Cook Like A Pro Av Ina Garten

<b>#1 <i>NEW YORK TIMES </i>BESTSELLER • Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star</b><br><b> </b><br><b>“Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.”—<i>Chicago Tribune</i></b><br> <br><b>NAMED ONE OF THE BEST BOOKS OF THE YEAR BY <i>The New York Times Book Review </i>• <i>Food Network </i>• <i>Food & Wine </i>• <i>PopSugar </i>• <i>The Atlanta Journal-Constitution </i>• <i>Country Living </i>• <i>The Feast </i>• <i>Eater </i>• <i>The Kitchn </i>• <i>Delish</i></b><br> <br>In this collection of foolproof recipes, Ina brings readers’ cooking know-how to the next level by answering questions, teaching t

#1 NEW YORK TIMES BESTSELLER • Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star “Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.”—Chicago Tribune NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review • Food Network • Food & Wine • PopSugar • The Atlanta Journal-Constitution • Country Living • The Feast • Eater • The Kitchn • Delish In this collection of foolproof recipes, Ina brings readers’ cooking know-how to the next level by answering questions, teaching techniques, and explaining her process right in the margin of each recipe—it’s as if she’s in the kitchen by your side guiding you through the recipe. When you make her Cauliflower Toasts with prosciutto and Gruyère, she shows you the best way to cut a cauliflower into perfect florets without getting them all over the kitchen (from the stem end, with the head turned upside-down!) and when making her Red Wine–Braised Short Ribs, Ina shares a fantastic tip for keeping your stovetop clean (roast the short ribs in the oven rather than browning them in a pan on the stove!). You’ll discover dozens more ingenious tips and shortcuts throughout, such as how to set up an elegant home bar, how to peel two heads of garlic quickly, how to use a paring knife to create a pro-worthy pattern on her decadent Chocolate Chevron Cake, and the key to making unbelievably creamy Truffled Scrambled Eggs (add the eggs to the skillet before the butter melts—who knew?!). Both beginners and advanced cooks will love this book filled with new dishes that will become part of your repertoire and practical cooking advice that will give you more confidence in the kitchen. Your friends and family will be so impressed!