No More Takeout: A Visual Do-it-yourself Guide to Cooking - Rilegato

Hartigan, Stephen; Boak, Jerry

Rilegato

ISBN 10: 0470169982 ISBN 13: 9780470169988

Casa editrice: John Wiley & Sons Ltd, 2009

Riassunto

Even the best takeout food gets boring after a while--and expensive. But how do people develop basic kitchen skills and become accomplished home cooks? This unique cookbook shows them the way, offering a complete illustrated guide to cooking basics and beyond. It provides more than 100 recipes--from simple to spectacular--and demonstrates how to prepare them using step-by-step full-color photographs. Chef Stephen Hartigan divides his recipes into three levels: Level I includes basic comfort foods and simple snacks; Level II ups the ante with more sophisticated skills and flavor twists; Level III goes for broke with elegant dishes to impress the family ...or that special someone. Written in lively, conversational style, the book includes nearly 400 color photos, advice on equipping a kitchen, sample menus with easy-to-follow game plans, and lots of helpful tips and sidebars. Stephen Hartigan (New York, NY) trained at top London restaurants and was named one of the top ten chefs in Ireland. Since moving to the U.S., he has worked at New York's Caf? Gray and as a private chef to a prominent entertainment attorney. Jerry Boak (New York, NY) is a freelance writer who has also worked at top restaurants in New York and Seattle.

Su questo libro

Informazioni sull?autore

Stephen Hartigan trained at top London restaurants, including The Ivy and Le Caprice, and was named one of the top ten chefs in Ireland. Since moving to the United States, he has worked at New York's Café Gray and is currently the private chef for prominent entertainment attorney Allen Grubman. He has finessed the fine art of cooking both comforting family meals and blowout party menus—sometimes even in the same day. He has cooked for dozens of celebrities, including Barbara Walters, Regis Philbin, Madonna, and Gwen Stefani.

Jerry Boak is a freelance writer and Web designer. He has worked at top restaurants in New York and Seattle. He holds an MFA degree from Columbia University.

Dal risvolto di copertina interno

Face it: even the tastiest takeout food gets boring after a while. And expensive?all those repeat orders for burgers and buffalo wings can take a bite out of your bank account. But what if you don't really know your way around the kitchen? How do you start cooking your own meals?

No More Takeout! makes it easy. Created by chef Stephen Hartigan and Jerry Boak, this unique do-it-yourself guide walks you step by step through more than 100 simple but delicious recipes. Its hip, accessible style makes it easy and fun to get with the program and start cooking. Best of all, full-color photographs illustrate key steps in each recipe as well as finished dishes?and guide you to great results every time.

To help you build confidence, the recipes are divided into three levels. Level 1 offers super-easy recipes for simple snacks and favorite comfort foods, from Nachos with Guacamole and Fresh Salsa to Macaroni and Cheese to Chocolate Chip Cookies. Once you can cook these "Basic Basics," you'll be ready to toss your takeout menus?and take your kitchen skills to the next level.

When you move up to Level 2, you'll encounter more sophisticated techniques and flavors?and find recipes such as Butternut Squash and Ginger Soup, Crispy Chicken Cutlets with Mushrooms, and Chocolate Truffle Cake. And once you make it to Level 3, you'll be ready to impress the family?or that special someone?with elegant dishes like Mussels in White Wine Sauce, Prime Rib of Beef, and Lemon Tart.

For each level, the authors show you how to put everything together, offering

tempting menus?from Sunday Brunchto a Romantic Meal for Two?as well as detailed game plans to help you stay organized and make sure everything tastes and looks good. Complete with kitchen-tested tips and sidebars,

No More Takeout! is the illustrated cooking course you've been waiting for. It's just what you need to start cooking Roast Turkey with Stuffing?and go cold turkey on takeout!

Dettagli dell'edizione

• Editore: John Wiley & Sons Ltd
• Data di pubblicazione: 2009
• Lingua: Inglese
• ISBN 10: 0470169982
• ISBN 13: 9780470169988
• Rilegatura: Copertina rigida
• Numero di pagine: 256
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile