Reference

The Improvisational Cook

What happens if you . . . . . . pair prosciutto with roasted pears?. . . shave Parmesan on French fries?. . . add pepper to a chocolate cake?. . . pan-fry macaroni and cheese?In The Improvisational Cook, Sally Schneider helps home cooks declare their independence from recipes and set lists of ingredients by offering a fun, more spontaneous way to cook. The secret lies in understanding the internal logic of a recipe and its creative possibilities.Start with an essential dish, such as Caramelized Onions. Following Schneider''s clear advice, it can become a savory onion jam; a real onion dip; a quick bruschetta topping with anchovies and olives; or a rustic onion soup with dried porcini mushrooms—all in just a step or two. The possibilities are endless. Prepare a savory lemon jam to go with lamb or veal chops, or turn it into a cake filling. Roast a whole lobster instead of a fish in a salt crust. Add minced rosemary or Earl Grey tea to butter cookie dough. Turn a brownie batter into an elegant, pepper-scented chocolate cake.Schneider gives cooks the know-how to embellish, adapt, change, alter, modify, and experiment in their cooking with plenty of encouragement and helpful information. Here are the tools and insights everyone needs to find his or her own voice in the kitchen—from where to get inspiration, to learning what goes with what, to pantry staples that make improvising easy.

BUTCHERS APPRENTICE THE

The masters inThe Butcher''s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you''ll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you''re a casual cook or a devoted gourmand, you''ll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

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