But what if you could make something equally as good, if not better, at home? "It's actually straightforward," says chef and restaurateur Mark Hix, peering into his smoker on the roof of Selfridges in London.
It all sounds rather straightforward from a chef known for more rarefied cuisine.
This is a big, handsome, well-written book with straightforward recipes from chefs ranging from Paul Bertolli and Rick Bayless to Alice Waters and Deborah Madison.
Once it leaves the dictionary behind, there are few games, no nonsense: just refreshingly straightforward cooking by a chef, Michael Schwartz, exercising an impulse shared by many peers these days.
The straightforward recipes (some from chefs) include swordfish broiled with miso, blackfish poached in vermouth and bluefish broiled with lemons, capers and mustard.
The menu from the chef, Hok Chin, offers straightforward slabs of beef, a French sensibility (côte de veau with green lentils and crispy sweetbreads) and occasional tastes of the Far East (tamari-glazed green beans).
The chef makes an excellent, straightforward version of this summer classic -- chilled thinly sliced roast veal napped with a piquant tuna and mayonnaise sauce.
This seems a lot of money for the relatively straightforward task of grilling steaks, but good chefs are a precious commodity.
These gastronomic amusement parks are so popular that hotels like the Grand Hyatt have co-opted their simple, straightforward charms, and in some cases their chefs, and set up stands in their lobbies and dining areas.
