Description
Grillo’s Presents PICKLED: 100 Recipes to Brine, Fry, and Eat is a love letter to the humble, underestimated, overlooked pickle-long relegated to the side of the plate or the supporting role of occasional hamburger topper. With 100 exciting and delicious recipes, this cookbook is perfect for pickle lovers and pickle fiends everywhere!
Including recipes from innovative chef and friend of Grillo’s, Raphael Jacob Khutorsky (Chef Raph), this cookbook will cover the many delicious ways you can make your own Grillo’s Pickles at home with special recipes for brine and canning tips, and how to build pickles into your favorite meals, snacks, and cocktails. With recipes like Dilly Devilish Eggs, Pickle-brined Spatchcock Chicken, and a boozy Pickleback Slush, it is an ode to the beloved and mighty pickle.
Grillo’s Pickles started in 2008 out of a hand-built, wooden pickle cart in downtown Boston. Grillo’s is a clean pickle with all garden fresh ingredients, changing the pickle game forever. Making fresh, cold pickles straight from the garden is what set Grillo’s apart from the jump.
Born in New York City to immigrant parents, Raphael Jacob Khutorsky grew up in Northern New Jersey surrounded by two hardworking parents and his grandmother, Baba Z, who taught him how to cook classic Eastern European dishes as a child. Over the next six years, Raph worked at some of the best restaurants in the country, from Rich Table and Quince in San Francisco to Gramercy Tavern and Marea in New York City. He began cooking for private clients and teamed up with his brother to launch Something Good Hospitality, a full-service culinary event agency. Raph has become a sought-after chef in the New York restaurant pop-up scene, and in 2023, Raph opened his first concept restaurant in New York City’s East Village, a stomping ground for elevated cuisine and fresh concepts.
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