Teigen Chrissy - Cravings

ACKNOWLEDGMENTS

I am eternally grateful for the talented, patient, and delightfully lovely humans who made this book possible.

Its easy to have passion and excitement for something, but it takes a small village to really make sure it all comes together. Ive always joked that whenever I have a great idea, I write it into my palm and blow it away like a kiss into the sky because, lets face it, execution isnt my strong suit. So thank you to these people who have become my personal palm: to my coauthor, Adeena Sussman, for making sure every bite of cheese was just melty enough, every idea was indeed doable, and, more than anything, being there for me during the downs and eventual ups of postpartum life. We started this book in a difficult time and it was a trip to navigate at first, but your patience and love (of both me and food!) made this happen. I cannot wait for YOUR book! To my editor, Francis Lam, there is a reason everyone in the industry gushes about you. You are as funny and kind as you are brilliant and talented. You know more about food than any one human should but without being an asshole about it. Its really a special thing. I cannot wait to have 100 more books with you.To the INCREDIBLE team at Clarkson PotterAaron Wehner, Doris Cooper, Marysarah Quinn, Laura Palese, and everyone elseI could not have wished for a better publisher. You have never wanted to push out a book just for the sake of putting out a celebrity cookbook. You genuinely care about authenticity and taste, the two things that are truly vital in the sea of cookbooks that are put out every year. Your excitement is contagiousI have endless love for you all.

To Mark Schulman and Luke at 3Arts, you make every dream happen. No one (besides Christine) puts up with more than you two. Thank you for both your business smarts and bellies and love and friendship.

To my loves at WME/IMG: Ivan Bart, Strand Conover, Jason Hodes, Meghan Mackenzie, Andy McNichol, Lisa Benson, and Josh Otten, you guys are a forcethe merger the world needed! Your belief in me from day one is never forgotten. I hope to continue to make you proud for a long time. Is that the worlds first backhanded thank you? I love you guys.

To Britney Ross and Marisa Martins at 42West, my close girlfriends and literal lifesavers, true Smokey the Bears for the fires youve put out. Thank you for allowing me to have a life of keeping you on your toes, for all your much-needed advice, for making me laugh, and for talking me off ledges. I really, really love and appreciate you both.

To my team at DSMTFL: Nina Shaw, you are why they came up with the term #goals. Strong, powerful, smart, savvyI dont trust a move I make without your input. Laurie Megery and Abel Lezcano, thank you for being such a huge part of a huge year. I appreciate you all.

To David Levin, quite possibly the only exmale model, romance novel cover star turned business manager in the world, you have been a best friend since the day I met John. Thank you for the endless support, the delicious dinners at Carbone, the white suits, and the constant entertainment of stopping my friends dead in their tracks: Who IS that handsome man!? I trust you with my life. Love you and your family. To Melissa Konstantatos, thank you for keeping our man together and being so on top of every move made!

To my photo team and food stylists: Aubrie Pick, Cortney Munna, Bessma Khalaf, Sandra Garcia, Fanny Pan, Elizabeth Normoyle, Kristene Loayza, Kira Corbin, and Leah Romit is safe to say this book would be nothing without you. Thank you to your eyes, your hands, for making this book beautiful, and for being so ridiculously easy to work with. I love the story youve told through pictures and cannot wait for the world to see.

To my squad! Mary Phillips, Kristine Studden, Patrick Ta, Carly Fisher, Laura Polko, Jen Atkin, Monica Rose, Alana Van Deraa, Katie Peare, Dave Thomas, Matteo Pierithank you for making me look and feel pretty. There is no other way to say it. You are the true dream team. I feel very lucky to have been able to find people that are not only talented as F but are truly, truly good people to the core.

To my friend and assistant, Christine Shim, who put together this list of people to thank but did not include herselfthank you for being the driver of this bus, the only reason I make any deadlines, answer any emails, get to any job, make any flight. The amount of random shit you have to do on a daily basis is astounding and you do it all without breaking a sweat or choking me out. I love you. Thank you for being so good to me and my family.

To Mom, Dad, and Tina, I owe my life to you. I love you.

To Pippa, Penny, and Paulthank you for being my vacuums. You are good dogs, most of the time. You sleep the rest of the time. But I love you.

To my Puddy in doggy heaven, our first born pup: I think about you every day. We will miss you always. John wont let me name baby boy after you. Just know I tried.

This book is for the loves of my life: John, Luna, and baby boy. Thank you for the incredible life you have given me. I am truly the luckiest girl in the world.

Breakfast & Brunch

FRENCH TOAST
with Whipped Honey Ricotta Topping

When I was growing up, French toast was one of the handful of non-Thai things my mom would make AND actually eat. We, of course, loved us some Wonder Bread at the time but I hiiiiiighly recommend going the extra mile and getting a big loaf of brioche. Make your slices nice and thick to absorb all the eggy goodness. You are going to freak out when you press your fork into it for the first bite and you see how perfectly soft and fluffy and ooey gooey this monster is.

Do you remember the rum-soaked, salty-cornflaketopped French toast casserole from Cravings ?? The one you accidentally spilled extra booze into and made with all your nonjudgmental friends? The one you tagged me in thousands of awesome Instagram posts with? This is its not-so-naughty neighbor.

SERVES 6

ACTIVE TIME / 15 MIN

TOTAL TIME / 30 MIN

FOR THE WHIPPED RICOTTA TOPPING

scant 2 cups whole-milk ricotta cheese (1 pound)

6 tablespoons heavy cream

cup honey

teaspoon vanilla extract

teaspoon ground cinnamon

FOR THE HONEY BUTTER SYRUP

cup honey

4 tablespoons butter

teaspoon vanilla extract

Kosher salt

FOR THE FRENCH TOAST

1 (12-inch) loaf day-old challah or brioche ( to 1 pound)

4 eggs

1 cups whole milk

cup heavy cream or half-and-half

1 teaspoon vanilla extract

Kosher salt

Dash of grated nutmeg

Butter, for the skillet

MAKE THE WHIPPED RICOTTA TOPPING In a large bowl, combine the ricotta, cream, honey, vanilla, and cinnamon and whisk until everything fluffs up a bit, 30 seconds to 1 minute. Cover and chill.

MAKE THE HONEY BUTTER SYRUP In a small saucepan, combine the honey, butter, vanilla, and a few pinches of salt and heat over low heat until the mixture begins to bubble. Remove from the heat. Stir to recombine, if necessary, and cover to keep warm.

MAKE THE FRENCH TOAST Cut the bread into slices 2 inches thick. In an 8-inch square baking dish, whisk the eggs, milk, cream, vanilla, a few pinches of salt, and nutmeg. Dip each piece of bread in the egg mixture for 10 seconds per side if you want lighter, fluffier French toast, or 20 to 30 seconds per side for creamier, more custardy and undercooked-in-a-good-way centers. Put the slices of bread on a baking sheet to hold.