Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale
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This Book is in Good Condition. Clean Copy with Some Amount of Wear. Contains Small Indention on Back Cover of Spine is only Wear. Note to Previous Owner on First Insert Page is only Marking. Ships Same Day or Next with Tracking!
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From the Publisher

Crispy Salt and Pepper Potatoes from CHASING FLAVOR

Makes 4 Servings

These potatoes are like little starch balloons that pop when you bite into them. It’s a quick side dish you can serve with any kind of protein, or add an aioli or creamy dressing and it becomes a snack-y starter.

PREHEAT THE oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn’t be any liquid whites in the bowl). Add the potatoes and toss until they’re well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they’re not touching) and roast until the potatoes are very crispy and tender when poked with a knife, 15 to 20 minutes (depending on the size of the potatoes).

TRANSFER TO a bowl and serve.

THE TAKEAWAY: The trick for getting a crackling-crispy skin on the potatoes is egg whites, a technique I started using back at ABC Kitchen. You want to whip the whites until they’re foamy and no liquid remains in the bowl, then add the potatoes, toss them until well coated, and strain away any excess before adding any seasoning.

This technique works best with young “new” potatoes, which have a thin skin that crisps up easily. If you can’t find new potatoes, grab the smallest fingerlings or baby russets you can find.

Ingredients

  • 2 large egg whites
  • 1 pound new potatoes (about 1 inch in diameter)
  • 2 teaspoons kosher salt
  • ¾ teaspoon finely ground black pepper
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon finely chopped parsley

Description

Product 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.

Review

“What a joy to behold the flourishing career of Dan Kluger, who has worked so diligently to translate his passion for hospitality into becoming one of the most exciting culinary figures in his field. Dan spent years studying with the best, and now the best wants to cook at his side—and you can, too, with  Chasing Flavor. This is gutsy, earthy, soul-satisfying cooking, bursting with confidence and flavor, and the straightforward recipes will make you a hero in your home kitchen.” 
—DANNY MEYER, RESTAURATEUR AND AUTHOR OF SETTING THE TABLE
 
“I finally have the Dan Kluger cheat code with this book! When I can’t make it to Loring Place, it’s nice to know that I can recreate some of his magic at home, and teach my cooks some of his hard earned culinary wisdom. Dan has mastered the blend of texture, acidity, heat, and seasonality in food. Trust me: You want this book in your home or professional kitchen.”
—DAVID CHANG, CHEF, RESTAURATEUR, AND CREATOR OF NETFLIX’S UGLY DELICIOUS
 
“There is no one who knows how to build and balance flavors more than Dan Kluger. And there is no one who has educated my palate more. He divulges all his identifiably acidic, sweet, salty, spicy, and textural secrets in digestible takeaways—schooling us not only in the  why, but also in the  how.” 
—ATHENA CALDERONE, AUTHOR OF COOK BEAUTIFUL 
 
“In  Chasing Flavor, Dan Kluger captures the essence of his magnificent New York City restaurant, Loring Place, showing how tastes are layered in each deceptively simple dish. As a home cook, the genius of the book is that I am able to replicate one component—like a sauce or dressing, or the entire recipe. Either way, Dan is helping me to up my cooking game!” 
—DANA COWIN, HOST OF THE SPEAKING BROADLY PODCAST AND FORMER EDITOR-IN-CHIEF OF FOOD & WINE 
 
“Dan is brilliant at building and balancing flavors. This complete collection of market-driven recipes built on approachable techniques for balancing bold flavors is a must-have for the passionate home cook!”
—ALFRED PORTALE, FORMER CHEF OF GOTHAM BAR & GRILL 
 
“I’ve been a huge fan of Chef Kluger for over a decade now. His food and his friendship are very important to me. I’ve always been inspired by Chef Dan’s approach to flavors and how he takes something ordinary and makes it new and delicious. We have very similar approaches to our craft . . . [we are] always looking for new ways to mix things up while honoring tradition.” 
—TODD SNYDER, FASHION DESIGNER 
 
