Description
About the Author
JUSTIN WARNER is the winner of the eighth season of Food Network Star, author of the cookbook The Laws of Cooking and How to Break Them, and the former chef/co-owner of Michelin-starred Do or Dine restaurant in Brooklyn, New York. His first Food Network appearance was on 24 Hour Restaurant Battle in 2010, which he won. He continues to be a frequent guest on Food Network shows like Guy’s Grocery Games and hosts Foodie Call, a new Food Network web series, as well as Marvel Eat the Universe, a digital series for Marvel.
The Foodi stands out from other countertop appliances both in style and in performance. It allows you to replace at least four appliances—your multicooker, a slow cooker, the electric or stovetop pressure cooker, and the air-fryer—with one multiuse pot. I’m not saying the Foodi will replace your whole kitchen, but it comes awfully close. Actually, I wrote and developed every recipe for this book whilst living in a 30-foot recreational vehicle (yes, an RV!). I had a knife, a cutting board, some bowls, and my Foodi, and whilst working on the recipes, I did my best not to use any special equipment like blenders, food processors, or stand mixers (if I do call for another appliance, it’s all the time optional. The Foodi is like a competent kitchen assistant. And having such an assistant will allow you to make delicious meals with little effort.
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It is my goal that using this book along side the Foodi will help you prepare meals for yourself and those you care about, all the whilst feeling good about doing so. If I will be able to be of any assistance, feel free to direct message me on Instagram. I mean that. The Foodi is new, and when you create something new, mistakes can happen (though these recipes—and the Foodi—have been tested enough that I feel it’s highly doubtful!). What I do recommend is using your Foodi a whole bunch of times before you invite people over for dinner. That way, you’ll get the feel for it and be able to iron out any quirks before you try it out on a visiting dignitary. Now, with the Foodi at your side and this book on your counter, venture forth, and “cook like nobody’s eating.”
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