Penguin Random House, Inc.
Cooking food that anyone would want to eat on any given night, Michael Schwartz has single-handedly revived Miami's dining scene from an overabundance of "Floribbean" cuisine, causing Frank Bruni of the New York Times in 2008 to name it one of the country's top ten best new restaurants, writing: "He's ditching the haute for the homey and focusing more on sourcing than on saucing... [The kitchen] feeds you so well, in such an unforced way, that you slip into a state of contentment that's pure. Honest. Genuine." True to Bruni's praise, Michael has crafted a friendly, usable book for making the most of any mealtime, focusing on fresh ingredients and simple preparations. Whether you want to make deceptively easy snacks for when friends come over, or pull together a one-pot family-style dinner for a Sunday night, Michael's Genuine Food has all the recipes, tips and photos you need to accomplish any dish easily: Caramelized Onion Dip with Thick-Cut Potato Chips; Jumbo Lump Crab Cakes with Carrot Butter Sauce; Braised Chicken with Apricots, Green Olives, and Herbed Couscous; Slow-Roasted Boneless Short Ribs with Romesco Sauce; Banana Toffee Panini.