By Jesse Schenker
"Remember, it's not only in regards to the food—it should be an experience."
Thirty-one-year-old Jesse Schenker has rocketed to the pinnacle of the culinary international. An Iron Chef winner and a James Beard nominee, he used to be voted top New Chef by way of New York journal, and his acclaimed Recette was once named top New eating place by way of the New York Times. Manhattan journal has referred to as him "a boy wonder... younger, hungry, and talented," whereas Zagat has hailed him as a "wunderkind." yet Jesse's epic upward push mask a little-known prior packed with demons and obsession, genius and mania.
"For so long as i will have in mind, I've had this unquenchable thirst to maintain relocating, going, and doing. I've by no means felt cozy in my very own dermis and feature continuously wanted an outlet for that uneasiness." Jesse first stumbled on that outlet within the South Florida kitchens the place he confirmed nice promise as undefined, however it was once in those self same kitchens that he was once brought to the realm of not easy medicinal drugs. He used to be fourteen while he first acquired arrested and seventeen while he grew to become bodily hooked on Oxycontin. turning into a highschool dropout hooked on heroin and crack, alienated from his kin and sought after via the law enforcement officials, by way of the age of twenty-one Jesse had overdosed and approximately been crushed to dying whereas robbing, dishonest, and mendacity to all people in his life.
After getting arrested and going to detention center, Jesse bought fresh and slowly placed again jointly the items of his fractured lifestyles, eventually channeling an identical strength that had previous fueled his dependancy into creating a identify for himself within the fast paced, aggressive ny eating place scene. during this startling and down-to-earth memoir, he lays all of it at the desk for the 1st time, coming fresh approximately his insatiable urge for food for the extreme—which has ended in his largest triumphs and failures—and stocks the surprising tale of his turbulent existence. All or Nothing is a candid exploration of the manic tradition of a few of the world's such a lot celebrated kitchens. A drug-fueled, anxiety-ridden epic, it reads like a rollicking rock-and-roll memoir—with awesome meals.
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Additional resources for All or Nothing: One Chef's Appetite for the Extreme
Qxd_Layout 1 6/12/14 12:23 PM Page 49 Baby Greens with Cashew Cream Sauce One of my favorite dishes growing up was creamed spinach. I haven’t had the dairy version in years, but this is a perfect re-creation, with a combination of baby kale, chard, and spinach, bathed in a creamy cashew sauce. I adapted the original recipe from Whole Foods Market. Feel free to substitute chopped kale for the baby greens blend. Serves 2 to 4 as a side In a blender, combine the soymilk, cashews, nutri- 1 cup plain unsweetened soymilk or other nondairy milk ¼ cup raw unsalted cashews, soaked for at tional yeast, granulated onion, and miso and purée until smooth and silky.
Cover and refriger- 1 teaspoon ground cumin ate the dish while you make the next layer. Rinse 2 teaspoons toasted sesame oil and dry the blender jar to make the sauce. CREAMY DILL SAUCE FOR THE SAUCE 1 (10-ounce) box ﬁrm or extra-ﬁrm silken In a powerful blender, combine the tofu, tofu (such as Mori-Nu) 2 tablespoons raw unsalted cashews, soaked for at least 2 hours and drained cashews, garlic, salt, granulated onion, and water. Blend until the sauce is very smooth and there aren’t any trace bits of nuts.
Bake for 35 to 45 minutes, or until the top is firm to the touch and the casserole is baked through. There may be some cracks on the top. Let cool for at least 30 minutes before serving. Tip: I like to thaw my hash browns in the microwave. Depending on the wattage of your microwave, simply heat in 1-minute intervals until defrosted and warm. The added warmth will also help keep the margarine from hardening when you mix them. If you’re using a high-speed blender, you can skip the soaking step for the cashews and just use them dry.
All or Nothing: One Chef's Appetite for the Extreme by Jesse Schenker