Marc Forgione - Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant
Here you can read online Marc Forgione - Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2014, publisher: Houghton Mifflin Harcourt, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
Romance novel
Science fiction
Adventure
Detective
Science
History
Home and family
Prose
Art
Politics
Computer
Non-fiction
Religion
Business
Children
Humor
Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.
- Book:Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant
- Author:
- Publisher:Houghton Mifflin Harcourt
- Genre:
- Year:2014
- Rating:4 / 5
- Favourites:Add to favourites
- Your mark:
Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant: summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
Marc Forgione: author's other books
Who wrote Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant? Find out the surname, the name of the author of the book and a list of all author's works by series.
![Humm Daniel - Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition: [a Cookbook]](/uploads/posts/book/252099/thumbs/humm-daniel-eleven-madison-park-the-next.jpg)
Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant — read online for free the complete book (whole text) full work
Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.
Font size:
Interval:
Bookmark:
Copyright 2014 by Marc Forgione
Photography copyright 2014 by Evan Sung
Prop styling by Kira Corbin
Interior design by Vertigo Design NYC
All rights reserved
For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.
www.hmhco.com
Library of Congress Cataloging-in-Publication Data
ISBN 978-1-118-30278-1 (cloth); ISBN 978-0-544-18728-3 (ebook)
Forgione, Marc, 1978
Marc Forgione : recipes and stories from the acclaimed chef and restaurant / Marc Forgione with Olga Massov ; photography by Evan Sung.
pages cm
Includes index.
1. Cooking, American. I. Massov, Olga. II. Title.
TX715.F6994 2014
641.5973dc23
2013034986
v1.0414
I dedicate this book to my family and loved ones who support this life I have chosen to live.
To all the employees, investors, and supporters of all things Forge!
Its been a wild ride thank you all!
The Flat Top
To some the flat top may be just a piece of equipment: something you use to heat a pan, or something you have to scrub at the end of the night. Most cooks dont see this as the heart of the restaurant, but to me, thats exactly what it is.
To me, the flat top symbolizes many things that are absolutely necessary in a functioning restaurant: stability, consistency, perseverance, reliability, order, and above all, getting the job done. The flat top is never tired, never in a bad mood, never has a bad day. It is, in every sense of the word, the beating heart of our restaurant.
The day the gas was turned on at Forge in June 2008, we turned the knobs to the left, heard that first flow of flames from underneath, and cooking at the restaurant had begun. And that flat top has been on ever since.
Over the years we have had many, many pieces of our equipment repaired, reworked, and replaced. But not that flat topit has been a relentless and reliable workhorsealways there when you need it.
Every day starts exactly the same: The flat top gets turned on and the cooking begins. Placed in the center of the kitchen, the flat top is used by all the stations throughout the day for prepping sauces, blanching vegetables, searing meat, making souffl base, and then once service begins, it sets the pulse for the evening: apps out on one side, and entres out on the other.
Until I saw its beauty in this picture, I dont know if I ever realized just how important this graduated-heat flat top is to me. When I look at its stains and scratches, I see the scars of a warrior whos been through many tough battles and is still fighting hard. The stains from years of brown butter spills as the meat cook bastes the steak to perfection; the hot spots that almost glow by the end of the night; the scratches from the early morning scrubbing where you can almost see the faces of the morning porters, covered in sweat, working to make it look beautiful before the day beginsall these blemishes make the flat top more beautiful to me. For the last four years the flat top has been the first thing I see when I walk in the kitchen, and the last thing I check when I shut the kitchen down.
If the flat top could talk, it would tell tales of all the different nights weve had at the restaurant. It would make for a great night to pull up to a bar, pour a glass of good bourbon, and just listen to its stories: the ones who could handle it, and the others who, no matter how hard they tried, just could not work its magic.
And if I could say anything to the flat top, it would be a resounding Thank you. I look forward to spending many more days and many more nights in our restaurants hearttheres nowhere else Id rather be.
Acknowledgments
Where do I start? Marc Forgionethe restaurant, the book, and the personare all results of the very hard work of many, many people that need to be thanked.
As far as the restaurant goes, I would like to thank every single employee who has ever walked through the door. Whether it was an hour of work or five years, I thank you for your time and effort.
In particular to Chris Blumlo, my business partner, without your drive to get this place open and keep it open, I wouldnt be where I am today. To Matt, Cary, Brielle, Mariette, Michael, even though you dont really work, I do thank you.
To all my chefs and cooks who have had to endure the many hot nights in our charming little kitchenTHANK YOU!! Chris Lim, Phet, Steve, Ian, Barry, Chris, Greg P. To the ladies of pastry: Jenny, Tina, Ashton, Alexandra, you are the sugar in my coffee.
All the chefs who have trained me along the way: Rich DOrazzi, Vicky and Kazuto, Gavin Portsmouth, Patricia Yeo, Pino Maffeo, Laurent Tourondel, Michel Gurardwithout each of your influences there would be no restaurant.
To all the purveyors, farmers, fishermen, foragers, and butchers who you will read about throughout the bookthank you. Im humbled by you every day.
To my investors, thank you a million times for believing in me; I can never explain my gratitude in words.
As far as the book goes, big thanks to Justin for believing in the story and giving me an opportunity to write the book I wanted to write.
To Evan and Kira and all their staff, for understanding how important each little detail was in the photographs on the following pages. Thank you for sharing a vision and having the patience to deal with the process.
Olga!!! I know it was a long, hard road. Thank you for all your hard work, and it was so nice getting to know you along the way.
To Alison Lewthank you for your meticulous and skillful eyewithout your expert design skills, the book wouldnt be half as beautiful.
Boundless thanks to the best recipe tester a chef could ask formy angel of a mother.
On the personal front (you are all so influential in who and what I am today)I would like to thank all my Forgione and Davieau family. To my brothers Bryan and Seanaho! Thank you to my beautiful sister Cara; even though you dont eat meat, its cool. My grand-parents: Pop Pop and Granny, Pepe and Gramthank you for the unconditional love and support. My parents: Paps and Juleits not easy to say thank you for everything because there is so much; not a day goes by when I am not learning about humility, love, passion, creativity, and hard work from the both of you.
To my muse and rock, Kristen, thank you for your strength, love, patience and support. You deserve to be canonized. To the Angelilli family, for the countless words of advice and opinions, thank you.
To Lonny and Cassie, thank you for being a part of our functioning dysfunctional family.
To my friends from Pine Avenue, Floral Park, high school, college, and beyondthank you!
To Old Boy, your teachings have led me to a path with a purposethank you.
Last but not least, to everyone and anyone not mentioned in here who should be.
Font size:
Interval:
Bookmark:
Similar books «Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant»
Look at similar books to Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.
Discussion, reviews of the book Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.