Knife Drop: Creative Recipes Anyone Can Cook

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Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Internet sensation and celebrity check Nick DiGiovanni's second book (the first dating to his childhood), Knife Drop: Creative Recipes Anyone Can Cook will be heading to my sister's house this holiday season. To be sure, there are several recipes in here that look just as impressive as anything you might find in a Michelin-starred restaurant, but with relatively simple ingredients and techniques accessible to home chefs. Hard covered and well indexed, the cookbook sets out to prove that anyone can cook, and it inspires us to do so.

On that note of speaking to his audience, this might also be the perfect cookbook for the social media age because not only is the author apparently a social media cooking star of some sort, but he’s also included QR codes throughout the book leading the reader to videos demonstrating how to prepare some (not all) of the recipes. As for the recipes themselves, I’m quite pleased to report that the vast majority of them look like something I’d actually like to cook and/or eat. Containing over 100 recipes, Nick urges young cooks to have a go, be fearless and build their tool kit of recipes and techniques from homemade staples up. From typical frat pack fare such as toasted sandwiches, shepherd’s pie or pimped packet ramen to a lobster roll (containing almost half a kg of fresh lobster) and chicken confit, this recipe collection is eclectic, drawing from a wide enough range of affordability and cultures to be of interest to a cross-section of cooks.DiGiovanni’s clear passion for food will inspire home cooks of all levels to embark on their own culinary adventures. Home-cooked food doesn’t have to be over-the-top, fussy, or time-intensive to be absolutely amazing. With DiGiovanni’s Harvard-degree, where he created the first-ever undergraduate food degree, Nick went on to compete as the youngest-ever finalist on the 10th season of MasterChef. Compost’ takes on a new meaning in Nick’s cookie recipe, the accompanying photo showing a single cookie bearing hand emerging from a bed of pretzels, chips and smarties AKA pantry ‘compost’. Nick DiGiovanni is a chef, food content creator, and world record holder for numerous food-related feats.

Nick DiGiovanni makes me believe that I could actually make a lot of these delicious looking recipes. Nick cooks almost daily, drawing inspiration from the many chefs he’s worked with as well as his diverse extended family. The Table of Contents points us to lots of basics and building blocks as well as techniques, hints and a ‘sauce library’.In his debut cookbook, Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create delicious meals. At Harvard University, he earned the first-ever undergraduate food degree, and then went on to compete as the youngest-ever finalist on the 10th season of MasterChef. Admittedly, that means there’s not room for quite as many recipes in here, but I find it makes for a more attractive, and indeed more useful, cookbook. Carbona(ra)men- Dude asks you to cook 8 pieces of bacon, remove the bacon and leave ALL the hot fat, and dump 2 cups of water into it. I found a dangerous recipe, one that didn’t match the photo because the ingredients were clearly different, and one that was straight up nasty.

The author is apparently some kind of social media star, delivering cooking videos to legions of fans. I explained the chemistry behind this to my son before doing it for the review and, as predicted, hot grease exploded all over my kitchen.Nick cooks almost daily, drawing inspiration from the many chefs he's worked with as well as his diverse extended family. And despite a couple maybe not quite hitting the same theme as the rest of the book, I consider the book on the whole quite a success. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. The pictures were exciting and so many things seemed like they’d be really tasty… and then I learned that for the first time in a long time, I’d found a cookbook I didn’t like.