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Chad Carns earned an Advertising degree in Pittsburgh then later followed his passion for food and wine to NYC where he studied global food & wine at New York’s top culinary institutions.
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As Author / Designer of The Gourmet Bachelor cookbook & wine guide, Carns had been featured on The Today Show, Toni On! NY, Top Chef & Marie Claire magazine.
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Chad currently leads Creative Strategy for Carnsmedia, media company in Greenwich Village, NY focusing on web design & strategic digital marketing for food, wine & hospitality industry.
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The Gourmet Bachelor
by Chad Carns
$19.50
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Recipe & Photo from The Gourmet Bachelor cookbook
Tequila Shrimp is one of my favorite Cinco de Mayo recipes. I finish the shrimp with Anejo tequila then ignite it to burn away the alcohol. Amazing agave flavor is left behind and of course a delicious bottle of tequila. TGB Tip: To create a crusty outside and moist inside, dry the shrimp with a paper towel.
Recipe & Photo from The Gourmet Bachelor cookbook
Simplicity at its best. I love to cook like this. Just buy a few fresh ingredients from your local market and cook. Nothing fancy. Cook with the same wine that you’re going to drink. A crisp New Zealand Sauvignon Blanc pairs perfectly with fresh herbs and lemon. You might need to pick up two bottles.
Recipe and Photo from The Gourmet Bachelor Cookbook
I remember how my Italian Grandmother’s kitchen filled up with the flavors of Italy on Sunday afternoons. She seared a chuck roast in olive oil added garlic, onion, tomatoes, herbs, spices and just let it simmer for hours. My Tuscan Stew recipe is inspired by this feeling. It’s comfort food at its best. Enjoy this recipe on a cool weekend afternoon.
Recipe and Photo from The Gourmet Bachelor Cookbook
I really love pancakes. My Ricotta Pancakes recipe is a great way to make pancakes gourmet! When I prepare a traditional Italian dish that includes ricotta cheese I try to reserve a small amount of cheese for pancakes the next morning. The orange zest is the secret ingredient in this dish. You will taste a hint of orange with every bite. If you can’t find a zester use a steak knife to extract the zest.
Photo and recipe from The Gourmet Bachelor Cookbook
I love this light, creamy cheesecake with an exotic twist. Cheesecakes can be dense and heavy. Mascarpone makes my Chai-spiced Cheesecake a little less dense and creamier than most cheesecakes.
Recipe and Photo from The Gourmet Bachelor Cookbook
Inspired by a traditional Moroccan meat pie called Bastilla, my Moroccan rolls include dried apricots, cinnamon and cumin. Drizzle honey and almonds over the golden, crispy rolls to add that exotic touch.
Try to make small, spring roll-sized pieces and serve them at dinner parties with cilantro and dried apricots as a garnish. They stay fresh in the freezer for months. So shred that whole bird up and make a few dozen for your next holiday party!
Want a quick and easy version? Just add the filling to two slices of whole-wheat buttered toast.
Danshi Syokudo, A Japanese lifestyle magazine recently asked me to design an “American” version of a traditional Japanese bento box for their July issue. A bento box is simply a lunch box that is typically served at room temperature. So naturally I selected recipes from The Gourmet Bachelor cookbook: Corn-Crusted Crab Avocado Mash, Wild Mushroom Cups and Korean Steak Wrap.
Chad Carns prepares American Bento Box
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