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The Four Horsemen
Food and Wine for Good Times from the Brooklyn Restaurant
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Brief Description
In his debut cookbook, Nick Curtola teaches home cooks how to take their cooking from mundane to transcendent by offering not a trick nor a hack but a hard-earned lesson gleaned from decades of trial and error in the kitchen. In his signature Italian-by-way-of-Northern California groove,...
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Format: Hardback
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The Four Horsemen
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The Four Horsemen
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Description
In his debut cookbook, Nick Curtola teaches home cooks how to take their cooking from mundane to transcendent by offering not a trick nor a hack but a hard-earned lesson gleaned from decades of trial and error in the kitchen.
In his signature Italian-by-way-of-Northern California groove, Curtola shares 100 recipes, all touched with his signature approach to simplicity and seasonality.
Recipes include: beef short ribs tenderized in a creamy-sweet shio koji marinade that adds sweetness and umami; a simple salad of sliced mandarin oranges with toasted sesame oil but with chopped cilantro stems added (yes, just the stems); and carbonara, which, meanwhile, incorporates the Italian fish sauce colatura—once you have a bottle on hand, all it takes is a few drops to add stunning depth to a classic dish.
Book Details
INFORMATION
ISBN: 9781419760174
Publisher: Abrams
Format: Hardback
Date Published: 21 November 2024
Country: United States
Imprint: Abrams
Illustration: 150 photographs and illustrations
Contributors:
- Contributions by Justin Chearno
- Illustrated by Mike Paré
Audience: General / adult
DIMENSIONS
Spine width: 34.0mm
Width: 203.0mm
Height: 254.0mm
Weight: 586g
Pages: 336
About the Author
Nick Curtola is the head chef of the Four Horsemen. Raised in Northern California, where he attended culinary school and trained under Camino’s Russell Moore, Curtola would later spend time in Piedmont, Italy, butchering goats and making pasta by hand, before eventually moving to New York. After working at the dearly departed Franny’s, Curtola settled down at the Four Horsemen, where he has been cooking for the last seven years. Gabe Ulla is the co-author of Ignacio Mattos’s debut cookbook Estela and David Chang’s New York Times–bestselling memoir Eat a Peach. His articles on food and culture have appeared in WSJ Magazine, Town & Country, Saveur, and The New Yorker. Justin Chearno is the wine director of the Four Horsemen. A Brooklyn resident, he turned Williamsburg’s UVA into one of the most influential wine shops in the United States in the early 2000s, well before anyone cared about natural wine. James Murphy is the renowned musician, DJ, singer, songwriter, and record producer behind LCD Soundsystem and the founder of the Four Horsemen.
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