Cook Beautiful
Published on 31. March 2022
458 pages
978-1-68335-108-5 (ISBN)
Description
The debut cookbook from the creator of EyeSwoon features 100 seasonal recipes for meals as gorgeous as they are delicious.
In Cook Beautiful, Athena Calderone reveals the secrets to preparing and presenting unforgettable meals. As "The modern girl's Martha Stewart", Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes-all while balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she shows us how to achieve her impeccable yet approachable cooking style ( New York Times T Magazine).
Included are 100 recipes with step-by-step advice on everything from prep to presentation-from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips.
In Cook Beautiful, Athena Calderone reveals the secrets to preparing and presenting unforgettable meals. As "The modern girl's Martha Stewart", Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes-all while balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she shows us how to achieve her impeccable yet approachable cooking style ( New York Times T Magazine).
Included are 100 recipes with step-by-step advice on everything from prep to presentation-from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips.
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Persons
Athena Calderone is a celebrated interior designer, chef, entertaining expert, and creator of award-winning lifestyle site EyeSwoon. Deemed "The modern girl's Martha Stewart" by New York Times T Magazine, she is recognized and respected by culinary, fashion, and design worlds alike. Whether layering flavors in the kitchen, setting a bountiful table, or designing a room, Athena is renowned for her use of graceful yet juxtaposed pairings-always with an underpinning of sophistication. Fueled by her belief that beautiful food and design bring us together and turn little moments into lasting memories, Athena remains committed to pushing the boundaries of her craft.
Content
- Cover
- Title Page
- Dedication
- Contents
- Introduction
- Spring
- Spinach and Goat Cheese Frittata
- Smoked Salmon Toast with Red Onion and Herbs
- Grilled Zucchini Flatbread with Ramp-Pistachio Pesto
- The Springiest Spring Salad
- Grilled Baby Artichokes with Herbed Aioli
- Sugar Snap Pea and Fava Salad with Buffalo Mozzarella
- Roasted Asparagus and Radishes with Mustard-Tarragon Vinaigrette
- Zucchini and Feta Fritters with Avocado Cream
- Charred Endive with Warm Garlic-Caper Lemon Sauce
- Wheatberry Grain Bowl with Pickled Rhubarb and Humboldt Fog
- Gemelli with Zesty Lemon, Castelvetrano Olives, and Parsley
- Whole Stuffed Branzino Wrapped in an Herb Bouquet
- Grilled Shrimp with Chile, Lemon, and Oregano
- Pan-Seared Salmon with Peas, Chanterelles, and Dill-Chive Sauce
- Yogurt-Marinated Chicken and Artichoke Skewers with Herbed Dressing
- Pan-Roasted Pork Chops with Shallots, Fennel, and Watercress
- Ginger-and-Vanilla-Bean Rhubarb Galette
- Cherry and Apricot Polenta Crisp
- Yogurt Panna Cotta with Strawberries and Saba
- Summer
- A Duo of Summer Crostini
- Strawberry and Sun Gold Tomato Salad with Honey-Lime Citronette
- Summer Squash Salad with Arugula and Feta
- Peaches and Burrata with Pickled Shallot
- Honeydew, Fennel, and Caper Berry Salad
- Quinoa Tabbouleh with Nectarines and Heirloom Tomatoes
- Charred and Raw Corn Salad with Tomatillo Relish
- Charred Eggplant with Za'atar and Yogurt Tahini
- Mustardy Smashed New Potatoes with Jalapeño Gremolata
- Bucatini with Spicy Summer Tomatoes
- Fish Tacos with Pickled Cabbage and Pineapple Salsa
- Grilled Fluke with Escabeche Three Ways
- Peach-Corn Escabeche
- Oregano and Red Onion Escabeche
- Tarragon-Lime Escabeche
- Grilled Seafood Paella
- Cedar-Grilled Halibut with Preserved-Lemon-and-Fennel Relish
- Grilled Clams with Jalapeño-Herb Butter
- Green Panzanella with Grilled Chicken Paillards
- Lamb Kefte with Tzatziki
- Grilled Rib-Eye with Burst Tomatoes and Chimichurri
- Smoky and Spicy Pork Ribs
- Lime-Raspberry Tart
- Grilled Plums with Pistachio Brittle
- Peach and Blackberry Crostatas
- Fall
- Roasted Pumpkin and Brussels Sprouts with Poached Eggs
- Creamy Cauliflower Soup with Dukkah and Watercress Pesto
- Meyer Lemon Ricotta Toasts with Blistered Grapes
- Jerusalem Artichoke, Celery, and Pear Salad
- Tuscan Kale Salad with Lemon-Tahini Dressing
- Shaved Brussels Sprouts, Pine Nuts, and Green Olives
- Delicata Squash Agrodolce
- Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño
- Miso-Glazed Carrots with Carrot-Top Pesto
- Charred Broccolini with Green Relish and Feta
- Wild Mushroom Risotto
- Orecchiette with Kale, Fennel, and Sausage
- Slow-Roasted Arctic Char with Cranberry Chutney
- Seared Black Bass with Smashed Potatoes and Black Olives
- Swordfish with Raisins and Roasted Lemon-Olive Chutney
- Pan-Roasted Chicken with Shallots and Dates
- One-Pot Stewed Pork with Butternut Squash and Walnut Gremolata
- Hanger Steak with Caramelized Endive and Roasted Garlic Mashed Potatoes
- Cardamom-Cognac Apple Cake
- Pear and Hazelnut Tart
- Carrot Cake Trifles with Mascarpone Crème and Pecans
- Winter
- Chickpea-Merguez Hash
- White Bean Toasts with Radicchio and Lemon-Parsley Relish
- Nonna's Chicken Soup
- Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette
- Kohlrabi, Apple, and Celery Root Salad with Black Pepper Yogurt
- Blood Orange and Roasted Beets with Yogurt, Tarragon, and Hazelnuts
- Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese
- Winter Vegetable Roast
- Pan-Seared Tangy Brussels Sprouts
- Roasted Sunchokes with Orange, Marcona Almonds, and Pecorino Toscano
- Mezzi Rigatoni with Radicchio and Guanciale
- Paccheri with Pork Shoulder Ragu and Creamy Goat Cheese
- Slow-Roasted Cod with Grapefruit, Caper, and Jalapeño Relish
- Salt-Encrusted Red Snapper with Winter Citrus and Salsa Verde
- Pan-Seared Bass over Black Lentils with Parsley-Lime Sauce
- Braised Short Ribs with Horseradish Bread Crumbs and Celeriac Puree
- Sunday Lamb Roast with Fennel, Root Vegetables, and Lemon Chermoula
- Whole Roasted Chicken with Sumac, Roasted Vegetables, and Sesame Labne
- Earl Grey Chocolate Soufflé Cake with Candied Kumquats
- Blood Orange Bundt Cake with Orange Bitters Glaze
- Butterscotch Pots de Crème with Salted Caramel Tahini Sauce and Toasted Kasha
- Sauces & Extras
- My Toolbox
- My Pantry
- My Little Black Book
- Acknowledgments
- Index of Searchable Terms
- Copyright Page
