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Sure, she'll give you some of that, but really, why would you be here for that anyway? You should be here to learn how to make some really good food.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eEat (Like) the Rich\u003c\/i\u003e\u003cspan\u003e, Olivia lays down her kitchen commandments, the lessons she's learned from years working as a restaurant chef and private cook for high-end clients. She tells you which tools you need (she’d better not have to tell you why plastic is out) and what high-quality ingredients and brands are non-negotiable. Disagree with her recommendations? Well, too bad. Then she'll get into techniques like how to actually make a French omelet, how to make good whipped cream without killing your arms (hint: a blender), and how to make condiments you'll want to use instead of that crusty jar of mayo you've got in the back of the fridge. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn case you wanted to know what some of these recipes are, there's: \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eBreakfast Quesadillas with Corn Salsa\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePsychosis Crab Cakes\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSteak Sandwiches with Peppers, Onions, and Provolone Whiz\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSummer Lobster Salad\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNonna’s Nightmare Short Rib Lasagna\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNot Your Grandma’s Chicken Parm\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSeared Ribeye with Charred Scallion Chimichurri and Perfect Roasted Potatoes\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePan-Seared Branzino with Brown Butter Parsnip Puree and Apple Pomegranate Vierge\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eAnd before you ask, there are four desserts. This is not a dessert book. There are other people for that. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBut seriously, these recipes will prepare you to cook like a private chef and \u003c\/span\u003e\u003ci\u003eEat (Like) the Rich.\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eOlivia shares these recipes and tips with you not to get a “yes, chef” but so you can learn how to make whatever you want, whenever.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":45680416915635,"sku":"9780593837320","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/9780593837320_37dd3.jpg?v=1783878690"}],"url":"https:\/\/boldforkbooks.com\/collections\/preorder.oembed?page=3","provider":"Bold Fork Books","version":"1.0","type":"link"}