Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters

by Eater, Hillary Dixler Canavan, Stephanie Wu (Foreword by)

Overview

All the must-eat recipes from the most popular and influential restaurants across the country, brought to you by Hillary Dixler Canavan, the restaurant editor of the food and dining culture brand Eater and its dedicated team of experts
 
Foreword by Stephanie Wu, Editor-in-Chief of Eater
 
Eater’s dedicated team of on-the-ground experts live to drink, dine, and let you know what’s great, and the leading media brand’s debut cookbook includes the dishes that diners can’t stop thinking about, from the chefs and restaurants that have shaped our food culture. Sourced from the best street carts to pillars of fine dining and everywhere in between, this diverse, powerhouse collection features recipes that have been carefully adapted for home cooks.
 
You’ll be able to make lobster rolls like those from the quintessential Maine seafood shack McLoons, master the best migas in Austin care of Veracruz All Natural, perfect your pizza-making skills with help from Jon & Vinny’s and Una Pizza Napoletana, sip a martini as good as the one from iconic New York piano bar Bemelmans, bake Birmingham pastry chef Dolester Miles’s legendary cobbler, and much more.
 
Also packed with expert advice from chefs, bartenders, and sommeliers on easy ways to level up your meals at home—whether it’s building a celebration-worthy seafood tower, using a jar of chili crisp to quickly add depth of flavor to your cooking, sourcing game-changing ingredients and tools, or pairing sake with any kind of food—Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters is a must-have for anyone who loves to dine out and wants to bring that magic home.
 
Includes Color Photographs and Illustrations

Product Details

ISBN-13:	9781647008857
Publisher:	Abrams
Publication date:	09/19/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	256
Sales rank:	72,282
File size:	43 MB
Note:	This product may take a few minutes to download.

About the Author

Eater is a digital media brand dedicated to all things food and dining. The Eater brand comprises a national site covering food and dining culture, 25 city sites tracking local dining scenes, a robust YouTube channel featuring documentary-style videos about the inner workings of restaurants, and a variety of social channels, all run by a diverse team of writers, editors, producers, and contributors.

Editorial Reviews

This book is like a dream dinner party with all your favorite dishes from incredible spots across the country."

Marcus Samuelsson - chef and co-founder of Red Rooster

For years, Eater has been my trusty sidekick in navigating the dining world—there by my side with a killer recommendation, whispering in my ear with news of my soon-to-be-favorite new spot. Now I can reach for their impeccable taste in my home kitchen with this best-in-class collection of tried-and-true recipes from the country's most beloved dining institutions. My dream meal of Felix's pasta with a side of Veracruz All Natural migas tacos can finally come true. Oh, and if you’re wondering about dessert, I or one of the other incredible pastry chefs in these pages has you covered, too!

Christina Tosi - Milk Bar founder/chef

Eat with intention and purpose. Food is culture, food is language, food is humanity. So enjoy this book, which offers a diverse and vibrant look at food today.

Dominique Crenn - chef and co-owner of Atelier Crenn and Bar Crenn

A gold mine of recipes from some of the most exciting restaurants anywhere, this cookbook will transform your personal kitchen game and feed your soul.

Mike Solomonov - co-owner and chef of Zahav

Join Hillary Dixler Canavan of Eater on a journey to discover delectable dishes across the country, as she applies her reporter’s curiosity and editorial eye to this cookbook. Delve into the stories of the passionate people behind each culinary creation and experience the unique flavors and compelling narratives that make each dish a true gem.

David Chang - Momofuku founder

"Not surprisingly, Eater's exceptional curation of the most essential restaurant recipes from across the United States leaves me salivating and eager to don an apron and get to work. Its supplemental essays and recipes are the proverbial icing on the cake for turning good meals into great ones. I want to make every dish featured on these pages!"

Lisa Ling - journalist

A winning collection of recipes from some of the country’s most celebrated restaurants that will transport you to memorable meals with family and friends—a powerful reminder of how good food delights and unites us.

Danny Meyer - founder and executive chairman

This book is like a dream dinner party with all your favorite dishes from incredible spots across the country."—chef and co-founder of Red Rooster, Marcus Samuelsson

“A gold mine of recipes from some of the most exciting restaurants anywhere, this cookbook will transform your personal kitchen game and feed your soul.”—co-owner and chef of Zahav, co-owner of CookNSolo Restaurants, Mike Solomonov

“Eat with intention and purpose. Food is culture, food is language, food is humanity. So enjoy this book, which offers a diverse and vibrant look at food today.”—chef and co-owner of Atelier Crenn and Bar Crenn, San Francisco, Dominique Crenn

“Join Hillary Dixler Canavan of Eater on a journey to discover delectable dishes across the country, as she applies her reporter’s curiosity and editorial eye to this cookbook. Delve into the stories of the passionate people behind each culinary creation and experience the unique flavors and compelling narratives that make each dish a true gem.”—founder, Momofuku, David Chang

“For years, Eater has been my trusty sidekick in navigating the dining world—there by my side with a killer recommendation, whispering in my ear with news of my soon-to-be-favorite new spot. Now I can reach for their impeccable taste in my home kitchen with this best-in-class collection of tried-and-true recipes from the country's most beloved dining institutions. My dream meal of Felix's pasta with a side of Veracruz All Natural migas tacos can finally come true. Oh, and if you’re wondering about dessert, I or one of the other incredible pastry chefs in these pages has you covered, too!”—founder/chef, Milk Bar, Christina Tosi

"Not surprisingly, Eater's exceptional curation of the most essential restaurant recipes from across the United States leaves me salivating and eager to don an apron and get to work. Its supplemental essays and recipes are the proverbial icing on the cake for turning good meals into great ones. I want to make every dish featured on these pages!" —journalist, Lisa Ling

“A winning collection of recipes from some of the country’s most celebrated restaurants that will transport you to memorable meals with family and friends—a powerful reminder of how good food delights and unites us.”—founder and executive chairman, Union Square Hospitality Group, Danny Meyer

From the Publisher

06/10/2024

For those who have ever left a restaurant and can't stop thinking of that one dish, this fun book, from digital media brand Eater and its restaurant editor, Canavan, can't be beat. The book is divided into "Brunch," "Lunch," "Snacks and Starters," "Mains," "Sides," and "Desserts"—as well as a few select groupings: "Noodles," "Chicken," and "A Sushi Moment." While some large cities such as New York and Los Angeles are understandably more represented, readers will find recipes from all over the U.S. There is the orange-blossom brioche from the Purple House in North Yarmouth, ME; Caribbean cheese and chicken patties from the Jerk Shack in San Antonio, TX; a "very spicy" papaya salad from Eem in Portland, OR; and a breakfast congee recipe from Honolulu's Koko Head Café. Interspersed throughout the recipes and delicious-looking images are pages with cooking tips, drink recipes, and other creative culinary ideas. VERDICT A book for true foodies, but one that will be appreciated by anyone looking to elevate their home cooking to restaurant-worthy status.—Whitney Bates-Gomez

Library Journal