About the Book
One of the most popular contestants ever on the hit television show Top Chef, Chef Spike Mendelsohn is one of the hottest celebrity chefs on the scene. His new restaurant in Washington, D.C., Good Stuff Eatery, has been a resounding success and even claims First Lady Michelle Obama as a fan. In 'The Good Stuff Cookbook ', he serves up fast, fun, and fresh recipes for classic fare like burgers, sides, shakes, and desserts, as well as menu suggestions for all types of events, from big parties to casual family dinners. You'll find old favourites with a twist: unique and tasty sauces and mayonnaises like Good Stuff Sauce and Curry Mayonnaise; fan-favourite sides like Baked Sweet Potato Fries and Bacon-Wrapped Asparagus; the famous Toasted Marshmallow Milkshake, malts, and floats; and, of course, Chef Spike's crowd-pleasing burgers made with beef, turkey, chicken, pork, and even lamb. AUTHOR: Spike Mendelson was a fan favorite on the fourth season of Top Chef and opened Good StuffEatery in Washington, D.C., in 2008. He is a former chef at Mai House, which was named one of New York City's ten best restaurants by the New York Times. A graduate of The Culinary Institute of America, he has also worked at such highly rated restaurants as Bouchon in Napa Valley, Les Crayeres in France, and Le Cirque in New York City. REVIEWS: "In this solar system of culinary stars, there is a newborn one that shines very bright. Chef Spike Mendelsohn has a pulse on the American heartbeat for delicious, soul-satisfying comfort foods from his crowd-pleasing restaurant on Capitol Hill that has pleased Presidents and celebs. Enjoy the 'Good Stuff' recipes and see why folks are coming back for more." Chef Art Smith , TLC's Comfort Food "With The Good Stuff Cookbook, Spike Mendelsohn applies his limitless imagination to classic American comfort food." Tom Colicchio , chef/owner of Craft restaurants and Colicchio and Sons "I am a self-proclaimed queen of burgers, and it looks like Spike is on his way to becoming the king. I am obsessed with all things between the bun and have really enjoyed eating my way through the 'Good Stuff' . Spike knows how to bring the fun to bun." - Rachael Ray 140 colour photos
Table of Contents:
ACKNOWLEDGMENTS PREFACE INTRODUCTION HOW TO USE THIS BOOK. CONDIMENTS & COMPLEMENTS: MAYONNAISES & SAUCES. HOMEMADE BASIC MAYONNAISE. GOOD STUFF SAUCE CHIPOTLE MAYONNAISE. CHIPOTLE PESTO. SRIRACHA MAYONNAISE. OLD BAY MAYONNAISE MANGO MAYONNAISE. BALSAMIC MAYONNAISE. CURRY MAYONNAISE. POMEGRANATE MAYONNAISE. MUSTARD SEED MAYONNAISE. MAYOLIVE. WEDGE WITH AN EDGE: SALADS. FARM-FRESH GREEK WEDGE. FARM-FRESH CAESAR WEDGE. FARM-FRESH ENSALADA WEDGE. FARM-FRESH CLASSIC WEDGE. FRIED GOAT CHEESE, DRIED CRANBERRIES, AND ALMOND WEDGE. FENNEL, ORANGE, AND POMEGRANATE WEDGE. ARUGULA, RED ONION, AND PARMESAN WEDGE. POACHED EGGS AND FRISEE WEDGE. ASIAN PEAR, PISTACHIO, AND BRIE WEDGE. ERR ON THE SIDE OF ... SIDES. SUNNY'S HAND-CUT FRIES. SPIKE'S VILLAGE FRIES. CLIFF'S HOMEGROWN VIDALIA ONION PETALS. UNCLE D'S CHILI. CHEDDAR CHEESE SAUCE NIC'S MESS WITH SUNNY'S HAND-CUT FRIES. BAKED SWEET