Knife Drop

June 19, 2023
“This book will help you master the best practices, and then hopefully give you enough confidence to break them yourself,” promises MasterChef finalist DiGiovanni in his accessible debut. He starts by sharing a “QR Code Library,” which will redirect readers to instructional videos on holding a knife, flambéing, storing fresh herbs, and other techniques, followed by a section of fundamental recipes that are used throughout the book, such as rotisserie chicken stock and caramelized onions. Recipes range from classics (buttermilk fried chicken, cozy beef chili, and devil’s food cupcakes) to original creations (blueberry Brie grilled cheese, spicy mezcal rigatoni, and no-churn Nutella ice cream). The instructions are simple, and DiGiovanni’s light humor (“I’m convinced nuggets taste better in dinosaur form,” he says of the dino chicken nuggets) and anecdotes (“My grandpa taught my brothers and me to catch blue crabs when we were little, so this dish always reminds me of him,” he says of the crab and artichoke dip with Old Bay crostini) add charm. An additional section showcases recipes created in collaboration, including hot honey lemon pepper wings developed with foodie influencer the Golden Balance and Lynja Davis’s compost cookies. DiGiovanni’s clear passion for food will inspire home cooks of all levels to embark on their own culinary adventures.