JAMES BEARD AWARD WINNING CHEF Michael Schwartz put Miami's Design District on the culinary map when he opened his restaurant, Michael's Genuine Food & Drink, in 2007. In a town where food and cocktails are as much a part of the pulse as tans and nightclubs, Michael's Genuine strikes a very different note. Reviving the city's dining scene from an overabundance of Floribbean cuisine, the restaurant quickly won national praise for its superlative yet unpretentious fare, with Frank Bruni of the "New York Times "naming it one of the country's top ten best new restaurants. In his first cookbook, Michael Schwartz shares his approachable, sought-after recipes with home cooks everywhere. Michael focuses on sourcing exceptional ingredients and treating them properly which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael's favorite drinks, you ll have everything you need for the perfect dinner at home. With seventy full-color photographs and abundant ingredient tips to help make the most of what's freshest at the market, "Michael's Genuine Food" is a guide you ll return to time and time again for meals that will slip everyone into a state of genuine contentment.
About the Author
Michael Schwartz is the president and founder of Michael's Naturopathic Programs and has been in the natural foods industry since 1975. Known for pioneering synergistically complete products, Michael is also a nutritional counselor and author.
JOANN CIANCIULLI has written nearly a dozen cookbooks, most recently the acclaimed "L.A.'s Original Farmers Market Cookbook" and "Recipe Rehab". As a culinary producer, her television credits include "Top Chef, Master Chef, Recipe Rehab, "and "The Next Iron Chef". She lives in L.A.
Chef Michael Symon grew up in a Greek and Sicilian family. The Cleveland native creates boldly flavored, deeply satisfying dishes at his four restaurants in America's heartland: Lola, Lolita, Roast and B Spot. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network.Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded nu
"Michael has perfect recipes that combine hand-picked ingredients with awesome fresh flavors. He gives you simple and delicious food prepared with love…what could be better! You'll make lots of friends with this cookbook." --Emeril Lagasse
"Cooking from Michael's Genuine Food is like getting a private master class in the art of eating well. Michael effortlessly pulls back the curtain on pretense and pomp to reveal recipe after recipe of satisfying food. His approach to food is warm, casual, and—well—always genuine." --Gail Simmons
"Michael's food is honest, his flavors bold, and his approach to sourcing ingredients thoroughly modern." --Tom Colicchio
"The food at Michael’s restaurant is always a delicious treat. Now with this wonderful book we can all have it at home. Yummy!" --Maida Heatter
"The recipes featured in Michael’s cookbook are full of a sunny Florida spirit, and are the kinds of dishes I love to eat with friends. They are honest, ingredient-driven, and full of flavor." --Daniel Boulud
"Michael Schwartz is truly one of the greatest American chefs of our day. My favorite part of trips to Miami isn't the beach or the nightlife; it's my meal at Michael's Genuine. I can't wait to make his Roasted Sweet Onions, BLT Salad, and Slow-Roasted Short Ribs with Romesco Sauce--my mouth is watering just thinking about them!" --Katie Lee