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My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients: A Cookbook
Chef, restaurateur, and Food Network Iron Chef Geoffrey Zakarian shows you how to use your pantry to jumpstart any meal.
Forget exotic condiments and specialty foods. With a working base of 50 readily available ingredients, from oats and honey to almonds and canned chickpeas, you will always have the makings of a delicious home-cooked meal. Whether cooking in his world-class restaurants, on Iron Chef , or judging the offerings on Chopped , Geoffrey knows every great meal starts with a trip to the pantry first for inspiration. And when you bring home your fresh produce and proteins, you’ll have 150 recipes at the ready, and many of these can be made with pantry ingredients alone.
You’ll see a simple can of beans as a Smoky Black Bean Bisque or coconut milk as Spicy Coconut Tempura Shrimp. Standard back-of-the-cupboard fare like almonds become crispy crust on a broiled pork chop; peanut butter lends itself beautifully to a spicy slaw, cider vinegar gives great flavor to a chicken main as well as to donuts, and mustard transforms a a pot roast. Throughout, you’ll find quick but ingenious tips for each of the 50 ingredients, like how to use Earl Grey teabags to infuse ice cubes or a syrup for French toast.
The Perfect Pantry makes it so easy for your everyday staples to lead, rather than support, the creation of extraordinary meals. Geoffrey gives you the shopping list you need, as well as the road map for making the most of what you have on hand.
Forget exotic condiments and specialty foods. With a working base of 50 readily available ingredients, from oats and honey to almonds and canned chickpeas, you will always have the makings of a delicious home-cooked meal. Whether cooking in his world-class restaurants, on Iron Chef , or judging the offerings on Chopped , Geoffrey knows every great meal starts with a trip to the pantry first for inspiration. And when you bring home your fresh produce and proteins, you’ll have 150 recipes at the ready, and many of these can be made with pantry ingredients alone.
You’ll see a simple can of beans as a Smoky Black Bean Bisque or coconut milk as Spicy Coconut Tempura Shrimp. Standard back-of-the-cupboard fare like almonds become crispy crust on a broiled pork chop; peanut butter lends itself beautifully to a spicy slaw, cider vinegar gives great flavor to a chicken main as well as to donuts, and mustard transforms a a pot roast. Throughout, you’ll find quick but ingenious tips for each of the 50 ingredients, like how to use Earl Grey teabags to infuse ice cubes or a syrup for French toast.
The Perfect Pantry makes it so easy for your everyday staples to lead, rather than support, the creation of extraordinary meals. Geoffrey gives you the shopping list you need, as well as the road map for making the most of what you have on hand.
304 pages, Hardcover
First published January 1, 2014
154 people are currently reading
368 people want to read
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Displaying 1 - 30 of 41 reviews
November 25, 2014
I'm on the fence with this cookbook. I loved the recipes and I adore Geoffrey Zakarian. He just classes up the joint to me. The layout of the book is done well.
With his basic pantry item pictured then he includes three recipes for each item along with a finished photo of each.
My gripe with the book is that the ingredients are supposed to be mainly items that you have on hand..then the actual recipe comes along and I've got nuthin.
Just go into it expecting a beautiful book and you will be fine.
3.5 Stars
I received a copy of this book in exchange for an honest review from blogging for books. Thank you.
With his basic pantry item pictured then he includes three recipes for each item along with a finished photo of each.
My gripe with the book is that the ingredients are supposed to be mainly items that you have on hand..then the actual recipe comes along and I've got nuthin.
Just go into it expecting a beautiful book and you will be fine.
3.5 Stars
I received a copy of this book in exchange for an honest review from blogging for books. Thank you.
December 28, 2014
My rating of this book is based on my perception of what this book was going to be versus what it actually is.
I thought this book would teach me how, if I had 50 essential ingredients on hand, I could come home from work and quickly throw together a beautiful and delicious dinner. Not so. The "50 Essentials Ingredients" are merely supporting players in the majority of these recipes. I open to many dishes were there is only ONE essential ingredient in the whole thing. For example, the Crispy Chicken Pillard calls for all-purpose flour (which is an essential) and salt and garlic powder (from the list of 20 "Foundation Items"). For the rest, I would need to plan ahead or quick stop by the store on the way home to pick up chicken breasts, onion powder, unsalted butter, fresh thyme, fresh rosemary, fresh garlic, smoked paprika and canola oil. Good grief.
Since the recipes are actually decent and the pictures are pretty, I'll give it two stars.
I thought this book would teach me how, if I had 50 essential ingredients on hand, I could come home from work and quickly throw together a beautiful and delicious dinner. Not so. The "50 Essentials Ingredients" are merely supporting players in the majority of these recipes. I open to many dishes were there is only ONE essential ingredient in the whole thing. For example, the Crispy Chicken Pillard calls for all-purpose flour (which is an essential) and salt and garlic powder (from the list of 20 "Foundation Items"). For the rest, I would need to plan ahead or quick stop by the store on the way home to pick up chicken breasts, onion powder, unsalted butter, fresh thyme, fresh rosemary, fresh garlic, smoked paprika and canola oil. Good grief.
Since the recipes are actually decent and the pictures are pretty, I'll give it two stars.
November 7, 2014
I'm a big Geoffrey Zakarian fan so I was thrilled to be given this cookbook by the publisher for an honest review. I was so happy to find that its a good cookbook for home cooks at a variety of levels! It's a really great resource guide as well as cookbook! The premise is that he offers recipes for 50 ingredients that most people might/should have in their home pantry.
