Cooking From the Hip: Fast, Easy, Phenomenal Meals

by Cat Cora, Ann Krueger Spivack (Contributor)

As the star of the smash sensation Iron Chef America, Cat Cora is used to improvising exciting dishes on a moment's notice. In this book she shows you how to do it too, whether you want a spur-of-the-moment supper or a spectacular dinner that doesn't require spending your whole Saturday in the kitchen.

Cooking from the Hip is divided into four convenient sections, each with its own appetizers, soups, salads, main dishes, sides, and desserts. You can turn to whichever chapter best suits your needs and mood, knowing that every dish will be simple and special.

Fast: Spicy Chicken and Peach Stir-Fry, Creamy Fettuccine with Sausage, Chocolate Brownie Cupcakes

Easy: Watermelon Gazpacho, Thai Chicken Salad, White Cheddar Corn Bread

Fun: Sunday Cheesesteak Sandwiches, Crispy "Fried" Chicken, Lemonade Cookies

Phenomenal: Mango Margaritas, Pomegranate-Glade Cornish Hens with Wild Rice, Italian Cream Cake

Cooking from the Hip is all about flexibility. You'll be able to use what you've got on hand without being afraid to substitute. You'll learn how to cut down on cooking steps, combine just a few ingredients in inventive ways, pull in leftovers, and wow your family and friends.

Genres: Cookbooks, Cooking, Nonfiction, Reference

272 pages, Hardcover

First published January 1, 2007

About the author

Born Catherine Ann Cora.
Both on-and off-screen, Chef Cat Cora has made a lasting impression on the culinary community. In 2005, Cora was the first and only female Iron Chef on Food Network's Iron Chef America. The following year she was named Executive Chef of Bon Apptit along with their Teacher of the Year Award.

In 2008, Cora launched CCQ (Cat Coras Que) at Macys new Signature Kitchen restaurant in Californias South Coast Plaza location. Inspired by her own unique barbeque traditions, CCQ defines her passion for global BBQ. Last year, Cora opened Kouzzina (Greek for kitchen) at Walt Disney Worlds Boardwalk Resort, which offers Mediterranean-style cuisine that pays tribute to her Greek roots. She has also authored two cookbooks.

Outside of the kitchen, Cora is known for her philanthropy. She is President and Founder of Chefs for Humanity, an organization founded in response to the 2004 Tsunami disaster."

Reviews

[Steven Peterson · Rating 5 out of 5]

I have now reviewed cookbooks by three of the Iron Chefs (from Food Network). This is now number 4. Cat Cora's recent book, "Cooking from the Hip," begins by noting the central theme (Page xii): "Every time you open the refrigerator and your cupboards and put together a meal. . .you are cooking from the hip. With this book, I'm hoping to expand your options, share a few of my tricks, and take you to a place where you feel comfortable winging it, even when guests are coming to dinner." She also emphasizes that cooking gives one an opportunity (Page xii) ". . .to connect with friends and family." Later in her Introduction, she says that (Page xiv): "These recipes are simple to make and offer lots of ideas for pulling in leftovers." I'm not so sure that some of the recipes herein are "simple to make." But, boy, there are quite a few interesting recipes.

The book is organized into four major parts: fast (for quick to make dishes), easy (recipes that are easy to make), fun (neat recipes that produce fun dishes), and phenomenal (special treats!). Finally, there is a section titled "Good to Know," which provides recipes for basic ingredients, such as chicken stock (both phenomenal and fast!) and other stocks, Aioli, Crème fraiches, balsamic reduction, roasted cherry tomatoes, and the like. Let's take a look at a few examples. . .

"Easy." Thai chicken salad with cabbage. The dressing is comprised of rice wine vinegar, olive oil, sesame oil, Thai peanut sauce, sugar, and black sesame seeds. Chicken is grilled or poached or roasted. Meanwhile, slice cabbage, grate carrots. Slice scallions for garnish. Finally, shred the chicken and toss the chicken and veggies. Pour on the dressing and toss. And enjoy!

