Steamed - by Rachel Levin & Tara Duggan (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Whip, pound, grate, and grind your way to culinary catharsis with Steamed, an irreverent cookbook for when you need to get dinner and your feelings on the table"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Whip, pound, grate, and grind your way to culinary catharsis with <i>Steamed</i>, an irreverent cookbook for when you need to get dinner <i>and</i> your feelings on the table.</b><p>Where is taking your feelings out with heavy mallets and sharp knives not just allowed--but encouraged? The kitchen, of course! And in <i>Steamed</i>, acclaimed food writers Rachel Levin and Tara Duggan offer readers fifty funny, feisty, and full-flavored dishes to channel frustration and rage into something utterly delicious.</p><p>For those inevitable moments when you're boiling over, steaming mad, or just plain fried, turn to: </p><ul><li>Pounded Chicken Parmesan</li><li>Ripped Bread Salad</li><li>Feeling Sad French Onion Soup</li><li>Tune-It-Out Tinga</li><li>Wailing Wasabi Tuna Bowl</li></ul><p> . . . and many more in this ultimate ode to finding your chef's knife-wielding, onion-crying, chicken-pounding culinary release.</p><p>Playful sidebars, including "Beat It All Out: When You Just Want to Whisk Like a Wild Woman," teach technique and channel all those feelings into your new favorite dinner. For anyone looking for stress eating's more constructive cousin, Steamed and catharsis cooking are here to lend a helping hand--or cleaver.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>Rachel and Tara have a clever, stealthy strategy in <i>Steamed</i>--to help you let loose via a fun, global collection of recipes that also teach. They get you through the daily challenges of life with humor and practical insights.--<b>Andrea Nguyen</b>, <i><b>author of Vietnamese Food Any Day</b></i><br><br>So many of us (myself included) cook to escape the insanity of the world-I can't imagine a better way to channel our collective stress than<i> Steamed</i>!--<b>Maile Carpenter</b>, <i><b>editor-in-chief, Food Network Magazine</b></i><br><br>This book is exactly what I need right now--not another ode to food as love and bla bla bla. Duggan and Levin get at the real reason we say cooking is therapy: so we can pound, slash, spear...and still make delicious, satisfying (extremely satisfying!) food.--<b>Jenny Rosenstrach</b>, <i><b>New York Times best-selling author of Dinner: A Love Story</b></i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Rachel Levin</b>, the first restaurant critic for Eater, is a freelance journalist who has written for the <i>New York Times</i>, the <i>Wall Street Journal</i>, the<i> New Yorker</i>, <i>Lucky Peach</i>, <i> Outside</i>, and the<i> San Francisco Chronicle</i>'s Food section, where she writes a semi-regular column about restaurant regulars. She is the author of<i> Look Big</i> and <i>Eat Something</i>, with Wise Sons Deli. <p/><b>Tara Duggan</b> is the deputy food editor of the<i> San Francisco Chronicle</i>'s James Beard Award-winning section, where she also won individual awards from the James Beard Foundation, the Association of Food Journalists, and the California News Publishers Association. She is the author of several cookbooks, including <i>Root to Stalk Cooking</i>, and coauthor of <i>The Blue Bottle Craft of Coffee</i>. Her recipes and articles have been published in the <i>New York Times</i>, <i>Wall Street Journal</i>, <i>Food & Wine</i>, and <i>Sunset</i> magazine, among other publications.
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