NEW YORK, May 3, 2016 /PRNewswire/ -- Plated, the premium cook-at-home dinner delivery service, announced today that Clarkson Potter will be publishing its eponymous cookbook on May 17th. The company, which focuses on holistically making cooking a craveworthy experience, is the first in the meal-kit category to publish. In Plated, the talented chefs responsible for the brand's weekly seasonal menus have created 125 brand new recipes centered on customizable cooking.
"As our millennial customers are learning to embrace cooking, we wanted to extend the Plated experience beyond weeknight dinners to empower our audience to tackle new endeavors like throwing a dinner party or making boeuf bourguignon," said Elana Karp, the book's co-author and Plated's Head Chef. "By bringing our signature no-fail, step-by-step prep instructions to this traditional offline channel, we're able to provide an extensive, more widely accessible resource to make all moments in the kitchen simpler and more meaningful," adds Suzanne Dumaine, co-author and Plated's Culinary Manager.
In Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between, Chef Karp and Chef Dumaine have developed customizable recipes that are easily adaptable to highlight the season's freshest produce, the time you have to cook, and the occasion. The book's detailed directions, cheffy nuggets of wisdom, and personalization tips are written to remove the stress from cooking in any situation. Inspired by the company's "Cook More. Live Better." mission, the authors have delivered a book that's helpful throughout all seasons and mealtimes regardless of skill level. With recipes ranging from reinventions of leftovers, big-batch make-aheads, company-worthy feasts, and perfect sides, Plated is sure to become a well-loved, sauce-splattered staple in kitchens across America.
About the Authors:
ELANA KARP earned her culinary degree from Le Cordon Bleu in Paris after completing Teach for America and earning a master's degree in childhood education. Before joining Plated at its founding, she helped develop a school-based food education program for children, and oversaw operations for a specialty school lunch food service. She believes food should be easy to make and delicious to eat, and is best enjoyed when shared.
SUZANNE DUMAINE trained at the French Culinary Institute in New York. Before joining Plated in 2013, she spent two years as a recipe editor for Cooking Channel, wrote and developed recipes for Serious Eats, Time Out, and The Daily Meal, and cooked at Eataly's La Scuola. She wants to inspire home cooks to become friends with their kitchens.
Plated is the premium cook-at-home dinner delivery service, built on data, technology, and supply chain excellence. The company leverages technology to deliver a better dinner experience for its consumers, providing exceptional recipes, personalized options and choice. Each week, customers choose from an innovative and thoughtfully sourced menu of 11 recipes and desserts. Plated delivers the fresh, pre-portioned ingredients needed to cook these chef-designed dishes at home. A proprietary tech stack, built-to-purpose supply chain, and data power the consumer's experience. Plated, launched in 2012, has raised $56MM in capital and has shipped millions of meals across the United States.
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