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Three Recipes from Celebrity Cookbooks

Gance Vandyke By Gance Vandyke Published on September 5, 2016

Tired of watching The Food Network and feeling like you just can't keep up in the kitchen? Find some inspiration from Chrissy Teigen, Stanley Tucci, and Coolio, three celebrities that earned their fame from outside of the culinary world, but can still cook really, really well.

Here are three recipes that you can replicate to feel like a star.

1. Chrissy Teigen’s Mac and Cheese

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Photo courtesy of The Zoe Report.

The supermodel's first cookbook, Cravings: All the Recipes For What You Want to Eat, hit the shelves this year and sold out just as quickly. With an inspiring (and heavily caloric) index of recipes from cheesy corn pudding to mac-n-cheese, you'll start to wonder if the photos of Teigen tearing into a leg of fried chicken in a bikini are even real, but a quick look into her food-laden Instagram feed will soon assuage your doubts.

Chrissy's Macaroni and Cheese

  • kosher salt
  • 1lb pasta shells
  • 1tsp vegetable oil
  • 1 stick (4oz) unsalted butter, plus some more to grease a baking dish
  • 5tbsp all-purpose flour
  • 5C whole milk
  • 3C Gruyere (or Swiss) cheese, grated
  • 3C cheddar cheese, grated
  • 3/4 lb orange, American cheese (about 16 slices, but I only used a fraction of this)
  • Freshly ground black pepper
  • 3/4tsp cayenne pepper or more to taste
  • Cheesy Garlic Bread Crumbs (recipe below)

Preheat the oven to 220 degrees Celsius. Cook the pasta al dente. Drain, rinse, and toss with oil to prevent sticking. Set aside.

Grease a 9"x13" baking dish with a little butter.

In a large saucepan or soup pot, heat the stick of butter over medium-high heat until melted. Add the flour and cook, constantly whisking until it turns a light and toasty brown color, or 5-6 minutes. Gradually add the milk while whisking until it thickens, for about 4-5 minutes. Add all but a handful of cheese bit by bit, and whisk the sauce until smooth. Whisk in 2 teaspoons salt. 1/4 teaspoon black pepper and the cayenne.

Stir in the cooked pasta, season to taste with more salt and pepper and cook until the pasta is hot again. Pour the mixture into the baking dish of your choice. Top with the remaining cheese and then spread the breadcrumbs evenly over the top. Bake until the topping is browned and crisp, about 8-10 minutes.

Cheesy Garlic Bread Crumbs

  • 8 slices white sandwich bread, torn into pieces
  • 6 cloves garlic, minced
  • 6tbsp unsalted butter
  • 1tsp kosher salt
  • 1/2tsp freshly ground black pepper
  • 5tbsp finely grated parmigiano-reggiano

In a food processor (or blender), process the bread until it forms fine crumbs. In a small-medium pot, heat the butter over medium-low heat. When it foams, add the garlic and cook, stirring until the garlic smells great but hasn't browned, or 1-2 minutes. Add the bread crumbs, increase heat to medium-high and cook, stirring frequently until toasty and browned, but not burned, about 7-9 minutes. Stir in the salt and pepper, and remove from the heat. Transfer to large plate to cool for 5 minutes before mixing in the parmigiano-regiano.

Buy Chrissy Teigen's Cookbook here.

2. Stanley Tucci's Poached Pears

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Image courtesy of The Northern Echo

Tucci, long time food lover and co-owner of The Finch Tavern restaurant in Croton Falls, New York, released The Tucci Cookbook in 2012. The Italian cookbook received an overwhelmingly positive response, and has since become one of the highest-rated celebrity cookbooks on the market. Featuring nearly 200 recipes, each paired with wine, The Tucci Cookbook satisfies every Italian craving, from pasta to hearty soups and mouth-watering desserts.

Poached Pears in Red Wine with Zabaglione

  • 4 firm ripe Bosc pears, peeled, stalks intact
  • 150g caster sugar
  • 700 ml fruity red wine, such as Beaujolais, Merlot, or Dolcetto d’Alba
  • 2 cloves
  • 5cm cinnamon stick
  • Lemon zest from ½ lemon
  • 2 egg yolks
  • 2 tbsp plus 1tsp sugar
  • 4 tbsp muscat or other sparkling wine
  • 2 tbsp Marsala wine

Trim the base of the pears so they will stand upright.

Place in a small saucepan (they should fit snugly). Sprinkle caster sugar over the pears, then pour wine over to cover (water may be added if necessary).

Add cloves, cinnamon stick, and lemon zest. Bring to the boil over a medium-high heat.

Cover, and reduce the heat to a low simmer. Cook for about ten minutes until the pears are firm, but tender when pierced with a skewer. Remove from the heat and allow to cool.

Use a slotted spoon to transfer the pears to a plate and set aside, reserving wine in the saucepan. Over a high heat, boil wine for 6-8 minutes, reducing the liquid to a thick syrup of about 175ml. Strain through a fine mesh sieve and set liquid aside.

In a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, sugar, muscat and marsala. Whisk mixture constantly for about two minutes until it thickens and is frothy and light. Remove from heat immediately.

Divide the zabaglione equally between four dessert plates or shallow bowls. Brush each pear with some of the syrup and place in the centre of the zabaglione. Extra syrup may be drizzled on the rims of the plates or bowls. Serve immediately.

Buy The Tucci Cookbook here.

3. Coolio's “Mozzarella For The Pimpish Fella”

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We couldn't have made this one up if we tried. Cookin' with Coolio: 5 Star Meals at a 1 Star Price is Coolio's first and only cookbook, based on the Youtube series of the same name. Bask in the delicious glory of "Coolio's Finger-Lickin', Rib-Stickin', Fall-Off-the-Bone-and-into-Your-Mouth Chicken," "Ghetto Garlic Bread," and so, so much more. And no, still not making this up. 

Coolio's Mozzarella Salad (Also known "Mozzarella for the Pimpish Fella") 

  • 1 head iceberg lettuce
  • 1 cup chopped, diced, or shredded mozzarella cheese
  • 1 large tomato, chopped
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 dime bag salt
  • 1 dime bag pepper

Note: This recipe is taken directly from Coolio the Rapper’s cookbook. Anyone prone to faints should perhaps skip this one.

Take your motherfucking fresh-ass iceberg lettuce and split the head in half with a knife.

Cut it in half again! You’ve got yourself 4 wedges of lettuce now. Cut each half in half. Half of a half of a half makes eight. Come on, people, some basic math here!

Lastly, slice them 8 wedges across horizontally. This will give you some thin, finely shredded lettuce.

Now, if you want to save some time, then just go buy some of that pre shredded mozzarella cheese. Coolio ain’t always got time to shred cheese.

Clean off that large, juicy red tomato and chop it up. Toss all of your tomato, mozzarella, and lettuce in to a large serving bowl. Drizzle in your olive oil. Toss in that balsamic vinegar. Take those dime bags of salt and pepper and do it up to taste.

Toss, serve, and enjoy. Damn, that was easy.

Buy Cookin' With Coolio here.

    Gance has spent the majority of his adult life wandering aimlessly from town to town, occasionally accepting the odd dinner invitation or foosball challenge. Today, he spends his free time ... Show More