Dad, What's for Dinner?: Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep Your Kids Well Fed: A Cookbook

Nayfeld, David

ISBN 10: 0593537521 / ISBN 13: 9780593537527

Editore: Knopf, 2025

Riguardo questo articolo

Codice articolo XNYPRYHGKJ

Dati bibliografici

• Titolo: Dad, What's for Dinner?: Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep Your Kids Well Fed: A Cookbook
• Editore: Knopf
• Data di pubblicazione: 2025
• Lingua: Inglese
• ISBN 10: 0593537521
• ISBN 13: 9780593537527
• Rilegatura: Rilegato
• Condizione: new
• Peso: 1,3 chilogrammi

Descrizione articolo

Riassunto

The dad’s guide to getting dinner on the table; more than 80 unfussy, uncompromising recipes for weeknights and beyond. With a foreword by Gwyneth Paltrow.

This is a book for dads (and moms, and grandparents, and anyone else who needs to get dinner on the table.) It’s a book that believes “kids' food” can mean more than just buttered noodles. Chef David Nayfeld spent decades cooking in some of the best restaurants in the world—including his own—so when his daughter started asking, “Dad, what’s for dinner?” he set out to translate his professional expertise into something that all fathers can use to become more confident and creative in the kitchen, and better able to care for their loved ones—and themselves.
The result is this book, a user’s guide to cooking for (and sometimes with) your kids. A collection of more than 80 hearty, good-for-you recipes the whole family will love, from Italian Sausage and Broccolini Lasagna to The Best Fricking Meatloaf in the World; Tomato and Bread Salad (it still counts as a salad!) to Cuppycakes with Vanilla Buttercream Frosting.
This is a book that empowers home cooks, giving them the tools, strategies (the wonders of batch cooking!), and recipes to break reliance on frozen foods and delivery. It’s a book for bringing families together at the dinner table and for raising more adventurous eaters. And, most of all, it’s a book that answers that all-important question: Dad, what’s for dinner? (or lunch, or breakfast, or . . .)

Informazioni sull?autore

Bay Area native David Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. He graduated from The Culinary Institute of America, and has worked at award-winning restaurants around the country including Aqua, Joël Robuchon at The Mansion at MGM Grand, and Eleven Madison Park.
In 2015, Nayfeld partnered with Matt Brewer to start Back Home Hospitality in San Francisco. Their first restaurant, Che Fico, explores Italian fare through the lens of California with handmade pasta, pizzas and house made salumi plus dishes from his family’s Jewish-Roman heritage known as “Cucina Ebraica.” Che Fico has been named one of Bon Appetit's Top 10 Best New Restaurants in America as well as one ofEsquire Magazine's Best New Restaurants. Nayfeld also was named Star Chefs 2019 Rising Star Chef. Since then, Back Home Hospitality opened four more restaurants: Che Fico Alimentari, Che Fico Parco Menlo, il Mercato di Che Fico, and Che Fico Pizzeria.
Nayfeld’s commitment to the hospitality industry goes beyond the kitchen.He was one of the founding members of the Independent Restaurant Coalition (IRC), a trade group formed in 2020 as a result of the Covid-19 pandemic to advocate for independent restaurants. The coalition wrote a bill with members of Congress that secured $28.5B for vulnerable restaurants across the country, and Nayfeld earned a seat on the IRC board of directors, a peer-elected position, where he continues to work in support of the restaurant industry.  He also was awarded both the Jefferson Award for public service for his pioneering program “Family Meal” which fed people in need as well as the Golden State Warriors Impact Warrior Award for community leadership.  
Most recently, Nayfeld was named a semi-finalist for the 2023 James Beard Foundation Award for Outstanding Chef.

Joshua David Stein is a journalist, author and editor. He has served as the editor-at-large at Fatherly and OUT magazine, the editor-in-chief of Blackbook and Avenue and the senior editor at Departures. His work has appeared in the New York Times, New York, Esquire, GQ, Hemispheres and many other publications. Previously, Stein was the restaurant critic for the Village Voice and the New York Observer. He is the co-author of books such as Notes from A Young Black Chef, with Kwame Onwuachi; Il Buco: Stories & Recipes, with Donna Lennard; the Nom Wah Cookbook, with Wilson Tang; Why I Cook? with Tom Colicchio, and Vino, with Joe Campanale. His children's books include Can I Eat That?, What's Cooking? Brick: Who Found Herself in Architecture; Solitary Animals, Lunch from Home and more. He currently lives in Brooklyn with his two sons, Augustus and Achilles.