The book itself is quite nice - sturdy book with nice, heavy paper. The book's design is fantastic. The photos are great and I love that every recipe seems to have a photo in the book which is something that I personally look for in a quality cookbook.
I love that there is so much information offered about the variety of ingredients that the recipes utilize. There is good information AND there are good tips. I think that is a huge asset to this book.
There are approximately 3 recipes per essential ingredient so there is a lot of options available in the book! A few of my favorite recipes include -
1. All Purpose Fritter
2. Lime, Corn and Fresh Herb Salad
3. Magnificent Meatballs
4. Ricotta Gnudi with Mushroom-Garlic Butter
5. Italian Pasta Salad
6. Orecchiette with Lemon, Garlic and Parmigiano-Reggiano
7. Creamy Rice and Mushroom Casserole
8. Chinese American Fried Rice
9. Brown Sugar Pie
10. Quick Caramelized Apple Tart
All in all, I really like this cookbook and think I'll make some fantastic dishes using this great resource! I'm excited to dig in! If you like Geoffrey's style of cooking, I think this is a must buy! I definitely recommend this one!
The book itself is quite nice - sturdy book with nice, heavy paper. The book's design is fantastic. The photos are great and I love that every recipe seems to have a photo in the book which is something that I personally look for in a quality cookbook.
I love that there is so much information offered about the variety of ingredients that the recipes utilize. There is good information AND there are good tips. I think that is a huge asset to this book.
There are approximately 3 recipes per essential ingredient so there is a lot of options available in the book! A few of my favorite recipes include -
1. All Purpose Fritter
2. Lime, Corn and Fresh Herb Salad
3. Magnificent Meatballs
4. Ricotta Gnudi with Mushroom-Garlic Butter
5. Italian Pasta Salad
6. Orecchiette with Lemon, Garlic and Parmigiano-Reggiano
7. Creamy Rice and Mushroom Casserole
8. Chinese American Fried Rice
9. Brown Sugar Pie
10. Quick Caramelized Apple Tart
All in all, I really like this cookbook and think I'll make some fantastic dishes using this great resource! I'm excited to dig in! If you like Geoffrey's style of cooking, I think this is a must buy! I definitely recommend this one!
November 11, 2014
I'm a fan of Food Network. You'll often find it tuned on the television in our home on any given evening. I have a love/hate relationship with many of the hosts who appear on the shows and game shows featured on the network. It often depends which side of the table they are on. If they're hosting or judging I like the stars I consider the most fair and who have the best advice to offer the aspiring chefs. Geoffrey Zakarian is often a judge on Chopped which is a favorite show of mine. He isn't afraid to tell a chef the food they made is terrible, but he tempers it with suggestions of what they could do to improve if they move forward in the game. As an Iron Chef he displays a wonderful imagination and always comes up with creative uses for the theme ingredients and is very competitive and fun to watch as a contestant as well. I was happy to have the chance to review this cookbook by Chef Zakarian because I really enjoy watching him in his roles as a competitor and as a judge/mentor and I was sure I would find his advice on stocking a kitchen pantry helpful.
My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients by Geoffrey Zakarian (with Amy Stevenson and his wife Margaret Zakarian) begins with a list of essential spices and flavorings it is helpful to have on hand in any kitchen. Of the list I was happy to see I had 16 of the 19 on hand, and one (kosher salt) was something I just had run out of and hadn't replaced yet. I felt like I was off to a good start since whole cloves and celery salt weren't everyday staples in our kitchen, but the rest of the items (like garlic powder, cumin and vanilla extract) were all spices I was comfortable using. This was a short list that made up the "ground floor" of the flavors in several recipes and that were used often in the book.
The list of 50 essential ingredients was accompanied by a page number where you found all kinds of helpful information and tips about each item in his perfect pantry. It included how long you could store the item, if it needed to be refrigerated after it was opened, and often a brief history of the food or condiment and where it originated. Chef Zakarian is also great at letting you know his preferred form of the ingredient and the reason behind his choice. For example, he suggests using tuna that is packed in olive oil to compliment its flavor and to use canned chick peas and black beans rather than the dried versions to save time and effort.
I found out tons of facts about the ingredients themselves (cinnamon bark is from an evergreen tree in the laurel family and ketchup was first sold by H.J. Heinz in 1876), and truly appreciated that the accompanying recipes were "very doable even for someone new to cooking" as the author states in his "note to the home cook" at the start of the book. Most if not all of the recipes seem approachable and there are a few that sounded so incredibly delicious I was sad that I didn't have the fresh produce and proteins needed to make them readily available. I am sure I will enjoy the almond crusted pork chops with apples, the savory spiced bean dip and the maple brown sugar rice pudding recipes when I make them. The ingredients are simple and the instructions are precise and easy to understand so I will feel confident trying my hand at them.
Of the 50 ingredients I have 31 waiting to work their magic on my pantry's shelves. There wasn't a single item that was unfamiliar to me even if I didn't have it at the moment. Of the 19 I was missing, I can honestly say there were only three I have never purchased. Those were instant espresso, white wine vinegar (I never knew these existed although I have have instant coffee and rice wine vinegar already which could be substituted for these in a pinch), and anchovies. I never imagined myself buying these salty fish. When I was a teenager I worked in a church and helped one of the priests make the most delicious Caesar salad dressing I had ever tasted. It used whole anchovies in the recipe and I am excited to buy some and try my hand at the dressing that is featured in this book. I hope it tastes as good as the one I remember, and I am excited that the suggestions will help me to branch out and try new things. There were also some really unexpected uses of the pantry ingredients. The gelatin recipes include a meatloaf that relies on the gelatin to give it texture without the use of additional binders. This and the popcorn soup and ice cream recipes were some of the biggest surprises. It will be a joy to test these out and be a little adventurous. There is also a recipe for Chicken Vinegar with cinnamon candies that Zakarian made on an episode of Iron Chef. I loved that he included these interesting and fun ideas to show the versatility of the pantry ingredients.