“I’d happily follow Chef Dan Kluger and his robust, vegetable-forward food to the ends of the earth, but with this book, I no longer have to go to such extremes. He is a thoughtful, patient teacher with the rare ability to break down his craft into the most craveable, user-friendly dishes that will make you look like a star.  Chasing Flavor is a gift to the world of cookbooks, and I, for one, will be grateful to use it for years to come.” 
—GAIL SIMMONS, FOOD EXPERT, TV HOST AND AUTHOR OF BRINGING IT HOME: FAVORITE RECIPES FROM A LIFE OF ADVENTUROUS EATING 
 
“Since I first hired Dan to be the chef at Core Club, I have always known him to be a passionate, thoughtful and enthusiastic cook. With his focus on fresh ingredients and technique in  Chasing Flavor, you will learn how to jump into any recipe and cook fearlessly.” 
—TOM COLICCHIO, CHEF/OWNER OF CRAFTED HOSPITALITY 
 
“The thing about Dan’s cooking is that he somehow manages to extract more flavor out of every ingredient than one would think possible. It’s always seemed like magic to me—but in this book he reveals the secrets behind that magic, showing us the techniques he uses, and some of the go-to items in his pantry. This book is a beautiful summary of the many extraordinary things Dan has learned during his lifetime in the kitchen.” 
—WILL GUIDARA, RESTAURATEUR 
 
“Being fortunate enough to live in Dan Kluger’s neighborhood, Loring Place—a legacy of a kitchen in many ways—I am blessed to have a home away from home. Dan’s food and this book are filled with beauty, simplicity, big flavor, and color. He is the Wizard of Oz to our family and has been our home away from home for some time now. Bring him into your home with this book.” 
—RACHAEL RAY, HOST OF THE RACHAEL RAY SHOW 
 
“I met Dan in the Union Square Greenmarket years ago when I asked his advice on a new leafy green I had never seen. Over the years, I have personally crowned Dan the ‘King of Vegetables,’ for the most imaginative and incredibly delicious vegetable dishes . . . so much so, that those are the ones I gravitate toward at Loring Place—not an easy feat for a meat eater!” 
—LELA ROSE, FASHION DESIGNER 
 
“Chasing Flavor?? Dan Kluger ‘caught’ flavor long ago! I’ve been eating his food in his restaurants for over a decade. Now he’s showcasing all of the ways he builds, layers, and creates his tantalizing dishes for all of us to make at home. I’ll be firing up his Fried Shrimp with Szechuan Salt and Chile Aioli tonight!” 
—BOBBY FLAY, CHEF AND STAR OF FOOD NETWORK’S BEAT BOBBY FLAY 
 
“Dan’s gift of instinctually knowing how to layer flavor and texture in every single bite is mind-blowing. After years of mastering the science of taste, in this book, he breaks it down so you and I can create the magic in our own kitchens. The art of a good char and the dance of sweet, sour, and spice transforms a good dish into a fabulous dish. You’re going to have so much fun in these pages!” 
—ELVIS DURAN, HOST OF ELVIS DURAN AND THE MORNING SHOW 
 
“I knew right away that Dan Kluger was a great chef when I saw him shopping at the Union Square Green Market three times a week. That is where we started a collaboration that lasted many years and many restaurant openings. Dan is a master of taking seasonal ingredients and allowing them to shine on the plate. His book  Chasing Flavor is an approachable guide to creating balanced and bright dishes. The techniques he shares will guide you through home cooking and will get you close to feeling like you are dining in his restaurant.” 
—JEAN-GEORGES VONGERICHTEN, CHEF AND RESTAURANTEUR 
 
“Dan’s cooking is beloved by so many because it is equal parts exotic and familiar. It takes a true expert to know (and to teach us move-by-move in this essential guide) that simple ingredients and simple techniques are the foundation of the perfect bite. Dan’s genius is to use small but brave additions to make that bite sublime. Get ready for some delicious kitchen fun, led by the master of knowing just when a recipe needs a little something unexpected to be just what you wanted.”
—DAPHNE OZ, NATURAL FOODS CHEF, NEW YORK TIMES BESTSELLING AUTHOR, AND JUDGE ON FOX’S MASTERCHEF JUNIOR 
 
