coll. - MasterChef: The Ultimate Cookbook

MasterChef: Take a moment to think of that word, and the two parts that make it up. Master, defined as an artist, performer of consummate skill. Chef, defined as the chief cook.

Now, throw in the word amateur and you start to get a sense of how amazing this show is! Scouring all four corners of the country in search of the rare home cook that possesses the technical know-how, the passion, determination, palate, skill setthat is what this show and this book are all about.

Having personally been to all fifty states, I can truly say without a doubt that everything that is great about this country of ours is represented. The melting pot of ethnicities, styles, ideas, flavorsall are highlighted by people simply cooking from their hearts and using their personal histories and life experiences to guide them in their quests for culinary excellence.

Im not only speaking about the cuisine of the Pacific Northwest or New England. Im talking about Indian, Thai, Korean, Cajun, Italian, Frenchthe flavors that weave this country and its varied people and cultures together.

Once the contestants have presented their dishes and stories to Joe and me, we decide if theyre ready to put on an apron and enter the MasterChef kitchen. After that, their destinies rest more in their hands than in ours. Great dishes generally consist not only of delicious ingredients, but also blood, sweat, and tears.

This season, we encountered myriad personalities and cooking styles, and I can tell you that Ive never been so excited to be surrounded by such talented and passionate individualsbe it Christine, a blind contestant who inspired every one of us by cooking armed only with her palate and sense of touch; or Joshua, a seven-foot consummate athlete and army contract specialist who surprised his friends with his passion for cooking; or Monti, a single mom who was able to create amazingly complex dishes on a tight budget.

Each and every one of the amateur home cooks proved that they possessed the skills to follow their dreams, be it in a professional kitchen, a catering business, or a TV show. Their stories, skills, and creative, unique recipes are all on display in this gorgeous book. I am humbled to be part of such an amazing show and look forward to seeing what the next season of MasterChef brings. Until then, keep cooking with all your heart!

T his year brings another fantastic edition of the MasterChef cookbook! Here is an ambitious compilation of the best recipes to come out of Season 3, by some of the most promising contestants the show has seen to date. We hope this book inspires you as much as they have inspired us!

MasterChef got its start in the UK in 1990 and evolved into its current format in 2005. It has gone on to become the most successful culinary TV show in the world, with franchises currently in over 35 countries and has been seen by more than 200 million people worldwide. Beloved the globe over, MasterChef is about more than just another cooking competition; it is about creating the opportunities that will change lives forever. The last three seasons of MasterChef USA alone brought out tens of thousands of amateur home cooks from all over the country, each vying for a coveted spot at the Los Angeles auditions. They have but one chance to make it or break it, and the energyeven at the casting eventsis astounding. Competing on MasterChef is a chance to pursue a life immersed in the exhilarating, innovative, dramatic, thriving world of food and wine.

It isnt easy to pack up life as you know itthese amateur home cooks make huge sacrifices in order to compete. Being chosen means dropping out of their daily livesliterally overnightand devoting themselves to the mentally and physically grueling twelve-hour-plus days of a fierce competition. It means leaving ones home, spending time away from family and friends (when you probably need them most), giving up incomeand in some cases jobsall for the chance to be fast-tracked into a career where starting at the bottom is the usual prerequisite. Its a huge gamble, and one that I know all too well.

I made a decision early in life to leave a promising and lucrative career on Wall Street for a line of work notorious for failure, where those who do emerge victorious are rewarded a mere ten-percent profitat best. Most would say thats downright crazy, or just plain stupid, but I knew where my heart was. I wanted to wake up each morning happy to face each day not dreading how I earned my living, and I am proud to be a part of something that empowers so many others to do the same.

Each year we see the competition get fiercer, and Season 3 was no exception. The promise of $250,000 to fuel your culinary ambitions and a cookbook deal can really heat things up. It is truly a thrill to watch as we whittle down the contestants from tens of thousands to one triumphant winner. The first few days of auditions are intense, as the top one hundred present us with their signature dish: their one shot at advancing into the next round. Emotions are high, family and loved ones are presentit is an exciting, albeit nerve-wracking start to what will be a whirlwind three-month-long journey. As the competition forges ahead, front-runners emerge, and we judges get a chance to get to know the remaining contestants on a much more personal level. Although we are known for being toughgood mentoring usually iswe arent afraid to push those who we know can do better.

Contestants came out from all walks of life and varying ethnicitiesthis season had a real international flair, illuminating the incredible diversity of our country. Americas Chinatowns and Little Italies certainly sent their best. We met everyonea Chinese-American college freshman, defying his parents to pursue the culinary arts, a Brazilian artist who brought flair to the plate, cowboys from the Midwest, a Jamaican-American marine, and even a husband-and-wife team competing against each otheras well as the competitions first visually impaired home cook. This show really has its finger on the pulse of what is happening in Americas kitchens today, and it is evident in every page of this book. Inside youll find the best from the top eighteen competitors of Season 3, including Becky Reamss tempura-fried shrimp, Felix Fangs succulent five-spice duck, Frank Mirandos Meyer lemon tiramisu, and Michael Chens delectable pork dumplings that wowed the judges on the first day of auditions, just to name a few.

Included youll also find step-by-step instructions to guide you through some culinary basics. No matter what your level of prowess is in the kitchen, we know youll find something amazing and manageable to create at home for every occasion. And since no meal can ever really be complete without wine, Ive also provided some great wine pairings to set your meal to perfection.