How to Cook Anything in Your Dutch Oven: Classic American Comfort Foods and New Global Favorites [EPUB]

How to Cook Anything in Your Dutch Oven: Classic American Comfort Foods and New Global Favorites [EPUB]
How to Cook Anything in Your Dutch Oven: Classic American Comfort Foods and New Global Favorites by Howie Southworth, Greg Matza
2019 | EPUB | ISBN: 9781510751149 | 131.04MB

This bestselling author team is back with mouthwatering and innovative one-pot wonders!

The Dutch oven may well be the perfect cooking vessel—its heavy bottom and tall sides make it ideal for everything from braising and stewing to simmering and casseroles. Soups and roasting cry out for the even, universal heat. Most warming, comforting dishes reserve the Dutch oven as a savior, and these award-winning authors are here to show you how it’s done.

In How to Cook Anything in Your Dutch Oven, you'll find recipes like:

  • Vampire-proof meatballs
  • Islander sweet and sour beef ribs
  • Ratatouille
  • Lamb vindaloo
  • One-pot ramen
  • Giant maqlubah eggplant casserole
  • Grown-up mac and cheese
  • Choco-bacon Bundt cake
  • And way more!

In these pages exist everything from chicken soup and gumbo to mac and cheese and brownies. The dish names and ideas may be familiar, but the techniques and results will make you a Dutch oven devotee. And the flavor combinations and unique applications will also make you the star of any upcoming neighborhood potluck, to boot.

Cooking with Wild Mushrooms: 50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms [EPUB]

Cooking with Wild Mushrooms: 50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms [EPUB]
Cooking with Wild Mushrooms: 50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms by Ingrid Holmberg, Pelle Holmberg
2019 | EPUB | ISBN: 9781510750074 | 73.71MB

Soups, Stir-Fries, and Full Courses from the Forest to the Frying Pan You’ve spent the summer picking mushrooms in the forest, gaze sweeping along the trunks of trees and a basket of mushrooms dangling from the crook of your arm—but what next? With storerooms and cellar overflowing with chanterelles, porcini, and boletes, how do you prepare these delicacies of nature into flavorful and mouthwatering dishes? This is the cookbook foragers and mushroom lovers have been waiting for; this is the book that shows how to turn delicious, hand-picked ingredients into:

  • Mushroom flour
  • Chanterelle soup with gorgonzola
  • Dumplings, quesadillas, and risottos
  • Porcini focaccia
  • Mushroom pie with mozzarella and chard
  • Lamb and venison stir fries
  • Lasagna
  • And much more!

Mushrooms are a flavor enhancer like no other—perfect for a light snack, appetizer, or main course—and are perfect in combination with fish, poultry, game, and other wild ingredients. Mushrooms are also sugar-, gluten-, and carb-free, making them the ideal ingredient for the modern kitchen. Featuring fifty delectable recipes, mouthwatering photographs, and tips on how to dry and preserve mushrooms from the wild, Cooking with Wild Mushrooms is all you need to turn your favorite hobby into tonight’s dinner.

Japanese Home Cooking: Simple Meals, Authentic Flavors [EPUB]

Japanese Home Cooking: Simple Meals, Authentic Flavors [EPUB]
Japanese Home Cooking: Simple Meals, Authentic Flavors by Sonoko Sakai
2019 | EPUB | ISBN: 9781611806168 | 229.12MB

The essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors.

Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.

From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

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