Cookbook Giveaway – The Gourmet Kitchen

November 10, 2016 by
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In The Gourmet Kitchen: Recipes from the Creator of Savory Simple home-cooked meals are elevated with unique and bold flavors. Jennifer Farley, the author, is also the creator of the blog, Savory Simple (451 recipes currently indexed on EYB) with almost half-a-million followers who eagerly await her new recipe posts.

This new release delivers over 100 sophisticated, but approachable, recipes accompanied by her signature photography. From quick and healthy weeknight dinners, fun appetizers and sweets for all occasions, Jennifer provides classic recipes with inventive twists that will please novice and seasoned cooks alike.  You can read more about this book and the author in our author interview. 

We are pleased to offer five copies of this title to our EYB Members in the U.S.

One of the entry options is to answer the following question in the comments section of this blog post:

What’s one technique that you use to elevate a dish?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. If you are not already a Member, you can join at no cost. The contest ends December 14th, 2016.

 

Category: Cookbook Giveaways

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61 Comments

  • gjelizabeth  on  November 10, 2016

    I get anything I'm cooking in oil as brown as I can and then deglaze the pan with whatever liquid I can use in the recipe to ensure that I get every speck of flavor possible. Also, salt is good.

  • lebarron2001  on  November 10, 2016

    I cook my steaks using the reverse sear method in a cast iron pan.

  • jennyatkinson  on  November 10, 2016

    Nearly any dish can be elevated with the addition of freshly ground spices. Yum!

  • Teruska  on  November 10, 2016

    Often a splash of acid will enhance flavors. We are especially fond of fruit infused vinegars.

  • alirov  on  November 10, 2016

    Sous vide will cook any dish to the perfect doneness.

  • mcrimmins  on  November 10, 2016

    I love using fresh herbs from my garden in the recipe and as the garnish.

  • Deneenm  on  November 10, 2016

    in the right dishes, a squeeze of lemon juice makes all the difference

  • lauriesk  on  November 10, 2016

    Add fresh herbs

  • lovelily1001  on  November 10, 2016

    Ha! i wish i knew! i use good quality ingredients and try to take care of them as i prepare the meal. that's why this cookbook would be so helpful.

  • Smokeydoke  on  November 11, 2016

    I salt and pepper while cooking, instead of at the beginning or at the end.

  • lhudson  on  November 11, 2016

    Fresh Herbs

  • vickster  on  November 11, 2016

    Caramelized onions

  • Siegal  on  November 11, 2016

    Grilling and olive oils!

  • sarahawker  on  November 11, 2016

    As silly as it sounds, garnish the dish, don't leave out that last step, it's usually fresh herbs, and the contrast between the fresh and the cooked dish is wonderful!

  • laureljean  on  November 11, 2016

    Fresh herbs and good-quality, fresh spices

  • rchesser  on  November 11, 2016

    Seasoning at every step of cooking.

  • Lynled  on  November 11, 2016

    Love to deglaze a pan and use fresh herbs and spices.

  • sgump  on  November 11, 2016

    Cooking with intentionality and love . . . and with respect to the ingredients. Across the board, what more can you do?

  • pandapotamus  on  November 11, 2016

    deglazing with wine!

  • lgroom  on  November 11, 2016

    In many of my savory dishes, a secret ingredient is a splash of dill pickle juice.

  • cheftina888  on  November 11, 2016

    marinate meat for a few hours to elevate flavor and using freshly ground herbs and spice to truly elevate and enhance flavor of all dishes

  • ampsmom  on  November 12, 2016

    Fresh herbs always.

  • ballen  on  November 12, 2016

    Lemon zest — depending on the dish of course.

  • dbielick  on  November 13, 2016

    Sous vide

  • Rosesrpink50  on  November 13, 2016

    I think it comes at the end when you taste and adjust seasonings, then garnish with fresh herbs.

