Forget the rules. Just cook!
Home-cooked food doesn’t have to be over-the-top, fussy, or time-intensive to be absolutely amazing. In his debut cookbook, Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create delicious meals.
Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. And of course, Nick had to include some “collab” recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more.
Knife Drop also includes Nick’s expert advice on equipment, ingredients, and techniques, so home cooks of any ability level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef’s knife and making a piping bag to pronouncing “gnocchi” the correct way.
Knife Drop: Creative Recipes Anyone Can Cook
Nick DiGiovanni
Alpha
Supplied by Penguin Random House New Zealand
Reviewed by Jacqui Smith
This is one fun and creative cook book! The young and enthusiastic author, a graduate of the US version of MasterChef, has a huge grab-bag of culinary influences from around the world to play with, and it shows. But it’s also a very American cookbook, grounded firmly in New England (not so American though, that it doesn’t include metric measurements for people like us). I will admit that it’s not an especially healthy food cookbook. Though this is very much food you will want to try at home, and that has to be better than takeaways! It’s not really a book for beginner cooks either, in spite of that ‘recipes anyone can cook’. Rather, it is a cookbook full of clever ideas that will expand the repertoire of the home cook; that are guaranteed to please the fussy eaters. It’s fun, and it’s yummy!
I’ve made “Caramelised Patty Melt” a few times already, cheating by replacing the caramelized onion with some jarred pickle. It’s going to be a go-to recipe in my household. We enjoyed the “Chicken Bacon Ranch Quesadilla” as well, and there are several others I really want to try. There’s a good chilli recipe and a nice shepherd’s pie. I want to make the “Butter Toffee Bars” and the “Compost Cookies” and the “Dino Nuggets” and so many others. I won’t say that every recipe is a hit, but there are so many more hits than misses here that I think most home cooks would get a great deal of useful inspiration out of this book.
It is lavishly illustrated – you want to eat the pictures! The binding is solid and it does sit flat. There is a good index, but it does lack one thing – a glossary so that the rest of us know what to use instead of some of the more US-specific ingredients. Nevertheless, this book comes highly recommended – especially to the bored home cook looking for something exciting and a bit different.