“This book of Dan Kluger’s is everything I hoped it would be, and more. It’s informative, utterly gorgeous, and one I will keep out on my kitchen counter for years to come. He’s a chef who truly expresses himself through memorable food, and it’s why I continue to chase him wherever he goes.” 
—TIFFANI THIESSEN, AUTHOR OF PULL UP A CHAIR 
 
“Chasing flavor is something that Dan Kluger has been doing for years, but luckily for us he’s mastered how to catch it. This book is an instant cornerstone of my kitchen. Dan gives great lessons on building flavor through techniques like charring or balancing sweet, sour, salty, and spicy.  Chasing Flavor helps us take everyday pantry items and unlock their flavor and texture, turning ingredients we see as ordinary into extraordinary dishes—in the simplest ways. Dan is one of the great chefs and people of our generation. If you love flavor, buy this book.” 
—SAM KASS, FORMER WHITE HOUSE CHEF AND SENIOR POLICY ADVISOR FOR NUTRITION 
 
“Dan Kluger is a chef ’s chef—understated, focused, skilled in self-effacement, and immune to glitz, reserving his showmanship for the cooking line. Which is where you’ll find him, night after night, creating dishes so delicious and remarkable I’ve spent many evenings staring at a plate of Dan’s wondering, ‘How did he do that?’  Chasing Flavor is a manual on that; a treasure of accessible, technique-driven cooking, distilling for the home cook what makes a good dish great.” 
—DAN BARBER, CHEF AND OWNER OF BLUE HILL
 

About the Author

Dan Kluger is the chef/owner of Loring Place in the heart of Greenwich Village, New York City. Before that, he opened ABC Kitchen as its Executive Chef and won the 2011 James Beard Award for Best New Restaurant, and Food & Wine Best New Chef of 2012.

