MasterChef: The Ultimate Cookbook

Description

You don't have to be a professional chef to make a gorgeous gourmet meal! MasterChef contestants' dishes, exquisitely turned out under pressure, prove that any amateur cook can achieve excellence. Let MasterChef (TM): The Ultimate Cookbook help you make the leap from kitchen amateur to culinary master with tips and recipes from the show's most creative contestants and award-winning judges. Not only will you master the basics―how to season a pan, sharpen your knives, or make the perfect steak rub―but you'll also learn how to expand your own horizons, whether it's with an exotic new dish or a fresh take on the perfect filet. Enjoy more than 100 delectable recipes and 50 gorgeous photographs. From tender venison medallions to over-the-top seared lobster with bourbon and shallots, from perfectly crisp pan-fried potatoes to a decadent apple caramel spice cake, these recipes will help broaden your food landscape and perfect your home-cooked classics. With expert wine pairings from restaurateur and New York Times bestselling author Joe Bastianich and a foreword from Graham Elliot, an award-winning chef and Lollapalooza Culinary Director, MasterChef: The Ultimate Cookbook is all you need to take the next step in your own culinary journey. Content: Title Page Contents Foreword by Graham Elliot Introduction by Joe Bastianich MasterChef Kitchen Equipment Basics The Four Main Challenges The Contestants Chapter One: Breakfasts Fruit Cup Oatmeal with Brown Sugar and Golden Raisins Eggs Four Ways Lemon Pancakes with Mixed Berries Egg White Omelet with Sautéed Mushrooms and Spinach Pumpkin-Carrot Pancakes American Breakfast Eggs Benedict Chapter Two: Soups, Salads, and Starters Bombay Flatbread Tom Kha Kai White Clam Pizza with Bloody Caesars Cheddar Cheese Soufflés Chicken Tikka Masala Wrap. Made-from-Scratch Pork DumplingsGaram Masala Chicken Sliders with Chickpea Aioli Live Crab Cocktail Roasted Carrot Soup with Grilled Soda Bread The Offal Trio PART ONE: Chicken Liver Crostini with Pickled Chard Stems PART TWO: Fried Sweetbreads with Béarnaise PART THREE: Grilled Sweetbreads with Salsa Verde and Roasted Onions and Shiitake Mushrooms Sweetbreads Nuggets with Bok Choy and Soy-Chile Sauce Pan-Fried Sweetbreads and Watercress Salad, Roasted Vegetables, and Crispy Pork Belly Sweet Corn Bisque with Cilantro Marshmallow Chapter Three: Pastas and Rice Dishes. Stir-Fry Noodles with Seared ScallopsHomemade Tortellini in Chicken Broth Whitney's Cauliflower Mac 'n' Cheese Homemade Orecchiette with Rustic Tomato-Beef Sauce Uni Tagliarini Uni Risotto Poblano and Scallop Risotto Artichoke Risotto with Clams and Blood Oranges Pasta alla Norma Chapter Four: Vegetables and Sides Savory Bread Pudding with Tomato Sauce and Sautéed Beet Tops Roasted Beet Salad with Beet Greens, Goat Cheese, and Cabernet Vinaigrette Coleslaw Mashed Sweet Potatoes Sautéed Green Beans with Ham Asian Avocado, Kale, and Mustard Green Salad. Spicy Egg Curry and Pilaf with Peas and Pomegranate RaitaGrilled Corn on the Cob Garlic Mashed Potatoes Pan-Fried Potatoes with Cheese and Bacon Mixed Tempura Corn Fregola Salad Chapter Five: Seafood Thai Seafood Soup with Tableside Broth California Rolls Nigiri Sushi Uni and Rock Shrimp Sushi with Uni Aioli and Shaved Fennel-Microgreen Salad Escolar with Whipped Avocado and Crispy Plantains Presidential Sashimi Salmon Redemption Salad Spring Vegetable Terrine with Prawn Mousse, Pea Puree, and Microgreen Salad Indian Catfish in Coconut-Leek Broth with Garam Masala Eggplant. Spanish-Style Grilled Spot Prawns with Paella Basmati and Salsa VerdeSpot Prawn Ceviche Clay Pot Catfish with Pickled Carrots and Cucumbers Tempura-Style Shrimp with Thai Coconut Broth and Spiced Yucca Chips Thai Crab Trio: Crab Thai Curry, Thai Spiced Crab Cakes, and Sweet Chili Crab Salad with Watercress and Bell Peppers Shrimp Étouffée Dirty New England Lobster John Dory with Roasted Almond Sauce and Asparagus Crispy-Skin Rockfish with Cauliflower Puree, Chardonnay Emulsion, Herb Oil, and Pickled Radishes Halibut with Tomato Marmalade, Roasted Fennel, and Smoked Eggplant Puree.