  • Lafauvette  on  November 13, 2016

    Don't be afraid to experiment with seasonings!

  • juazella  on  November 13, 2016

    season throughout cooking, not just at the end

  • JulieG1002  on  November 14, 2016

    Add some acid to brighten up the flavors — sometimes citrus, sometimes vinegar (LOVE flavored and herb- and spice-infused vinegars!), sometimes wine, sometimes more than one of the three. I patiently add a little at a time, always tasting to be sure I enhance the flavors as much as possible and don't enter the land of too-much-acid or the land of watery sauce.

  • meggan  on  November 14, 2016

    Deglazing with booze. Any booze.

  • ravensfan  on  November 14, 2016

    Add butter!

  • tennyogirl  on  November 14, 2016

    Toast the spices

  • kaliedra  on  November 17, 2016

    Browning, especially if there is butter involved.

  • Lyndaherman  on  November 17, 2016

    Add a variety of spices

  • bfg67  on  November 18, 2016

    tasting all the way through for seasoning

  • echilt5  on  November 20, 2016

    Seasoning & presentation of the plate.

  • Dmartin997  on  November 21, 2016

    Herbs and spices

  • Katiefayhutson  on  November 21, 2016

    Searing and deglazing

  • danafox  on  November 22, 2016

    I keep a wonderful herb garden with over 15 different kinds of herbs in pots on my deck all summer long to quickly add a burst of flavor, color and texture to any recipe.
    Dana

  • PennyG  on  November 22, 2016

    Specialty olive oils and balsamic vinegars!

  • matag  on  November 22, 2016

    Fresh herbs

  • annieski  on  November 23, 2016

    Finishing with salt or acid

  • t.t  on  November 26, 2016

    depends–taste and see what it needs…it could be a little acid, some salt, or some fresh herbs…

  • FireRunner2379  on  November 27, 2016

    One way I elevate my dishes is to find flavors that truly compliment and balance each other either through web searches or taste tests in my own kitchen. I make pizza a lot at home and often find recipes and try new combinations prior to serving it to family and friends.

  • cocecitycook  on  November 27, 2016

    Fresh herbs

  • djoh437938  on  November 27, 2016

    fresh herbs and checking for seasoning

  • Tabubua  on  November 27, 2016

    A nice reduced sauce is always a nice touch 🙂

  • bakeswithlove2369  on  November 28, 2016

    wine or lemon or a form of acid always adds a touch to any recipe. Also use an ingredient you cant place but you know there is something extra that adds to the flavor

  • HerBoudoir  on  November 28, 2016

    Fresh herbs – even if it's just some thyme and parsley, it always brightens a dish

  • hillsboroks  on  November 28, 2016

    Fresh herbs right from the garden.

  • tcjanes  on  November 29, 2016

    A really good sear.

  • FieenaZ  on  November 29, 2016

    Fresh herbs

  • verorenee  on  November 29, 2016

    Brown butter! I love it.

  • KLeverett  on  November 30, 2016

    Brining pork, including ribs.

  • mpdeb98  on  December 2, 2016

    Adding citrus

  • JanScholl  on  December 3, 2016

    lime-juice, rind, a rub. It's wonderful in my vegan chili.

  • ptherrien  on  December 3, 2016

    Adding fresh herbs, freshly ground pepper, or a combination of spicy/sweet/sour. Deglazing!

  • jaburg  on  December 3, 2016

    Fresh herbs and spices make a big difference.

  • artoeat  on  December 4, 2016

    A splash of lemon is my go to umph to any dish.

  • tarae1204  on  December 5, 2016

    I love flavored salts, a douse of butter or good olive oil, and minced ginger from a tube when the flavor is right.

  • mybell7  on  December 6, 2016

    I brown my veggies in the oven instead of using a frying more flavor

  • Lindsdav  on  December 9, 2016

    Tasting my food as I cook so I am in control & paying attention as the dish comes together.

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