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Customer reviews

4.6 out of 54.6 out of 5
242 global ratings

Top reviews from the United States

Opumayaquem
5.0 out of 5 starsVerified Purchase
I LOVE THIS BOOK!!!
Reviewed in the United States on October 19, 2020
I LOVE, LOVE, LOVE, THIS BOOK! I cook a lot and am totally impressed not only with the selection of recipes but also Dan''s thoughtful ingredient lists. For a world class chef, Dan makes all the recipes within reach for the average home cook to feel like a pro. (Thanks... See more
I LOVE, LOVE, LOVE, THIS BOOK! I cook a lot and am totally impressed not only with the selection of recipes but also Dan''s thoughtful ingredient lists. For a world class chef, Dan makes all the recipes within reach for the average home cook to feel like a pro. (Thanks Dan!) The "take away" section in the recipes is a way for the author to connect with the reader/home cook. Nice touch and may easily lead the way in the cook book world for future authors. All too often cook book chef/authors relate stories of food but fail to connect the dots of food, author and reader. I will be buying any book that Dan puts together going forward. Thoughtful, easy, and full of YUM! Oh! Did I mention that I love this book?
13 people found this helpful
Helpful
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Stephen A. Levine
5.0 out of 5 starsVerified Purchase
A wonderfully useful book
Reviewed in the United States on November 2, 2020
Well written. It''s not just a recipe book. I have always had a stash of carmelised onions around. I''ve added fried shallots to that list. Dips and dressings are superb. I''ll be gifting this to my "foodie" friends this holiday season.
8 people found this helpful
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Kenneth A. Fuchs
5.0 out of 5 starsVerified Purchase
Takes fresh, everyday ingredients and makes something incredible.
Reviewed in the United States on October 23, 2020
I’ve been to all of Chef Kluger’s restaurants - Loring Place and the ones he opened for famous chefs previously. His approach is so simple and authentic but delivers incredible flavor and unique combinations from everyday ingredients. The common denominator is that it’s... See more
I’ve been to all of Chef Kluger’s restaurants - Loring Place and the ones he opened for famous chefs previously. His approach is so simple and authentic but delivers incredible flavor and unique combinations from everyday ingredients. The common denominator is that it’s always fresh and is really everyday food with little twists that are just brilliant. His book is full of what I love about his cooking and personality - warm, creative and down to earth.
4 people found this helpful
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Martica
2.0 out of 5 starsVerified Purchase
Component cooking for a confident home cook
Reviewed in the United States on November 26, 2020
Nice layout. Was designed for component cooking. Clearly not for someone who isn''t cooking confident. The recipes just didn''t particularly appeal to us. Tried the Crispy Pot Roast. Clever idea and we ate it all, but can''t see making again. Just not for us.
2 people found this helpful
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Amazon Customer
4.0 out of 5 starsVerified Purchase
Great cookbook, poor presentation
Reviewed in the United States on April 18, 2021
GREAT Cookbook, lots of innovative techniques. But a publishing choice is a huge disappointment: the "TAKEAWAY" lesson from the recipes is printed in thin dark peach type on a pale peach background and is thus almost illegible. If I had seen this before I fell in love with... See more
GREAT Cookbook, lots of innovative techniques. But a publishing choice is a huge disappointment: the "TAKEAWAY" lesson from the recipes is printed in thin dark peach type on a pale peach background and is thus almost illegible. If I had seen this before I fell in love with the cookbook, I would not have bought it. 5 stars for the cookbook, 2 stars presentation.
2 people found this helpful
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Martin Kluger
5.0 out of 5 starsVerified Purchase
Excellent book of recipes
Reviewed in the United States on October 16, 2020
So many interesting new recipes. Walks you thru all needed steps and prep
5 people found this helpful
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JM
2.0 out of 5 starsVerified Purchase
Beautiful book. Sorry I did not return it.
Reviewed in the United States on May 13, 2021
Just not anything I would use. Had it for a while now, never picked it up again after the 1st day.
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Shepx2
5.0 out of 5 starsVerified Purchase
Not quite as good as a book on Flavor Flav would be, but close
Reviewed in the United States on December 3, 2020
Great recipes, book was in great condition too.
2 people found this helpful
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Top reviews from other countries

joblo 35
5.0 out of 5 starsVerified Purchase
AAA
Reviewed in Canada on December 9, 2020
INTERESTING BOOK IF YOUR INTO COOKING
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Crispy Salt and Pepper Potatoes from CHASING FLAVOR

Makes 4 Servings

These potatoes are like little starch balloons that pop when you bite into them. It’s a quick side dish you can serve with any kind of protein, or add an aioli or creamy dressing and it becomes a snack-y starter.

PREHEAT THE oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn’t be any liquid whites in the bowl). Add the potatoes and toss until they’re well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they’re not touching) and roast until the potatoes are very crispy and tender when poked with a knife, 15 to 20 minutes (depending on the size of the potatoes).

TRANSFER TO a bowl and serve.

THE TAKEAWAY: The trick for getting a crackling-crispy skin on the potatoes is egg whites, a technique I started using back at ABC Kitchen. You want to whip the whites until they’re foamy and no liquid remains in the bowl, then add the potatoes, toss them until well coated, and strain away any excess before adding any seasoning.

This technique works best with young “new” potatoes, which have a thin skin that crisps up easily. If you can’t find new potatoes, grab the smallest fingerlings or baby russets you can find.

Ingredients

  • 2 large egg whites
  • 1 pound new potatoes (about 1 inch in diameter)
  • 2 teaspoons kosher salt
  • ¾ teaspoon finely ground black pepper
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon finely chopped parsley

Description

Product 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.

