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So good : 100 recipes from my kitchen to yours / Richard Blais with Mary Goodbody ; photography by Evan Sung.

by Blais, Richard, 1972-

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Houghton Mifflin Harcourt, 2017.

Celebrity chefs.

9780544663312 (hc.)

255 pages : color illustrations ; 24 cm

Includes index.

Starters -- Soups and a porridge -- Pasta -- Fish and seafood -- Chicken, turkey, duck, goose, squab (and rabbit) -- Beef, pork, lamb, and goat -- Vegetable -- On the side -- Desserts.

Richard Blais, the winner of Bravo's Top Chef All-Stars, invited back as a permanent judge on Top Chef, and now a Food Network regular. Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home? That's what this book will answer, with elevated homestyle recipes and personal stories. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken which is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for. A graduate of the Culinary Institute of America, Richard Blais is a chef, restaurateur, cookbook author and television personality living in California.

Goodbody, Mary.

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