Hero Food How Cooking with Delicious Things Can Make Us Feel Better
Fromcelebrity chef Seamus Mullen,Hero Foodis not only a cookbook, but a personal philosophy of well-being. The subtitle says it all: "How Cooking Delicious Things Can Make Us Feel Better."Mullen was diagnosed with rheumatoid arthritis five years More...
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List Price: $40.00
Publisher: Andrews McMeel Publishing
Size: 8.75" wide x 11.75" long x 1.25" tall
Fromcelebrity chef Seamus Mullen,Hero Foodis not only a cookbook, but a personal philosophy of well-being. The subtitle says it all: "How Cooking Delicious Things Can Make Us Feel Better."Mullen was diagnosed with rheumatoid arthritis five years ago, and in that time, he has discovered how incorporating 18 key ingredients into his cooking improved his quality of life. InHero Food, he shows how to make these key ingredients, or "hero foods," your cooking friends; they can be added to many dishes to enhance health and flavor.Hero Foodis divided into four sections, each devoted to a season. Each season is introduced with a richly imaged "movie," providing the context of Seamus's life and the source of many of the imaginative and beautiful recipes contained in each seasonal section:·Winter: The book opens in Barcelona, Spain, during winter, and focuses on the chef's Spanish formation, featuring many of the Barcelona markets and restaurants that inspire him. Some of the "heroes" featured in the sections that follow are: olive, anchovies, and almonds. Seamus shares recipes for using olive oil in Pickled Mackerel, Crispy Fried Artichokes with Yogurt and Mint, and his favorite vinaigrette.·Spring: This section features scenes from a rooftop gathering in New York City where Seamus cooks paella for his "posse," four young and important NYC chefs and restaurateurs: Zak Pelaccio, Marco Canora, Amanda Freitag and TK. Heroes for springinclude eggs, sweet peas, parsley, and berries, with featured recipes such as Tortilla de Patata, Whole Black Sea Bass with Pea and Butter Sauce, and Blackberry and Almond Crumble.·Summer: Featuring stunning summer scenes in the Catskills, this section takes place on Early Girl Farm on Long Island, the organic garden of Patty Gentry, a young woman as devoted as Seamus is to growing intriguing vegetable varieties in a mindful way. In "Summer," Seamus utilizes carrots, corn, and stone fruits in recipes such as Chilled Carrot Soup with Yogurt and Tarragon, Steamed Corn with Bacon and Clams, and Confit Duck Leg with Bing Cherries.·Autumn: The final section of the book takes us to the farm in northern Vermont where Seamus was raised. Surrounded by family and friends—his mother and beloved grandmother Mutti, from whom he learned so much—Seamus butchers a local lamb and prepares a bountiful feast. Vibrant scenes of Vermont are paired with recipes such as Slow-Roasted Lamb Shoulder with Bitter Greens and Salt-Cured Lemons, Spaghetti Squash Stuffed with Wild Mushrooms and Idiazabal Cheese, and Pan-Roasted Brussels Sprouts with Garlic and Chorizo. Seamus's "heroes" are real food, elemental things like good meat, good birds, eggs, greens, grains, and berries. He cares about how his vegetables are grown, how his fruit is treated, and about the freshness and sustainability of the fish he uses. His hope is that you will eventually forget about why these recipes are good for you, and that you'll make them just because they taste good.
Having been raised on an organic farm in northeastern Vermont, Seamus Mullen learned early on the value of working with the land to bring a meal to the table. His grandmother imparted the fundamentals of farming and butchering at home, while he honed his skills cooking in local restaurants during high school summer vacations. A supportive Spanish-language teacher recognized his linguistic talents and encouraged Mullen to spend a year abroad. It was while living and studying in Burgos, Spain, during his senior year in high school, that he developed a lifelong love affair with the countryrsquo;s language, culture, and food. Mullen went on to study Spanish language and literature in college, and spent the last two years abroad at Universidad Autonoma de Extremadura in Caceres, Spain.Following his passion for food, Mullen moved to California to work with chef Mike Fennelly at Mecca in San Francisco, where he was exposed to the bounty of West Coast seasonal produce. However, it was not long before he yearned for a faster pace and relocated to New York City. During the next two years, he worked alongside Floyd Cardoz at Tabla, and then went on to open Crudo, where he conceptualized and created its Mediterranean-inspired menu.In 2003, Mullen returned to Spain, and worked for six months at Mugaritz, Andoni Luis Adurizrsquo;s forward-thinking, two-Michelin-starred restaurant in the Basque country. He then moved to Barcelona to work in two of the most respected restaurants in the city, Abac and Alkimia. At Abac, he was exposed to the impeccable execution of Xavier Pellicerrsquo;s Alta Cocina Catalana. At Jordi Vilarsquo;s boutique Alkimia, Mullen learned the more traditional techniques and execution of Catalonian cuisine.When Mullen returned to New York, he worked as executive sous chef at New York Cityrsquo;s Brasserie 8frac12;, alongside executive chef Julian Alonzo. Yearning to re-create the casual bars and cervezerias that Mullen discovered while living in Spain, he left to follow his passion, and opened Boqueria, an accessible Spanish tapas restaurant, with partner Yann de Rochefort, in August 2006. Based on the success of the original Flatiron district location, Mullen and de Rochefort opened Boqueria Soho in fall 2008. Seamlessly integrating local ingredients and house-cured meats with classic Spanish techniques and flavors, Boqueriarsquo;s regional Spanish cuisine has been praised by consumers and critics alike, earning a glowing two-star review from the New York Times. Seamus has since left Boqueria and plans to open a new restaurant this year in New York City.