Staff Meals from Chanterelle [EPUB]

Staff Meals from Chanterelle [EPUB]
Staff Meals from Chanterelle by David Waltuck
2000 | EPUB | 6.66MB

It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage. The staff, elbows on the table, cheerfully tucks into Lamb Shanks with Tomato and Rosemary. Of all the great restaurants in New York, Chanterelle serves the finest staff meals--nothing fancy, just delicious home-style peasant and bourgeois dishes. And here they are, in Staff Meals from Chanterelle.

In 200 recipes, Chanterelle's chef, David Waltuck, brings the superb culinary insights and techniques befitting one of America's best chefs (Gourmet) to the delectable stews, pasta dishes, roasts, curries, one-pot meals, and blue plate specials that have made families happy forever. Outstanding yet easy-to-make, these are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Thai Duck Curry, Sauteed Pork Chops with Sauce Charcutiere, and the most requested dish of all, David's Famous Fried Chicken with Creamed Spinach and Herbed Biscuits. Tips throughout put cooks in the hands of a four-star teacher, from the best way to boil a potato (uncut and in its jacket) to shaping hot, oven-fresh tuiles into sophisticated dessert cups.

Ladled: Nourishing Soups for All Seasons [EPUB]

Ladled: Nourishing Soups for All Seasons [EPUB]
Ladled: Nourishing Soups for All Seasons by Kimberly Harris
2012 | EPUB | 10.35MB

A hearty stew on a cold winter night; a light, clear soup as a start to a meal; a spicy pho soup to warm the body and soul…It's hard to imagine a more comforting, nourishing food than a homemade soup or stew. And it is even harder to find a food more steeped in history. The art of creating homemade stocks and soups has known no borders, leading to such delicacies as Scottish yellow broth, Vietnamese pho soup, Indian lentil soup, and English pea soup. But these types of tantalizing creations, once a part of most households, have been largely replaced with canned foods or overly salted and MSG-laden restaurant fare. With homemade soups and stews being nourishing, delicious, frugal, and simple to make, this has been a great loss indeed.

Ladled: Nourishing Soups for All Seasons seeks to rekindle a love for making soups and stews at home, with instructions for every part of soup making. It details how to create a wide variety of stocks and how to salt a soup correctly. It describes how to create soups and stews both simple and complex, offers a detailed shopping guide that helps you find fresh ingredients, and breaks down all the healthy benefits of making your own homemade stocks.

As a busy mother, Kimberly Harris shares many soups that are simple enough to enjoy on an everyday basis and shows you how to integrate this traditional art into a busy modern lifestlye.

In Ladled, you will visit the past, travel the globe, and help revive a lost form of art.

The Complete Idiot's Guide to Beer Tasting [EPUB]

The Complete Idiot's Guide to Beer Tasting [EPUB]
The Complete Idiot's Guide to Beer Tasting by Rita Kohn
2013 | EPUB | 3.43MB

Choosing a beer is no longer a simple process, as the beverage has gone from a world of relatively small offerings from major brewers to a universe of hundreds of unique styles from around the world. The Complete Idiot's Guide to Beer Tasting is a comprehensive introduction to the vast styles and complex characteristics of beer, including brewing style, the yeasts and hops that determine taste and character, how the various grains are used in brewing, and more.

Readers will discover how the brewing process can affect a beer, learn to recognize beer tasting notes and aromas, identify unique styles, select the right glassware, and much more.

pages: 295 296 297 298 299 300 301 302 303 304 305
*100: 100 200 300 400