Review

“What a joy to behold the flourishing career of Dan Kluger, who has worked so diligently to translate his passion for hospitality into becoming one of the most exciting culinary figures in his field. Dan spent years studying with the best, and now the best wants to cook at his side—and you can, too, with  Chasing Flavor. This is gutsy, earthy, soul-satisfying cooking, bursting with confidence and flavor, and the straightforward recipes will make you a hero in your home kitchen.” 
—DANNY MEYER, RESTAURATEUR AND AUTHOR OF SETTING THE TABLE
 
“I finally have the Dan Kluger cheat code with this book! When I can’t make it to Loring Place, it’s nice to know that I can recreate some of his magic at home, and teach my cooks some of his hard earned culinary wisdom. Dan has mastered the blend of texture, acidity, heat, and seasonality in food. Trust me: You want this book in your home or professional kitchen.”
—DAVID CHANG, CHEF, RESTAURATEUR, AND CREATOR OF NETFLIX’S UGLY DELICIOUS
 
“There is no one who knows how to build and balance flavors more than Dan Kluger. And there is no one who has educated my palate more. He divulges all his identifiably acidic, sweet, salty, spicy, and textural secrets in digestible takeaways—schooling us not only in the  why, but also in the  how.” 
—ATHENA CALDERONE, AUTHOR OF COOK BEAUTIFUL 
 
“In  Chasing Flavor, Dan Kluger captures the essence of his magnificent New York City restaurant, Loring Place, showing how tastes are layered in each deceptively simple dish. As a home cook, the genius of the book is that I am able to replicate one component—like a sauce or dressing, or the entire recipe. Either way, Dan is helping me to up my cooking game!” 
—DANA COWIN, HOST OF THE SPEAKING BROADLY PODCAST AND FORMER EDITOR-IN-CHIEF OF FOOD & WINE 
 
“Dan is brilliant at building and balancing flavors. This complete collection of market-driven recipes built on approachable techniques for balancing bold flavors is a must-have for the passionate home cook!”
—ALFRED PORTALE, FORMER CHEF OF GOTHAM BAR & GRILL 
 
“I’ve been a huge fan of Chef Kluger for over a decade now. His food and his friendship are very important to me. I’ve always been inspired by Chef Dan’s approach to flavors and how he takes something ordinary and makes it new and delicious. We have very similar approaches to our craft . . . [we are] always looking for new ways to mix things up while honoring tradition.” 
—TODD SNYDER, FASHION DESIGNER 
 
“I’d happily follow Chef Dan Kluger and his robust, vegetable-forward food to the ends of the earth, but with this book, I no longer have to go to such extremes. He is a thoughtful, patient teacher with the rare ability to break down his craft into the most craveable, user-friendly dishes that will make you look like a star.  Chasing Flavor is a gift to the world of cookbooks, and I, for one, will be grateful to use it for years to come.” 
—GAIL SIMMONS, FOOD EXPERT, TV HOST AND AUTHOR OF BRINGING IT HOME: FAVORITE RECIPES FROM A LIFE OF ADVENTUROUS EATING 
 
“Since I first hired Dan to be the chef at Core Club, I have always known him to be a passionate, thoughtful and enthusiastic cook. With his focus on fresh ingredients and technique in  Chasing Flavor, you will learn how to jump into any recipe and cook fearlessly.” 
—TOM COLICCHIO, CHEF/OWNER OF CRAFTED HOSPITALITY 
 
“The thing about Dan’s cooking is that he somehow manages to extract more flavor out of every ingredient than one would think possible. It’s always seemed like magic to me—but in this book he reveals the secrets behind that magic, showing us the techniques he uses, and some of the go-to items in his pantry. This book is a beautiful summary of the many extraordinary things Dan has learned during his lifetime in the kitchen.” 
—WILL GUIDARA, RESTAURATEUR 
 
“Being fortunate enough to live in Dan Kluger’s neighborhood, Loring Place—a legacy of a kitchen in many ways—I am blessed to have a home away from home. Dan’s food and this book are filled with beauty, simplicity, big flavor, and color. He is the Wizard of Oz to our family and has been our home away from home for some time now. Bring him into your home with this book.” 
—RACHAEL RAY, HOST OF THE RACHAEL RAY SHOW 
 
“I met Dan in the Union Square Greenmarket years ago when I asked his advice on a new leafy green I had never seen. Over the years, I have personally crowned Dan the ‘King of Vegetables,’ for the most imaginative and incredibly delicious vegetable dishes . . . so much so, that those are the ones I gravitate toward at Loring Place—not an easy feat for a meat eater!” 
—LELA ROSE, FASHION DESIGNER 
 
