Cooking from the Hip

Fast, Easy, Phenomenal Meals

By Cat Cora; Deborah Jones (Photographer); Ann Krueger Spivack
(Houghton Mifflin, Hardcover, 9780618729906, 256pp.)

Publication Date: April 2007

List Price: $30.00*
* Individual store prices may vary.
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Description

As the star of the smash sensation Iron Chef America, Cat Cora is used to improvising exciting dishes on a moment's notice. In this book she shows you how to do it too, whether you want a spur-of-the-moment supper or a spectacular dinner that doesn't require spending your whole Saturday in the kitchen.

Cooking from the Hip is divided into four convenient sections, each with its own appetizers, soups, salads, main dishes, sides, and desserts. You can turn to whichever chapter best suits your needs and mood, knowing that every dish will be simple and special.

Fast: Spicy Chicken and Peach Stir-Fry, Creamy Fettuccine with Sausage, Chocolate Brownie Cupcakes

Easy: Watermelon Gazpacho, Thai Chicken Salad, White Cheddar Corn Bread

Fun: Sunday Cheesesteak Sandwiches, Crispy "Fried" Chicken, Lemonade Cookies

Phenomenal: Mango Margaritas, Pomegranate-Glade Cornish Hens with Wild Rice, Italian Cream Cake

Cooking from the Hip is all about flexibility. You'll be able to use what you've got on hand without being afraid to substitute. You'll learn how to cut down on cooking steps, combine just a few ingredients in inventive ways, pull in leftovers, and wow your family and friends.




About the Author
Cat Cora grew up in Jackson, Mississippi, and attended the Culinary Institute of America and worked in New York City before travelling overseas to apprentice in Europe with world-renowned French chefs Georges Blanc and Roger VergE. She settled in Napa Valley in her first job as a chef. After The Food Network discovered her in 1999, she went on to become the first female Iron Chef for the Network. She is the founder of the charitable organization Chefs for Humanity, a grassroots organization that mobilizes chefs to lend their skills to communities in need, and she has built a brand that includes two food lines, cookware a shoe line, cookbooks and restaurants, in Orlando, Costa Mesa, Houston, Salt Lake City, San Francisco, Atlanta, and Singapore. She lives in Santa Barbara with her wife and four sons.

Alice Medrich is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious Ecole LenOtre in France, and is widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking.

She is the author of "Sinfully Easy Delicious Desserts, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, Pure Dessert", and "Chocolate Holidays". Her newest book, Seriously Bitter Sweet, is a complete revision of her 2003 IACP-prize-winning Bittersweet.



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