Michael Silverstein - New Keto Cooking: Fresh Ideas for Delicious Low-Carb Meals at Home

for Delicious Low-Carb Meals at Home

Featured on MasterChef Season 10

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THIS BOOK IS FOR JACOB

The man who inspires me to do better and be better;

the person who pushes me to follow my dreams.

Without him, none of this would be possible.

As a chef and true lover of food, it is so important to me that I bring you a fresh approach to Keto, one that reimagines healthy cuisine. Instead of falling back on the typical diet substitutions, the unique recipes in this book have been carefully developed to feature big, bold flavors. My goal is to show you how easy it is to create restaurant-quality food at home, whether for your family, a date night or your next dinner party. And to keep things simple and approachable, each recipe has been crafted to use only common supermarket ingredients. I want to make Keto food exciting, and I hope to inspire you to try something new in the kitchen.

Ive loved cooking my entire life, and this book is a culmination of everything I have learned. From my first job in an Italian restaurant at thirteen years old, the kitchen has been euphoric to me. I started by clearing tables, filling water glasses and building rapport with the kitchen staff. Soon, the chefs were sneaking me lessons in making the sauces, searing the meat and composing the dishes. And although I would end up working at many restaurants over the next decade, it was then that I knew I wanted to cook.

Traveling has also become a huge source of culinary inspiration for me, and youll see that throughout the book. I have such distinct memories wandering the endless aisles of street-food carts in Thailand and the spice markets of India. Ill never forget the elder woman in a small seaside village in South Korea pulling a live fish out of the water and carving it into exquisite sashimi on a plastic folding table. In Seoul, I remember sitting cross-legged on the floor as a woman sliced a live octopus and taught me how to eat it so I didnt choke on its still-moving tentacles. These moments sparked something inside me that will never be extinguished: a true love for exploring the world of food. I learned how important it is to take risks in the kitchen, and I hope youll do the same.

While food has been a constant source of happiness in my life, it did come at a cost. I steadily gained weight through my twenties, and by age thirty, worried about my health, I decided to make a change. I knew that I could never suppress my love for food, and more important, I didnt want to. I researched diets that werent based on counting calories or points, knowing I had to find a way to continue enjoying food, but with structure. I discovered the Ketogenic diet, and through research, started realizing the whole-health benefits of the lifestyle. Within days of eliminating sugar, I felt better. My energy levels skyrocketed and the stomachaches disappeared. That year, I lost just over 80 pounds (36 kg) by cooking within the low-carb, high-fat framework. I developed a passion for writing beautiful Keto recipes and launched my career as a recipe developer.

In the fall of 2018, I was asked to go to New York City to cook for one of Gordon Ramsays chefs. This was the start of a completely unexpected journey to television. The first dish I presented to the judge was a sous-vide duck breast with roasted golden beets, celery root puree (try it !) and basil aioli. When Gordons chef whispered, You knocked it out of the park, I was on my way to Hollywood. MasterChef became an unforgettable adventure and profoundly challenged me to learn and grow as a chef.

Writing a cookbook has been a dream come true, and I feel unimaginably grateful to be here, sharing these recipes with you and inviting you into my kitchen. I hope that this book serves as a means of discovering your own culinary passion, just as much a tool to use on your journey to health. Food is my world, and I thank you for letting me share that with you. Now, roll up your sleeves and lets get cooking!

Here are a few of my tricks of the trade to help you cook at home with ease and confidence. Ive also snuck in a few detailed Pro Tips in the recipes throughout the book. I want you to master your kitchen and love the food youre making.

Salt is key: Generously salting (or seasoning) your food is absolutely essential. Understanding how and when to use various types of salt is the easiest way to cook like a pro. To ensure every recipe is perfectly salted, this book uses only Mortons kosher salt. Learn why in the .

Fat is your friend: Learning the various oils and their smoke points (what temperature they burn at) is critical. Check out the guide for more info.

Implement mise en place: French for put in place, do all of your prep work for a dish, such as chopping, peeling and measuring, before you start cooking. This way, you can focus on cook times and techniques while making the recipe.

Temp your meats: Use a meat thermometer for perfectly cooked meat every single time. See the for details.

Practice plating: We eat with our eyes first, so try plating your dishes. You can have elevated food at home, and plating certainly helps you do that. Its also a great way to support portion control.

Travel, near and far: Check out your local farmers markets, take a road trip or even travel abroad. Exploration can be an incredible source of culinary inspiration.

Have fun in the kitchen: Dont be afraid to experiment and put your own spin on these recipes. And be sure to make cooking the best part of your day. Pour a glass of wine, play some music and make it something you look forward to.

WE ALL KNOW HOW BUSY LIFE CAN GET, WHICH is why I love a good Sunday brunch. Its a great time to just slow down, invite a few friends over and make some mimosas. These elevated breakfast dishes are designed to please a crowd and are easy enough to make ahead, so you can sit back and enjoy your Sunday, too!

This French-inspired frittata is absolutely delightful. Its ideal for entertaining, since you can make it ahead and just warm it up when guests arrive. The herbs and creamy goat cheese bring complexity and sophistication to the dish (and if you dont like goat cheese, feta works well here, too). Pair this with a simple arugula salad, some shaved Parmesan and a Bloody Mary for the perfect brunch.