I am truly looking forward to shopping for some additional pantry ingredients this week and I am sure Andy will be happy for me to practice my cooking skills on these new recipes. Thank you to the kind folks at Blogging For Books for providing me with this copy to review. My husband's belly thanks you in advance!
Please check out the original review on my blog Dandelions and Other Fine Things http://thefinestdandelion.blogspot.com/ to see photos and a link to a Food Network cookbook giveaway for Sweet: Our Best Cupcakes, Cookies, Candies and More from the editors of Food Network Magazine, also sponsored by Blogging For Books! It is active through the 25th of November, 2014.
My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients by Geoffrey Zakarian (with Amy Stevenson and his wife Margaret Zakarian) begins with a list of essential spices and flavorings it is helpful to have on hand in any kitchen. Of the list I was happy to see I had 16 of the 19 on hand, and one (kosher salt) was something I just had run out of and hadn't replaced yet. I felt like I was off to a good start since whole cloves and celery salt weren't everyday staples in our kitchen, but the rest of the items (like garlic powder, cumin and vanilla extract) were all spices I was comfortable using. This was a short list that made up the "ground floor" of the flavors in several recipes and that were used often in the book.
The list of 50 essential ingredients was accompanied by a page number where you found all kinds of helpful information and tips about each item in his perfect pantry. It included how long you could store the item, if it needed to be refrigerated after it was opened, and often a brief history of the food or condiment and where it originated. Chef Zakarian is also great at letting you know his preferred form of the ingredient and the reason behind his choice. For example, he suggests using tuna that is packed in olive oil to compliment its flavor and to use canned chick peas and black beans rather than the dried versions to save time and effort.
I found out tons of facts about the ingredients themselves (cinnamon bark is from an evergreen tree in the laurel family and ketchup was first sold by H.J. Heinz in 1876), and truly appreciated that the accompanying recipes were "very doable even for someone new to cooking" as the author states in his "note to the home cook" at the start of the book. Most if not all of the recipes seem approachable and there are a few that sounded so incredibly delicious I was sad that I didn't have the fresh produce and proteins needed to make them readily available. I am sure I will enjoy the almond crusted pork chops with apples, the savory spiced bean dip and the maple brown sugar rice pudding recipes when I make them. The ingredients are simple and the instructions are precise and easy to understand so I will feel confident trying my hand at them.
Of the 50 ingredients I have 31 waiting to work their magic on my pantry's shelves. There wasn't a single item that was unfamiliar to me even if I didn't have it at the moment. Of the 19 I was missing, I can honestly say there were only three I have never purchased. Those were instant espresso, white wine vinegar (I never knew these existed although I have have instant coffee and rice wine vinegar already which could be substituted for these in a pinch), and anchovies. I never imagined myself buying these salty fish. When I was a teenager I worked in a church and helped one of the priests make the most delicious Caesar salad dressing I had ever tasted. It used whole anchovies in the recipe and I am excited to buy some and try my hand at the dressing that is featured in this book. I hope it tastes as good as the one I remember, and I am excited that the suggestions will help me to branch out and try new things. There were also some really unexpected uses of the pantry ingredients. The gelatin recipes include a meatloaf that relies on the gelatin to give it texture without the use of additional binders. This and the popcorn soup and ice cream recipes were some of the biggest surprises. It will be a joy to test these out and be a little adventurous. There is also a recipe for Chicken Vinegar with cinnamon candies that Zakarian made on an episode of Iron Chef. I loved that he included these interesting and fun ideas to show the versatility of the pantry ingredients.
I am truly looking forward to shopping for some additional pantry ingredients this week and I am sure Andy will be happy for me to practice my cooking skills on these new recipes. Thank you to the kind folks at Blogging For Books for providing me with this copy to review. My husband's belly thanks you in advance!
Please check out the original review on my blog Dandelions and Other Fine Things http://thefinestdandelion.blogspot.com/ to see photos and a link to a Food Network cookbook giveaway for Sweet: Our Best Cupcakes, Cookies, Candies and More from the editors of Food Network Magazine, also sponsored by Blogging For Books! It is active through the 25th of November, 2014.
April 20, 2015
I’m thankful for the review copy of a book that allowed me to peek into how Iron Chef Geoffrey Zakarian sets up his kitchen. Here is what he says about pantries, “The pantry is the backbone of a kitchen-the place on which every meal hinges. Serving as the tireless workhorse that supports the creation of all dishes. And the unsung hero that allows fresh seasonal ingredients to sing; the pantry has a very specific character, size and even scent in each and every home. No two are alike. But no matter, each pantry is the starting block for any meal. And all starting blocks need a solid foundation.”
The Chef suggests stocking up on specific essential spices in small quantities and replacing them at least once a year; to keeping things fresh. He first lists nineteen essential spices in alphabetical order, starting with Allspice. I liked that they included a two page color spread of all the spices he mentions pictured in small containers with the names of the spices bolded underneath the container. I found this helpful to see what the ingredients looked.
