“Hands down, Marc simply makes delicious food. His approach to cooking is thoughtful, grounded, and almost spiritual. He is inventive and often takes delicious twists on traditional kitchen classics. This collection is sure to inspire chefs of all levels.”
—Ming Tsai, award-winning chef, author, and host of PBS's Simply Ming
“This book offers a look inside the mind of a great chef. Marc has put together a great collection of fun, creative, and technique-driven recipes that are guaranteed to make you a better cook!”
—Alfred Portale, chef/owner of Gotham Bar and Grill
“The one thing I love most about Forge’s food is that it is, without a doubt, all him: honest, unforced, rustic (yet you wouldn’t know it by looking at its beautiful presentation), intrinsic, and complex—yet somehow very approachable. Forge is one of the good guys; a New Yorker through and through. I am honored to say we have cooked and shared many meals together. He is the first to hand out compliments and the last to leave the table. Everyone needs a Marc Forgione in their lives.”
—Michelle Bernstein, James Beard Award–winning chef and author
"Marc Forgione’s book is the quintessential "handbook" for young cooks and seasoned professionals alike. I have had the great pleasure of cooking side by side with Chef Marc and this book makes me feel like we are in the kitchen together. This book is a piece of art filled with incredible recipes and the inspiring story of a groundbreaking American chef."
—Amanda Freitag, chef/owner of Empire Diner, and judge on Food Network’s Chopped
"Uber-chef Forgione’s “go big or go home” approach offers both a great narrative of a chef’s life and a serious toolkit for a life of cooking well."
—Publishers Weekly, Starred
"Marc Forgione debuts his first cookbook, a self-titled tome that pays homage to his first restaurant, by opening with a memoir of sorts: an honest account for the ups-and-downs in his career…What follows is a big, fat encyclopedia of New York City restaurant-style recipes that will delight any aspiring chef… I was rewarded handsomely for my efforts when I chose to make the restaurant’s beloved chicken under a brick … A ho-hum piece of poultry was transformed into a wildly fragrant, herbaceous, crispy dish; the best piece of bird I’ve ever tasted…This is exactly the cookbook I’ll page though when I’m looking to truly impress."