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Seriously From Scratch: How to Cook the Most Delicious Food Ever By Making Every Single Component Yourself (Paperback)
  • Seriously From Scratch: How to Cook the Most Delicious Food Ever By Making Every Single Component Yourself (Paperback)
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Seriously From Scratch: How to Cook the Most Delicious Food Ever By Making Every Single Component Yourself (Paperback)

(author)
£15.99
Paperback 192 Pages / Published: 23/09/2016
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Take a journey into food and its spirit with Chef Joe Gatto, a chef who takes from scratch to new levels. Having experienced the industry from a filmmaker to private chef, Chef Joe puts a unique spin on his recipes by cooking all of the parts of the meal - to make a pastrami sandwich he gives readers recipes for rye bread, mustard and pastrami, and goes as far as how to make the charcoal to smoke it and pickle the cucumbers for the perfect finish. This book is for cooks and intellects alike who want to know the true source of their food from the very beginning. Experience how unbelievably delicious food can taste when you make it all from scratch.

Publisher: Page Street Publishing Co.
ISBN: 9781624143106
Number of pages: 192
Weight: 660 g
Dimensions: 228 x 205 x 15 mm


MEDIA REVIEWS

Joe takes everything in this mouth-watering collection seriously. But of course, that doesn t mean that you have to. Even if you never put your hand to a cow s udder, even if you never cure your own pepperoni, heck, even if you buy your pizza dough pre-made from the store, Joe s journey from start to finish and his infectious enthusiasm will help you appreciate your food in a whole new way and make you a better cook in the process.
J. Kenji Lopez-Alt, "New York Times "bestselling author, author of the James Beard Award-nominated column "The Food Lab "and managing culinary director of "Serious Eats"

Joe s love for food and family inspires me to bring people together and make something from scratch! When we want something delicious, we go straight to the source Joe Gatto.
Kristen Standish, publisher of "Boston Magazine"

I dare you to tell me he doesn t make the best pepperoni you ve ever eaten!
Henry Santoro, Host/Anchor of WGBH, Boston s Local NPR"


Joe takes everything in this mouth-watering collection seriously. But of course, that doesn t mean that you have to. Even if you never put your hand to a cow s udder, even if you never cure your own pepperoni, heck, even if you buy your pizza dough pre-made from the store, Joe s journey from start to finish and his infectious enthusiasm will help you appreciate your food in a whole new way and make you a better cook in the process.
J. Kenji Lopez-Alt, New York Times bestselling author, author of the James Beard Award-nominated column The Food Lab and managing culinary director of Serious Eats

Joe s love for food and family inspires me to bring people together and make something from scratch! When we want something delicious, we go straight to the source Joe Gatto.
Kristen Standish, publisher of Boston Magazine

I dare you to tell me he doesn t make the best pepperoni you ve ever eaten!
Henry Santoro, Host/Anchor of WGBH, Boston s Local NPR

"

"Joe takes everything in this mouth-watering collection seriously. But of course, that doesn't mean that you have to. Even if you never put your hand to a cow's udder, even if you never cure your own pepperoni, heck, even if you buy your pizza dough pre-made from the store, Joe's journey from start to finish and his infectious enthusiasm will help you appreciate your food in a whole new way and make you a better cook in the process."
--J. Kenji Lopez-Alt, New York Times bestselling author, author of the James Beard Award-nominated column The Food Lab and managing culinary director of Serious Eats

"Joe's love for food and family inspires me to bring people together and make something from scratch! When we want something delicious, we go straight to the source--Joe Gatto."
--Kristen Standish, publisher of Boston Magazine

"I dare you to tell me he doesn't make the best pepperoni you've ever eaten!"
--Henry Santoro, Host/Anchor of WGBH, Boston's Local NPR

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