The Chef then goes on to list fifty basic essential items everyone should have in their pantry. They too are listed in alphabetical order starting with Almonds and ending with yeast. Chef Zakarian tells about the item first one is Almonds – where it comes from, how they are sold in the store listing the different forms you might encounter (he did the same with the spices). Tips on storing and other helpful tips. Then there are three very different recipes that have almonds in them. They are 1. Almond-crusted pork chops with apples 2. Grilled Salmon with Almonds Tarragon Romesco 3. Chocolate Almond Bark. Ingredient number 42 is Tea – Earl Gray 1. Earl Grey Iced Tea with Iced tea cubes 2. French Toast with Earl Grey Syrup 3. Bomboloni with Earl Grey Cream. (there are so many creative and fun dishes inside this book there are three for each item mentioned).
I really like how this cookbook is set up. I love the fact that each ingredient listed has three recipes and a color picture of the finished product. I also appreciated that the three dishes are all pictured – it’s visually appealing to have them all together - then he goes on to the next essential ingredient and recipes. I like how he gives each ingredient and recipes their time to shine.
This reminded me of the show chopped where they have the Chef’s open a basket to reveal all the ingredients inside – then they have to be creative with the ingredients in thirty minutes. I feel with this book I might have a chance to create an amazing meal with each ingredient Chef Zakerian lists and do it at my leisure – not under the pressure of 30 minutes. I feel with this book I can begin to think outside the basket; and use every day ingredients in fresh and creative ways my whole family will love.
Chef Zakarian goes on to say, “I find that having a well-stocked, well-cared-for pantry makes all the difference in the end result. I have a saying, “I would rather be looking at it then for it.” …you don’t need a large pantry to have success in the kitchen…I have a strong belief in the basics. I like natural ingredients prepared in ways that enhance their inherent flavors…I don’t keep an overly stocked refrigerator and freezer, and I try to get to the grocery a few times a week for anything fresh…you can definitely cook without a refrigerator, but it is nearly impossible to create a meal worth eating without a pantry.”
I can’t wait to try ALL 150 recipes. They have easy to find ingredients, the recipes are eye appealing and the instructions are easy to follow with not a lot of steps. My husband looked over this book (since we both like to watch Chef Geoffery Zakarian in the cooking channel) and said that he wants to make (not just try) several of these recipes (a win win for both of us). This book is a keeper! I’m excited about the cooking and eating fun my family will have in the months to come! This books a keeper and one I’ll be referring to often.
I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.
Nora St Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
The Chef suggests stocking up on specific essential spices in small quantities and replacing them at least once a year; to keeping things fresh. He first lists nineteen essential spices in alphabetical order, starting with Allspice. I liked that they included a two page color spread of all the spices he mentions pictured in small containers with the names of the spices bolded underneath the container. I found this helpful to see what the ingredients looked.
The Chef then goes on to list fifty basic essential items everyone should have in their pantry. They too are listed in alphabetical order starting with Almonds and ending with yeast. Chef Zakarian tells about the item first one is Almonds – where it comes from, how they are sold in the store listing the different forms you might encounter (he did the same with the spices). Tips on storing and other helpful tips. Then there are three very different recipes that have almonds in them. They are 1. Almond-crusted pork chops with apples 2. Grilled Salmon with Almonds Tarragon Romesco 3. Chocolate Almond Bark. Ingredient number 42 is Tea – Earl Gray 1. Earl Grey Iced Tea with Iced tea cubes 2. French Toast with Earl Grey Syrup 3. Bomboloni with Earl Grey Cream. (there are so many creative and fun dishes inside this book there are three for each item mentioned).
I really like how this cookbook is set up. I love the fact that each ingredient listed has three recipes and a color picture of the finished product. I also appreciated that the three dishes are all pictured – it’s visually appealing to have them all together - then he goes on to the next essential ingredient and recipes. I like how he gives each ingredient and recipes their time to shine.
This reminded me of the show chopped where they have the Chef’s open a basket to reveal all the ingredients inside – then they have to be creative with the ingredients in thirty minutes. I feel with this book I might have a chance to create an amazing meal with each ingredient Chef Zakerian lists and do it at my leisure – not under the pressure of 30 minutes. I feel with this book I can begin to think outside the basket; and use every day ingredients in fresh and creative ways my whole family will love.
Chef Zakarian goes on to say, “I find that having a well-stocked, well-cared-for pantry makes all the difference in the end result. I have a saying, “I would rather be looking at it then for it.” …you don’t need a large pantry to have success in the kitchen…I have a strong belief in the basics. I like natural ingredients prepared in ways that enhance their inherent flavors…I don’t keep an overly stocked refrigerator and freezer, and I try to get to the grocery a few times a week for anything fresh…you can definitely cook without a refrigerator, but it is nearly impossible to create a meal worth eating without a pantry.”
I can’t wait to try ALL 150 recipes. They have easy to find ingredients, the recipes are eye appealing and the instructions are easy to follow with not a lot of steps. My husband looked over this book (since we both like to watch Chef Geoffery Zakarian in the cooking channel) and said that he wants to make (not just try) several of these recipes (a win win for both of us). This book is a keeper! I’m excited about the cooking and eating fun my family will have in the months to come! This books a keeper and one I’ll be referring to often.
I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.
Nora St Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
October 21, 2014
I love cooking and I can’t wait to get back into the kitchen once Baby G is here. My baby bump may be preventing me from cooking, but thankfully, it hasn’t stopped my mind from finding more recipes and techniques try once our little guy is here. The book that I’m most excited to sample recipes from is My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.
