On a February morning, Stewart Woodman learned he’d been named a semifinalist for Best Chef: Midwest by the prestigious James Beard Foundation. That afternoon, a fire gutted his restaurant, Heidi’s, a southwest Minneapolis bistro whose inspired meals had garnered a passionate following among neighbors and travelers alike.  Undaunted, Woodman turned his time and energy to cooking on a smaller scale—at home, for family and friends.  Known to local food enthusiasts as “Shefzilla” for his blog of the same name, Woodman offers his “ingredients-forward” philosophy in 150 recipes that will allow home cooks to create fabulous yet unpretentious dishes like Roasted Beet Salad with Soy “Sauce” and Napa Cabbage, Wild Rice and Cremini Mushroom Hot Dish, and Pink Peppercorn Ice Cream.Through tips and stories and carefully developed recipes accompanied by lush full-color photos, Shefzilla entertains and educates as he helps you conquer haute cuisine at home.