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.

Cooking With Nick Stellino
Nick's latest cookbook is available now as an EBook! Download the sample EBook FREE!

Sample Pages

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... Read More

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... Read More

RecipePotato-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... Read More

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... Read More

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... Read More

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... Read More

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... Read More

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... Read More

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... Read More

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... Read More

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... Read More

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... Read More

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... Read More

Pork Ragù

©2013 Nick Stellino Productions
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