My Perfect Pantry by Geoffrey Zakarain with Amy Stevenson and Margaret Zakarian is a wonderful new book where Chef Zakarian teaches readers how to stock a basic pantry and create a host of simple, yet creative recipes.. People may know Geoffrey Zakarian from being a Chopped judge or from being an Iron Chef. I was expecting a lot of fussy recipes, but was pleasantly surprised to see that My Perfect Pantry really does include great, simple recipes. The recipes aren’t just the same renderings that you have seen before, they all have unique twists and updates. Whether it’s making Popcorn Soup or adding gelatin to Meat Loaf as a binder the recipes contain twists.
Chef Zakarian’s pantry staples in My Perfect Pantry include everything from pasta, maple syrup, popcorn, condensed milk and all manner of easy to find ingredients. He points out that with a well-stocked pantry (he uses a base of 50 ingredients) many recipes can be created by the simple addition of fresh produce and protein. His sumptuous looking Marinated Flank Steak with Mashed Sweet Potatoes is prepared with his own BBQ sauce recipe (also included in the book), so in some cases you can prepare some of your own pantry staples. He also gives suggestions for proper store and preparation for other pantry basics.
Reading My Perfect Pantry is also a visual feast due to the beautiful food photography. I’m so grateful that there’s a reference picture for each completed dish as well as some beautiful pictures of pantry staples. I was awestruck by the Tuna Salad Sandwich and wondered how he got it to look so amazing. Thanks to the picture of the canned tuna in olive oil (a recommended staple) I now know what my tuna should look like. We’ll hope my sandwich turns out to be as delicious looking too.
The recipes in My Perfect Pantry are very clearly and concisely written. I like books that can balance simplicity with clarity and I feel this book does an excellent job of doing just that. There are tons of different recipes from among the 150 contained in the book. Every type of food from soups, main courses and desserts are represented. Different cultures as well as kid-friendly recipes (I was so pleased to see that my own fried chicken really looks like Chef Zakarian’s Family Chicken Finders) are found in this book. Wonderful recipes from Maple Buttermilk Pork Roast and Brown Sugar Pie are on my short list of recipes to sample from My Perfect Pantry.
I would recommend My Perfect Pantry for either a beginning cook or an experienced cook. Chef Zakarian truly helps a home cook create a kitchen atmosphere that encourages basic food done beautifully, created with a well-appointed pantry that can benefit anyone.
( I was given a review copy of this book from Blogging For Books, however all opinions are my own.)
My Perfect Pantry by Geoffrey Zakarain with Amy Stevenson and Margaret Zakarian is a wonderful new book where Chef Zakarian teaches readers how to stock a basic pantry and create a host of simple, yet creative recipes.. People may know Geoffrey Zakarian from being a Chopped judge or from being an Iron Chef. I was expecting a lot of fussy recipes, but was pleasantly surprised to see that My Perfect Pantry really does include great, simple recipes. The recipes aren’t just the same renderings that you have seen before, they all have unique twists and updates. Whether it’s making Popcorn Soup or adding gelatin to Meat Loaf as a binder the recipes contain twists.
Chef Zakarian’s pantry staples in My Perfect Pantry include everything from pasta, maple syrup, popcorn, condensed milk and all manner of easy to find ingredients. He points out that with a well-stocked pantry (he uses a base of 50 ingredients) many recipes can be created by the simple addition of fresh produce and protein. His sumptuous looking Marinated Flank Steak with Mashed Sweet Potatoes is prepared with his own BBQ sauce recipe (also included in the book), so in some cases you can prepare some of your own pantry staples. He also gives suggestions for proper store and preparation for other pantry basics.
Reading My Perfect Pantry is also a visual feast due to the beautiful food photography. I’m so grateful that there’s a reference picture for each completed dish as well as some beautiful pictures of pantry staples. I was awestruck by the Tuna Salad Sandwich and wondered how he got it to look so amazing. Thanks to the picture of the canned tuna in olive oil (a recommended staple) I now know what my tuna should look like. We’ll hope my sandwich turns out to be as delicious looking too.
The recipes in My Perfect Pantry are very clearly and concisely written. I like books that can balance simplicity with clarity and I feel this book does an excellent job of doing just that. There are tons of different recipes from among the 150 contained in the book. Every type of food from soups, main courses and desserts are represented. Different cultures as well as kid-friendly recipes (I was so pleased to see that my own fried chicken really looks like Chef Zakarian’s Family Chicken Finders) are found in this book. Wonderful recipes from Maple Buttermilk Pork Roast and Brown Sugar Pie are on my short list of recipes to sample from My Perfect Pantry.
I would recommend My Perfect Pantry for either a beginning cook or an experienced cook. Chef Zakarian truly helps a home cook create a kitchen atmosphere that encourages basic food done beautifully, created with a well-appointed pantry that can benefit anyone.
( I was given a review copy of this book from Blogging For Books, however all opinions are my own.)
October 21, 2014
In case you missed the memo last week, Geoffrey Zakarian , Food Network Iron Chef, Restaurateur, TV Personality Star: Chopped, Iron Chef America, The Next Iron Chef, Hell’s Kitchen and his newest show The Kitchen, has a new cookbook “My Perfect Pantry” that made its debut on October 7, 2014.
Geoffrey Zakarian’s cookbook “My Perfect Pantry” is all about creating innovative recipes …150 recipes to be exact… from 50 essential ingredients in your pantry.
