Antoni in the Kitchen by Antoni Porowski

Antoni in the Kitchen by Antoni Porowski

NEW YORK TIMES BESTSELLER!

*One of Food & Wine's Essential New Cookbooks for Fall*

*One of Eater's Best Fall Cookbooks 2019*

*One of Amazon's Best Cookbooks for Fall 2020*

"Antoni has a love of food equal to my own. From his Johnny's Queso Blanco (you can never go wrong with melted cheese) to his Polish Hangover Soup (I'm sure this will come in very handy) and all of his desserts, I can't wait to explore the mind and creativity of this extremely hot chef."

--Chrissy Teigen

Antoni Porowski, the food and wine guru on Netflix's sensation Queer Eye, meets people where they live--literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that "sometimes simple is anything but simplistic."

Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Elevated yet simple, they're often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.    

Mindy Fox is the food editor for La Cucina Italiana magazine and the author of several cookbooks. A Bird in the Oven and Then Some (republished in 2013 as The Perfectly Roasted Chicken) was named one of The New York Times' Best Cookbooks of the Year in 2010 and one of Food & Wine magazine's Best of the Best in 2013. Fox is the co-author of Olives & Oranges: Recipes and Taste Secrets from Italy, Spain, Cyprus, and Beyond, an IACP Best Cookbook finalist, and The Art of Baking, a New York Times Notable Book of the Year, with chef Sara Jenkins. Fox has written for Saveur, La Cucina Italiana, Every Day with Rachel Ray, Prevention, Time Out New York, and Edible Manhattan magazines, and was previously on staff at Saveur.

Her recipes and other freelance work have featured in a variety of regional, national, and worldwide publications, including The London Times, Food & Wine, Everyday Food, Country Living, Garden Design, Prevention, and Parenting magazines, as well as on BonAppetit.com, Epicurious.com, The DailyMeal.com, FoodRepublic.com, LeitesCulinaria.com, PantryConfidential.com, TheImprovisedLife.com, and many others. Fox began her career as a professional chef in Boston restaurants, where she trained with James Beard Award nominee chef Stan Frankenthaler and others. Fox is a member of the culinary council at The Sylvia Center, a nonprofit organization that teaches, inspires, and supports children in their quest to develop personal confidence, cuisine skills, and healthy eating habits for life. Fox's cooking and writing have been influenced by extensive trips in France, Italy, Mexico, Brazil, and Turkey. Mindy Fox is the food editor of La Cucina Italiana magazine, as well as a cookbook author, food writer, and instructor.

She has written for Saveur, La Cucina Italiana, Every Day with Rachel Ray, Prevention, Time Out New York, and Edible Manhattan magazines, where she was previously on staff. Her recipes and freelancing work have been published in publications such as The London Times, Food & Wine, Martha Stewart Living, Real Simple, Gourmet, Country Living, and Parents, as well as on BonAppetit.com. Daily Food, a Martha Stewart Living Radio program, features Mindy on a regular basis. A Bird in the Oven and Then More, her first book, was named one of The New York Times' Best Cookbooks of the Year in 2010 and one of Food & Wine magazine's Best of the Best.

Mindy's website is www.mindyfox.net.