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COOKBOOK AUTHOR AS WELL.
>>GUEST: THAT IS RIGHT.
IT FEELS SO GREAT AND A
LABOR OF LOVE TO PRODUCE
A COOKBOOK.
>>HOST: TELL THEM
QUICKLY, IN CASE QUICKLY
SOMEBODY DOES NOT KNOW
YOUR PHILOSOPHY, EXPLAIN
WHAT YOU BELIEVE THE
EXPERIENCES IN THE
KITCHEN SHOULD BE.
>>GUEST: (...) A FRESH
APPROACH TO THE BASICS.
IF YOU CAN FOLLOW
DIRECTIONS THEN YOU CAN
COOK. THIS BOOK WILL COO
WALK YOU THROUGH THIS
STEP-BY-STEP. THE
ESSENTIAL TIPS, TOOLS ES
AND TECHNIQUES THAT AND
EVERY HOME COOK NEEDS TO
KNOW ABOUT.
>>HOST: IT IS A
COMPANION OF WHAT YOU
HAVE BEEN DOING
SUCCESSFULLY ON THE FOOD
NETWORK AND COOKING
CHANNEL.
>>GUEST: A HUGELY
SUCCESSFUL SHOW THAT
PEOPLE LOVE IT AND THIS
WILL GIVE YOU MORE OF
THAT FANTASTIC CONCEPT
WHEN WE BREAK EVERYTHING
DOWN. THESE ARE EASY
RECIPES. YOU CAN MAKE
THEM FOR WEEKNIGHT MEALS
FOR YOUR FAMILY, WE TALK
ABOUT TOOLS EVERYONE
SHOULD OWN. IT IS A
MUST-HAVE FOR JUST ABOUT
ANY COOK IN THE KITCHEN.
>>HOST: AND I'VE SAID
WHAT MAKES THIS
DIFFERENT? THERE ARE A
TON OF COOKBOOKS OUT
THERE. SHEEHAN SIGNED
THEM ALL. BLESS HER
HEART!
>>GUEST: IT TOOK 5
HOURS!
[LAUGHTER]
>>HOST: HER HAND IS
TIRED! WE ARE DOWN TO TI
THE FINAL 600. THIS IS
WHAT I WAS EXCITED ABOUT.
YOU GIVE US IDEAS THAT
I'VE NOT EVEN HEARD OF
BEFORE. FOR EXAMPLE BEFO
SHARE THE ONE THAT YOU
SHARED WITH ME, 10 TOP
TOOLS YOU WOULD NOT TOOL
THINK OF. ONLY ONE. YOU
CANNOT TELL THEM ALL.
>>GUEST: IF EYE WAS
STRANDED ON A DESERT
ISLAND --I
AND COULD ONLY HAVE ONE
TOOL WITH ME IT WOULD BE
THIS, MY CAST IRON
SKILLET. EVERYONE SHOULD
OWN ONE AND IN MY BOOK
ICON YOU ALL SORTS OF
RECIPES WHETHER DESERT
LIKE AMAZING COBBLER OR
CINNAMON ROLLS AND CINNA
DINNER ROLLS. MAKE A
GOOD, CLASSIC CHICKEN
DISH. WHEN IT COMES TO
TIPS I WILL GIVE YOU TIP
TIPS ON HOW TO SEASON A
CAST IRON SKILLET BY
COATING IT WITH THAT
CIVIL OIL AND PUTTING IT
IN A 350° OVEN FOR ONE
HOUR. THAT IS IT. IT
COULD BE INTIMIDATING TO
PEOPLE BUT DOES NOT NEED
TO BE.
>>HOST: WHY ARE YOU A
FAN OF CAST-IRON?
>>GUEST: HIGH-HEELED
WITH A GREAT SEARING AND
IT IS NICE AND HEAVY.
IT'LL LAST A LIFETIME. I
OR MAYBE LONGER!
>>HOST: THEY BECOME
HEIRLOOMS?
>>GUEST: THEY DO! WHEN
IT COMES TO CLEANING
CAST-IRON SKILLET, NEVER
CLEAN IT THE TRADITIONAL
WAY WITH SOAP AND WATER.
HERE'S A TIP THAT YOU
WILL FIND IN MY BOOK.
KOSHER SALT. IF YOU JUST
COOKED CHICKEN THIGHS CO
AND YOUR RESIDUE IN THE
BOTTOM, INSTEAD OF USING
A SCRUB BRUSH TO GET IT
AND SOME KOSHER SALT
INSIDE OF THERE AND THE
GRAINS WILL PULL UP ANY
OF THE EXCESS THAT A
QUICK WASH WITH WATER,
THE BABY IS GOOD TO GO.
>>HOST: AND YOU DO NOT
LOSE THE SEASONING THAT
YOU TOOK SO HARD(...)
>>GUEST: BETTER AND
BETTER.
>>HOST: I RECOMMEND >>H
THIS FOR ANYBODY IN THE
KITCHEN WHETHER YOU ARE
A BEGINNER OR DANCE. IT
IS BRILLIANT. THERE ARE
2 THINGS AT WHAT YOU DO
TALK TO. IF I'M
COMFORTABLE IN THE
KITCHEN AND DO COOKING
YOU HAVE TAKEN RECIPES,
YOU PUT IN YOUR TOP, YOU
MUST KNOW RECIPES.
EVERYBODY NEEDS TO KNOW
HOW TO MAKE A GREAT
LASAGNA BECAUSE ANYBODY
THAT COMES TO YOUR PARTY
OR DINNER WILL BE HAPPY.
BUT YOU DO A TWIST. WHAT
ARE THE DONE WITH THESE
RECIPES?
>>GUEST: YOU MENTIONED
LASAGNA, MY DELICIOUS
LASAGNA HAS BARRED OR LA
LASAGNA HAS BUTTERNUT
SQUASH AND SAUSAGE IN A.
AS PEOPLE--IT
USE THESE RECIPES AND US
USE DIFFERENT USE DIFFER
INGREDIENTS THEY WILL BE
INSPIRED TO USE THEIR IN
OWN VARIATIONS AS WELL.
>>HOST: YOU GIVE US
FREEDOM, YOU THINK THAT
WILL DO IT THE WAY I'VE
ALWAYS DONE IT BUT DO
NOT. IF YOU BEEN COOKING
FOR A LONG TIME THEN YOU
WILL LOVE THAT SHE HAS
TAKEN THESE CLASSICS AND
PUT A MODERN, FRESH
EXCITING TWIST TO IT.
IT'LL MAKE YOU GO I
SHOULD TRY THAT WITH
THAT. THE OTHER FLIP THA
SIDE TO THAT IS LET'S
TALK OF PEOPLE THAT TALK
HAVE, MY NEPHEW IS GOING
TO COLLEGE OR A BRIDE TO
AND GROOM GETTING AND GR
MARRIED AND I'M WANTING
TO REALLY BE HAPPY IN TO
THE KITCHEN BECAUSE I
THINK IF YOU START OUT T
IN THE KITCHEN AND DO IN
NOT HAVE A GREAT MENTOR,
GOD REST HER SOUL, MY
MOTHER WAS A TERRIBLE
COOK! I DO, I'D GET IN
THERE AND TRY,(...) THE
THAT IS FOR SURE BUT I'D
DID NOT HAVE A GREAT
MENTOR TO TEACH ME HOW M
TO COOK. WHAT I THINK
HAPPENED THOUGH, IF YOU
HAVE A MENTOR BY KELSEY
NIXON, THEN YOU WILL NIX
LOVE TO COOK FOR A
LIFETIME. AND YOU ARE
STARTING OUT RIGHT.
>>GUEST: AS YOUR
SUCCESSES IN THE KITCHEN
YOU START TO DEVELOP A
CONFIDENCE AND COOKING
BECOMES MORE ENJOYABLE.
I TALK ABOUT ESSENTIAL
TECHNIQUES THAT EVERYONE
SHOULD KNOW AND THIS IS
A GOOD ONE, SO QUICK IT
WILL COME TOGETHER. THIS
IS CALLED COOKING
[FOREIGN LANGUAGE] [FOR
WHICH MEANS COOKING IN
PAPER. IT IS A METHOD OF
STEAMING. IF YOU WANT TO
EAT SOMETHING MORE
HEALTHY, FISH OR
SOMETHING, I WILL CREATE
A BED OF MEDITERRANEAN
FLAVORS WITH TOMATOES,
MIXED OLIVES, SHALIT, A
MIXTURE OF LEMON JUICE,
LEMON ZEST, WHITE WINE
VINEGAR WILL GO OVER THE
TOP. --SHALLOT
MY FISH GOES OVER THE
TOP, SALT AND PEPPER FOR
THIS GUY AND THIS
VINAIGRETTE ON TOP, I
WILL FEEL THIS UP AND WI
POP IT IN AN OVEN FOR
8-10 MIN. AND I'VE WILL
GET THIS FOOLPROOF,
STEAMED FISH THAT IS
FLAKY BECAUSE YOU FLAKY
CAPTURE THE MOISTURE IN
THERE. IF YOU LIVE IN AN
APARTMENT AND DO NOT APA
COOK FISH BECAUSE IT
MAKES THE ENTIRE
APARTMENT SMELL, THIS
WILL KEEP THE LABOR AND
SMELL INSIDE. THIS IS AN
EXAMPLE OF IT TECHNIQUE
THAT EVERYONE NEEDS TO
KNOW ABOUT. -- FLAVOR
>>GUEST: ESPECIALLY
COLLEGE STUDENTS AND
NEWLYWEDS OR PEOPLE
STARTING TO COOK FOR THE
FIRST TIME IS A MUST AND
TECHNIQUE.
>>HOST: SOME OF THE
BEST-KNOWN RESTAURANTS B
IN THE WORLD, THIS IS IN
HOW THEY COOK THEIR HOW
FISH. THE FLAVOR IS LIKE
YOUR MOUTH EXPLODES, IT
IS SO DELICIOUS.(...)
>>HOST: WHO KNEW IT WAS
SO STINKING EASY?
[LAUGHTER]
>>GUEST: (...) RECIPES
EVERYONE SHOULD HAVE IN
THEIR BACK POCKET.
>>HOST: THIS IS KELSEY
NIXON'S/OH. I WANT TO GO
THROUGH SOME OF THE
RECIPES. SHARE WITH US R
AS WE SEE THESE, WHY YOU
INCLUDED THESE. -- LAST
SHOW
>>GUEST: WE HAD BAKED
EGGS IN RAMEKINS. EGGS I
WHETHER IT IS YOU AND
YOUR HUSBAND UP IN THE
MORNING OR YOU ARE
ENTERTAINING, IT IS EASY
AND DELICIOUS. HOMEMADE
PICKLES, FRIED PICKLES.
WHO COULD SAY NO?
DELICIOUS WINGS FOR THE
GAME OR AN EASY WEEK MAY
MEAL. -- WEEKNIGHT
>>HOST:
>>GUEST: THIS IS A
BEAUTIFUL SALAD THAT IS
SO BEAUTIFUL, IT LOOKS S
AS GOOD AS IT TASTES
WHICH IS IMPORTANT THAT
WE EAT WITH OUR EYES
FIRST. THEIR I AM IN MY
KITCHEN, MAKING FOR KITC
LUNCH OR LINES LAW WHICH
IS A GREAT SUMMER PICNIC
FOOD. -- SALON SHOW, LIEA
SLAW --CILANTRO
>>HOST: YOU GET
ESSENTIAL PANTRY IN HERE.
SONY WANTS TO COOK WELL
AND BETTER AND HAS NEVER
WORKED ON THEIR OWN
BEFORE, IF YOU ARE MORE
EXPERIENCED, IT IS FOR
EVERYONE. SHE EVEN
PARADIGM ESSENTIALS, YOU
DO NOT NEED 1 MILLION
DIFFERENT TOOLS IN YOUR
KITCHEN. SHE TELLS YOU
THIS IS WHAT YOU NEED. T
TO COOK SUCCESSFULLY
BECAUSE SHE BOILED IT
DOWN, AND IT IS DOWN, AN
SOMETHING EASY TO FOLLOW
AND DO.
>>GUEST: IT IS A GREAT
CONCEPT AND WORKS FOR
EVERYBODY. I HAVE BEEN
WORKING AND LIVING IN
SMALL KITCHENS EVER SMAL
SINCE I'VE WENT TO NEW
YORK CITY 5 YEARS AGO. I
PUT THESE INTO PLACE,
RECIPES AND TOOLS,
EVERYBODY NEEDS THIS
BOOK. IT IS GREAT HAVING
YOUR REPERTOIRE.
>>HOST: CHECK KELSEY
NIXON OUT IN THE COOKING
CHANNEL AND THE FOOD
NETWORK. THIS IS HER
COMPANION BOOK TO HER
SHOW AND HER FIRST
COOKBOOK EVER. WE ARE
DOWN TO THE LAST COUPLE
HUNDRED. STAY ON THE HUN
LINE BECAUSE IT IS
DEFINITELY ON ITS WAY TO
SELLING OUT.(...)
>>GUEST:
[LAUGHTER] EVERY SINGLE
ONE OF THEM! THANK YOU
SUZANNE.
>>HOST: (...) WE HAVE
MORE COMING UP AND WE
WILL ZOOM RIGHT INTO OUR 339 00:07:52,000 SHOWSTOPPER. LET'S DO IT!