Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between: A Cookbook

(Hardback)

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Description

The first cookbook from the national food and recipe delivery company whose mission it is to get people eating better and living better, and to make cooking a part of busy modern lifestyles again More than 125 inventive, repertoire-building recipes tohelp you cook and eat food you love without having to think so hard about it. Every dish here will work no matter how much (or little) time you have to cook, whether it's quick dinner on a Monday for two or a backyard barbecue for a crowd. The recipes are all rooted in a core technique-think One-Pan Roasted Chicken, Slow-Simmered Turkey Chili, or Cheesy Baked Penne-but can also be customized according to peak produce and just what you're in the mood for. Step-by-step prep instructions and menu ideas take the stress out of cooking, so you know exactly what to do and when. Here, too, are ways for you to stretch these recipes, like basic marinades and spice rubs that can be used on almost anything, reinventions for leftovers, big-batch make-aheads, company-worthy feasts, and perfect sides. Plated is sure to become a well-loved, sauce-splattered staple in your kitchen.

Reviews

"Clearly written with ease and adaptability in mind... Busy home cooks looking for inspiration and ease, this book is for you." PopSugar

"This book with beautiful photography contains 125 recipes that can be adjusted to your mood and stretched." Chowhound

"Both practical and beautiful,Platedwould make a great graduation or wedding gift."SheKnows.com

"A good book for beginner cooks as well as the more experienced. The emphasis on tailoring a basic dish to what is seasonably available is a welcome twist." The East Hampton Star

"The recipes cover a lot of ground, from a simple pan-roasted salmon with seasonal vegetables to a somewhat more complicated roast Peking duck. The authors also include some beginner's tips, like how to wield a chef's knife and how to make basic sauces." Business Insider

Author Bio

Founded in 2012, Plated is the premium cook-at-home delivery service whose mission is to help people cook more and live better. It seeks to restore-and redefine-cooking culture through the meals shipped nationwide each week. Elana Karp earned her culinary degree from Le Cordon Bleu in Paris. Suzanne Dumaine trained at the French Culinary Institute in New York, and was a recipe editor for Cooking Channel. They lead Plated's culinary team, where they develop innovative, globally inspired recipes for the menus customers select from each week. The only thing either of them love more than cooking is teaching others to love it, too.