The Bon Appetit Cookbook: Fast Easy Fresh - Rilegato

Bon Appetit Magazine; Fairchild, Barbara

Rilegato

ISBN 10: 0470226307 ISBN 13: 9780470226308

Casa editrice: Harvest, 2008

Riassunto

From the world's most trusted cooking experts, 1,100 great recipes to get weeknight dinners on the table fast

Inspired by the popular "Fast Easy Fresh" feature in Bon Appetit and written in the user-friendly, approachable style so familiar to the magazine's 6 million readers, this cookbook is a must for people who want everyday dinners that are quick, delicious, and contemporary. These are not the old-fashioned, lackluster choices found in most 30-minute cookbooks and cooking shows. The Bon Appetit Fast Easy Fresh Cookbook is all about ease, speed—and taste. There are 1,100 exciting, flavorful recipes, with dishes that take a fun, modern spin like Arugula Salad with Olives, Pancetta, and Parmesan; Roasted Garlic Beef Stew; Linguine with Winter Pesto; Shrimp with Ginger-Herb Butter; Grilled Steak with Fresh Garden Herbs; and Peach Pie with Berry Jam. All of the recipes are simple enough for weeknights, but with their focus on fresh ingredients and vibrant flavors, they're really special enough for weekends, too.

Illustrated throughout with handsome line drawings and 32 pages of beautiful new color photographs, this collection of favorite Bon Appetit recipes is sure to quickly become the go-to resource for home cooks everywhere, whether they're beginners or simply looking to stay on top of their game. For everyone who's eager to make truly satisfying and delicious meals—without spending a lot of time in the kitchen—this is the cookbook to reach for every night of the week.

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Informazioni sull?autore

BARBARA FAIRCHILD is Editor in Chief of Bon Appétit magazine. She joined the magazine's staff in 1978 as an editorial assistant, and spent almost fifteen years as the Executive Editor before being promoted to Editor in Chief in 2000. She is a frequent guest on radio and television programs about food, restaurants, travel, and popular culture, and has been recognized by the James Beard Foundation's "Who's Who of Food and Beverage in America." She is also the author of the bestselling Bon Appétit Cookbook.

Dalla quarta di copertina

It's 4 p.m. You're at your desk, in the car with the kids, or anywhere but in the kitchen.

Do you know where your dinner is?

Forget about lukewarm takeout, and don't even think of reaching for tired leftovers?with The Bon Appétit Fast Easy Fresh Cookbook, you'll have more than 1,100 quick and easy recipes at your fingertips, all using fresh, readily available ingredients in inventive new ways. This is the perfect book for everyone who wants to create healthful, delicious, and exciting food every night of the week.

Supermarkets and local farmers' markets are filled with diverse ingredients that add flavor, texture, and interest to your cooking. Use that qualilty as inspiration, and let this book be your guide as you use those ingredients to get dinner on the table in a flash. From Cilantro-Lime Crab Salad in Avocado Halves, Roasted-Garlic Beef Stew, and Linguine with Winter Pesto to Shrimp with Ginger-Herb Butter, Grilled Steak with Fresh Garden Herbs, and Peach Pie with Berry Jam, you'll find a wide range of flavorful dishes inside that take a fun, modern spin.

For more than half a century, Bon Appétit has been the go-to source for straight-forward, sophisticated recipes, each with a contemporary twist. Now more than ever we also want to be conscientious about choosing responsibly sourced ingredients and healthy foods. The experts at Bon Appétit show how, in the most comprehensive collection?ever?of the magazine's best, most delicious, fast and easy recipes. As a cookbook, Fast Easy Fresh is unparalleled?every recipe is simple to use and has been tested with care by the Bon Appétit Test Kitchen?and it will become your indispensable source for all the tips, hints, and tricks you need to keep you on top of your game.

Eating local, eating better, eating fresh?it all starts HERE, in The Bon Appétit Fast Easy Fresh Cookbook.

Dal risvolto di copertina interno

It's 4 p.m. You're at your desk, in the car with the kids, or anywhere but in the kitchen.
 
Do you know where your dinner is?
 
