Steamed: A Catharsis Cookbook for Getting Dinner and Your Feelings on the Table

Whip, pound, grate, and grind your way to culinary catharsis with Steamed, an irreverent cookbook for when you need to get dinner and your feelings on the table.

Where is taking your feelings out with heavy mallets and sharp knives not just allowed--but encouraged? The kitchen, of course And in Steamed, acclaimed food writers Rachel Levin and Tara Duggan offer readers fifty funny, feisty, and full-flavored dishes to channel frustration and rage into something utterly delicious.

For those inevitable moments when you're boiling over, steaming mad, or just plain fried, turn to:

• Pounded Chicken Parmesan
• Ripped Bread Salad
• Feeling Sad French Onion Soup
• Tune-It-Out Tinga
• Wailing Wasabi Tuna Bowl

. . . and many more in this ultimate ode to finding your chef's knife-wielding, onion-crying, chicken-pounding culinary release.

Playful sidebars, including "Beat It All Out: When You Just Want to Whisk Like a Wild Woman," teach technique and channel all those feelings into your new favorite dinner. For anyone looking for stress eating's more constructive cousin, Steamed and catharsis cooking are here to lend a helping hand--or cleaver.

Author: Rachel Levin, Tara Duggan
Publisher: Running Press Adult
Published: 05/04/2021
Pages: 168
Binding Type: Hardcover
Weight: 1.10lbs
Size: 8.20h x 6.30w x 0.80d
ISBN13: 9780762499151
ISBN10: 076249915X
BISAC Categories:
- Cooking | Comfort Food
- Cooking | Entertaining | General
- Humor | Form | Puns & Wordplay

About the Author
Rachel Levin, the first restaurant critic for Eater, is a freelance journalist who has written for the New York Times, the Wall Street Journal, the New Yorker, Lucky Peach, Outside, and the San Francisco Chronicle's Food section, where she writes a semi-regular column about restaurant regulars. She is the author of Look Big and Eat Something, with Wise Sons Deli.

Tara Duggan is the deputy food editor of the San Francisco Chronicle's James Beard Award-winning section, where she also won individual awards from the James Beard Foundation, the Association of Food Journalists, and the California News Publishers Association. She is the author of several cookbooks, including Root to Stalk Cooking, and coauthor of The Blue Bottle Craft of Coffee. Her recipes and articles have been published in the New York Times, Wall Street Journal, Food & Wine, and Sunset magazine, among other publications.