Eric LeVine eats better than you. In Burgers Bowls Jars he explains the importance of shopping local, eating in season, and how we should be shopping more often at local farmers market than at the big box grocery store. He is leading by example and is eating better because of it.
Chef Eric is the real deal and he has the chops to prove it. After years of working under legendary chef David Burke at the River Café in New York, he traveled the globe to learn how different cultures put passion and love into their cuisine. In 2011 he competed in Food Network’s Chopped and went on to become Chopped Champion. In Burgers Bowls Jars, Eric does not hold back. He showcases all the worldly techniques he honed combined with his years of hands on experience to give us a collection of recipes close to his heart.
The book is split into four sections, one for each season. So, no matter what time of year or what produce is currently in season, there is a delicious dish perfect for any meal. One such highlight is found in the Fall section. The recipe for Maple-Bourbon Banana Pudding Cake is simple enough for any home cook to make, but will wow at holiday parties and leave everyone begging for more.
The recipes in Burgers Bowls Jars are carefully thought out and clearly tested to perfection. While there are different techniques in his cooking, nothing is overly complicated or difficult. The simplicity of the recipes make his book a perfect gift for the practiced chef as well as someone new to home cooking. To top it off, Eric has added chef’s notes to almost every recipe in this book, making these dishes at home even easier so we all can eat as well as Eric LeVine does.