Home: Recipes to Cook with Family and Friends

Description

Bryan Voltaggio brings an authentic love for seasonal, farm-to-table cooking, and a playful and distinctive approach to classic dishes. Many of the recipes celebrate his Middle-Atlantic roots in inventive ways, like Crab Waffle Benedict, Chicken Pot Pie Fritters, Sweet Potato and Chickpea Fries, and Spring Onion and Rhubarb Salad. Voltaggio loves to cook for a crowd and a special occasion, and he has included his menus for the gatherings with family and friends that mean the most to him: weekend brunches, Sunday suppers, and Thanksgiving and Christmas dinners. With tips and strategies that will save time and result in unforgettable dishes, Voltaggio proves that the best meals are the ones cooked at home.

Bryan Voltaggio is the Executive Chef and owner of restaurants Volt, Lunchbox, Family Meal, Range, and Aggio. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both programs. The James Beard Foundation Award finalist co-authored the cookbook Volt Ink. with his brother, Michael. Voltaggio lives with his wife, Jennifer, and their three children Thacher, Piper, and Ever Maeve in their hometown of Frederick, Maryland.

A spectacular collection of 100 flavorful riffs on American South classics. . . . Voltaggio's inventive approach yields page after page of 'must try' dishes--Publishers Weekly (starred review) Voltaggio is all about brunches, Sunday suppers, Super Bowl Sundays and big holiday meals. . . . [He] wants to motivate home cooks to be inspired in their own kitchens.--Associated Press