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Shefzilla

$27.95

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  • By: Stewart Woodman
  • Format: Cloth book, 224 pp., 7 x 9, 80 color photographs
  • Publisher: MHS Press (October 2010)
  • Usually ships in: Will ship in October 2010
  • ISBN 978-0-87351-809-3
Conquering Haute Cuisine at Home

Boost your cooking credentials with help from Shefzilla (a.k.a. Stewart Woodman), whose time-tested recipes that will bring repeat customers to your table.

On a brisk February morning, Stewart Woodman learned he’d been named a semifinalist for Best Chef: Midwest by the prestigious James Beard Foundation. That afternoon, a fire gutted his restaurant, Heidi’s, a southwest Minneapolis bistro whose inspired meals had garnered a passionate following among neighbors and travelers alike.

Undaunted, Woodman turned his time and energy to cooking on a smaller scale—at home, for family and friends. He learned to adjust his tools and ingredients but not his style, and the result is chef-quality fare suitable for the home kitchen. Known to local food enthusiasts as “Shefzilla” for his blog of the same name, Woodman offers his “ingredients-forward” philosophy in 150 recipes that will allow home cooks to create fabulous yet unpretentious dishes like Roasted Beet Salad with Soy “Sauce” and Napa Cabbage, Wild Rice and Cremini Mushroom Hot Dish, and Pink Peppercorn Ice Cream.

Woodman’s food and life lessons came under the tutelage of Alain Ducasse, Jean- Georges Vongerichten, Eric Ripert, Gray Kunz, and Michael Romano and in restaurant kitchens in Montreal, Vancouver, New York City, and Minneapolis. In Shefzilla, he presents decades of cooking knowledge in meal-sized bites that will inspire home cooks to expand their repertoire. Through tips and stories and carefully developed recipes accompanied by lush full-color photos, Shefzilla entertains and educates as he helps you conquer haute cuisine at home.

Advance Praise for Shefzilla

“This terrific book is full of recipes that are refined yet completely accessible to the home cook. Stewart teaches in a straightforward way, offering dozens of practical tips and tricks. The joy he gets from cooking is contagious.”
Eric Ripert, chef/co-owner, Le Bernardin

Shefzilla is a great achievement—superb recipes, pertinent insight into the mind of a fine chef, a nifty glimpse into the kitchens I wish I worked in—but mostly this is a finely tuned chronicle of the food we all want to cook and eat with friends and family. Simplicity and ambition sit side by side in this love letter from a chef who sees every ingredient as capable of telling a story. After spending a few days reading and cooking from Shefzilla, I admire the writer, father, and husband who created it as much as I do the chef.”
Andrew Zimmern, co-creator, host, and contributing producer of the Travel Channel’s Bizarre Foods

Stewart Woodman trained under some of the world’s most celebrated chefs before striking out on his own in Minneapolis. In 2006, Food&Wine named him one of America’s “Best New Chefs,” cheering his “flawless modern-American food.”

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