Emily : the cookbook
(Book)

The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. Culled from their restaurant menus, but designed for home kitchens, the offerings include small plates, sandwiches, pasta, desserts, cocktails, and especially pizza-both the traditional round and the rectangular Detroit-style, baked in a pan. Proper attention is paid to the dough-making process, and toppings reflect the authors' artisanal Brooklyn sensibility: the namesake Emily pie calls for three cheeses, chopped pistachios, and honey while another pie, called the Wrestler, pits Castelvetrano olives and shiitake mushrooms against thinly sliced pepperoni. Cheddar is abundant atop the Detroit pizzas. One named the Pig Freaker is dressed with bacon, sesame seeds, and kimchi. Pretzel buns are the bread of choice for the sandwiches, which also feature a variety of intense spreads. The duck confit sandwich, for example, is flavored with a sauce made from mayonnaise, Chinese mustard powder, hoisin sauce, and Sichuan oil. The 10 cocktail options pack a punch, especially the Lost Weekend, which blends jalapeno-infused tequila with fresh tomatillo puree. Often utilizing the flavors of Italy, Asia, and Mexico, the Hylands bring an eclectic flair to some of America's favorite foodstuffs. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Pizza aficionados and restaurateurs Emily and Matthew Hyland have foodies traveling to their restaurants EMILY and Emmy Squared, in both New York and Nashville, from places near and far. Believing that recipes should be both simple and have simple ingredients, their first cookbook is accessible and approachable, filled with more than 100 recipes found in their restaurants, including small plates, salads, sandwiches, and even cocktails; their pizzas and burgers are the clear standouts. A checklist of tools needed to replicate the pizzas is provided, as well as how to make the perfect round and Detroit-style dough and various sauces. Pizzas range from traditional (the classic's tomatoes, oregano, and mozzarella) and experimental (the north maple's bacon, pecans, maple syrup and mozzarella) to everything in between. Readers will also uncover the secrets to their chart-topping, signature EMMY burger and famous sauce (mayonnaise and Nguyen sauce), dry-aged beef, white cheddar cheese, and caramelized onions on a pretzel bun. VERDICT The Hylands' restaurants and popular fare will attract cookbook seekers of all kinds. This is a must-read for homemade pizza enthusiasts looking to create something new and fun.-David Miller, Farmville P.L., NC © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Pizza aficionados and restaurateurs Emily and Matthew Hyland have foodies traveling to their restaurants EMILY and Emmy Squared, in both New York and Nashville, from places near and far. Believing that recipes should be both simple and have simple ingredients, their first cookbook is accessible and approachable, filled with more than 100 recipes found in their restaurants, including small plates, salads, sandwiches, and even cocktails; their pizzas and burgers are the clear standouts. A checklist of tools needed to replicate the pizzas is provided, as well as how to make the perfect round and Detroit-style dough and various sauces. Pizzas range from traditional (the classic's tomatoes, oregano, and mozzarella) and experimental (the north maple's bacon, pecans, maple syrup and mozzarella) to everything in between. Readers will also uncover the secrets to their chart-topping, signature EMMY burger and famous sauce (mayonnaise and Nguyen sauce), dry-aged beef, white cheddar cheese, and caramelized onions on a pretzel bun. VERDICT The Hylands' restaurants and popular fare will attract cookbook seekers of all kinds. This is a must-read for homemade pizza enthusiasts looking to create something new and fun.{amp}mdash;David Miller, Farmville P.L., NC

The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. Culled from their restaurant menus, but designed for home kitchens, the offerings include small plates, sandwiches, pasta, desserts, cocktails, and especially pizza—both the traditional round and the rectangular Detroit-style, baked in a pan. Proper attention is paid to the dough-making process, and toppings reflect the authors' artisanal Brooklyn sensibility: the namesake Emily pie calls for three cheeses, chopped pistachios, and honey while another pie, called the Wrestler, pits Castelvetrano olives and shiitake mushrooms against thinly sliced pepperoni. Cheddar is abundant atop the Detroit pizzas. One named the Pig Freaker is dressed with bacon, sesame seeds, and kimchi. Pretzel buns are the bread of choice for the sandwiches, which also feature a variety of intense spreads. The duck confit sandwich, for example, is flavored with a sauce made from mayonnaise, Chinese mustard powder, hoisin sauce, and Sichuan oil. The 10 cocktail options pack a punch, especially the Lost Weekend, which blends jalapeno-infused tequila with fresh tomatillo puree. Often utilizing the flavors of Italy, Asia, and Mexico, the Hylands bring an eclectic flair to some of America's favorite foodstuffs. (Oct.)