You too can <Eat (Like) the Rich< with over 75 damn near perfect (and perfectly decadent) recipes from former private chef and social media sensation Olivia Tiedemann.

Olivia is not here to tell you her whole life story or share some cute memories of cooking in the kitchen with her mom. Sure, she''ll give you some of that, but really, why would you be here for that anyway? You should be here to learn how to make some really good food.

In <Eat (Like) the Rich<, Olivia lays down her kitchen commandments, the lessons she''s learned from years working as a restaurant chef and private cook for high-end clients. She tells you which tools you need (she&rsquo;d better not have to tell you why plastic is out) and what high-quality ingredients and brands are non-negotiable. Disagree with her recommendations? Well, too bad. Then she''ll get into techniques like how to actually make a French omelet, how to make good whipped cream without killing your arms (hint: a blender), and how to make condiments you''ll want to use instead of that crusty jar of mayo you''ve got in the back of the fridge.&nbsp;

In case you wanted to know what some of these recipes are, there''s:&nbsp;

<lBreakfast Quesadillas with Corn Salsa</l<lPsychosis Crab Cakes</l<lSteak Sandwiches with Peppers, Onions, and Provolone Whiz</l<lSummer Lobster Salad</l<lNonna&rsquo;s Nightmare Short Rib Lasagna</l<lNot Your Grandma&rsquo;s Chicken Parm</l<lSeared Ribeye with Charred Scallion Chimichurri and Perfect Roasted Potatoes</l<lPan-Seared Branzino with Brown Butter Parsnip Puree and Apple Pomegranate Vierge</l

And before you ask, there are four desserts. This is not a dessert book. There are other people for that.&nbsp;

But seriously, these recipes will prepare you to cook like a private chef and <Eat (Like) the Rich. <Olivia shares these recipes and tips with you not to get a &ldquo;yes, chef&rdquo; but so you can learn how to make whatever you want, whenever....

Autorentext

Olivia Tiedemann

Klappentext

You too can Eat (Like) the Rich with over 75 damn near perfect (and perfectly decadent) recipes from chef and creator Olivia Tiedemann.

Olivia is not here to tell you her whole life story or share some cute memories of cooking in the kitchen with her mom. Sure, she'll give you some of that, but really, why would you be here for that anyway? You should be here to learn how to make some really good food.

In Eat (Like) the Rich, Olivia lays down her kitchen commandments, the lessons she's learned from years working as a restaurant chef and private cook for high-end clients. She tells you which tools you need (she’d better not have to tell you why plastic is out) and what high-quality ingredients and brands are non-negotiable. Disagree with her recommendations? Well, too bad. Then she'll get into techniques like how to actually make a French omelet, how to make good whipped cream without killing your arms (hint: a blender), and how to make condiments you'll want to use instead of that crusty jar of mayo you've got in the back of the fridge. 

In case you wanted to know what some of these recipes are, there's: 

• Breakfast Quesadillas with Corn Salsa
• Psychosis Crab Cakes
• Steak Sandwiches with Peppers, Onions, and Provolone Whiz
• Summer Lobster Salad
• Nonna’s Nightmare Short Rib Lasagna
• Not Your Grandma’s Chicken Parm
• Seared Ribeye with Charred Scallion Chimichurri and Perfect Roasted Potatoes
• Pan-Seared Branzino with Brown Butter Parsnip Puree and Apple Pomegranate Vierge
  And before you ask, there are four desserts. This is not a dessert book. There are other people for that. 

But seriously, these recipes will prepare you to cook like a private chef and Eat (Like) the Rich. Olivia shares these recipes and tips with you not to get a “yes, chef” but so you can learn how to make whatever you want, whenever.

Leseprobe
My Kitchen Commandments

The rules are simple, really:

1. Keep good tools.

2. Take care of those tools.

3. Buy quality ingredients.

4. Listen to your mouth.

5. Give a f***. Just a little one.

That said, here’s what you need to know.

The Kitchen Nonnegotiables

Have these things in the kitchen and you can cook whatever you want, whenever you want.
Just nothing plastic. If there’s plastic involved and you’re cooking, there’s something wrong with that. Something will be wrong with your offspring. Your entire bloodline. You’re absorbing microplastics into your body through your food. Conspiracy theories aside, it just
doesn’t cook well, either. K?

PANS: I recommend stainless steel pans because they are superior pans. They last longer,
they’re safer and better for you than nonstick or aluminum pans, and they cook food better. Once you use one, you never need another pan ever again for the rest of your f***ing life. I don’t want to hear it about nonstick—sometimes in cooking, you want things to stick to the pan. If you ever want a good sear or crust on something— a good piece of meat, a good scallop— don’t be afraid of it sticking to the pan. That’s actually the genius of a stainless steel pan, getting meat stuck to it. I promise your meat will only unstick itself from your hot, oiled pan when it’s perfectly seared/has a nice crust. It’ll tell you when it’s ready. Alright? Do you know how hard it is for me to pretend like I’m in your home, looking over your shoulder, telling you what to do? This is one less thing for me to do; the pan will tell you when the meat is ready.

To cook the recipes in this book, you’ll want a 10-inch pan and a 12-inch. (If you have to pick
one, get the 12-inch because it’ll fit everything; your questions exhaust me.) Throw in a rondeau or Dutch oven and a stockpot, too. And for extra credit, a saucier, or a pot-pan hybrid with nice, rounded sides that make it real easy to flip things like sauces and pastas like you know what you’re doing. Magical.

Also, you gotta let your pans heat up before you put anything in them. It’s very important. I say
it over and over in the book, and I’ll keep saying it until I die. The biggest mistake that people who are new to cooking make is to not let their pan heat up enough before cooking. Listen, I’m not a scientist, and I don’t understand the actual physics behind why things work, but I understand this in the way a person who does something over and over again every single day does. And what I know is that your pan needs to be hot. If you’re not giving your pan at least a couple minutes to heat up, you’ll just wind up steaming your shit and nobody will marry you.

KNIVES: Don’t overthink this. First, get a good chef’s knife, 8 or 10 inches long with no plastic handles. Messermeister is my go-to brand. This is for basically anything: chopping onions, slicing steak, rocking and chopping herbs, precision cuts. It covers all your bases well. Anything else is an offshoot of this knife and will have a more specific purpose. Say, a carving knife, which is long and thin and is going to slice through a piece of meat without pulling or tearing it. Is it the most satisfying thing in the world to slice through a perfectly cooked piece of meat with a perfectly sharp knife? Yes. Do you need a carving knife? Not necessarily. If you really want to get another knife, go for a utility knife or a paring knife. These’ll let you get into tighter spots without the length or weight of your chef’s knife.

MANDOLINE: Mandolines are cheap and easy to find, and having one in your kitchen will save you a bunch of t…