Cooking With Friends 2 E-book

For iPad®, iPod Touch®, iPhone®, Nook®, Kindle®, Mac®, or PC.

The companion e-book to Nick's 2011 television series which features great chefs from acclaimed restaurants across the United States, sharing their unique culinary points of view.

Includes links to recipe videos from Nick's series!

Just 14.95

Nick's Friends

Lawrence Chu - Chef Chu’s | Los Altos

Fresh Basil Beef

Fat Choy Purses

Kabocha Bisque

Orange Blossom Ribs

Grilled Honey-Glazed Quail with Watercress Salad

Gung Gung’s Home-Style Oxtail Stew

Chef Chu’s Famous Chicken Salad

Sylvain Delpique - David Burke Townhouse | New York

Potato-Wrapped Tuna Stuffed with Crab & Cucumber, Served with Pineapple Carpaccio& Ponzu Dressing

BLT Burrata with Chipotle-Tomato Dressing

Smoked Bacon-Wrapped Rabbit Loin with Wilted Spinach & Grapefruit Jus

Michael Galata - Osteria del Circo, New York

Veal Scaloppine alla Romana

Tortino of Artichokes & Calamari

Salt-Crusted Branzino Cannoli

Gnudi with Arugula Pesto & Tomato ‘Spuma’

Gale Gand - TRU, Chicago

Vita’s Ricotta Doughnuts

Eggnog French Toast with Blueberries & Brown Sugar-Crusted Bacon

Cinnamon Coffee

Orange Coffee

Sticky Toffee Pudding with Butterscotch Sauce & Sour Cream Ice Cream

Cheesy Scrambled Eggs in Ham Cups

Chocolate-Dipped Cake Lollipops

Banana Cream Pie Spoons

Maria Hines - Tilth, Seattle

Eggplant Ratatouille with Lemon-Marinated Chicken Breasts

Yams with Meringue

Butternut Squash Risotto

Plums Two Ways with Pound Cake

Ozette Potato Salad

Andy Husbands - Tremont 647, Boston

Andy’s First Place BBQ Glazed Pork Tenderloin with Bacon-Corn Relish & Cheddar Grits

The Ultimate Chocolate Chip Cookie

Lemon-Lime Bars

Chicken Chicharrones with Fresh Oregano

Limed Sour Cream

Salsa 101

Rick Moonen - RM Seafoods, Las Vegas

Rick’s New England Clam Chowder

Chilled English Pea Soup with Jumbo Lump Crab

Asparagus & Black Trumpet Mushroom Risotto with Truffle Foam

Almond Pound Cake with Strawberries & Mascarpone Cream

Fluke with Potato Gnocchi, Fava Beans & Mustard Sauce

Poached Calamari Ceviche

Brian Poor - Portland City Grill, Portland

Garlic-Roasted Whole Dungeness Crab & Arugula-Fennel Salad

Champagne Oyster Stew

Brown Sugar-Brined, Stove Top-Smoked Wild Salmon

Red & Gold Beet Salad

Basil-Garlic Braised Manila Clams

Kent Rathbun - Abacus, Dallas

Cajun Roasted Chicken Breasts with Shrimp Jambalaya Hash

Baked-Potato Salad

Applewood-Smoked Jalapeño Shrimp

Bacon & Eggs with Niman Ranch Bacon & Duck Eggs

Dried Cherry-Chocolate Fudge Cookies

Kevin Rathbun - Rathbun’s, Atlanta

Cauliflower & Parmesan Soup with Cured-Olive Crostini

YaYa’s Eggplant Fries with Confectioners Sugar

Pan-Roasted Wahoo with Eggplant Caviar & Local Tomato-Basil Salad

Brown-Sugared Pork Belly, Creamed Cabbage & Mustard Greens

Sea Scallop Benedict with Country Ham Grits & Tabasco Hollandaise

Gooey Toffee Cakes with Toasted-Pecan Ice Cream

John Tesar - Dallas Restaurant Group, Dallas

Lime & Curry-Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney & Spiced Basmati Rice

Olive Oil-Poached White Anchovies & Squid-Ink Spaghetti, Sicilian Style

Fig & Pepper Cress Salad with Goat’s Milk Yogurt, Goat Cheese, & Meyer Lemon & Honey Vinaigrette

Rhubarb Parfait

Wade Wiestling - The Oceanaire Seafood Room, Minneapolis

Hot Chili Grilled Alaskan Sockeye with Fresh Summer Mango Salsa

Garlic & Lemon Grilled Shrimp with Warm Potato, Chinese-Style Tea-Steamed Halibut Steaks with Scallions, Ginger & Fermented Black Beans

Grilled Salmon Salad with Grilled Romaine Hearts, with Blue Cheese & Bacon Vinaigrette

Minnesota-Style Walleye & Wild-Rice Cakes

Warm Banana- White Chocolate Crisp with Macadamia Nut Crumble

Jason Wilson - Crush, Seattle

Pork Ragù

Stove-Top Braised Octopus

Cauliflower Tabouleh

Nine-Spice Scallops Cucumber-Melon Salad with Minted Ricott

Slow-Braised Short Ribs with Parsley Pistou

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