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Sto caricando le informazioni... Milk Street Vegetables: 250 Bold, Simple Recipes for Every Seasondi Christopher Kimball
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. The recipes I've tried from this cookbook have turned out very good. The recipes are inspired by various international flavors, several of which require fresh ingredients which may not automatically be on hand. Planning ahead is usually necessary, but well worth it. ( ) nessuna recensione | aggiungi una recensione
Appartiene alle SeriePremi e riconoscimenti
Cooking & Food.
Essays.
Nonfiction.
HTML: IACP AWARD WINNER FOR BEST GENERAL COOKBOOK Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and Cashews Humble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and Cilantro Mushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofu and greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It’s never too late to get your vegetable PhD. . Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.65Technology Home and family management Food And Drink Cooking specific materials VegetablesClassificazione LCVotoMedia:
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