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CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance Kindle Edition
At once hilarious and inspiring, CookFight is a one-of-a-kind cookbook that that pits the strategies and recipes of popular New York Times food reporters Julia Moskin and Kim Severson against each other as they take on the challenges today's home cook faces both in and out of the kitchen. An epic battle for kitchen dominance, CookFight features two well-seasoned cooks, 12 tough culinary challenges, and 125 mouth-watering recipes, plus a foreword by Frank Bruni, former chief restaurant critic of the New York Times. Fans of Mark Bittman, Melissa Clark, Ruth Reichl, and Dorie Greenspan, as well as top-rated cooking shows like Top Chef, Top Chef Masters, Iron Chef, and Hell's Kitchen, will be riveted by every round of this intense, no-punches-pulled CookFight until the final (dinner) bell!
- LanguageEnglish
- PublisherEcco
- Publication dateOctober 30, 2012
- File size6760 KB
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From the Back Cover
Colleagues.
Friends.
Food obsessives.
Work wives.
New York Times writers Julia Moskin and Kim Severson were all of the former, until legendary Times restaurant critic Frank Bruni challenged them to go head-to-head in a culinary duel—a battle for dinner dominance that turned them into kitchen combatants. Armed with only $50 each, Bruni dared them to prepare a full meal for six, a showdown which he would judge for the newspaper.The thrill of battle proved too exhilarating to resist, and that initial clash turned into a yearlong kitchen war as Julia and Kim faced off to tackle the most vexing kitchen predicaments, from how best to console friends in need through old-fashioned home cooking to conjuring kids' food that keeps both parents and children happy at a party.
CookFight is the delicious result of their brinksmanship, a chronicle of their skirmishes over the course of twelve months and a look at how two very different people—best friends from wildly divergent backgrounds—approach the kitchen. In each heartfelt and hilarious chapter, Kim and Julia confront a new "challenge"—those quandaries all home cooks deliberate, from how to strategize a dinner party (the Fancy Food Challenge) to how to eat more seasonally and locally (the Farmer's Market Challenge). Every recipe, from Julia's Caramelized Corn with Mint to Kim's Carnitas, is a delectable testament to their creativity and savvy—only the reader will be able to call the winner.
About the Author
Julia Moskin has been a reporter for the New York Times dining section since 2004. At the Times, she has written on such diverse subjects as the punk-vegan movement, illegal trafficking of Girl Scout cookies on eBay, the best recipe for macaroni and cheese, and the widespread practice of freezing fish for sushi. She lives in New York City with her family.
Kim Severson is the Atlanta bureau chief for the New York Times, a position she has held since 2010. The winner of four James Beard Awards, she has written about food and dining for the Times, the San Francisco Chronicle, and several magazines. She is also the author of the memoir Spoon Fed: How Eight Cooks Saved My Life. Severson lives in Atlanta, Georgia, with her daughter.
Kim Severson is the Atlanta bureau chief for the New York Times, a position she has held since 2010. The winner of four James Beard Awards, she has written about food and dining for the Times, the San Francisco Chronicle, and several magazines. She is also the author of the memoir Spoon Fed: How Eight Cooks Saved My Life. Severson lives in Atlanta, Georgia, with her daughter.
Product details
- ASIN : B007JLD1UO
- Publisher : Ecco (October 30, 2012)
- Publication date : October 30, 2012
- Language : English
- File size : 6760 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 417 pages
- Best Sellers Rank: #1,022,825 in Kindle Store (See Top 100 in Kindle Store)
- #74 in Middle Atlantic Cooking
- #253 in Mid-Atlantic U.S. Cooking, Food & Wine
- #467 in Wine Tasting
- Customer Reviews:
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The stories behind the recipes are as good as the recipes and the recipes have all been stellar and I've made a bunch. The milk braised pork was insane (the UPS guy caught me in the kitchen guzzling the leftover reheated sauce directly from the container - happy shame). The fiery sweet potatoes graced a Thanksgiving table this year. The domino potatoes, the cornflake chicken (I want to dip and dredge pretty much everything this way now), the salmon and cucumbers and raspberry vinaigrette, the apple pie. And the bacon fat gingersnaps have literally changed my life. I think of this recipe as my personal litmus test for future boyfriends and friends. They really were so good that my eyes rolled back into my head...I had a mouthgasm people. It was salty luscious bacon fat making sweet love to molasses and they made a tender, hauntingly sweet, beautiful little baby that I want to eat as much as humanly possible. If you can't get on the bacon fat snap train with me (vegetarians excluded) then I honestly just don't know what to do with you. Just get out.
Every recipe in Cook Fight looks intriguing to me, the variety is fantastic and the challenge aspect of the book is just fun. No recipe looks over fancified, even the fancy challenge. Everything not only looks like something I want to put in my mouth, but it also looks realistic enough for me to actually make and enjoy doing it. My spawn (6 and 9) have enthusiastically embraced and eaten every recipe so far. My BFF (aka my life wife) and I have started Sunday night Cook Fight challenge dinner parties. We pick a theme and pick team Kim or Julia and we cook, we eat, we laugh and we love. Really all the very best parts of life...
competing to make a meal meeting each deadline for different
kinds of menus. There are about a dozen recipes I look forward
to trying . The two I tried so far have been simple and tasty
Those who like cookbooks that are organized by menus/events will enjoy this, but those who prefer recipes that are organized by type of food or meal may find that it is not as useful as it could be.
That said, the recipes are very good. I would probably buy this for the Cereal-Milk and Ginger Panna Cotta alone. I also like Monica's Texas Chili, a lot. The Caesar Salad in a Cup was a little too fussy for me, but a seemingly good way to make it for a party if you really, really have to serve Caesar Salad. There are enough recipes for baked goods to keep carboholics happy for a very long time, especially those who love to outdo everyone else on the pot luck dessert table!
The recipes range from fairly easy to quite involved, but I would hesitate to recommend this book to less than moderately proficient home cooks.
The writing is wonderful - the authors are both gifted with great senses of humor and are very witty besides being wonderful cooks.