Shefzilla: Conquering Haute Cuisine at Home
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...
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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.
\ From Barnes & NobleStewart Woodman's Minneapolis restaurant burned down on the same day that he received word that he was a semifinalist in the James Beard Foundation Best Chef: Midwest competition. For most chefs, this would have been an unmitigated disaster, but Woodman salvaged his cooking tools and silverware and went home to start anew. Cooking in his small kitchen, he adjusted his tools, techniques, and ingredients to his new situation. Before long, he was back at the top: In 2006, Food & Wine singled him out as one of America's "Best New Chefs," praising his "flawless modern-American food." Readers can emulate that food by sampling the 150 recipes contained in his new Shefzilla cookbook.\ \ \
