"Michael uses pork as his 'ace in the hole,' a card he plays often and with tremendous results," writes another celebrity chef and friend, Food Network's Bobby Flay, in the introduction to "Live to Cook."
"Live to Cook" reflects that gastronomic largesse. The book includes a recipe for his signature dish, Beef Cheek Pierogies With Wild Mushrooms and Horseradish, as well as a procession of paeans to pork. The index is testimony to the power of the pig, with recipes and variations reflecting more than a dozen uses for pork -- dishes as varied as homemade sausages, and home-cured pancetta or Lola Bacon, Pappardelle With Pig's-Head Ragu, Braised Pork Belly With Soft Polenta and Seared Mushrooms.
Besides regular performances in the kitchens of his area restaurants, Michael Symon will make several appearances in the weeks to come. Here's a list of cooking and product demonstrations, as well as signings for his book "Live to Cook":
My number came up at the library – it was my turn to read Michael Symon’s cookbook, Live to Cook. Joy! I didn’t even wait to get home to start. While Andy browsed the videos, I flipped through and read some comments and drooled over the recipes. I have decided that this is a cookbook I need for my own library.
|Cooking at home with Liz and Michael Symon: Part 1|