By Heart

Learn to make elevated, professional-quality meals in your own kitchen with 100 creative, seasonal recipes from Hailee Catalano

Growing up cooking alongside her Italian American mother and grandmother, Hailee Catalano always found a spot in the kitchen. They taught her to make the Sunday gravy, pasta, and so much more—so it was only natural that she developed a huge passion for food.

This passion led her to the Culinary Institute of America, placing her in restaurants across the world from Hawaii to Thailand. But while working in these restaurants, Hailee lost the connection between the food she was preparing and the person enjoying it. These restaurants made it seem like beautifully made food was unattainable or too difficult to recreate at home.

In <By Heart<, she''s reclaiming that connection, with over 100 recipes made with love and meant to be treasured forever. With seasonal pastas like Grated Tomato Linguine and Creamy Corn Orzo, veggie-forward recipes designed to make the most of your CSA box (Green Garlic Bread and Celery Root Pierogi!), and more, Hailee''s recipes are made to be revisited again and again.

Auteur

Hailee Catalano

Résumé
Learn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano

Growing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home.

In By Heart, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (Pasta alla Norcina with Roasted Squash), veggie-forward recipes designed to make the most of your CSA box (Caponata with Dried Cherries and Green Olives), simple meat dishes (Roast Chicken with Red Wine Vinegar and Honey) breads (Hearty Seeded Rye Bread), butters (Calabrian Chile Honey Butter), condiments (Chicago-Style Fennel Giardiniera), perfect beach sandwiches (Brie and Butter Sandwich with Shallot-y Frisée), simple sweets (Malted Milk Butter Cookies), and so much more.

Inspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.