But Geoffrey Zakarian just doesn’t use any kind of pantry ingredients, he uses the simple everyday ingredients and turns them into superstars. Of course still traumatize from my broke college days of ketchup sandwiches I had my doubts about this cookbook. Nonetheless... with cookbook in hand... I headed to my pantry.
First, I had to check to see if the 50 ingredients was really as essential as Geoffrey Zakarian claims… and if these items were actually in my kitchen pantry. I had 43 out of 50 of Geoffrey Zakarian’s essential pantry items, not bad, we are off to a good start.
Second, I did something a little different, I usually read a cookbook cover to cover before I kitchen test. This time I wanted the element of surprise…yes…I am keeping the spirit of the Iron Chef going. I randomly grabbed (4) four items out of my pantry and headed to the kitchen to begin my adventure.
So what was the four items? First…ketchup…I know…I know…I was just as surprise as you.
The second item…Earl Gray Tea Bags and the Third item…Chocolate…And last but not least…Canned Tuna. So what were the winning recipes? For the ketchup we kitchen test the recipe “Ketchup-Glazed Cornish Hen” I didn’t have Cornish Hen, so we substitute with good ole…Chicken.
We made a lovely picture of “Earl Grey Iced Tea With Iced Tea Cubes” and I don’t know why I never thought about making this before. The canned tuna was used for making one of my absolute favorite salads “Salad Nicose” and for dessert we used the chocolate to make “Chocolate Dipped Candied Oranges” and I have to say everything was delicious.
Considering that all these items were just random items out of pantry I ended up with a pretty nice dinner. The recipes were flavorful and simple to make, I did finally read the cookbook cover to cover and I cannot wait to make Popcorn Ice Cream…so stay tune for more… we will definitely be cooking our way through this cookbook.
So do you really have to ask? Yes…I highly recommend this cookbook and for those of you who are lucky enough to be staying or visiting The Borgota Hotel Casino & Spa the weekend of November 7 and 8…you are in for a treat with Savor Borgata and Geoffrey Zakarian.
My Full Review: http://myohosisters.webs.com/apps/blo...-
Geoffrey Zakarian’s cookbook “My Perfect Pantry” is all about creating innovative recipes …150 recipes to be exact… from 50 essential ingredients in your pantry.
But Geoffrey Zakarian just doesn’t use any kind of pantry ingredients, he uses the simple everyday ingredients and turns them into superstars. Of course still traumatize from my broke college days of ketchup sandwiches I had my doubts about this cookbook. Nonetheless... with cookbook in hand... I headed to my pantry.
First, I had to check to see if the 50 ingredients was really as essential as Geoffrey Zakarian claims… and if these items were actually in my kitchen pantry. I had 43 out of 50 of Geoffrey Zakarian’s essential pantry items, not bad, we are off to a good start.
Second, I did something a little different, I usually read a cookbook cover to cover before I kitchen test. This time I wanted the element of surprise…yes…I am keeping the spirit of the Iron Chef going. I randomly grabbed (4) four items out of my pantry and headed to the kitchen to begin my adventure.
So what was the four items? First…ketchup…I know…I know…I was just as surprise as you.
The second item…Earl Gray Tea Bags and the Third item…Chocolate…And last but not least…Canned Tuna. So what were the winning recipes? For the ketchup we kitchen test the recipe “Ketchup-Glazed Cornish Hen” I didn’t have Cornish Hen, so we substitute with good ole…Chicken.
We made a lovely picture of “Earl Grey Iced Tea With Iced Tea Cubes” and I don’t know why I never thought about making this before. The canned tuna was used for making one of my absolute favorite salads “Salad Nicose” and for dessert we used the chocolate to make “Chocolate Dipped Candied Oranges” and I have to say everything was delicious.
Considering that all these items were just random items out of pantry I ended up with a pretty nice dinner. The recipes were flavorful and simple to make, I did finally read the cookbook cover to cover and I cannot wait to make Popcorn Ice Cream…so stay tune for more… we will definitely be cooking our way through this cookbook.
So do you really have to ask? Yes…I highly recommend this cookbook and for those of you who are lucky enough to be staying or visiting The Borgota Hotel Casino & Spa the weekend of November 7 and 8…you are in for a treat with Savor Borgata and Geoffrey Zakarian.
My Full Review: http://myohosisters.webs.com/apps/blo...-
December 8, 2014
Geoffrey Zakarian is one of the typical combatants on the TV show Iron Chef America. He is also a restaurant owner and involved with a plethora of other shows. In all, he’s a busy chef.
My Perfect Pantry, his current cookbook, is not meant to evoke the fancy flavors of Iron Chef, nor of the high dining in his restaurants. Instead, this is directed at the home cook, giving guidance on how to stock your pantry and spice cabinet for some amazing meals.
The concept is simple: 50 foundation ingredients are listed, and then there are recipes based on 50 pantry ingredients. Zakarian then builds recipes that utilize those ingredients to make dishes that range from snacks to entrees. The foundation ingredients are spices, and while I know, and you know, that great chefs burn through spices pretty quick so they don’t get old, we keep the same tin of cloves for a long time. I’ll say this: Zakarian says to change them out once a year, and it’s not a bad idea.
Then there are the pantry staples, again 50 items that will last a while. You can keep these on hand and just snag something off the shelf, make a marvelous meal!