POTATO FRIES. STREET-STYLE CORN ON THE COB. ZUCCHINI FRITTERS HOMEMADE CORNBREAD. BIG B'S BAKED BEANS. RED CABBAGE SLAW. FARM-FRESH POTATO SALAD. MAC 'N' CHEESE. ROASTED CORN AND RED PEPPER SALSA. PEPERONATA. FRESH FRUIT SALAD. FRIED BRUSSEL SPROUTS. CELERY ROOT, POTATO, AND PEAR GRATIN BACON-WRAPPED ASPARAGUS. GRILLED WATERMELON, YUZU, AND FETA SALAD. PERFECTLY ROASTED WILD MUSHROOMS. THE GAME CHANGERS-BURGERS! FARMHOUSE BURGER. FARMHOUSE BACON CHEESEBURGER. SPIKE'S SUNNY-SIDE BURGER GOOD STUFF MELT. COLLETTI'S SMOKEHOUSE BURGER FREE-RANGE TURKEY BURGER. BREADED EGGPLANT, ROASTED PEPPER, GOAT CHEESE, AND ARUGULA 'WICH. BLAZIN' BARN. UNCLE D'S CHILI AND CHEDDAR BURGER. VEGETARIANS ARE PEOPLE TOO 'SHROOM BURGER. PREZ OBAMA BURGER. SOUTHWESTERN BURGER TAMARIND-GLAZED PORK BURGER WITH RED CABBAGE SLAW AND GRILLED PINEAPPLE. PORK AND PANCETTA BURGER WITH SMOKED MOZZARELLA, PEPERONATA, AND BASIL PESTO. FRIED CHICKEN BURGER WITH SMOKED BACON, GINGERED HONEY MUSTARD, AND SAUTEED COLLARD GREENS. LAMB BURGER. CAPRESE BURGER. DOUBLE-ALE FISH BURGER. ROASTED CHICKEN WITH ROSEMARY AND HONEY MUSTARD GLAZE. MICHELLE'S MELT. STACKED WITH THE GOOD STUFF. REDSKINS #74 SPICY CAJUN BURGER. HORTON'S KIDS GRILLED CHEESE. BRING ON THE BRAIN FREEZE: SHAKES, MALTS, & FLOATS. BIG VERN'S ROOT BEER FLOAT. TOASTED MARSHMALLOW SHAKE. WHIPPED CREAM BLACK AND WHITE SHAKE. MILKY WAY MALT. VERY BERRY SHAKE. SOURSOP HOP STRAWBERRY SHAKE. DE-LECHEBLE LECHE. VANILLA AND CHOCOLATE SHAKES. MINT OREO SHAKE. PUMPKIN PATCH SHAKE. CREAMSICLE SHAKE. AVOCADO SHAKE. BANANAS FOSTER SHAKE. PEANUT BUTTER AND JELLY SHAKE. FOR PETE'S SHAKE. CADBURY SHAKE. DON'T BELIEVE WHAT THEY SAY, I'M A SWEETHEART: DESSERTS. GREEK YOGURT WITH HONEY AND NUTS. OATMEAL AND MILK CHOCOLATE COOKIES. RED VELVET BROWNIES WITH WHITE CHOCOLATE ICING. COCONUT-MERINGUE DARK CHOCOLATE BROWNIES. CARROT CAKE WITH CREAM CHEESE ICING. CINNAMON-CHOCOLATE BROWNIES. BANANA-CHOCOLATE COOKIE SANDWICHES. CHEESECAKE-BLUEBERRY BLONDIES CHERRY-APRICOT JAM BLONDIES. RASPBERRY SUGAR COOKIES. BAKLAVA COOKIES. HONEY-PINE NUT BARS. VIETNAMESE COFFEE BROWNIES. GOOD STUFF POPSICLES. CALVADOS CANDY APPLES. CARDAMOM AND CARAMEL POPCORN. LOUKOU BEIGNETS. POMEGRANATE GRANITA. CARLA'S PUMPKIN TRIFLE. BIRTHDAY CAKE. FAVORS 'N' FLAVORS: PARTY DISHES. SPICY FIRE WINGS WITH SPICED APPLE CIDER. PEACH ICED TEA TIGER TAIL. MARGARITA SLUSHIES. BLOODY MARY. HONEY-ROSEMARY LEMONADE OPA! OUZO MARTINI. CINNAMON TWISTED DONUTS. BLACK RICE PUDDING WITH MANGO AND HAZELNUT. INDEX.
About the Author :
Spike Mendelsohn was a fan favorite on the fourth season of Top Chef and opened Good StuffEatery in Washington, D.C., in 2008. He is a former chef at Mai House, which was named one of New York City's ten best restaurants by the New York Times . A graduate of The Culinary Institute of America, he has also worked at such highly rated restaurants as Bouchon in Napa Valley, Les Crayeres in France, and Le Cirque in New York City.
Review :
'When somebody can take humble American food...and bedazzle them in fresh and imaginative ways, that's really good stuff.' (CulinariaLibris.com, July 2010).
