{"product_id":"make-every-dish-delicious-modern-classics-and-essential-tips-for-total-kitchen-confidence-by-lesley-chesterman","title":"Make Every Dish Delicious: Modern Classics and Essential Tips for Total Kitchen Confidence","description":"\u003cp\u003e\u003cb\u003eShortlisted for the 2023 Taste Canada Awards\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRecipes, perfected. A repertoire of reliable, classic recipes and fundamental techniques that deliver gorgeous results, every time, for cooks of every ability, in the tradition of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGenius Recipes\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarefoot Contessa Foolproof\u003c\/i\u003e.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStop searching the web for what to cook for dinner. From the best roast chicken to the most sumptuous brownie, Lesley Chesterman's perfected recipes have you covered--tonight, and always.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen Montreal's favorite food critic, Lesley Chesterman, was approached ten years ago to write a cookbook, she laughed and said: \"The last thing the world needs is another recipe for carbonara.\" She never forgot the editor's reply: \"True. But I think they might like \u003c\/span\u003e\u003ci\u003eyour\u003c\/i\u003e\u003cspan\u003e recipe for carbonara.\" That comment resonated, because carbonara, like so many dishes, is a recipe Lesley has worked tirelessly to get just right. Returning again and again to recipes and making small tweaks or big overhauls is what Lesley loves to do. And the result of a lifetime of tinkering is \u003c\/span\u003e\u003ci\u003eMake Every Dish Delicious\u003c\/i\u003e\u003cspan\u003e, a cookbook that offers a repertoire of foolproof modern classics and a wealth of cooking knowledge to give everyone a helping hand in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eMake Every Dish Delicious\u003c\/i\u003e\u003cspan\u003e begins with deeply informative chapters on how to set up your kitchen and pantry, and how to work with fundamental ingredients and basics such as eggs, butter, stocks, and vinaigrettes. Lesley effortlessly demystifies multiple technical challenges (how to make an omelet, how to deep fry without fear, how to use--and not misuse--the all-important salt, and many more). From there, she takes you on a savoury and sweet journey of recipes encompassing modern classics such as her super simple carbonara, perfect \u003c\/span\u003e\u003ci\u003epain de campagne\u003c\/i\u003e\u003cspan\u003e​, show-stopping salt-baked bass, crowd-pleasing standing rib roast, stunning black forest cake, and gorgeous Gascogne apple tart.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEvery recipe here is reliable, repeatable, and irresistible. Homemade no-knead bread and pizza dough? Yes, you can! Chicken Kiev (the easy way)? Of course! Cote de boeuf for two? Why not? Chocolate megamousse for a dessert sensation? Lesley's got you. These are dishes to cook with total confidence for friends and family, every day. Let Lesley's collection of perfected recipes become your very own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Filled with beautifully written recipes for everything I want to eat, from maple-pecan sablés and chocolate \u003c\/span\u003e\u003ci\u003emegamousse\u003c\/i\u003e\u003cspan\u003e, to savory classics like French onion soup and a Poulet Rôti that will transport you to France. \u003c\/span\u003e\u003ci\u003eBienvenue\u003c\/i\u003e\u003cspan\u003e chez Lesley . . . where you're sure to find something delicious!\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eDAVID LEBOVITZ\u003c\/b\u003e\u003cspan\u003e, author of \u003c\/span\u003e\u003ci\u003eMy Paris Kitchen\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"While I have many friends who write cookbooks, there are few from which I ever cook a recipe. But as soon as I received the French edition of Lesley's book in October of 2020, within a week I had made her incredibly flaky scones, roast chicken (with a real twist), and of course an apple and a lemon tart! The recipes are articulate and easy to follow while Lesley's voice, already familiar to countless readers of her newspaper columns, is clear and well seasoned with her sharp wit. Even if you think that you might not need another cookbook, you will certainly love \u003c\/span\u003e\u003ci\u003eMake Every Dish Delicious\u003c\/i\u003e\u003cspan\u003e!\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eNICK MALGIERI\u003c\/b\u003e\u003cspan\u003e, author of \u003c\/span\u003e\u003ci\u003eHow to Bake\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Chesterman is not just a talented cook and a fine food writer; she also has the rare genius of writing recipes so clearly and precisely that even the most novice beginner in the kitchen can use them while more advanced cooks will find there's much more to learn. From the simplicity of a vinaigrette to the complexities of a Black Forest cake, all is explained with sparkling clarity--and with good humor.\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eNANCY HARMON JENKINS\u003c\/b\u003e\u003cspan\u003e, author of \u003c\/span\u003e\u003ci\u003eThe Four Seasons of Pasta\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLesley Chesterman\u003c\/strong\u003e attended the Institut de Tourisme et d'Hôtellerie du Québec, before working as a professional pastry chef and cooking teacher in Montreal and France. In 1998, she began her career as a food writer, primarily at the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMontreal Gazette\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eas a food columnist and restaurant critic from 1999 to 2019. Her work has also appeared in\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGourmet Magazine\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Art of Eating\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNuvo\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood Arts\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Globe and Mail\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e(Toronto),\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWine Tidings\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe National Post\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFool Magazine\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Post\u003c\/i\u003e, Eater.com,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLe Devoir\u003c\/i\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCaribou Magazine\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSince 2012, Lesley has been a food columnist for Radio-Canada and CHOM FM. In 2018, she also contributed to the production of the documentary \u003c\/span\u003e\u003ci\u003e100 Ans à Table\u003c\/i\u003e\u003cspan\u003e, focused on the history of Quebec cuisine televised on Télé-Quebec, on which she acted as host as well. Chesterman has also held several judging positions, including Gold Medal Plates, \u003c\/span\u003e\u003ci\u003eEnRoute Magazine\u003c\/i\u003e\u003cspan\u003e's best new restaurants, Cacao Barry's World Chocolate Masters, and the San Pellegrino World's 50 Best list. She has also written several books, including \u003c\/span\u003e\u003ci\u003eBoulangerie et Pâtisserie: Techniques de Base\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eFlavourville: Lesley Chesterman's Guide to Dining out in Montreal\u003c\/i\u003e\u003cspan\u003e. Her latest, \u003c\/span\u003e\u003ci\u003eChez Lesley\u003c\/i\u003e\u003cspan\u003e, was awarded a Taste Canada 2021 gold medal and will be published in Fall 2022 as \u003c\/span\u003e\u003ci\u003eMake Every Dish Delicious\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSimon \u0026amp; Schuster\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eOctober 18, 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2.0\" H x 9.7\" L x 7.4\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e400 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":44618060464314,"sku":"9781982196370","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/81vkSQik2qL._SL1500.jpg?v=1738871259","url":"https:\/\/naturenurture.shop\/products\/make-every-dish-delicious-modern-classics-and-essential-tips-for-total-kitchen-confidence-by-lesley-chesterman","provider":"nature+nurture","version":"1.0","type":"link"}