If, that is, you have picked what you’re wanting to make and have the relevant fresh ingredient on hand. That’s the downside on this cookbook: on the one hand, I was hopeful it would give me ways to use just what I have. That is not what you get here, and I think the let-down is more on the marketing and description than it is on the author.
So, keep in mind that you will need to gather a few fresh ingredients to go alongside the staples and foundation spices listed. Some of them are certainly normal for the American kitchen: chicken, ground beef, eggs, but you just want to make sure.
I would recommend this one for someone past the beginner stage of cooking, or as a base for a big group gift-giving event. Picture throwing in with 20 friends to equip a newly married couple with this book and the 100 stable staples mentioned—there’s a great use for it.
Otherwise, it’s good. The food turns out well, but you may care for “Spicy Peanut Butter Slaw.”
I know I didn’t. So, your mileage will vary, but on the shelf beside a few others, a useful cookbook.
Free book in exchange for review: I picked a title I thought I’d like, so I’m predisposed to give it a favorable review. Send me books at random, and I’ll dislike more of them.
My Perfect Pantry, his current cookbook, is not meant to evoke the fancy flavors of Iron Chef, nor of the high dining in his restaurants. Instead, this is directed at the home cook, giving guidance on how to stock your pantry and spice cabinet for some amazing meals.
The concept is simple: 50 foundation ingredients are listed, and then there are recipes based on 50 pantry ingredients. Zakarian then builds recipes that utilize those ingredients to make dishes that range from snacks to entrees. The foundation ingredients are spices, and while I know, and you know, that great chefs burn through spices pretty quick so they don’t get old, we keep the same tin of cloves for a long time. I’ll say this: Zakarian says to change them out once a year, and it’s not a bad idea.
Then there are the pantry staples, again 50 items that will last a while. You can keep these on hand and just snag something off the shelf, make a marvelous meal!
If, that is, you have picked what you’re wanting to make and have the relevant fresh ingredient on hand. That’s the downside on this cookbook: on the one hand, I was hopeful it would give me ways to use just what I have. That is not what you get here, and I think the let-down is more on the marketing and description than it is on the author.
So, keep in mind that you will need to gather a few fresh ingredients to go alongside the staples and foundation spices listed. Some of them are certainly normal for the American kitchen: chicken, ground beef, eggs, but you just want to make sure.
I would recommend this one for someone past the beginner stage of cooking, or as a base for a big group gift-giving event. Picture throwing in with 20 friends to equip a newly married couple with this book and the 100 stable staples mentioned—there’s a great use for it.
Otherwise, it’s good. The food turns out well, but you may care for “Spicy Peanut Butter Slaw.”
I know I didn’t. So, your mileage will vary, but on the shelf beside a few others, a useful cookbook.
Free book in exchange for review: I picked a title I thought I’d like, so I’m predisposed to give it a favorable review. Send me books at random, and I’ll dislike more of them.
February 17, 2015
The misleading title convinced me that this was going to be a cookbook you could go to when you're stuck at home with just the pantry staples to rely on. (During the aftermath of a hurricane or snowstorm, or power outage, for example, but also just on an ordinary day when you can't or won't make one more trip out to the grocery.)
Sure, the author gives you some advice on which items to stock in your pantry so you won't be caught short. That's reasonable and helpful.
The recipes, however, routinely call for all sorts of obscure ingredients that I've never heard of, and I cook quite a lot, read a lot of cookbooks and investigate a bit about exotic ingredients just for the fun of it.
Do the recipes sound intriguing? Yes. Interesting and useful, and decadent. (Brown Sugar pie? Oh, yes, must try that one. Everyone who whines that pecan pie is too sweet should probably just steer clear of this idea, LOL!)
Sure, the author gives you some advice on which items to stock in your pantry so you won't be caught short. That's reasonable and helpful.
The recipes, however, routinely call for all sorts of obscure ingredients that I've never heard of, and I cook quite a lot, read a lot of cookbooks and investigate a bit about exotic ingredients just for the fun of it.
Do the recipes sound intriguing? Yes. Interesting and useful, and decadent. (Brown Sugar pie? Oh, yes, must try that one. Everyone who whines that pecan pie is too sweet should probably just steer clear of this idea, LOL!)
October 24, 2014
I'm sure it comes as no surprise that I got my fingers on another cookbook to review. I just can't seem to say no to them! I'm an addict..to cookbooks and to certain shows on Food Network. Every time I see one of those chefs, I wonder what they keep in their own kitchens. In this case, Geoffrey Zakarian was happy to show all of us what he feels are the 50 perfect pantry staples. I was thrilled to see that I keep a lot of these in my own kitchen and other than one (anchovies), I completely was on board with not only his choices, but also his recipes. There are some amazingly delicious recipes in this book and not a single one of the ones that I looked at called for some weird ingredient that I have no chance of finding out here in the boonies. It was a delight to see someone of his talents keeping things real for those of us who are not even close to his level of ability.
October 28, 2014
Zakarian is one of my favorite TV chefs, due to his *normalcy*. He strikes me as the approachable foodie, one who likes to share his knowledge and passion without being completely overwhelming about it. And this is reflected mightily in his cookbook. The book starts with an overview of spices (doesn't count towards the 50 items), and each of the 50 items has three recipes. The items aren't ridiculous or even expensive (yellow mustard makes the list, dijon doesn't; Tabasco is a necessity, but sriracha doesn't). The recipes are well thought-out and realistic for people who don't live in the kitchen. Zakarian seems to have a firm grasp on reality which, combined with his excellent taste, means a tasty, usable selection of recipes that just about anyone can do!