“Chasing Flavor?? Dan Kluger ‘caught’ flavor long ago! I’ve been eating his food in his restaurants for over a decade. Now he’s showcasing all of the ways he builds, layers, and creates his tantalizing dishes for all of us to make at home. I’ll be firing up his Fried Shrimp with Szechuan Salt and Chile Aioli tonight!” 
—BOBBY FLAY, CHEF AND STAR OF FOOD NETWORK’S BEAT BOBBY FLAY 
 
“Dan’s gift of instinctually knowing how to layer flavor and texture in every single bite is mind-blowing. After years of mastering the science of taste, in this book, he breaks it down so you and I can create the magic in our own kitchens. The art of a good char and the dance of sweet, sour, and spice transforms a good dish into a fabulous dish. You’re going to have so much fun in these pages!” 
—ELVIS DURAN, HOST OF ELVIS DURAN AND THE MORNING SHOW 
 
“I knew right away that Dan Kluger was a great chef when I saw him shopping at the Union Square Green Market three times a week. That is where we started a collaboration that lasted many years and many restaurant openings. Dan is a master of taking seasonal ingredients and allowing them to shine on the plate. His book  Chasing Flavor is an approachable guide to creating balanced and bright dishes. The techniques he shares will guide you through home cooking and will get you close to feeling like you are dining in his restaurant.” 
—JEAN-GEORGES VONGERICHTEN, CHEF AND RESTAURANTEUR 
 
“Dan’s cooking is beloved by so many because it is equal parts exotic and familiar. It takes a true expert to know (and to teach us move-by-move in this essential guide) that simple ingredients and simple techniques are the foundation of the perfect bite. Dan’s genius is to use small but brave additions to make that bite sublime. Get ready for some delicious kitchen fun, led by the master of knowing just when a recipe needs a little something unexpected to be just what you wanted.”
—DAPHNE OZ, NATURAL FOODS CHEF, NEW YORK TIMES BESTSELLING AUTHOR, AND JUDGE ON FOX’S MASTERCHEF JUNIOR 
 
“This book of Dan Kluger’s is everything I hoped it would be, and more. It’s informative, utterly gorgeous, and one I will keep out on my kitchen counter for years to come. He’s a chef who truly expresses himself through memorable food, and it’s why I continue to chase him wherever he goes.” 
—TIFFANI THIESSEN, AUTHOR OF PULL UP A CHAIR 
 
“Chasing flavor is something that Dan Kluger has been doing for years, but luckily for us he’s mastered how to catch it. This book is an instant cornerstone of my kitchen. Dan gives great lessons on building flavor through techniques like charring or balancing sweet, sour, salty, and spicy.  Chasing Flavor helps us take everyday pantry items and unlock their flavor and texture, turning ingredients we see as ordinary into extraordinary dishes—in the simplest ways. Dan is one of the great chefs and people of our generation. If you love flavor, buy this book.” 
—SAM KASS, FORMER WHITE HOUSE CHEF AND SENIOR POLICY ADVISOR FOR NUTRITION 
 
“Dan Kluger is a chef ’s chef—understated, focused, skilled in self-effacement, and immune to glitz, reserving his showmanship for the cooking line. Which is where you’ll find him, night after night, creating dishes so delicious and remarkable I’ve spent many evenings staring at a plate of Dan’s wondering, ‘How did he do that?’  Chasing Flavor is a manual on that; a treasure of accessible, technique-driven cooking, distilling for the home cook what makes a good dish great.” 
—DAN BARBER, CHEF AND OWNER OF BLUE HILL
 

About the Author

Dan Kluger is the chef/owner of Loring Place in the heart of Greenwich Village, New York City. Before that, he opened ABC Kitchen as its Executive Chef and won the 2011 James Beard Award for Best New Restaurant, and Food & Wine Best New Chef of 2012.

Product information

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale

Chasing Flavor: online Techniques sale and Recipes to Cook Fearlessly outlet sale