Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. From typical frat pack fare such as toasted sandwiches, shepherd’s pie or pimped packet ramen to a lobster roll (containing almost half a kg of fresh lobster) and chicken confit, this recipe collection is eclectic, drawing from a wide enough range of affordability and cultures to be of interest to a cross-section of cooks.

I'll borrow just about anything from the library, but it takes A LOT to get me to give up real estate on my kitchen shelf.Containing over 100 recipes, Nick urges young cooks to have a go, be fearless and build their tool kit of recipes and techniques from homemade staples up. In conclusion, I greatly misjudged this book and I'm making room on my kitchen shelf for it as we speak. Nick DiGiovanni is a chef, food content creator, and world record holder for numerous food-related feats.

Carbona(ra)men- Dude asks you to cook 8 pieces of bacon, remove the bacon and leave ALL the hot fat, and dump 2 cups of water into it. Obviously everyone’s tastes are different so no cookbook ever manages to be 100% for anyone (except perhaps its own author), but this one is closer aligned to my tastes than most. He auditioned for Gordon Ramsay's MasterChef TV competition in 2018 during his senior year at Harvard. This would be a perfect cookbook for someone just starting out or looking to make more recipes from scratch. Nick cooks almost daily, drawing inspiration from the many chefs he’s worked with as well as his diverse extended family.Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouth-watering selection of his favorite recipes including Custard Yogurt Toast, Grilled Peach Burrata Salad, Smoked Bacon Carbonara, and his signature Master Chef Chocolate Crack Pie. The instructions are simple, and DiGiovanni’s light humor (“I’m convinced nuggets taste better in dinosaur form,” he says of the dino chicken nuggets) and anecdotes (“My grandpa taught my brothers and me to catch blue crabs when we were little, so this dish always reminds me of him,” he says of the crab and artichoke dip with Old Bay crostini) add charm.