"Fast." I am intrigued by the recipe for Greek lamb and olive burgers with garlic `sauce.' Obviously, instead of beef, one uses ground lamb. The lamb is mixed with such elements as kalamata olives, bread crumbs, chopped onion, chopped scallions, salt, pepper, oregano, and feta cheese. The garlic sauce is created separately, including yogurt and garlic. Cook the limburger, put it on top of the bottom half of a bun, spoon on some garlic sauce and then add tomatoes, lettuce or whatever you want to top this dish off. Sounds yummy! In this section, I am also intrigued with a stir fry dish (pretty straightforward--except that chopped peaches are added to the veggies). This sounds quite interesting. I can't resist mentioning one more example--a serviche, in which seafood is "cooked" in a marinade. Tempting for me to try out!

"Fun." Start off by taking a look at her sushi. Even though I look at the photos, I'm not so sure I could pull this off. But it looks like fun (including replacing fish with veggies). "The Zoran Roll" is named after one of her kids. Then, goat cheese fondue. This sounds awfully tasty.

"Phenomenal." Check out Cora's recipe for Porchetta. The meat is pork loin. Other ingredients: fennel, onion, shiitake mushrooms, garlic, rosemary, basil, egg, kosher salt, pepper, extra virgin olive oil, and red bliss potatoes. Just reading the recipe and thinking about what the end product would taste like is terrific! Mouth watering. . . .

Anyhow, this is a nice cookbook. There aren't a bazillion recipes, but the ones represented here sound tasty; some appear pretty easy to make. I have already dog-eared certain recipes (mainly, those mentioned here) and look forward to trying them out. Bon appétit!

[Cristina · Rating 5 out of 5]

I cook a lot and own many cookbooks. This book is one of the few books I'll be happy to make every single recipe. So far everything I have cooked has turned great.

[Sandra Higginbotham · Rating 4 out of 5]

The recipe on page four won me over: yum for this book!

[Hope L. Justice · Rating 2 out of 5]

I feel like this book is getting a lot of fuss over her celebrity status. If this were a first time cookbook, I'd not be impressed. I don't have access to many of these fruits and veggies locally. I buy Midwest fruits that aren't shipped very far and I certainly wouldn't buy tropical fruits unless it was special. She may be cooking from the hip in California, but this is not relevant for me. Nice index, explanations, directions. Many of the ingredients were used raw. I was looking to find new ways to cook them. Not very many of these meals looked , um, substantial? I marked some of the sauces.

[Dioscita · Rating 2 out of 5]

Never with my finger on the pulse of popular culture, I was surprised to learn how many people had heard of Cora. I just chose the book for the good photography (which helps my students choose the next meal they'd like to make). The recipes -- besides being difficult and beyond a real-life person's ken (sushi on square plates just doesn't jive with "I have 15 minutes left over for cooking") underwhelmed both me and my students who were disillusioned by the false title ("fast and easy" my foot...)

[Judy · Rating 4 out of 5]

I love this book! The only reason I haven't given it 5 stars is that I haven't made anything from it yet. I really like her approach: "Cooking from the Hip" means being flexible, using what you have on hand or what looks good in the market. The recipes are (for the most part) straightforward, easy to understand, and based on the Mediterranean approach of using simple, fresh ingredients. I can't wait to make some of the dishes I've tagged!

[Joelen · Rating 4 out of 5]

Cat Cora does a nice job with this book by sectioning it based on skill level. Perhaps its my bias because the book was personally autographed by Cat, but it has quite a bit of recipes I thought were well written and involved good flavor combos.

[Lauren · Rating 4 out of 5]

Really like the fresh, Mediterranean inspired recipes and simple tips like slow-roasting fresh figs in the oven and adding a dash of citrus to brighten flavors. I would consider buying this book, as I am sorry to have to return it to the library.

[Danielle · Rating 3 out of 5]

only the eggplant recipes looked tasty

[Judith · Rating 3 out of 5]

The Brocolli Rabe with Fettucini and Sausage is the best. We could not find brocolli rabe, though, and substituted with spinach.

[Kristel · Rating 4 out of 5]

I've enjoyed everything I've made from this book.