Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

Keto Like a Chef

Showstopping Recipes for Your Keto Table

ebook
1 of 1 copy available
1 of 1 copy available

Eat well, lose weight, and have fun with dozens of brilliant recipes to elevate your keto lifestyle and change the way you cook.

You think you know what keto is all about? Think again. Acclaimed chef Jason Raffin redefines what constitutes "good" keto food in this stunning cookbook. The food you use to fuel your body should taste amazing and be dressed to match. With finesse and creativity, character and joy, Raffin has created a new way to think about cooking and eating keto.

Filled with tips for method, technique, and presentation, this celebration of keto meals at the highest level is perfect for home cooks who are looking for something beyond the standard fare. Every imaginative recipe is designed to be easy to follow, allowing anyone to create restaurant-quality food from home—that also happens to be keto. Throughout, gorgeous photographs highlight the finished dishes as well as local farms and suppliers with whom Raffin frequently collaborates. With Keto Like a Chef, anyone can create food that excites the palate, delights the senses, and powers the body.

  • Creators

  • Publisher

  • Release date

  • Formats

  • Languages

  • Reviews

    • Library Journal

      October 18, 2024

      Raffin's first cookbook opens, like so many diet books written from the perspective of individuals who have bought into a particular way of eating (in this case, sugar-free and fat-bombed) with a personal account of transformation through the diet, in this case, keto. What's beautiful about his book, aside from the breathtaking photos of Raffin's home in Hawaii, is his vulnerability about how the pandemic and alcohol shaped the culinary point of view that he brings to the table at his restaurant and in this book. He is clear and realistic about costs, ingredients, and techniques, and his recipes are thoughtful, with elegant photographs, macro counts, and instructions. He offers a lobster-topped spin on eggs benedict and other meat-heavy breakfasts, ample iterations on ribs and other cuts of meat, and even fried tofu as well as some plant-forward sides. VERDICT Best for experienced cooks, these are restaurant-quality dishes, with the cost, time, and technique requirements one would expect to see from a chef; for any foodie-turned-keto, the book delivers.--Emily Bowles

      Copyright 2024 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

Languages

  • English

Loading