Athena Calderon is an experienced professional who combines perfection with an aesthetic that will inevitably tempt you like me.
Cooking beauty is a feast of eyes in any sense, and more importantly, there are a lot of tips to help you choose China and place tables.
Through the knowledge and creativity of Athena, no matter how simple, every dish has become a coveted masterpiece.
This book covers every season: the most beautiful beach picnics will make you immediately want to go to a hot place with warm summer nights at the same time.
There are autumn dining tables and gorgeous outdoor parties.
Athena's book will not only guide you through the completion of your next hosting, but will also ensure that you are doing well at every step of the way.
I talked to the author of the cookbook book to find out more: Where is your home?
I live in the most charming tree in Brooklyn, New York.
In a historic townhouse in Cobble Hill, there is a lined street.
What is your inspiration for writing this book?
The beauty of cooking contains all my lifestyle pursuits-food, design, art, music, seasonal and entertaining.
I love to create beauty, whether it's when I manipulate high quality seasonal ingredients, share elegance by building flavors and layered textures
Or design an amazing platform or environment.
I am eager to have a place where I can share my overlapping passion and the degree of persistence-it is something that will always exist, and it is also possible to capture this very magical moment in time.
I 've learned a lot over the years because I 've honed my skills and gained insight from incredible food communities-improving the skills of our food presentation, or being local and seasonal
I want to pass on everything I have experienced and spread inspiration.
A recipe let me share my love for cooking and capturing beauty.
These pursuits, whether in the kitchen or in the creative direction through styling, composition, and storytelling, are all forms of artistic expression for me.
What is your recipe? Why?
I really like the marinated meat in autumn.
Rich in the vitality and texture of pumpkin and walnut, parsley and pomegranate.
This delicious dish is a perfect example of a delicious meal, and its taste and appearance are enhanced by beautiful sauces.
If we're looking for a quick mid-termweek, no-
Which recipe should we go?
A whole roast chicken is perfect, no. fuss, one-pot meal.
Here are the recipes for her whole roast chicken made with Sumai, grilled vegetables and sesame Labneh: ingredients (serves 2 to 3)
Put the chicken in a large baking tray.
With your fingers, gently separate the skin from the meat on the breast and chicken legs.
Rub butter between skin and meat.
Rub salt and two teaspoons of sumac on the chicken.
Refrigerate the chicken for at least 6 hours if time permits until overnight.
Preheat the oven to 425 degrees F (220˚C).
Squeeze half a lemon on the chicken and put it in the cavity with half a head of garlic.
Sprinkle carrots, potatoes, onions, leftover lemons and garlic around the chicken.
Ice the vegetables and chicken in a cup (120 ml)oil.
Sprinkle the remaining 1 teaspoon of Sumai on the vegetables, season with salt and pepper, and stir until the vegetables are evenly applied.
Bake and throw vegetables occasionally until the chicken and vegetables are deep golden and ripe, and the chicken reaches 165 degrees F (72˚C)
The thickest part of the thigh, about 1 hour and 15 minutes.
Let the chicken rest for 10 minutes before carving.
Sprinkle some oil on the sausage and sprinkle with sesame seeds, pepper, Sumai and flaky sea salt.
Serve with chicken.
Intoxicating tip: It's not hard to bake a gorgeous golden chicken, but it does help to think ahead.
Refrigerate the bird and uncover it for at least six hours to dry its surface, leaving the skin caramelized and brittle in the oven.
What is your ultimate dinner?
Are the faults safe and impressive?
I love the grilled fish, citrus and herbed stuffed fish wrapped in salt in winter.
Impressive
It looks good but can be prepared in advance and then put in the oven on a paper pan.
I am an advocate of zippy and vibrant herbal finishing sauces, salsa is the sauce I repeat for fish, chicken, steak.
What is your dessert? Why?
The cream Pan and the salty tahini caramel sauce are delicious. But my go-
Probably hazelnut pear pie-it constantly blows people away with honey cream tree bottom and simple PressFrench Shell
I have been doing it for more than 15 years.
Which chef excites you?
Missy Robbins, Dan Kruger, Ignacio Matos.
What cooking books do you always take from the shelves?
I like Ottolenghi and I like the Gjelina cookbook book as well.
Who should buy your book?
People who like seasonal cooking also like visual presentation.
First of all, I try to make a plate of delicious food that impacts the taste with bold taste.
But I don't lie. I like to make things look beautiful.
My approach is rooted in simplicity, and aesthetics is the most important, as is accessibility.
While developing beautiful recipes for cooking, I wanted to combine my passion for overlapping food and design.
In the context of interior design, visual presentation plays an integral role in everything I do-especially how I design and make food.
I decided to match each recipe with a tip that would improve both the taste of the dish and the overall beauty of the dish.
This simple and skillful arsenal makes the food delicious and pleasing to the eye.
After all, the first thing that attracts us is our eyes.
I believe that taste and beauty, taste and visual effects are always combined with technology.
Below, I have collected some examples.
What are you going to do next?
I have a second book to write.
This one will focus on design and decoration.
There is an interesting TV show concept in the works that combine food and entertainment.