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More praise for “Without Reservations”
This is the kind of food I love to cook and eat! Joey has triumphed with a book chock-full of recipes perfect for everyday of the week. And the best part, they’re doable. This book should find a place in every cook’s library.” -Joanne Weir cookbook author and host of PBS’s Joanne Weir’s Cooking Class “Joey’s Without Reservations exudes personality, insight, and enthusiasm. From his tour through the chef’s palette of flavors, ingredients, and techniques to his uniquely ‘Joey’ takes on all the food we all want to eat, this is a book that’ll inspire many a happy meal.” —Rick Bayless, Chef of Chicago’s Frontera Grill and host of PBS’s Mexico—One Plate at a Time
For the first time, I share everything I’ve learned for creating chef-caliber food at home. It’s all here – from cocktails and appetizers to entrees and desserts. I don’t leave anything out. I really believe that by following a few simple principles anyone can elevate their home cooking from fine to sublime. What gives restaurant food that “Wow!” factor? It’s easier than you think, and I demonstrate how with hundreds of tips, tricks, and secrets. All of my favorite dishes are included here: Crab-Stuffed Avocado, Duck Cannelloni, Caribbean Grilled Lamb Skewers, Chicken Saltimbocca with Beurre Blanc, and a Mixed Berry Crostata that you won’t believe. And there’s so much more! In Without Reservations, I’ve selected recipes that have worked for me and chefs I’ve worked with for years. They’re delicious and very do-able at home. For each recipe, I identify what makes it standout in both a restaurant and at home, as well as the keys to what makes it work, what makes it special.

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