Forget about lukewarm takeout, and don't even think of reaching for tired leftovers-with The Bon Appétit Fast Easy Fresh Cookbook, you'll have more than 1,100 quick and easy recipes at your fingertips, all using fresh, readily available ingredients in inventive new ways. This is the perfect book for everyone who wants to create healthful, delicious, and exciting food every night of the week.
 
Supermarkets and local farmers' markets are filled with diverse ingredients that add flavor, texture, and interest to your cooking. Use that qualilty as inspiration, and let this book be your guide as you use those ingredients to get dinner on the table in a flash. From Cilantro-Lime Crab Salad in Avocado Halves, Roasted-Garlic Beef Stew, and Linguine with Winter Pesto to Shrimp with Ginger-Herb Butter, Grilled Steak with Fresh Garden Herbs, and Peach Pie with Berry Jam, you'll find a wide range of flavorful dishes inside that take a fun, modern spin.
 
For more than half a century, Bon Appétit has been the go-to source for straight-forward, sophisticated recipes, each with a contemporary twist. Now more than ever we also want to be conscientious about choosing responsibly sourced ingredients and healthy foods. The experts at Bon Appétit show how, in the most comprehensive collection-ever-of the magazine's best, most delicious, fast and easy recipes. As a cookbook, Fast Easy Fresh is unparalleled-every recipe is simple to use and has been tested with care by the Bon Appétit Test Kitchen-and it will become your indispensable source for all the tips, hints, and tricks you need to keep you on top of your game.
 
Eating local, eating better, eating fresh-it all starts HERE, in The Bon Appétit Fast Easy Fresh Cookbook.

Estratto. © Ristampato con autorizzazione. Tutti i diritti riservati.

The Bon Apetit Cookbook

Fast Easy FreshBy Barbara Fairchild

John Wiley & Sons

Copyright © 2008 Barbara Fairchild
All right reserved.
ISBN: 978-0-470-22630-8

Chapter One

Who doesn't love the idea of preparing fast, easy, fresh meals? The recipes in this cookbook have you covered on the "fast" and "easy" fronts. Now how about the "fresh?" Following is an overview on shopping for produce, cheeses, fish, poultry, and meats, as well as a guide to the ingredients used most frequently in this book. This should help you to select the freshest possible ingredients-and obtain the best possible results-as you prepare these fast and easy recipes.

FRUITS AND VEGETABLES

There has been an exciting boom in the growth of farmers' markets and CSAs (community supported agriculture) across the country, offering an expanding variety of fresh, local, and often organic produce. The food at farmers' markets has generally been picked that morning-it's hard to beat this kind of freshness unless you have your own garden.

But farmers' markets aren't available to everyone year-round, and for some they're not available at all. When shopping in a supermarket, opt for seasonal and local produce wherever possible; if it's organic, so much the better.

But beware of out-of-season organic produce: Most likely it has been shipped from another continent, so it is not only a few days older, but a lot of fossil fuels were used to get it to you.

A note on seasonality: In the ingredient guide on the following pages, we list the seasons in which fruits and vegetables are fresh. Many of these items are now available year-round (grapes, for instance)-but be aware that these fruits and vegetables do have a natural season during which the quality and variety will be at their peak.

FISH AND SHELLFISH

Years ago, we never thought twice about what kind of fish to have for dinner: We just bought what we liked or what was on sale. Now there are concerns about dwindling fish supplies, and questions about whether to buy farm-raised or wild-caught fish. The best guidelines come from the Monterey Bay Aquarium Foundation, available at mbayaq.org. There are even region-specific printable pocket guides (updated every few months) that you can take to the store. The guides (or a knowledgeable fishmonger) can suggest substitutes for overfished or endangered fish-fortunately, there are still plenty of varieties in abundant supply.

POULTRY

Chicken, turkey, and egg production have become highly industrialized over the last few decades, but we're now witnessing a backlash against the use of antibiotics. We have found in the BON Apptit Test Kitchen that organic chicken not only helps to keep the environment and our bodies healthier, it actually tastes better. If your market doesn't carry organic chicken, look for chicken that is antibiotic-free. Kosher chicken is a great choice, but do not use kosher chickens in recipes that call for brining. Part of the koshering process entails a soak in a saltwater bath, and a second brining could make the dish too salty.

