October 22nd, 2018
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Jump into Autumn with these great books out in October!

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A prim bookseller and a hard-boiled ghost team up to catch a cunning killer…


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The perfect match may be closer than they imagine . . .


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Fierce characters, steamy chemistry, and twists you won't see coming!


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It all started with a wedding


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The hotter the fire, the deeper the burn.


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Elusive truth. Missing witness. Deadly trial.


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She must become a fearsome gladiator . . . and kill the queen.



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Also by Michael Ruhlman:

Grocery, May 2017
Hardcover
Egg, April 2014
Hardcover
The Book Of Schmaltz, August 2013
Hardcover
Ruhlman's Twenty, October 2011
Hardcover
Michael Symon's Live To Cook, November 2009
Hardcover
Ratio, April 2009
Hardcover
The Making Of A Chef, April 2009
Paperback
The Soul Of A Chef, August 2001
Paperback

Also by Michael Symon:

Michael Symon's 5 in 5 for Every Season, October 2015
Paperback
The Chew: What's for Dinner?, October 2013
Paperback
Michael Symon's 5 in 5, January 2013
Paperback
The Chew, October 2012
Paperback
Michael Symon's Carnivore, October 2012
Hardcover
Michael Symon's Live To Cook, November 2009
Hardcover

Michael Symon's Live To Cook
Michael Ruhlman, Michael Symon

Recipes And Techniques To Rock Your Kitchen

Clarkson Potter
November 2009
On Sale: November 3, 2009
256 pages
ISBN: 0307453650
EAN: 9780307453655
Hardcover
$35.00
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Cookbooks

Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s a midwestern guy with family roots in old-world traditions. In Michael Symon’s Live to Cook, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route.

Michael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it. Cooking what he calls “heritage” food–based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the community in Cleveland–Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.

Part of Michael’s irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, Michael Symon’s Live to Cook has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. There’s also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavor–instead of a heavy, time-consuming stock-based sauce–and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead.

With fantastic four-color photography throughout and tons of helpful “Symon Says” tips, Michael Symon’s Live to Cook is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious.

Media Buzz

Good Morning America - November 10, 2011
Rachael Ray - June 8, 2011
Good Morning America - December 9, 2010
Early Show - December 17, 2009
Rachael Ray - November 17, 2009

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