On a brisk February morning, Stewart Woodman learned he'd been
named a semifinalist for Best Chef: Midwest by the prestigious
James Beard Foundation. That afternoon, a fire gutted his
restaurant, Heidi's, a southwest Minneapolis bistro whose inspired
meals had garnered a passionate following among neighbors and
travelers alike.
Undaunted, Woodman turned his time and energy to cooking on a
smaller scale--at home, for family and friends. He learned to
adjust his tools and ingredients but not his style, and the result
is chef-quality fare suitable for the home kitchen. Known to local
food enthusiasts as "Shefzilla" for his blog of the same name,
Woodman offers his "ingredients-forward" philosophy in 150 recipes
that will allow home cooks to create fabulous yet unpretentious
dishes like Roasted Beet Salad with Soy "Sauce" and Napa Cabbage,
Wild Rice and Cremini Mushroom Hot Dish, and Pink Peppercorn Ice
Cream.
Woodman's food and life lessons came under the tutelage of Alain
Ducasse, Jean- Georges Vongerichten, Eric Ripert, Gray Kunz, and
Michael Romano and in restaurant kitchens in Montreal, Vancouver,
New York City, and Minneapolis. In Shefzilla, he presents decades
of cooking knowledge in meal-sized bites that will inspire home
cooks to expand their repertoire. Through tips and stories and
carefully developed recipes accompanied by lush full-color photos,
Shefzilla entertains and educates as he helps you conquer haute
cuisine at home.
Stewart Woodman trained under some of the world's most
celebrated chefs before striking out on his own in Minneapolis. In
2006, "Food&Wine "named him one of America's "Best New Chefs,"
cheering his "flawless modern-American food."
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