In the Green Kitchen: Techniques to Learn by Heart: A Cookbook - Rilegato

Waters, Alice

Rilegato

ISBN 10: 0307336808 ISBN 13: 9780307336804

Casa editrice: Clarkson Potter, 2010

Riassunto

A sustainable-food advocate and author of The Art of Simple Food features 30 basic cooking techniques and 50 corresponding recipes, each demonstrated by chefs and friends of the author, including Lidia Bastianich, Thomas Keller and Deborah Madison, in a book with 75 color photos.

Su questo libro

L'autore:

ALICE WATERS's influence on American cooking is unrivaled. Inspired by the markets of France, Waters opened Chez Panisse (named Best Restaurant in America by Gourmet) in 1971, Chez Panisse Café in 1980, and Café Fanny in 1984. She founded her career on creating dishes using fresh, local, and seasonal ingredients long before sustainability was en vogue. Alice has been awarded the Legion of Honor, the James Beard Best Chef in America Award, Humanitarian Award, and Lifetime Achievement Award. In 1996, she created the Chez Panisse Foundation to fund the Edible Schoolyard, a model of edible education in the public school system. She is the author of many cookbooks, most recently In the Green Kitchen and The Art of Simple Food. For more information about Chez Panisse, please visit ChezPanisse.com. For more information about Alice's work with the Edible Schoolyard, please visit ChezPanisseFoundation.org.

Estratto. © Riproduzione autorizzata. Diritti riservati.:

David Chang's Salt & Sugar Pickles
4 servings

David makes these pickles to be enjoyed right after seasoning, while they are
still vibrant and crunchy.
 
3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar
 
Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4; inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.

In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.

Su questa edizione

• Editore: Clarkson Potter
• Data di pubblicazione: 2010
• ISBN 10: 0307336808
• ISBN 13: 9780307336804
• Rilegatura: Copertina rigida
• Numero di pagine: 160