New York chef's first book serves comfort food with a kick
By Dorene Internicola
NEW YORK (Reuters) - In his first cookbook, "Season with Authority: Confident Home Cooking," celebrity chef and restaurateur Marc Murphy encourages the home cook to be bold, not bland.
The more than 130 recipes in the book offer classic comfort food, from coq au vin to deviled eggs, pointedly salted, spiced and herbed for fullest flavor.
"At home if I'm seasoning a steak before putting it on the grill people say to me, 'Wow that's a lot of seasoning,'" he said. "Well you have to season your food or it is not going to taste good."
Murphy, 46, was born in Milan, grew up in Europe and studied at the Institute of Culinary Education in New York City. His four New York restaurants include Landmarc and Ditch Plains.
Q: Did you always want to be a chef?
A: I came to it after high school. I didn't know what to do with myself and I didn’t want to be hungry. ... It found me; I didn't find it.
Q: Why did you call the book “Season with Authority?”
A: I feel home cooks can be too cautious with seasoning. Of course, you have to be careful not to go over that line, either. Continued...