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Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant

3.78  ·  Rating details ·  18 Ratings  ·  2 Reviews
The eagerly awaited first cookbook from one of Food Network’s favorite competitors on the wildly popular Iron Chef America

Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Ch
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Hardcover, 432 pages
Published April 29th 2014 by Houghton Mifflin Harcourt (first published January 1st 2014)
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Karen
Dec 27, 2014 rated it liked it
The life story portion of this book wasn't bad at all, but kind of odd (He's really into participating in Native American rituals) and a little childish (He uses the book as a vehicle to bash reviewers who didn't like his restaurant. Why the hell would you want a hardcover testament to your legacy to be filled with the specific names of people you don't like? ) but the recipes are great. I'm definitely going to make the everything bagel gougeres and the tea flavored jellies. For the potato rolls ...more
Aly
May 10, 2015 rated it really liked it
On a trip to NYC we ate at Forgione's restaurant and found the food mostly delicious. Because his cookbook has the recipe for Kampachi tartare which ended up being my favorite dish from the restaurant I had to buy it. I like the style and format of the cookbook and will eventually cook from it but the ingredient list for many of the recipes are quite lengthy so I'm saving it until I have a huge chunk of time to devote to cooking.
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