There are two ingredients that make a good meal great: Kindness and salt. Paying attention to salt as you cook, means paying attention to flavor and dedicating yourself to bringing out the best in your ingredients. Cooking with kindness means that you care deeply about the people you're feeding.

Doug Crowell and Ryan Angulo, the owner and chef of Brooklyn hotspots French Louie and Buttermilk Channel, believe good food can be this simple. While kindness may not be on any ingredient list, you'll feel it upon walking into their restaurants and within every recipe they create. And salt-well, they'll teach you how to do it correctly. (You always need more than you think.)

In their first cookbook, KINDNESS & SALT, Doug and Ryan share more than 100 recipes for the home cook interested in making casual, quality food and drinks to share with loved ones. With recipes like: Lamb Chops with Charred Sugar Snap Peas and Warm Vinaigrette, Buttermilk Fried Chicken with Cheddar Waffles with Black Vinegar Maple Syrup, Classic French Toast and Pancakes, Lemon-Poppy Buttermilk Cake, KINDNESS & SALT focuses on simple ingredients, classic techniques, and signature bistro dishes done exquisitely, at home. Plus it includes lots of tips on stocking a bar, how to choose and handle cheese and unfussy wines, how to store fresh fish and vegetables, and how to make the perfect Bloody Mary that drinks like a meal, and more.

Crowell and Angulo expertly guide cooks toward making their best meals--with all the flair of Brooklyn cuisine at its best, and the deep simplicity of food made with love and care.

About the Author
Ryan Angulo was born and raised in Rhode Island, where he attended the Culinary Arts Program at Johnson & Wales University. Ryan has traveled throughout the US, working at restaurants in Rhode Island, California, Atlanta, New Orleans, Hawaii, and New York. In 2008, he opened Buttermilk Channel with Doug Crowell, and serves as its executive chef. In 2014 he opened French Louis as chef and co-owner. His take on American cuisine has been featured in the New York Times, Bon Appetit, Time Out New York, Food & Wine, and on the Food Network. Doug Crowell is a native New Yorker and a graduate of the Culinary Institute of America. He worked in the kitchens at a number of restaurants in Boston and New York, including Picholine and La Grenouille, before moving to the front-of-house to run several of Manhattan's largest and most popular dining rooms. In 2008 he opened Buttermilk Channel and followed by French Louie in 2014.


Book Information
ISBN 9781455539987
Author Doug Crowell
Format Hardback
Page Count 288
Imprint Grand Central Publishing
Publisher Little, Brown & Company
Weight(grams) 860g
Dimensions(mm) 240mm * 196mm * 24mm