Food You Love But Different: Easy and Exciting Ways to Elevate Your Favorite Meals

Description

Make your favorite dishes exciting again with Danielle Oron's easy gourmet take on classic, often-used recipes. She transforms well-known dishes by adding unexpected flavors and ingredients-topping her Pulled Pork sandwich with tangy kimchi and spicing up her Guacamole with curry-taking recipes from simple go-to's to exciting new dishes to try. Elevate your breakfast, lunch, dinner, dessert and more with these exciting new flavor combinations, all of which can be painlessly put together from easy-to-find ingredients. Indulge in decadent dishes like Polenta with Creme Fraiche and Blackberry Jam, Lobster Tails in Lim Butter and Cacio E Pepe, made with Gnocci, Gorgonzola and Pancetta, without sacrificing hours of preparation. Busy foodies will rejoice in how simple it is to serve up and enjoy these intricate gourmet meals. The book will have 75 recipes and 75 photos.

Danielle Oron is the author of Modern Israeli Cooking and the founder of I Will Not Eat Oysters. She has 17.9k followers on Instagram and 137.1k monthly viewers on Pinterest. Danielle studied at the French Culinary Institute-now the International Culinary Center-and frequently contributes to sites such as Yahoo Foods, Pepper Passport, FeedNetwork.ca and The Nosher. Her photography has appeared in Bon Appetit and Food & Wine.Danielle splits her time between Toronto, Canada and Atlanta, Georgia.

Danielle Oron has woven together a cookbook that shows us a path to a deliciously contemporary seat at the table. She will make you a more engaged and nourished cook. Hugh Acheson, James Beard Award winner and judge on Top Chef Danielle's exciting twists on familiar foods will teach you to see flavors in new delicious ways and avoid boredom at the dinner table, even on the busiest of weeknights! Molly Yeh, author of Molly on the Range and host of Girl Meets Farm "It's been a long time since I've seen such an authentic book that tells the story of food. It's not overdone, not too complicated and not pretentious. At the end of the day, chefs and food lovers are all looking for ideas and inspiration. This book gives us exactly that. Well done!" Ran Shmueli, Israeli celebrity chef and judge on Iron Chef Israel "Danielle has got it! Her recipes are a product of years of experience in both the professional and home kitchen. They will enrich anyone who wants to learn or already loves to cook." Uri Scheft, founder of Lehamim Bakery and author of Breaking Breads "Each recipe in this book is carefully crafted with a story to tell. This is a must-have on any bookshelf " Todd Sugimoto, executive chef at La Pizza La Pasta and Eataly Las Vegas Danielle has a way of elevating everyday recipes to make them fabulous and delicious in a easy and approachable way. She really teaches the cook how to understand the food and the flavors to create something very special. Josh Capon, executive chef and partner at Lure Fishbar "Danielle's recipes are always exciting to make--she adds a unique Middle Eastern twist to familiar dishes, taking them to a whole new level." Felicity Spector, journalist and Great Taste Award judge This is a cookbook that will definitely get you back into the kitchen. The food memories will pull on your heart strings, but the surprising twists will keep you coming back for more. Carla Hall, Chef and TV personality