pastry chef of the year by the James Beard Foundation and Bon Appétit magazine...
Vita’s Ricotta Doughnuts
Maria Hines - Tilth, Seattle
Winner of the 2009 James Beard Foundation Award for Best Chef: Northwest, Maria Hines has been turning heads on the national culinary scene since she took the helm at Seattle’s Earth & Ocean...
Eggplant Ratatouille with Lemon-Marinated Chicken Breasts
Andy Husbands - Tremont 647, Boston
In 2010, Husbands celebrated the 14th anniversary of his acclaimed restaurant Tremont 647 and the 10th anniversary of his popular café Sister Sorel...
Andy’s First Place BBQ Glaze(d) Pork Tenderloin with Bacon-Corn Relish & Cheddar Grits
Rick Moonen - RM Seafoods, Las Vegas
Rick Moonen has devoted his career to being America’s top culinary advocate for sustainable seafood. A native New Yorker, he graduated first in his class from the Culinary Institute of America in Hyde Park...
Rick’s New England Clam Chowder
Brian Poor - Portland City Grill, Portland
Brian Poor grew up in the farm land of eastern Washington state. The sharing of meals around the family table helped inspire his interest in food. That interest took him to culinary school...
Garlic-Roasted Whole Dungeness Crab & Arugula-Fennel Salad
Kent Rathbun - Abacus, Dallas
After rising rapidly through the ranks of some of the world’s finest restaurants, Kent Rathbun continues to demonstrate his culinary skills not only with the expansion of restaurant concepts but also with his new product line, Kent Rathbun Elements...
Cajun Roasted Chicken Breasts with ‘Shrimp Jambalaya Hash’
Kevin Rathbun - Rathbun’s, Atlanta
Kevin Rathbun is a pivotal force on the local and national restaurant scenes. In 2004, he opened his namesake restaurant Rathbun’s...
Cauliflower & Parmesan Soup with Cured-Olive Crostini
John Tesar - Dallas Restaurant Group, Dallas
Known widely for his sustainable-food ethic and seafood mastery, John is DRG Concepts’ culinary director, responsible for the creation of new restaurant concepts and the continued development of three existing brands...
Lime & Curry-Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney & Spiced Basmati Rice
Wade Wiestling - The Oceanaire Seafood Room, Minneapolis
Wade Wiestling has been at the helm of The Oceanaire Seafood Room since 1998. Now, this award-winning recipe has created hit restaurants all over the U.S...
Hot Chili Grilled Alaskan Sockeye with Fresh Summer Mango Salsa
Jason Wilson - Crush, Seattle
Jason Wilson, 2010 James Beard Foundation Award winner (Best Chef: Northwest) and alumnus of Food & Wine magazine’s Best New Chefs class of 2006...