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Chasing Flavor


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About the Author

DAN KLUGER is the chef/owner of Loring Place in Greenwich Village, New York City. Before that, he opened ABC Kitchen as its Executive Chef and won the 2011 James Beard Award for Best New Restaurant, and Food & Wine Best New Chef of 2012.


"What a joy to behold the flourishing career of Dan Kluger, who has worked so diligently to translate his passion for hospitality into becoming one of the most exciting culinary figures in his field. Dan spent years studying with the best, and now the best wants to cook at his side--and you can, too, with Chasing Flavor. This is gutsy, earthy, soul-satisfying cooking, bursting with confidence and flavor, and the straightforward recipes will make you a hero in your home kitchen."

"I finally have the Dan Kluger cheat code with this book! When I can't make it to Loring Place, it's nice to know that I can recreate some of his magic at home, and teach my cooks some of his hard earned culinary wisdom. Dan has mastered the blend of texture, acidity, heat, and seasonality in food. Trust me: You want this book in your home or professional kitchen."
--DAVID CHANG, CHEF, RESTAURATEUR, AND CREATOR OF NETFLIX'S UGLY DELICIOUS "There is no one who knows how to build and balance flavors more than Dan Kluger. And there is no one who has educated my palate more. He divulges all his identifiably acidic, sweet, salty, spicy, and textural secrets in digestible takeaways--schooling us not only in the why, but also in the how."
--ATHENA CALDERONE, AUTHOR OF COOK BEAUTIFUL "In Chasing Flavor, Dan Kluger captures the essence of his magnificent New York City restaurant, Loring Place, showing how tastes are layered in each deceptively simple dish. As a home cook, the genius of the book is that I am able to replicate one component--like a sauce or dressing, or the entire recipe. Either way, Dan is helping me to up my cooking game!"
--DANA COWIN, HOST OF THE SPEAKING BROADLY PODCAST AND FORMER EDITOR-IN-CHIEF OF FOOD & WINE "Dan is brilliant at building and balancing flavors. This complete collection of market-driven recipes built on approachable techniques for balancing bold flavors is a must-have for the passionate home cook!"
--ALFRED PORTALE, FORMER CHEF OF GOTHAM BAR & GRILL "I've been a huge fan of Chef Kluger for over a decade now. His food and his friendship are very important to me. I've always been inspired by Chef Dan's approach to flavors and how he takes something ordinary and makes it new and delicious. We have very similar approaches to our craft . . . [we are] always looking for new ways to mix things up while honoring tradition."
--TODD SNYDER, FASHION DESIGNER "I'd happily follow Chef Dan Kluger and his robust, vegetable-forward food to the ends of the earth, but with this book, I no longer have to go to such extremes. He is a thoughtful, patient teacher with the rare ability to break down his craft into the most craveable, user-friendly dishes that will make you look like a star. Chasing Flavor is a gift to the world of cookbooks, and I, for one, will be grateful to use it for years to come."
--GAIL SIMMONS, FOOD EXPERT, TV HOST AND AUTHOR OF BRINGING IT HOME: FAVORITE RECIPES FROM A LIFE OF ADVENTUROUS EATING "Since I first hired Dan to be the chef at Core Club, I have always known him to be a passionate, thoughtful and enthusiastic cook. With his focus on fresh ingredients and technique in Chasing Flavor, you will learn how to jump into any recipe and cook fearlessly."
--TOM COLICCHIO, CHEF/OWNER OF CRAFTED HOSPITALITY "The thing about Dan's cooking is that he somehow manages to extract more flavor out of every ingredient than one would think possible. It's always seemed like magic to me--but in this book he reveals the secrets behind that magic, showing us the techniques he uses, and some of the go-to items in his pantry. This book is a beautiful summary of the many extraordinary things Dan has learned during his lifetime in the kitchen."
