By Jesse Schenker

"Remember, it's not only concerning the food—it should be an experience."

Thirty-one-year-old Jesse Schenker has rocketed to the pinnacle of the culinary international. An Iron Chef winner and a James Beard nominee, he used to be voted top New Chef by means of New York journal, and his acclaimed Recette used to be named most sensible New eating place via the New York Times. Manhattan journal has known as him "a boy wonder... younger, hungry, and talented," whereas Zagat has hailed him as a "wunderkind." yet Jesse's epic upward push mask a little-known prior full of demons and obsession, genius and mania.

"For so long as i will bear in mind, I've had this unquenchable thirst to maintain relocating, going, and doing. I've by no means felt cozy in my very own dermis and feature constantly wanted an outlet for that uneasiness." Jesse first chanced on that outlet within the South Florida kitchens the place he confirmed nice promise as undefined, however it used to be in those self same kitchens that he used to be brought to the realm of demanding medicines. He was once fourteen while he first bought arrested and seventeen while he turned bodily hooked on Oxycontin. turning into a highschool dropout hooked on heroin and crack, alienated from his kin and sought after through the law enforcement officials, by way of the age of twenty-one Jesse had overdosed and approximately been overwhelmed to loss of life whereas robbing, dishonest, and mendacity to every body in his life.

After getting arrested and going to reformatory, Jesse bought fresh and slowly placed again jointly the items of his fractured lifestyles, eventually channeling an identical power that had previous fueled his dependancy into creating a identify for himself within the fast paced, aggressive big apple eating place scene. during this startling and down-to-earth memoir, he lays all of it at the desk for the 1st time, coming fresh approximately his insatiable urge for food for the extreme—which has resulted in his greatest triumphs and failures—and stocks the stunning tale of his turbulent existence. All or Nothing is a candid exploration of the manic tradition of a few of the world's so much celebrated kitchens. A drug-fueled, anxiety-ridden epic, it reads like a rollicking rock-and-roll memoir—with extraordinary nutrition.

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Extra resources for All or Nothing: One Chef's Appetite for the Extreme

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To make the cupcakes, preheat the oven to 300°F. Line a 12-cup muffin tin with paper cupcake liners. key lime curd 2. In a large bowl, sift together the flour, baking powder, 3 large eggs 3. ¾ cup granulated sugar ¼ cup fresh key lime juice 1 tablespoon finely grated key lime zest 4 tablespoon (½ stick) unsalted butter, cold and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar for about 2 minutes. Scrape down the bowl and add the eggs, one at a time, beating well after each addition before incorporating the next.

Slowly add the remaining 1 cup confectioners’ sugar and mix until smooth. 7. Transfer the frosting to a pastry bag fitted with a plain tip and pipe a swirl of frosting on top of each cupcake. Store in an airtight container in the refrigerator for up to 3 days. cupcakes 1½ cups all-purpose flour ½ cup sliced almonds 2 teaspoons baking powder ½ cup (1 stick) unsalted butter ²⁄3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract ½ teaspoon almond extract VANILLA ALMOND CUPCAKES This is our version of a wedding cake cupcake.

The judges loved the cupcake but I was voted off for not using all the ingredients. I then became known as the “pumpkin guy”! ½ teaspoon baking powder MAKES 12 CUPCAKES ½ teaspoon ground ginger ½ teaspoon ground allspice ½ teaspoon baking soda ¼ teaspoon salt ½ cup (1 stick) unsalted butter, at room temperature ½ cup granulated sugar ½ cup canned pure pumpkin purée 1. To make the cupcakes, preheat the oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners. 2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and salt.

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All or Nothing: One Chef's Appetite for the Extreme by Jesse Schenker
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