April 23, 2015
For those of us who cook frequently, we almost always have a stocked pantry. But even if it isn't, pantry items are easy to shop for and keep on hand. This cookbook highlights 50 valued pantry items, from honey to canned chickpeas to some of the most essential spices, and includes beautiful recipes that use them. Everything looks delicious, original, and tempting!
Sarah M. / Marathon County Public Library
Find this book in our library catalog.
August 6, 2017
Wholesome and practical
This is not one of those picture heavy books of food you will never eat, or a list of restaurant food that takes a comme and two prep cooks to make. Its a straightforward, no nonsense book about what makes sense in his home kitchen and what the makes when its no one but family and he doesnt have to be "Iron Chef". I am looking forward to making some of the biscuits from his recipe for chicken pot pie and will make tuna nicoise this week. Some of his pantry ingredients would molder in my kitchen and he missed some of our favorites like chipotles. It depends on what kind of food is native to your area, but 90% of it is on the money.
This is not one of those picture heavy books of food you will never eat, or a list of restaurant food that takes a comme and two prep cooks to make. Its a straightforward, no nonsense book about what makes sense in his home kitchen and what the makes when its no one but family and he doesnt have to be "Iron Chef". I am looking forward to making some of the biscuits from his recipe for chicken pot pie and will make tuna nicoise this week. Some of his pantry ingredients would molder in my kitchen and he missed some of our favorites like chipotles. It depends on what kind of food is native to your area, but 90% of it is on the money.
October 20, 2014
I haven't cooked any of these recipes yet, but I love what I see so far - including a huevos rancheros dish I had at one of his NYC restaurants. Only issue I see is how it is organized, which is by ingredient. He lists his essentials, then groups his recipes together by that ingredient. I prefer when cookbooks are organized by course - it's just easier to navigate. Can't wait to try out one or two of the recipes. They all look amazing!
October 27, 2014
I love watching Geoffrey Zakarian as a judge on Chopped and on Iron Chef, so I was excited to check out this cookbook. The basic premise is that by stocking your pantry with good staples it makes cooking good meals regularly easier. Zakarian goes over the pantry staples he would recommend and gives a few recipes for each staple. There are definitely a few recipes I'd like to try from this one. Overall, not a new cookbook premise, but worth checking out.
August 23, 2016
This was a super great cook book. I don't know what I was expecting. With Geoffrey he give the aura of Posh. So I thought that the recipes would be high brow? This was not the case, this is something for everyone. I liked that at the beginning of every "chapter" there was information and instructions on how the use the ingredient and how to keep it fresh and good. I would say 90% of the recipes I would maybe try to cook and eat. Yumm. Good job Mr. Zakarian.
March 19, 2015
Cookbooks are hard to review because people have different tastes, different desires to experiment and different levels of experience. I thought that the idea of this cookbook was great and that the photos of the food were lovely, however, I found only a handful of recipes that I would make from this cookbook.
August 9, 2016
I really liked the first part talking about cooking and having a good pantry. There were a few mistakes or omissions in a couple of the recipes, but some interesting and yummy sounding recipes.
A lot of the recipes are a good stepping off point which provide ideas and inspiration.
A good addition to a cookbook collection.
A lot of the recipes are a good stepping off point which provide ideas and inspiration.
A good addition to a cookbook collection.
April 13, 2015
Easy to make recipes from an acclaimed chef that use (mostly) basic ingredients. Most of us do not have any saffron lying around, or can just pull some pancetta out of the fridge, but all of the recipes were clearly written and easy to follow.
May 24, 2015
I tried a couple of recipes, and they were good.... still I was disappointed. I thought he would use his 50 ingredients to make 150 recipes. Not the case. He had separate recipes for each ingredient. So your pantry would look like Whole Foods by the time you were done.
February 17, 2016
This is a Beautiful Book -- almost a coffee table book, with gorgeous pictures and appropriate anecdotes. I found the pantry items and accompanying recipes to be a perfect blend of familiar and high brow...can't wait to add this one to my own Library.
October 18, 2014
Nothing I could use.
February 2, 2021
A good idea with some VERY tasty looking recipe. I've already got several earmarked for making.
April 26, 2015
I'm anxious to try a bunch of these recipes. I appreciate all of the information about pantry staples. I have used most of them, but learned lots more.
February 1, 2015
Includes a lot of recipes that are gluten free or can be modified to be gluten free. It inspired me to think about what pantry ingredients are necessary in my kitchen and which ones are not.
September 19, 2015
Ok, but nothing really jumps out and says "you must try this recipe."
September 10, 2015
The subtitle says it all. Zakarian has written a clear and concise cookbook, frequently including the "why" as well as as the "how" in his recipes. It's a smart addition to any home cook's bookshelf.
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November 6, 2015Good picture book about cooking.
June 6, 2016
Good cookbook, we've really enjoyed the recipes so far. Some of his statements seem a little out of touch, but I really enjoy the recipes.
February 4, 2020
I heard about this book while watching an episode of The Kitchen. It is fairly straightforward and the recipes are well written and easy to follow. As someone who cooks often, my pantry is pretty well-stocked. That being said, there were several fresh ingredients I needed to get before completing a recipe as not all items needed are directly from the pantry. Do note that the ingredients are common. I hate when I find a recipe I want to make only to realize I have to find an uncommon spice or ingredient. The book is also organized by ingredient, rather than by type of meal. Almost half of the recipes were staples I already make so I would recommend this cookbook for someone in the beginning stages of cooking.
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