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Chasing Flavor: Techniques and Recipes to Cook Fearlessly
In his debut cookbook, James Beard Award-winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique
Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.
From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.
Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.
From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.
358 pages, Kindle Edition
Published October 13, 2020
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166 people want to read
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Displaying 1 - 30 of 40 reviews
January 9, 2021
As an avid cook (for my family), I find cooking is as much about making meals as is it is about learning. Learning about new ingredients, new preparations, new twists.
This is not a cookbook for beginners but is perfect for anyone wanting to up their game.
Brilliant and beautiful.
Thank you Houghton Mifflin Harcourt and NetGalley for this digital ARC in exchange for an honest review.
I will definitely be purchasing a physical copy of the book for my collection.
This is not a cookbook for beginners but is perfect for anyone wanting to up their game.
Brilliant and beautiful.
Thank you Houghton Mifflin Harcourt and NetGalley for this digital ARC in exchange for an honest review.
I will definitely be purchasing a physical copy of the book for my collection.
May 25, 2020
Chasing Flavor is an amazing cookbook by Dan Kluger that is true to its name and helps you get the absolute best flavor into your food. He starts with suggestions for pantry and kitchen equipment to help you make his recipes. He shows different techniques, such as how to cut and blanch vegetables, make pasta, and slice brisket. The cookbook is full of great ideas, such as adding pureed cauliflower to tomato soup so you get creaminess without dairy, or turning chicken nuggets into something insanely special by adding a maple chile glaze.
Among the recipes I plan to try are Cashew Vinaigrette, Crushed Cucumbers with Yogurt and Chiles, Heirloom Tomato Panzanella with Parmesan Croutons, Whole Wheat Spaghetti with Fermented Chile Sauce, Grandma Pie, Raisin Stuffed Pork Loin, and Pan Roasted Chicken Breasts with Warm Potato Salad.
I received a free digital copy of this book from the publishers via Netgalley. I will definitely buy a hard copy of this one as soon as it comes out. The lessons on flavor are more than worth the price of any book. My review is voluntary.
Among the recipes I plan to try are Cashew Vinaigrette, Crushed Cucumbers with Yogurt and Chiles, Heirloom Tomato Panzanella with Parmesan Croutons, Whole Wheat Spaghetti with Fermented Chile Sauce, Grandma Pie, Raisin Stuffed Pork Loin, and Pan Roasted Chicken Breasts with Warm Potato Salad.
I received a free digital copy of this book from the publishers via Netgalley. I will definitely buy a hard copy of this one as soon as it comes out. The lessons on flavor are more than worth the price of any book. My review is voluntary.
May 30, 2020
This is an excellent cookbook that gives you tools to become a great chef in your own kitchen. The author (a James Beard award winning chef) gives you information on how to do all kinds of kitchen techniques and then offers gourmet recipes for starters, salads, vegetables, meats, pastas and pizzas, and seafood (no desserts). Each recipe is a work of art worthy of a high price tag in an upscale restaurant. For the most part, these are not recipes that you'll cook quickly on a weeknight with a few things from the fridge. Many recipes require several recipes to assemble the final dish. High quality ingredients mean that they won't be the most budget friendly, though cooking in season will help keep costs down.
As Kluger is a restaurant chef, he tends to use ingredients that are common in restaurant kitchens but not necessarily the healthiest like canola oil and corn starch, and to cook for standard diets. This won't be a great fit for people who are vegetarian or who have food allergies, as the recipes are heavy on meats, dairy and wheat. There is still lots to gain for those folks but you might be better off getting a copy from the library.
Beautiful color photos accompany many recipes (perhaps 1/4?). No nutritional information is provided. Takeaway paragraphs accompany most recipes to give you more information about the techniques and choices in the recipes. These sections are fabulously instructional even if you don't ultimately cook that particular recipe. For instance, his battered squash fries with a spicy aioli recipe has a takeaway paragraph explaining that he uses lots of voka in his tempera batter because it evaporates quickly and helps make a crispy crust.
All in all, it's a fantastic book to really boost your kitchen skills, no matter what your level of expertise.
I read a temporary digital ARC of this book for the purpose of review.
As Kluger is a restaurant chef, he tends to use ingredients that are common in restaurant kitchens but not necessarily the healthiest like canola oil and corn starch, and to cook for standard diets. This won't be a great fit for people who are vegetarian or who have food allergies, as the recipes are heavy on meats, dairy and wheat. There is still lots to gain for those folks but you might be better off getting a copy from the library.
Beautiful color photos accompany many recipes (perhaps 1/4?). No nutritional information is provided. Takeaway paragraphs accompany most recipes to give you more information about the techniques and choices in the recipes. These sections are fabulously instructional even if you don't ultimately cook that particular recipe. For instance, his battered squash fries with a spicy aioli recipe has a takeaway paragraph explaining that he uses lots of voka in his tempera batter because it evaporates quickly and helps make a crispy crust.
