Chasing Flavor: Techniques and Recipes to Cook Fearlessly

Chasing Flavor: Techniques and Recipes to Cook Fearlessly

Price: $16.99
(as of Oct 05,2020 19:12:49 UTC – Details)

In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and techniqueDan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.

From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.

From the Publisher

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Crispy Salt and Pepper Potatoes from CHASING FLAVOR

Makes 4 Servings

These potatoes are like little starch balloons that pop when you bite into them. It’s a quick side dish you can serve with any kind of protein, or add an aioli or creamy dressing and it becomes a snack-y starter.

PREHEAT THE oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn’t be any liquid whites in the bowl). Add the potatoes and toss until they’re well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they’re not touching) and roast until the potatoes are very crispy and tender when poked with a knife, 15 to 20 minutes (depending on the size of the potatoes).

TRANSFER TO a bowl and serve.

THE TAKEAWAY: The trick for getting a crackling-crispy skin on the potatoes is egg whites, a technique I started using back at ABC Kitchen. You want to whip the whites until they’re foamy and no liquid remains in the bowl, then add the potatoes, toss them until well coated, and strain away any excess before adding any seasoning.

This technique works best with young “new” potatoes, which have a thin skin that crisps up easily. If you can’t find new potatoes, grab the smallest fingerlings or baby russets you can find.


2 large egg whites

1 pound new potatoes (about 1 inch in diameter)

2 teaspoons kosher salt

¾ teaspoon finely ground black pepper

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme

1 teaspoon finely chopped parsley

Chasing Flavor: Techniques and Recipes to Cook Fearlessly

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