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Chef Michael's Cook Books & Signature Swag

First Up Beer Can Cauliflower There's a new grill star in town.

Now Playing Philly Cheesesteak Strata Yesterday Turkey-Bacon Quiche Build the ultimate breakfast quiche with a turkey-bacon topping. Turkey Roulade The many flavors of Thanksgiving dinner are wrapped up in an elegant roast. Sticky Monkey Bread A toasted pecan and brown sugar glaze covers doughy monkey bread.

Meatball-Stuffed Football Bread Score a touchdown on game day with this saucy, gooey bread. Supersize them in a pull-apart ring. Cheesecake-Stuffed Apples Baked apples filled with creamy cheesecake make a perfectly cozy dessert. Chicken Alfredo Manicotti Cut casserole prep time by using uncooked noodles and rotisserie chicken. I especially like to use it with salmon: I marinate the fish with cocoa nibs, Espelette pepper powder and salt.

Jacques Torres Jacques Torres Chocolate , multiple locations Fish Sauce Fish sauce injects serious flavor into any dish where garlic plays a key role. I use it in Caesar dressing, in several spicy dipping sauces and in roasted tomato preparations. I can't live without it. I make tons of mustard, but I always keep store-bought around. Gulf Shrimp The flesh of Gulf shrimp have a subtle, sweet and briny taste, but I also cook down the shrimp heads to extract the beautiful nutty flavor; I use the broth to make bisques and sauces come alive.

John Besh August , New Orleans.

15 Cooking Tricks Chefs Reveal Only at Culinary Schools

Espresso In all my restaurants I brew espresso not just to serve as a warm beverage but as a secret addition to chocolate mousse and also in marinades for meat. For chocolate mousse and other chocolate desserts, just a touch of espresso really complements the flavor while adding a layer of complexity.

The Journey and the Calm Book IV: Co-existing with Vampires.
Solo Time for Strings, Book 4.
The Unmasterable Past: History, Holocaust and German National Identity.
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50 Secret Ingredients : Chefs : Food Network | Food Network?
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Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos | Food Network?

Not too much, though, as you don't want to actually taste coffee. Marc Murphy Chopped They go in pretty much everything we make. Harissa I like to use this North African hot sauce to give my guests that aha!

Chef Michael's Swag

Horseradish I love the bold flavor of fresh horseradish. I grate it over grilled trout and mix it into applesauce and pear sauce to use as a condiment on roast pork sandwiches. Kuzu Root Starch I add kuzu root starch to soups because it is a great thickener and great for digestion. Sometimes I even make kuzu crisps, or crush it up and use it as a crust on proteins.

Chef Michael's Cook Books & Signature Swag

Lemon Cooking with as many fatty animals as I do, I can't live without the acidity of lemon both juice and zest to cut through the fat. Michael Symon Iron Chef America. Bacon Fat Bacon fat, baby! Who doesn't love that smoky, hearty flavor? And you know how Gina and I love our pigs!

Knowledge Management: Concepts and Best Practices.
The Virtual Handshake: Opening Doors And Closing Deals Online: Opening Doors and Closing Deals Onlin?
Sita, Snake-Queen of Speed.
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Mint I put mint in a ton of stuff: Bolognese, pesto, linguine with clams. It adds such a clean, crisp pop to food. People have a hard time figuring out what they are tasting, and after I tell them, they can't understand how they didn't pick up on it.

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Gifts for My Psychologist?
Mexico: Why a Few Are Rich and the People Poor.
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Cookbooks & Swag - Chef Michael Smith;
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Diario de un testigo de la guerra de África (Spanish Edition).

Palm Sugar I use a mix of three parts butter to one part palm sugar for basting meats at the end of the cooking process. It creates a sweet, chewy, crunchy coating on the outside. Pandanus Leaves I use these long grassy leaves to infuse a vanilla flavor in steamed rice, coconut milk, even meat stews. Add them to the water in the bottom of your steamer to perfume whatever you are steaming. French Salted Butter French salted butter is so creamy and amazing, and the salt adds such a luxurious richness to any sauce.

It's my go-to in finishing sauces, mostly fish. Geoffrey Zakarian Iron Chef America Peanut Oil I use peanut oil for grilling just about everything. It provides really great flavor and has a higher smoke point than olive oil, so it won't cause that bitter taste you get when you grill with really expensive olive oil.

I use it in beans, stews or even rice dishes to add some acidity.

Pickle Juice I use the leftover salty liquid from pickles to brine chicken and pork. I even boil potatoes in it to add some acidity. Rose Petals They are a nice addition to bouquet garni, adding a soft flowery aroma to stews and rice dishes. Mascarpone Cheese I love to use it in both sweet and savory dishes. It can be used in place of sour cream or cream cheese. Giada De Laurentiis Giada at Home Jose Garces Iron Chef America Shiro Dashi Shiro dashi is a concentrated broth made from seaweed, bonito fish and mushrooms.

It adds a savory base note to any broth; I sneak it into onion soup. Soy Sauce This is my secret weapon in vinaigrettes.

Cookbooks & Swag

Whisk together 1 teaspoon Dijon mustard, 1 tablespoon balsamic vinegar, 3 tablespoons olive oil and add a splash of soy sauce. Melissa d'Arabian Ten Dollar Dinners. Michael Smith, a passionate advocate for healthy homemade meals enjoyed around the kitchen table, knows what it takes to keep cooking simple and chock-full of natural, wholesome ingredients. Want to avoid the time pressure of cooking from scratch every day? Looking for fresh ways to save time in the kitchen and still turn out great-tasting meals?

Michael Smith knows what you are up against and is here to help you keep time on your side in the kitchen.

Wondering what to make for dinner that everyone in the family will enjoy? Looking for simple and delicious recipes to make for breakfast, school lunches, and weekday dinners when you are short on time? Want to make mealtime fun and get your family involved in the kitchen? Michael Smith is ready to save your day!