Anne Burrell - Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets

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Copyright 2011 by Anne Burrell
Photographs copyright 2011 by Ben Fink
All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and Potter with colophon is a registered trademark of Random House, Inc.

Library of Congress Cataloging-in-Publication Data is available upon request

eISBN: 978-0-307-95327-8

JACKET DESIGN by Jane Treuhaft
JACKET FRONT PHOTOGRAPH by Ben Fink

v3.1

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PICCOLINI
(a.k.a. my little nibbles)

FIRSTS
(the introduction)

PASTA
(my passion)

SECONDS
(the main event)

SIDES
(the sparkle factor)

DESSERTS
(my sweeties!)

There are so people in so many parts of my lifeboth professionally and personallythat have helped to make this book possible. Thank you all SOOOOO much!

My family: MARLENE, JANE, BEN, JIM, AND, OF COURSE, THEIR FAMILIES. You guys are my roots and rocks. You provide the love, laughter, and support that helps make me who I am. I love you all.

CHRISTINA CAIN, an amazing friend and sous chef who has been there through thick and thin, always with unwavering loyalty, support, and a smile. You are truly a special person.

My mentor, MARIO BATALI, you are the reason I am where I am today. Thank you for all your generosity, advice, and support along the way.

SCOTT FELDMAN, as both my manager and my friend, thank you for everything you do (and for putting up with me!).

DANIELLE FINE, the glue that holds so many things together. I love working with you.

SUZANNE LENZER, the amazing writer who captured my voice, channeled my energy, and kept me on track with delightfulness.

JANIS DONNAUD, my agent, who thankfully took me on and has been a lot of fun to work with.

REYNA MASTROSIMONE, JULIET DANNIBILE, and SHEENA TRACEY, the amazing friends who keep me grounded and smiling. I am so lucky to have such a great group of girls in my life.

PHIL CASACELI, the keeper of my local and a great friend.

JAMES KUHNER and DEACON CARPENTER, friends who have become family and who helped me invent piccolini.

BEN FINK, GARY NOEL, JEFF KAVANAUGH, JAMIE KIMM, and DANI FISHER, the creative group of people responsible for the images in this book.

CESARE CASELLA, MARK LADNER, ROBERTO TREVINO, ALEX GUARNASCHELLI, BOBBY FLAY, and MICHAEL SYMON the very talented group of chefs who I am proud to call friends.

EMILY TAKOUDES and CLARKSON POTTER my wonderful editor and the publishing house that gave me the opportunity to put my voice onto paper.

Everyone at the FOOD NETWORK for believing in me and giving me a platform to reach so many people. Thank you for giving me a chance. Especially my team at the Food Network: SHELLEY HOFFMAN, SARAH PAULSEN, MARK DISSIN, MIKE SCHEAR, SUSAN STOCKTON, YOUNG SUN HUH, and the Food Network Kitchens. You people have allowed my dream to become a reality.

VINCENT OQUENDO, my make-up artist. The one who makes me look pretty and who has LOTS of lashes!

MS. MARNI, the truly talented seamstress who makes my skirts and dresses me in all the pretty colors!

JEFF LIEB, my stage manager, and the inspiration behind many of my one-liners.

I have known and cooked with Anne Burrell for more than fifteen years and have always known that she was ready for prime time. I cannot remember a dish of food that she ever made that left me anything but purely satisfied.

We first worked together at a wine store. My partner there at the time was a bitter tyrant who was her boss. Every day he would throw bad attitude curve balls at her and yet she was still capable of creating delicious food and purveying a relaxed and joyous feeling about food and Italian culture that made everyone who walked in feel happy. Her resolute and firm belief in the adage that real food in a real setting will calm and soothe both the palate and the person was the heart and soul of first her kitchen, then the staff, and eventually the whole store and its myriad customer base. When it came time to choose players in my very first Iron Chef America I really did not have to think twice about Anne being on the team. We went to L.A. and met the original masters, competed first against Morimoto and then with Chef Sakai against Bobby and Morimoto in an odd sound studio, and Anne fell for Sakai like a ton of bricks.

Anne could cook, she could take the heat, and she had a good time. All three still ring true. I do not think anyone in New York was quite prepared for the thrilling and thoughtful food Anne first presented at Centro Vinoteca when it opened in 2007. Her casual yet serious food became a true trademark, particularly the category of small tapas-style antipasti called piccolini. Here Anne really got the traction she deserved in the world of YUM and the place became the San Juan Capistrano for foodie swallows around the country as the faithful found a place to worship at Annes culinary altar. We continued as a team and as friends through four seasons of