Always Add Lemon - by Danielle Alvarez (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Always Add Lemon is the highly anticipated first book from American-born Danielle Alvarez--one of the most exciting young chefs cooking in Australia today. Taking the lessons, skills and tastes acquired working alongside some of the best chefs in America, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food. With more than 100 recipes across six chapters (salads; fruits and vegetables; pasta, grains, and legumes; seafood; poultry and meat; and dessert) paired with creative projects for the more adventurous (pastry from scratch, bread, dairy, meat and pickles), Always Add Lemon will inspire anyone with a smidgen of kitchen ambition and a free afternoon" --<p/><br></br><p><b> Book Synopsis </b></p></br></br>Nourishing recipes and inspiring kitchen projects destined for the aspirational home cook's repertoire. <p/>Always Add Lemon is the highly anticipated first book from American-born Danielle Alvarez--one of the most exciting young chefs cooking in Australia today. Taking the lessons, skills and tastes acquired working alongside some of the best chefs in America, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food. <p/>With more than 100 recipes across six chapters (salads; fruits and vegetables; pasta, grains, and legumes; seafood; poultry and meat; and dessert) paired with creative projects for the more adventurous (pastry from scratch, bread, dairy, meat and pickles), Always Add Lemon will inspire anyone with a smidgen of kitchen ambition and a free afternoon.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Bright, enticing food from a young Sydney chef by way of California's Chez Panisse."- The New York Times<br><br>"Chef Danielle Alvarez's debut cookbook rests on the foundation that just a squeeze of lemon can elevate any dish out there. Here, you'll find 100 recipes-think porchetta roasted pork shoulder and citrus salad with Meyer lemon dressing-that are rooted in a vegetable-forward cuisine."- Chowhound<br><p/><br></br><p><b> About the Author </b></p></br></br>Danielle Alvarez is a force. Born to a food-loving Cuban family in Miami, the lure of the kitchen took her to California to work with some of America's finest, first at The French Laundry, then Boulettes Larder and finally Chez Panisse. She moved to Sydney, Australia, in 2016 when the Merivale Group asked her to head up the kitchen in their strikingly beautiful new restaurant, Fred's. She and the restaurant won fast acclaim--and continue to be rated among the best in the country.
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