BEEF

Grass-fed and organic beef are becoming more and more popular-and for good reason: Cattle are supposed to eat grass. Studies are beginning to show that meat from grass-fed cattle is not only lower in fat, but the fat has more of the healthy omega-3 fatty acids. If grass-fed or organic beef isn't available (or is too expensive), look for beef that has been raised without hormones and antibiotics, often labeled "natural beef," which is much easier to find.

Those are the broad strokes-now here's a guide to selecting many of the individual ingredients you'll find in this book.

FRUITS

Apples

SEASON: Late summer and fall.

SELECTING: There are thousands of varieties of apples, with colors varying from deep green to rosy pink to dark burgundy. Each variety has its own flavor and texture, so it's important to use the type of apple called for in a recipe. Choose firm, heavy fruit without any wrinkles or bruises. Avoid any apples with tears or holes in the skin.

STORING: Apples will last for several weeks stored unwrapped in the refrigerator.

USING: Apples tend to brown quickly once exposed to the air, so cut them up just before using.

Bananas

SEASON: Fall and winter.

SELECTING: Perfectly ripe bananas are firm with yellow skin. Don't worry if there are only green bananas at the market. They will ripen when allowed to stand at room temperature for a few days.

STORING: Keep bananas in a well-ventilated spot at room temperature.

USING: If bananas are being used in baked goods like banana bread, use overripe bananas or bananas with lots of brown spots all over them. They will be very soft and sweet, and will impart the deep banana flavor desired in baked goods. Peeled overripe bananas can be stored in the freezer in resealable plastic bags for later use. fruits

Berries

SEASON: Spring (strawberries), summer into fall (blackberries, blueberries, raspberries).

SELECTING: The freshest berries will have a deeply sweet and floral aroma and look like they are bursting with juices. Avoid any with green on them-they're underripe.

STORING: Store berries in the refrigerator. If you need to hold them for more than a day, line an airtight container with paper towels, add unrinsed berries in a single layer, and top with another paper towel or two to absorb additional moisture and prevent molding. Seal the container and chill; the berries should last up to five days.

USING: Rinse berries just before using, not before storing, to help prevent mold from developing. Remove the hull, if necessary, before using.

Citrus

SEASON: Late spring and summer (limes), year-round (oranges, lemons, grapefruit).

SELECTING: Select fruit that feels heavy for its size-a sure sign that it is fresh and packed with juice. The fruit should be firm, especially if the peel is being used in a recipe. Softer fruits are difficult to grate and peel, but may be perfect for juicing.

STORING: Citrus fruits can be stored uncovered at room temperature for several days or can last for several weeks when stored uncovered in the refrigerator.

USING: Scrub the fruit if using the peel in a recipe. When the peel is required, use only the colored part, leaving the bitter white pith behind.

Cranberries

SEASON: Fall.

SELECTING: Color will vary in this classic holiday fruit. The whiter berries tend to be a bit milder, while the dark red ones have a deep cranberry flavor. Cranberries should be full and firm, and show no signs of brown or soft spots. Fresh cranberries will bounce when dropped.

STORING: Store cranberries in plastic bags in the refrigerator for up to one month.

USING: This is one fruit that freezes beautifully. Keep the fruit frozen and use as directed in the recipe.

Dates

SEASON: Late summer to mid-fall, year-round for dried dates.

SELECTING: There are many varieties of dates, but the Medjool (large and very moist) and the Deglet Noor (medium size, slightly firm, with drier skin) are the most common. There are many other varieties available, especially if you visit a Middle Eastern market or a farmers' market.

STORING: Fresh dates, wrapped in plastic, can last in the refrigerator for about two weeks. The more commonly found dried dates can be stored in a cool dry place for about one month or in the refrigerator for several months.

USING: Remove the pit before using.

Figs

SEASON: Summer and fall, year-round for dried figs.

SELECTING: Fresh figs have a sweet scent and should feel soft when they are pressed with your fingertip. The best dried figs are sticky and moist.