All in all, it's a fantastic book to really boost your kitchen skills, no matter what your level of expertise.
I read a temporary digital ARC of this book for the purpose of review.
June 18, 2020
*Thank you to the publisher and Netgalley for providing an ARC in exchange for an honest review *
In Chasing Flavor, Dan Kluger definitely presents some interesting flavour combination, including some twists on classics and some unique dishes, explaining the ingredients and techniques involved concisely but also with a touch of humour!
The photography in this book is absolutely beautiful, and definitely looks mouthwatering - will have to try out some of these for sure!
In Chasing Flavor, Dan Kluger definitely presents some interesting flavour combination, including some twists on classics and some unique dishes, explaining the ingredients and techniques involved concisely but also with a touch of humour!
The photography in this book is absolutely beautiful, and definitely looks mouthwatering - will have to try out some of these for sure!
November 19, 2020
This one has good recipes, but I found them a tad too complicated/elaborate, making them thus the kind of dishes you'd make on par with a full Sunday roast and not really the fix it and have dinner on the table in 1 hour most busy people are after especially during weekdays
February 20, 2022
In keeping with my cookbook criteria or "Did I learn anything?" and "Will I ever cook anything from this book?" we have a mixed bag with this one. There are lots of interesting techniques and tips in this book, and the Kluger makes it clear that his intent is that the reader learn tips and techniques for use outside this one book. So the answer to the first question is "yes."
OTOH, the answer to the second question is "no." My other half does a lot of the cooking these days. My task has shifted more to finding him interesting things to cook. As I read a lot of these recipes aloud to him, our reactions were the same: Most things sounded great at fist, and about 3/4 of the way through the ingredient list, one or both of us interrupted with some version of, 'There's just too many flavors going on at one time here." Also, Kluger is a big fan of fruit in just about everything. While I see what he's doing with the sweet-tart combinations and acids, it's rare that we like fruit in savory dishes. (And, yes, I'm aware that most things we call vegetables in North America are botanically fruit, but I think it's safe to say most people think of eggplant, squashes, and peas as vegetables.)
I think this cookbook would frustrate a novice cook unless s/he were very patient and highly organized. It's trying to take restaurant concepts and rethink them for domestic cooking. For the most part, it succeeds, but there are a lot of sub-recipes and steps that have to be done in advance. Still, there's a lot to learn from Kluger's descriptions of the how and why of his dishes.
OTOH, the answer to the second question is "no." My other half does a lot of the cooking these days. My task has shifted more to finding him interesting things to cook. As I read a lot of these recipes aloud to him, our reactions were the same: Most things sounded great at fist, and about 3/4 of the way through the ingredient list, one or both of us interrupted with some version of, 'There's just too many flavors going on at one time here." Also, Kluger is a big fan of fruit in just about everything. While I see what he's doing with the sweet-tart combinations and acids, it's rare that we like fruit in savory dishes. (And, yes, I'm aware that most things we call vegetables in North America are botanically fruit, but I think it's safe to say most people think of eggplant, squashes, and peas as vegetables.)
I think this cookbook would frustrate a novice cook unless s/he were very patient and highly organized. It's trying to take restaurant concepts and rethink them for domestic cooking. For the most part, it succeeds, but there are a lot of sub-recipes and steps that have to be done in advance. Still, there's a lot to learn from Kluger's descriptions of the how and why of his dishes.
June 18, 2020
*Thank you to the publisher and Netgalley for providing an ARC in exchange for an honest review *
In Chasing Flavor, Dan Kluger definitely presents some interesting flavour combination, including some twists on classics and some unique dishes, explaining the ingredients and techniques involved concisely but also with a touch of humour!
The photography in this book is absolutely beautiful, and definitely looks mouthwatering - will have to try out some of these for sure!
In Chasing Flavor, Dan Kluger definitely presents some interesting flavour combination, including some twists on classics and some unique dishes, explaining the ingredients and techniques involved concisely but also with a touch of humour!
The photography in this book is absolutely beautiful, and definitely looks mouthwatering - will have to try out some of these for sure!
January 29, 2021
Chasing Flavor: Techniques and Recipes to Cook Fearlessly is a great cookbook filled with new cooking techniques that will elevate readers appreciation for high quality ingredients. The recipes are meant to be used as inspiration, as the author encourages making changes. The beginning of the cookbook includes essential information, such as pantry staples, tools, and cutting techniques.
The chapters are as follows, with some of the standout dishes:
Starters & Soups: Heirloom Tomato Toasts; Spring Pea Soup; Corn Soup with Spiced Popcorn; Beet Green and Chickpea Soup with Corn Fritters; Matzo Ball Soup
Salads: Corn and Herb Salad with Lime Vinaigrette; Crushed Cucumbers with Yogurt and Chiles; Corn and Shishito Salad with Roasted Red Pepper Vinaigrette
Vegetables: Grilled Carrots with Sweet and Sour Carrot Sauce; Fresh Corn Polenta with Butter and Herbs; Brussels Sprouts with Mustard Vinaigrette; Roasted Broccolini with Ginger-Scallion Topping
Pasta, Grains, & Pizza: Cavatelli with Spring Vegetables and Cheese Sauce; Corn Pizza; Brown Rice Bowl with Pepper Chutney and Crispy Japanese Eggplant; Polenta with Mushroom Jam
Meat & Poultry: Chicken Salad with Roasted Baby Vegetables and Spicy Vinaigrette; Grilled Pork Chops with Sweet and Sour Glaze; Pan-Roasted Chicken Breast with Pan Jus and Warm Potato Salad
Seafood: Grilled Tuna Steaks with Orange-Chile Topping; Grilled Swordfish with Olive Tapenade and Fennel Salad; Slow-Roasted Halibut with Braised Mushrooms; Seared Scallops with Sunchoke Sauce and Apple Vinaigrette
Overall, I wish that every finished dish had an accompanying photograph, as the recipes in this cookbook are so inspirational. I do like how the author has some photos which include technique instruction, especially as there may be some readers who are new to more advanced techniques. Chasing Flavor is a great cookbook and one I would recommend to others.
Disclaimer: I was given an Advanced Reader's Copy of Chasing Flavor: Techniques and Recipes to Cook Fearlessly by NetGalley and the publisher, Rux Martin/Houghton Mifflin Harcourt. The choice to review this cookbook was my own.
The chapters are as follows, with some of the standout dishes:
Starters & Soups: Heirloom Tomato Toasts; Spring Pea Soup; Corn Soup with Spiced Popcorn; Beet Green and Chickpea Soup with Corn Fritters; Matzo Ball Soup
Salads: Corn and Herb Salad with Lime Vinaigrette; Crushed Cucumbers with Yogurt and Chiles; Corn and Shishito Salad with Roasted Red Pepper Vinaigrette
Vegetables: Grilled Carrots with Sweet and Sour Carrot Sauce; Fresh Corn Polenta with Butter and Herbs; Brussels Sprouts with Mustard Vinaigrette; Roasted Broccolini with Ginger-Scallion Topping
Pasta, Grains, & Pizza: Cavatelli with Spring Vegetables and Cheese Sauce; Corn Pizza; Brown Rice Bowl with Pepper Chutney and Crispy Japanese Eggplant; Polenta with Mushroom Jam
Meat & Poultry: Chicken Salad with Roasted Baby Vegetables and Spicy Vinaigrette; Grilled Pork Chops with Sweet and Sour Glaze; Pan-Roasted Chicken Breast with Pan Jus and Warm Potato Salad
Seafood: Grilled Tuna Steaks with Orange-Chile Topping; Grilled Swordfish with Olive Tapenade and Fennel Salad; Slow-Roasted Halibut with Braised Mushrooms; Seared Scallops with Sunchoke Sauce and Apple Vinaigrette
Overall, I wish that every finished dish had an accompanying photograph, as the recipes in this cookbook are so inspirational. I do like how the author has some photos which include technique instruction, especially as there may be some readers who are new to more advanced techniques. Chasing Flavor is a great cookbook and one I would recommend to others.
Disclaimer: I was given an Advanced Reader's Copy of Chasing Flavor: Techniques and Recipes to Cook Fearlessly by NetGalley and the publisher, Rux Martin/Houghton Mifflin Harcourt. The choice to review this cookbook was my own.
May 5, 2020
Chasing Flavor by Dan Kluger is more than just a cookbook, it is a full-on flavor-creating lesson, and one I'm so happy to have taken. From kitchen essentials, to how to cut ginger to his and advice on how to build blocks of flavor to create new dishes, I loved everything about this chef's book.
The recipes themselves run the gamut from fairy simple to restaurant-quality, and divided in Starts & Soups, Salads, Vegetables. Pasta, Grains & Pizza, Meat & Poultry and finally, Seafood. Many of the recipes also include an expert tip Takeaway that can bring the dish from good to great, but my favorite thing about these recipes is the description and really the mindset or motivation behind how the dish is created. As someone who entertains a lot and loves to try new flavor profiles, I've long struggled to know why some flavors work well together, and some simply don't. The author's explanations really helped clarify that for me and, I think, will really up my flavors.
I've already earmarked a number of recipes to try in my own kitchen, including cCorn Soup with Spiced Popcorn, Summer Beans with Lavender-Pickled Peaches and Goat Cheese, Parmesan-Crusted Butternut Squash with Meyer Lemon Gremolata, Cavatelli with Spring Vegetables and Cheese Sauce, Grandma Pie, Raisin-Stuffed Pork Loin and Pan-Seared Sa Trout with Butternut Squash Puree, Parsnips and Crispy Herbs.
Each recipe is well organized and the instructions are clear. And the photography is absolutely mouthwateringly great!
Chasing Flavor does what the title promises - it shows a home cook like myself how to really go from good to excellent when it comes to flavors through a delicious mix of complex and fun recipes. But, it goes farther, in that the author really takes the time to explain why, for example coconut and ginger taste great with butternut squash - a flavor combination I would never have tried before reading this book.
I can't wait to work my way through this entire book!
This review is based on an advance copy read.
The recipes themselves run the gamut from fairy simple to restaurant-quality, and divided in Starts & Soups, Salads, Vegetables. Pasta, Grains & Pizza, Meat & Poultry and finally, Seafood. Many of the recipes also include an expert tip Takeaway that can bring the dish from good to great, but my favorite thing about these recipes is the description and really the mindset or motivation behind how the dish is created. As someone who entertains a lot and loves to try new flavor profiles, I've long struggled to know why some flavors work well together, and some simply don't. The author's explanations really helped clarify that for me and, I think, will really up my flavors.
I've already earmarked a number of recipes to try in my own kitchen, including cCorn Soup with Spiced Popcorn, Summer Beans with Lavender-Pickled Peaches and Goat Cheese, Parmesan-Crusted Butternut Squash with Meyer Lemon Gremolata, Cavatelli with Spring Vegetables and Cheese Sauce, Grandma Pie, Raisin-Stuffed Pork Loin and Pan-Seared Sa Trout with Butternut Squash Puree, Parsnips and Crispy Herbs.
Each recipe is well organized and the instructions are clear. And the photography is absolutely mouthwateringly great!
Chasing Flavor does what the title promises - it shows a home cook like myself how to really go from good to excellent when it comes to flavors through a delicious mix of complex and fun recipes. But, it goes farther, in that the author really takes the time to explain why, for example coconut and ginger taste great with butternut squash - a flavor combination I would never have tried before reading this book.
I can't wait to work my way through this entire book!
This review is based on an advance copy read.
September 6, 2020
Originally published on my blog: Nonstop Reader.
Chasing Flavor is a tutorial guide with recipes which emphasize taste and flavor appeal by Chef Dan Kluger. Due out 13th Oct 2020 from Houghton Mifflin Harcourt on their Rux Martin imprint, it's 368 pages and will be available in hardcover and ebook formats.
The author has an encouraging and accessible voice in writing. I enjoyed reading the non-recipe parts of the book as well as the recipes and found them easy to understand and follow. The layout is logical and understandable. The introductory chapters and how-to tutorials include the basic hows and whys of the tools, ingredients, and flavor blends. The recipe chapters are arranged roughly thematically: starters & soups, salads, vegetables, pasta grain & pizza, meat & poultry, and seafood.
Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US measurements only), step by step instructions, as well a footers with tips and alternatives as well as professional "takeaways" One of the high points of the book for me are the photographs. They're high quality and clear - and serving suggestions are appealing and appropriate. Really beautiful dishes with professional finishes, and something to aim for.
The recipe ingredients themselves are (mostly) easily sourced and will be available at well stocked grocery stores. There are a very few ingredients which might be a little more difficult to source, but definitely nothing that is 'way out there'.
All in all, -very- well written, beautifully presented dishes, made from tasty ingredients which are easily sourced and beautifully enhanced with herbs and spices.
Five stars, we'll be revisiting this recipe book often. A useful antidote to bland food.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Chasing Flavor is a tutorial guide with recipes which emphasize taste and flavor appeal by Chef Dan Kluger. Due out 13th Oct 2020 from Houghton Mifflin Harcourt on their Rux Martin imprint, it's 368 pages and will be available in hardcover and ebook formats.
The author has an encouraging and accessible voice in writing. I enjoyed reading the non-recipe parts of the book as well as the recipes and found them easy to understand and follow. The layout is logical and understandable. The introductory chapters and how-to tutorials include the basic hows and whys of the tools, ingredients, and flavor blends. The recipe chapters are arranged roughly thematically: starters & soups, salads, vegetables, pasta grain & pizza, meat & poultry, and seafood.
Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US measurements only), step by step instructions, as well a footers with tips and alternatives as well as professional "takeaways" One of the high points of the book for me are the photographs. They're high quality and clear - and serving suggestions are appealing and appropriate. Really beautiful dishes with professional finishes, and something to aim for.
The recipe ingredients themselves are (mostly) easily sourced and will be available at well stocked grocery stores. There are a very few ingredients which might be a little more difficult to source, but definitely nothing that is 'way out there'.
All in all, -very- well written, beautifully presented dishes, made from tasty ingredients which are easily sourced and beautifully enhanced with herbs and spices.
Five stars, we'll be revisiting this recipe book often. A useful antidote to bland food.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
May 23, 2020
Chasing flavor is an elite amongst regular cookbooks in this over three hundred paged delicious ensemble. Wonder why certain pairings or flavors mixed work better than others? Look no further because here’s a cookbook that will broaden your cooking horizon like none other. I’m more of a baby cooker but the recipes in this cookbook soar to the flavor stratosphere.
What did I like? The pictures in this book are just gorgeous! Mouth watering gorgeous and look like they belong in a five star restaurant! I would want a seat in a restaurant that serves up recipes that look half as good as these. If I could make these recipes half as good as they looked then you have sold this book to me. I loved the pages that show you styles of chopping, curing, blanching, and blending. Beautiful step by step pictures and instructions that make it look simple. The recipes themselves while look difficult but you can do a sum of the parts, until the whole recipe is made. Love how it’s broken down and the results look amazing.
Would I recommend or buy? No lie...this cookbook is pricey, but the recipes alone make me want this book. They just look amazing! It also holds a fountain of information of recipes and how to’s of a successful NYC restaurant. The author backs the book with an impressive resume and over twenty years of experience in some of the best restaurants. It’s all about chasing flavor.
Thoughts for the author? Thanks to the publisher for an ARC to read and offer my opinion. Author has made a beautiful, and huge cookbook bursting with flavorful recipes. Highly enjoyable and definitely going to enjoy the recipes from this one for a long time. Five huge cooking stars!
What did I like? The pictures in this book are just gorgeous! Mouth watering gorgeous and look like they belong in a five star restaurant! I would want a seat in a restaurant that serves up recipes that look half as good as these. If I could make these recipes half as good as they looked then you have sold this book to me. I loved the pages that show you styles of chopping, curing, blanching, and blending. Beautiful step by step pictures and instructions that make it look simple. The recipes themselves while look difficult but you can do a sum of the parts, until the whole recipe is made. Love how it’s broken down and the results look amazing.
Would I recommend or buy? No lie...this cookbook is pricey, but the recipes alone make me want this book. They just look amazing! It also holds a fountain of information of recipes and how to’s of a successful NYC restaurant. The author backs the book with an impressive resume and over twenty years of experience in some of the best restaurants. It’s all about chasing flavor.
Thoughts for the author? Thanks to the publisher for an ARC to read and offer my opinion. Author has made a beautiful, and huge cookbook bursting with flavorful recipes. Highly enjoyable and definitely going to enjoy the recipes from this one for a long time. Five huge cooking stars!
September 9, 2020
**I received and voluntarily read an e-ARC from NetGalley in exchange for an honest review. All thoughts and opinions are my own.**
One of the best things about this book is where you learn technique. I've always wanted to go to culinary school, but knowing that it wasn't what I wanted for a career, I never went. This book allows me to feel like I'm learning the dos and don'ts from a professional chef. Learning to prepare ingredients the proper way really changes the way a dish tastes in the end.
All of the recipes look amazing. While some of the recipes are a little over the top for everyday use in my home kitchen, I could definitely see some of the more involved recipes being something I try when I have extra time or sometime around the holidays.
A lot of what I learned from this cookbook is basically not to rule anything out. You can take recipes you've used for years and elevate them by using one different ingredient, adding different texture, cooking in a slightly different way, and more little things that make a huge difference.
The photography is absolutely stunning. While some of the dishes aren't to my personal taste, the photography makes me want to try things that I know I won't like, regardless of the outcome.
Overall, 5/5 stars for an amazing cookbook.
One of the best things about this book is where you learn technique. I've always wanted to go to culinary school, but knowing that it wasn't what I wanted for a career, I never went. This book allows me to feel like I'm learning the dos and don'ts from a professional chef. Learning to prepare ingredients the proper way really changes the way a dish tastes in the end.
All of the recipes look amazing. While some of the recipes are a little over the top for everyday use in my home kitchen, I could definitely see some of the more involved recipes being something I try when I have extra time or sometime around the holidays.
A lot of what I learned from this cookbook is basically not to rule anything out. You can take recipes you've used for years and elevate them by using one different ingredient, adding different texture, cooking in a slightly different way, and more little things that make a huge difference.
The photography is absolutely stunning. While some of the dishes aren't to my personal taste, the photography makes me want to try things that I know I won't like, regardless of the outcome.
Overall, 5/5 stars for an amazing cookbook.
September 26, 2020
Seriously up your food game with Chasing Flavor. Dan Kluger gives tons of recipes to impress your friends and tantalize your taste buds.
My father went to culinary school when I was a young thing, so I am no novice when it comes to some serious culinary delights, but due to my picky eating tendencies, I miss out on a lot. I have always been interested in the culture of interaction of watching people cook and as I've grown have had quite a fascination with how you can layer flavors to create some seriously tasty food. As I have stated to stretch my own culinary muscles and have graduated from the throw all ingredients in a pot and voila! - food! mentality to a more stepwise approach, I have noticed how just simple ingredients can really give a large flavor profile when cooked the right way. Chasing Flavor is the epitome of simple ingredients layered together to make a large flavor impact.
Dan Kluger gives so many full dish recipes including glazes, sauces, smashed this, and pureed that to create beautifully balanced meals to if nothing else, impress yourself and your family if not make your friends wonder if you are moonlighting at an up and coming bistro.
I would recommend this for anyone looking for some excellent recipes to up your food game!
*ARC provided by NetGalley in exchange for an honest review.*
My father went to culinary school when I was a young thing, so I am no novice when it comes to some serious culinary delights, but due to my picky eating tendencies, I miss out on a lot. I have always been interested in the culture of interaction of watching people cook and as I've grown have had quite a fascination with how you can layer flavors to create some seriously tasty food. As I have stated to stretch my own culinary muscles and have graduated from the throw all ingredients in a pot and voila! - food! mentality to a more stepwise approach, I have noticed how just simple ingredients can really give a large flavor profile when cooked the right way. Chasing Flavor is the epitome of simple ingredients layered together to make a large flavor impact.
Dan Kluger gives so many full dish recipes including glazes, sauces, smashed this, and pureed that to create beautifully balanced meals to if nothing else, impress yourself and your family if not make your friends wonder if you are moonlighting at an up and coming bistro.
I would recommend this for anyone looking for some excellent recipes to up your food game!
*ARC provided by NetGalley in exchange for an honest review.*
January 7, 2021
This is a gorgeous cookbook. The photographs are inspiring, Kluger explains his methods well, and gives the reader a lot of information on why things work. I especially liked the "takeaways" listed with each dish, a highlighted key point of cooking that the recipe teaches, that can and should be filed away for future use. There is so much to learn from this book, and it will serve as inspiration for many home chefs. However... this is a serious cookbook. This is not a "fix it quick" sort of deal, this is cuisine, not eats. Many dishes have a lot of work to them, a process of making individual recipes and bringing them together for the final product, and it can get complicated. This isn't a bad thing; it's just something one should be away of. There are easier, less complicated recipes as well, so the reader can definitely work through the book to learn new tricks, skills, and flavor boosts, but a beginner may feel a little intimidated. I felt like this was in part an aspirational cookbook when I was reading through it, but I did pick up so much useful information at the same time. In short, a beautiful cookbook for those looking to up their game and make fabulous, high-end restaurant worthy food.
#ChasingFlavor #NetGalley
#ChasingFlavor #NetGalley
June 23, 2020
I have to admit my time in the kitchen went full force in March and has now waned quite a bit -- I've gotten tired of eating what I normally enjoy and decided I need to shake things up by reviewing some cookbooks -- and Chasing Flavor has helped me get excited once again in reminding me of techniques I had wanted to try (slicing sashimi and crudo) reminding me there is still a spin on homemade hummus (um, I love toasted chickpeas but somehow it didn't connect until reading this book), I like corn soup but why would I think to pair it with spiced popcorn? Chicken Nuggets with Maple-Chile Glaze? I'm shocked that I actually have the simple ingredients to make a strawberry, cucumber and tomato salad however, I've not thought to combine them into one (literally it's what's for dinner tonight). I'm looking forward to my time in the kitchen (however will wait until the heat wave cools for sure). A good cookbook for the time that I needed it. The photos are simple, as is the layout with a great 'The Takeaway' section (sadly no numbered instructions, but I'll get over it).#ChasingFlavor #NetGalley
August 30, 2020
This is a solid cookbook with great recipes and a nearly invaluable section on prep work that explains multiple techniques, cuts and tools that will vastly improve your final recipe results. I enjoyed the pictures and the layout. I did find the black pages with white writing at tge beginning of the sections a bit off putting but thats really just a criticism on format choices. It doesn't make the book any less fantastic.
Chasing Flavor is phenomenal and has so many things to love. The photographs showing the steps or how the prep work should look is fantastic. I loved the section on how to prepare herbs it was invaluable to me and as greatly enhanced the flavors in my recipes.
Also I eat a lot of cauliflower as a dietary choice but I find it to be a rather bland and boring vegetable (possibly because I eat it often n don't have many good recipes lol). The Crispy Spiced Cauliflower with lemon jam and chiles is fantastic!
I highly recommend this book for both new and seasoned coojs alike because I feel so much-needed information is packed into the book.
I received this book from NetGalley for an honest review.
Chasing Flavor is phenomenal and has so many things to love. The photographs showing the steps or how the prep work should look is fantastic. I loved the section on how to prepare herbs it was invaluable to me and as greatly enhanced the flavors in my recipes.
Also I eat a lot of cauliflower as a dietary choice but I find it to be a rather bland and boring vegetable (possibly because I eat it often n don't have many good recipes lol). The Crispy Spiced Cauliflower with lemon jam and chiles is fantastic!
I highly recommend this book for both new and seasoned coojs alike because I feel so much-needed information is packed into the book.
I received this book from NetGalley for an honest review.
May 24, 2020
Description:
In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique
Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.
From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.
My Review:
The cookbook is very well written. It is informative and detailed. The recipes kept getting better and better. Definitely a table top book and one that I'm going to purchase once it's available in print.
Highly recommend this cookbook. Great job!
In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique
Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.
From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.
My Review:
The cookbook is very well written. It is informative and detailed. The recipes kept getting better and better. Definitely a table top book and one that I'm going to purchase once it's available in print.
Highly recommend this cookbook. Great job!
January 25, 2021
Zum Inhalt
In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique
Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.
From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.
Opinion:
... this book has nice receipies, but for my taste a bit over the top - but everybody is different, so give it a try anyways! There are akso good tips and tricks for chopping as well, what I find important...
Note: 3 or B-
In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique
Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.
From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.
Opinion:
... this book has nice receipies, but for my taste a bit over the top - but everybody is different, so give it a try anyways! There are akso good tips and tricks for chopping as well, what I find important...
Note: 3 or B-
June 28, 2020
Thank you Houghton Mifflin Harcourt for a copy of Chasing Flavor by Dan Kluger for review,
This cookbook is perfect for more adventurous home cooks. Chasing Flavor has a lot of unique little twists on some common recipes but nothing too crazy. Just little things that elevate a meal. A few things that I really liked was he paired his main recipes with some sides as well, so each page was a complete plate that pairs well and compliments each other. Also, included with each recipe is a box that includes the author's takeaway, which was a little something that you could learn and use to then apply to other aspects or the way you can craft your own recipes leading out. I love when cookbook author's include ways to show you what they did to design a well rounded recipe, or a favourite ingredient to help the home cook not just enjoy the meals in their book but also use what they learned to expand their own creativity in the kitchen.
This cookbook is perfect for more adventurous home cooks. Chasing Flavor has a lot of unique little twists on some common recipes but nothing too crazy. Just little things that elevate a meal. A few things that I really liked was he paired his main recipes with some sides as well, so each page was a complete plate that pairs well and compliments each other. Also, included with each recipe is a box that includes the author's takeaway, which was a little something that you could learn and use to then apply to other aspects or the way you can craft your own recipes leading out. I love when cookbook author's include ways to show you what they did to design a well rounded recipe, or a favourite ingredient to help the home cook not just enjoy the meals in their book but also use what they learned to expand their own creativity in the kitchen.
October 12, 2020
Breathtaking! If there's one word to describe this cookbook, that is it. The pictures are absolutely stunning. Rich, vivid fruits and vegetables, juicy meats, succulent fish. The food looks amazing. You eat with your eyes first, and this book makes that great reminder!
The author starts off with an introduction--pantry staples, equipment to use, and cutting techniques. I LOVE the pictures of the cutting techniques. It is so much easier to see that information than read how to do it.
The recipes themselves are amazing. They include a list of ingredients and fairly simple instructions to follow. I love the 'takeaways' on some of the recipes--simple tips to help give the recipe--or other recipes--that extra oomph.
I love this cookbook and will surely use it often.
Thank you the #NetGalley and the publishers for the ARC. All opinions are my own.
The author starts off with an introduction--pantry staples, equipment to use, and cutting techniques. I LOVE the pictures of the cutting techniques. It is so much easier to see that information than read how to do it.
The recipes themselves are amazing. They include a list of ingredients and fairly simple instructions to follow. I love the 'takeaways' on some of the recipes--simple tips to help give the recipe--or other recipes--that extra oomph.
I love this cookbook and will surely use it often.
Thank you the #NetGalley and the publishers for the ARC. All opinions are my own.
July 17, 2020
Wow. Chasing Flavor is phenomenal. There are so many things to love about it. The photography is beautiful. Showing the reader what something is supposed to look like will always win me over. At the start of the book there is a whole section on technique with pictures for how it should look when you do it. Each recipe also comes with a "Takeaway" section that gives insight to the reader. The Tomato-Raspberry Gazpacho was a huge hit in my house. Chasing Flavor gives new and experienced cooks the tools to build a repetoire of recipes and hits that will last for years to come. Although the food is elevated, it is still simple enough to be accessible to the home cook. This is a book I will definitely be gifting to those headed to college/in an apt for the first time/getting married.
April 28, 2020
Dan Kluger is AMAZING! I absolutely LOVE the intro, his story and the PANTRY STAPLES section. I found this to be super essential when starting to get organized and wanting to create new things. Knowing the essentials is great to help dive into ANY recipes! Having this to reference along with step-by-step photo techniques - it's a home chef's dream come true! I cannot wait for this to come out in print and wish that some of these cooking ARC's would be paper version to have on display in my kitchen! A definite purchase when this is available.
Thank you so much Houghton Mifflin Harcourt & NetGalley for my complimentary eARC of this book in exchange for my honest review.
Thank you so much Houghton Mifflin Harcourt & NetGalley for my complimentary eARC of this book in exchange for my honest review.
August 13, 2020
Chasing Flavor by Dan Kluger and Nick Fauchald has some truly unique and inspiring recipes. The combinations of flavours were incredible, and there was a huge variety to choose from. At the same time, I found the way many of the recipes were set up to be confusing. While I think the intention of the different headings, under each recipe, was to make the recipe clearer, I think it should be streamlined. The photos were gorgeous as well, and I always love having a picture of what the recipe should look like by the end.
I received an advanced reader copy from Houghton Mifflin Harcourt through NetGalley. All opinions are 100% my own.
I received an advanced reader copy from Houghton Mifflin Harcourt through NetGalley. All opinions are 100% my own.
October 14, 2020
Am not usually a fan of this kind of modern food cookbook, but the chef/author explain painstakingly what he was doing. What flavor did he tried to concoct here, and how to balance it with another flavor. Honestly, what he did in this book gives me ideas on how to assemble my own cooking, not that I'm a chef myself.
This book give you insight of what will happen if you do this, what kind of texture you will get, and what you can replace the ingredients with. Not like some cookbooks with exact ingredients you should put in your mixture, that I can't find where I live now.
One interesting read, indeed.
This book give you insight of what will happen if you do this, what kind of texture you will get, and what you can replace the ingredients with. Not like some cookbooks with exact ingredients you should put in your mixture, that I can't find where I live now.
One interesting read, indeed.
March 3, 2021
This is clearly a restaurant cookbook masquerading as a home cookbook. It's not to say that the recipes don't look delicious; they do. But each recipe requires so many individually prepared components (two different vegetables prepared different ways, a sauce, a drizzling oil, a toasted crumbly sprinkle, and herb salad topping, etc.) that I can't imagine making any of these on a weeknight. And that's coming from someone who usually spends more than an hour preparing dinner on a weeknight! Maybe the recipes are worth the effort, but I just can't see any of these becoming staples in my household.
October 28, 2020
This is a fabulous cookbook that I'll absolutely be purchasing for use at home. I had never heard of Chef Kluger before this book. His recipes are great, many of them have a "twist - an ingredient or technique that makes them extra special. The pictures are lovely and make the cookbook extra special.
Thanks to Houghton Mifflin Harcourt and NetGalley for the ARC of this book. All opinions are unsolicited and my own.
Thanks to Houghton Mifflin Harcourt and NetGalley for the ARC of this book. All opinions are unsolicited and my own.
May 22, 2020
Awesome book, step-by-step photos, fancy and delicious recipes! The food photos are mouth-watering! There are 190 recipes and I'm sure you will want to make at least half of them! One of the best and pretties cookbook I've seen. I received a free digital copy of this book from NetGalley in exchange for my honest review
June 4, 2020
This was a fun cookbook about taking food and the flavour to a next level. The instructions were clear and there were several good photos in the book, in addition to the fact that lots of the recipes looked appealing. One of the recipes I'd love to try is grits with mushroom ragu.
November 11, 2020
1. Make 5 sauces.
2. Cook 2 main ingredients, one in two sauces and the other one in three sauces. But not all at the same time.
3. Make a garnish by slicing, boiling and then grilling an unlikely ingredient.
4. Assemble in a complex manner.
Serves 4, next week.
2. Cook 2 main ingredients, one in two sauces and the other one in three sauces. But not all at the same time.
3. Make a garnish by slicing, boiling and then grilling an unlikely ingredient.
4. Assemble in a complex manner.
Serves 4, next week.
November 13, 2020
While I’m not sure I’d ever make one of these recipes as written (too many components and sub-recipes to fit my style of cooking), there are some very interesting techniques on display, most notably the use of juiced fruits and vegetables in sauces and vinaigrettes.
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