--WILL GUIDARA, RESTAURATEUR "Being fortunate enough to live in Dan Kluger's neighborhood, Loring Place--a legacy of a kitchen in many ways--I am blessed to have a home away from home. Dan's food and this book are filled with beauty, simplicity, big flavor, and color. He is the Wizard of Oz to our family and has been our home away from home for some time now. Bring him into your home with this book."
--RACHAEL RAY, HOST OF THE RACHAEL RAY SHOW "I met Dan in the Union Square Greenmarket years ago when I asked his advice on a new leafy green I had never seen. Over the years, I have personally crowned Dan the 'King of Vegetables, ' for the most imaginative and incredibly delicious vegetable dishes . . . so much so, that those are the ones I gravitate toward at Loring Place--not an easy feat for a meat eater!"
--LELA ROSE, FASHION DESIGNER "Chasing Flavor Dan Kluger 'caught' flavor long ago! I've been eating his food in his restaurants for over a decade. Now he's showcasing all of the ways he builds, layers, and creates his tantalizing dishes for all of us to make at home. I'll be firing up his Fried Shrimp with Szechuan Salt and Chile Aioli tonight!"
--BOBBY FLAY, CHEF AND STAR OF FOOD NETWORK'S BEAT BOBBY FLAY "Dan's gift of instinctually knowing how to layer flavor and texture in every single bite is mind-blowing. After years of mastering the science of taste, in this book, he breaks it down so you and I can create the magic in our own kitchens. The art of a good char and the dance of sweet, sour, and spice transforms a good dish into a fabulous dish. You're going to have so much fun in these pages!"
--ELVIS DURAN, HOST OF ELVIS DURAN AND THE MORNING SHOW "I knew right away that Dan Kluger was a great chef when I saw him shopping at the Union Square Green Market three times a week. That is where we started a collaboration that lasted many years and many restaurant openings. Dan is a master of taking seasonal ingredients and allowing them to shine on the plate. His book Chasing Flavor is an approachable guide to creating balanced and bright dishes. The techniques he shares will guide you through home cooking and will get you close to feeling like you are dining in his restaurant."
--JEAN-GEORGES VONGERICHTEN, CHEF AND RESTAURANTEUR "Dan's cooking is beloved by so many because it is equal parts exotic and familiar. It takes a true expert to know (and to teach us move-by-move in this essential guide) that simple ingredients and simple techniques are the foundation of the perfect bite. Dan's genius is to use small but brave additions to make that bite sublime. Get ready for some delicious kitchen fun, led by the master of knowing just when a recipe needs a little something unexpected to be just what you wanted."
--DAPHNE OZ, NATURAL FOODS CHEF, NEW YORK TIMES BESTSELLING AUTHOR, AND JUDGE ON FOX'S MASTERCHEF JUNIOR "This book of Dan Kluger's is everything I hoped it would be, and more. It's informative, utterly gorgeous, and one I will keep out on my kitchen counter for years to come. He's a chef who truly expresses himself through memorable food, and it's why I continue to chase him wherever he goes."
--TIFFANI THIESSEN, AUTHOR OF PULL UP A CHAIR "Chasing flavor is something that Dan Kluger has been doing for years, but luckily for us he's mastered how to catch it. This book is an instant cornerstone of my kitchen. Dan gives great lessons on building flavor through techniques like charring or balancing sweet, sour, salty, and spicy. Chasing Flavor helps us take everyday pantry items and unlock their flavor and texture, turning ingredients we see as ordinary into extraordinary dishes--in the simplest ways. Dan is one of the great chefs and people of our generation. If you love flavor, buy this book."
--SAM KASS, FORMER WHITE HOUSE CHEF AND SENIOR POLICY ADVISOR FOR NUTRITION "Dan Kluger is a chef 's chef--understated, focused, skilled in self-effacement, and immune to glitz, reserving his showmanship for the cooking line. Which is where you'll find him, night after night, creating dishes so delicious and remarkable I've spent many evenings staring at a plate of Dan's wondering, 'How did he do that?' Chasing Flavor is a manual on that; a treasure of accessible, technique-driven cooking, distilling for the home cook what makes a good dish great."

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