STORING: Fresh figs can be stored at room temperature for a few days and up to a week in the refrigerator. Dried figs can be stored tightly wrapped at room temperature for several months.

USING: Trim the stem before using. Except for the stem, the entire fruit is edible.

Grapes

SEASON: Summer and fall.

SELECTING: Check grapes where the stems and the fruit meet: There should be no wrinkling or browning. Avoid any bunches with brown or mushy grapes attached.

STORING: Place the grapes in plastic bags and store them in the refrigerator for up to one week.

USING: Remove the stems before using.

Kiwis

SEASON: Winter.

SELECTING: Ripe kiwis should be firm without any soft spots, but should yield slightly when pressed gently with your thumb.

STORING: If the kiwis are still a bit firm, let them stand at room temperature for a few days or until ripe. Once ripe, store kiwis in the refrigerator for up to a week.

USING: Peel the fuzzy skin from the kiwi before using. Or for a quick snack, cut the kiwi in half crosswise and scoop out the green flesh with a spoon.

Mangoes

SEASON: Spring.

SELECTING: Mangoes should give just a bit when pressed with your thumb and should feel heavy for their size when held in your hand. The green-and-orange variety most commonly available in stores can often be stringy, but many supermarkets now carry other varieties, such as Champagne and Honey, which are worth trying.

STORING: Store mangoes at room temperature until ripe, then refrigerate for up to five days.

USING: Cut the flesh away from the large narrow pit in the center of the fruit, then peel and use as directed.

Melons

SEASON: Summer into fall.

SELECTING: There are two different types of melons, and each has its own test for ripeness. The ribbed or scaly skin varieties, such as cantaloupe, have net-like or scaly ridges that cover the skin. These melons are the easiest to choose because they will smell sweet when fully ripe. The stem end of the melon should give slightly when pressed with your thumb. With smooth-skinned melons, such as watermelon and crenshaw, the best bet is to pick one that is heavy for its size, and to listen for a hollow sound (not a dull thud) when you thump it. For both types, check for a yellow (not white) spot on one side of the melon. This shows that the melon rested longer on the ground, indicating that it had a chance to ripen on the vine.

STORING: Melons can be stored at room temperature for a few days to ripen. When ripe, transfer to the refrigerator. If you'd like, cut up the melon before refrigerating it, place melon pieces in a bowl, then cover and chill for a day or two.

USING: Except for watermelon, scoop out the seeds from the center of the melon before using. Remove the peel before eating.

Papayas

SEASON: Spring and fall.

SELECTING: Ripe papayas give slightly when pressed at the narrow end of the fruit, or the whole fruit may give slightly when squeezed. The skin will be yellow and may have a few small brown spots on it.

STORING: Store papayas at room temperature until ripe. Once ripe, they can be stored in the refrigerator for a day or two.

USING: Cut the papaya in half and scoop out the small round black seeds. Remove the skin before eating.

Pears

SEASON: Late summer through early spring.

SELECTING: There are many varieties of pears, each with its own distinct beauty, flavor, and season. Choose pears with a delicate aroma and no blemishes or soft spots. The skin should be taut without any wrinkling around the stem end. Ripe pears feel heavy for their size and give slightly when pressure is applied to the stem end.

STORING: Pears can be stored at room temperature until ripe and then transferred to the refrigerator for a few days.

USING: Remove the core before using. Peeling is optional.

Pineapples

SEASON: Winter to midsummer.

SELECTING: A ripe pineapple has a splendid aroma and yellow skin with tinges of brown, along with green leaves.

STORING: Store pineapples at room temperature to ripen if necessary.

USING: Cut away the thick skin and remove the core before using. Fresh pineapple chunks can be stored in a sealed container in the refrigerator for a few days.

Pomegranates

SEASON: Fall.

SELECTING: Since some varieties of pomegranate have pink skin and others have deep red skin, and because they don't smell sweet when they are ripe, it can be tricky to pick out a ripe one. The best method is to select fruit that is heavy for its size. Pomegranates do not ripen after being picked.

STORING: Whole pomegranates can be stored in a cool dry place for up to one month or in the refrigerator for up to two months. The seeds can be removed and frozen for several months.

USING: The seeds are the only edible part of the pomegranate. The skin is tough and leathery, and the white membrane that covers the seeds is bitter and astringent. Wear an apron and gloves when removing seeds from a pomegranate-the juices can stain clothes and skin. Prepackaged seeds are available at many supermarkets and are a great time-saver.

Stone fruits

SEASON: Late spring into midsummer (apricots), summer (cherries, nectarines, peaches).

SELECTING: Stone fruits should be firm and plump with juices and feel heavy. They should smell sweet and floral. Look for deep rich color. Cherries should have supple stems attached. Peaches, nectarines, and apricots should not have any green spots on them, even at the stem end; this is a sign that the fruit was picked too early and may never ripen properly.

STORING: Store stone fruits at room temperature for a day or two if not completely ripe, then refrigerate for up to three days.

USING: Remove the pits before using. Peeling is optional.

VEGETABLES

Asparagus

SEASON: Spring.

SELECTING: Asparagus tips should be tightly bundled and show no signs of sprouting or softening. Look for firm stalks without any wrinkles. The cut ends of fresh asparagus will be moist.

STORING: If not using asparagus right away, cut the bottom inch off the stalks and place cut side down in a glass filled with an inch of water. Cover loosely with a plastic bag and store in the refrigerator for a few days.

USING: Trim the ends of the stalks. Peel thick asparagus with a vegetable peeler to remove the tough skin. Thin asparagus does not need to be peeled. They're both delicious; just be sure to cook thin and thick stalks separately, as cooking times will vary.

Avocados

SEASON: Year-round.

SELECTING: Avocados are picked when still hard and green, but they will ripen when allowed to sit at room temperature. The skin of some avocado varieties will darken to almost black when ripe. The fruit should feel firm and give slightly when pressed gently with your thumb. Avoid any avocados with hollow pockets between the skin and the flesh.

STORING: Let avocados stand at room temperature until they are ripe, and then transfer them to the refrigerator. Ripe avocados will last several days when chilled.

USING: Avocados brown rapidly once they are cut. A good, simple do-ahead trick when using diced or sliced avocados in a recipe: Run the cut avocados under water, then cover and chill. The avocado will not brown for several hours. If the avocado is mashed, as for guacamole, a squirt of lemon or lime juice will help prevent it from turning brown. Store any leftovers in the refrigerator with plastic wrap pressed directly on top of the guacamole.

Beans (Green and Yellow)

SEASON: Spring through summer.

SELECTING: Fresh beans will snap crisply in two, and may even have small white flowers still attached. Avoid any beans with brown spots.

STORING: Beans can be stored in plastic bags in the refrigerator for three to five days.

USING: The stem end needs to be trimmed just before using, either by snapping it off or trimming it with a knife. The slender wispy end can be trimmed or left intact as a matter of preference.

Beets

SEASON: Summer.

SELECTING: They aren't just purple anymore. Now there are golden, white, red, and Chioggia beets, sometimes called "candy cane" for their interior pink and white stripes. With the fabulous variety available at many supermarkets and farmers' markets, any recipe calling for beets can become a thing of colorful beauty. Look for beets with their greens still attached. The beets should have smooth skins without blemishes, cracks, or many hairy roots attached.

STORING: Just after purchasing, cut off all but two inches of the greens-but don't discard them. They are delicious when quickly sauted, and are packed with vitamins and minerals. Store the beets and greens separately in the refrigerator for several days.

USING: Cook beets unpeeled. Leave a few inches of the stems and the root end attached to prevent loss of color and flavor. Peel and trim beets after cooking. It's a good idea to put on a pair of plastic gloves before peeling red beets to avoid staining hands.

(Continues...)

Excerpted from The Bon Apetit Cookbookby Barbara Fairchild Copyright © 2008 by Barbara Fairchild. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Dettagli dell?edizione

• Editore: Harvest
• Data di pubblicazione: 2008
• Lingua: Inglese
• ISBN 10: 0470226307
• ISBN 13: 9780470226308
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 832
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile