A Little Bit Extra
100 recipes that serve up something special
$58.48
- Hardcover
256 pages
- Release Date
7 July 2026
Summary
A Little Bit Extra: Elevate Your Everyday Cooking
Chef Reilly Meehan, known for sharing flavor-boosting tricks on social media, unveils the secrets to transforming ordinary meals into extraordinary culinary experiences. A Little Bit Extra empowers you to impress with dishes that incorporate unique twists, enhancing color, flavor, and texture.
These recipes build upon familiar favorites with exciting enhancements. Imagine enjoying Gruyere and Parm Cheese Puff…
Book Details
| ISBN-13: | 9781454957881 |
|---|---|
| ISBN-10: | 1454957883 |
| Author: | Reilly Meehan |
| Publisher: | Union Square & Co. |
| Imprint: | Sterling |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 7 July 2026 |
| Weight: | 0g |
| Dimensions: | 254mm x 203mm |
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What They're Saying
Critics Review
A Little Bit Extra is exactly that, but also SO much more. Not only is the book filled with fun takes on classic dishes to make them even more special, but everything is also created through the point of view of a chef with the home cook in mind. You will learn cheffy tips and tricks along the way to help you cook the book and beyond!–Hailee Catalano, New York Times bestselling author of By Heart and content creator
“For all of us who eat with our imagination first, every page of this book is a sensory feast. Reilly gives comfort food a smart, gutsy glow-up, turning old favorites into new classics.”
–Casey Elsass, author of What Can I Bring?“Chef Reilly has created a stunning collection of culinary adventures that gives us all permission to be a little bit extra, both in and out of the kitchen!”–Beau Ciolino, co-creator of Probably This“I’ve never been the kind of gal who runs to the kitchen to make a salad, but Chef Reilly and his recipes have me voluntarily washing lettuce. Being extra is a personality trait of mine, and apparently, so is being obsessed with wanting to host dinner parties now.”–Callie Gullickson, author of Mocktail Hour“I’ve watched Reilly bring people together through food for years–online and in real life. Every recipe in this book is full of heart, flavor, and the effortless warmth he’s known for. His food always makes it feel like there’s a seat at his table, and now there’s one for all of us.”–Kate Norkeliunas, content creator“In his book, Reilly gently reminds us that we all deserve a little bit extra in life! His bright, inviting, and cozy recipes are my preferred form of self-care.” –Dan Pelosi (aka GrossyPelosi), New York Times bestselling author of Let’s Eat“Reilly’s vibrant, approachable recipes make me want to grab some friends, run to the kitchen, and start cooking! This book will inspire you to live your best life: eating incredible food, laughing with the ones you love, and always adding a little extra twist to everything you cook. Reilly’s bright, beautiful recipes are inventive, inviting, and full of joy, and I cannot wait to cook every one!” –Danny Freeman, author of Danny Loves Pasta“This book is everything. Reilly brings his effortless charm and style to every page, with recipes that are approachable, yet refreshing and new, reminding us that life tastes better when you add just a little something extra. With cocktails, dinner, advice, tips, and tricks, this book is a love letter to good taste in every sense of the word.” –Venita Aspen, content creator and TV personalityAbout The Author
Reilly Meehan
Reilly Meehan grew up in food, foraging blackberries on the California coast and learning the ropes in the kitchen of his father’s restaurant in beachy Santa Cruz. Following formal culinary training, Reilly honed his skills in the competitive cooking world, competing (and kicking butt) throughout the US and internationally. He was named the 2011 Chaine de Rotisseurs “Best Young Chef in the World” Winner, 2019 American Culinary Federation’s Chef of the Year, and 2022 Americas Global Chef’s Challenge Winner.
After cooking his way through San Francisco and running his own bougie doughnut pop-up, he began private cheffing-and sharing a behind-the-scenes look at his work on social media. He spends summers in the Hamptons with his clients, but calls Phoenix home with his husband and pup. Reilly’s mantra is simple: bring as much good food to as many great people as possible.
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