Best Kitchen Basics: A Chef's Companion for Home - Rilegato

Best, Mark

Rilegato

ISBN 10: 174270980X ISBN 13: 9781742709802

Casa editrice: Hardie Grant Books, 2016

Riassunto

Best Kitchen Basics beats the revolutionary drum in the domestic kitchen - no longer are high-end techniques or recipes the sole domain of award-winning restaurants. Here, Mark Best breaks it down, putting the individual elements of each recipe into the home cook's hands and empowering them to think differently. It includes 100 original recipes built around 30 accessible ingredients - from eggplant to pumpkin to chocolate and eggs.

Best Kitchen Basics ups the ante on the familiar. Best insists that it is not a question of luxurious ingredients, simply the knowledge and wherewithal to unlock the beauty of some of the most basic elements of cooking. In the case of mushrooms, for example, he starts with a basic recipe for classically stuffed mushrooms, and develops to the next step requiring a little more application of fermenting mushrooms. And then, for the enthusiastic cook with a little more time on their hands, a mushroom ravioli in mushroom consomme.

In addition to recipes, Best takes readers on "skills sessions". He unpacks the building blocks of the best chefs, includes step-by-step guides and shares snippets of technical detail. The book does not aspire to be comprehensive, rather an enjoyable - and useful - insight into one man's craft. Originally inspired by a well-thumbed recipe collection left to him by his beloved grandmother, Best has set the tone for an accessible, engaging book that will prompt cooks to take their skills and mindset to another level.

Su questo libro

Informazioni sull?autore

Mark Best is one of the best chefs and restaurateurs in the world and Marque continues to push culinary boundaries. It has twice been named in the San Pellegrino Top 100 Best Restaurants in the World. Mark has recently launched the bistronomy-style restaurants Pei Modern in Melbourne and Sydney, and he is the author of the acclaimed book Marque (2011).

Dalla quarta di copertina

Best Kitchen Basics beats the revolutionary drum in the domestic kitchen - no longer are high-end techniques or recipes the sole domain of multi-award-winning restaurants like Best's Sydney fine diner Marque and his bistros Pei Modern in Melbourne and Sydney. Here, Mark Best breaks it down, putting the individual elements of each recipe into the home cook's hands and empowering them to think differently. It includes 100 original recipes built around 30 accessible ingredients - from eggplant to pumpkin to chocolate and eggs. Best Kitchen Basics ups the ante on the familiar. Best insists that it is not a question of luxurious ingredients, simply the knowledge and wherewithal to unlock the beauty of some of the most basic elements of cooking. He says a good cook can compose a menu walking through a supermarket. A purple salad onion has its own beauty, for example, and in good hands can be elevated beyond the ordinary. Or a parsnip usually relegated to the roasting pan or soup pot can sing as a dessert when transformed with common builder's lime. In the case of pumpkin, he starts with a basic recipe for the ubiquitious but much-loved pumpkin soup. Explanation of basic principles and detailed technique deliver a superior version. The next step is a pumpkin custard, sweet or savoury, and requiring a little more application. And then, for the enthusiastic cook with a little more time on their hands, a pumpkin ravioli in pumpkin consomme. "This is not just about technique," says Best. "But new thought: changing the context." The book does not aspire to be comprehensive, rather an enjoyable - and useful - insight into one man's craft. Originally inspired by a well-thumbed recipe collection left to him by Margaret Hebbard, his beloved grandmother ("Little Nanna") on his mother's side, Best has set the tone for an accesible, engaging book that will prompt cooks to take their skills and mindset to another level. In addition to recipes, Best takes readers on "skills sessions", unpacking some of the building blocks that he believes have been lost - including to young chefs. Step-by-step guides will include the art of puff pastry, the perfect consomme, and mastering sourdough at home. Peppered throughout the book are snippets including technical detail, a minor recipe (world's best fries!) and casual observations or stories. He also debunks myths and kitchen lore surrounding ingredients and cooking (such as searing meat to keep the juices in: "don't do it!").

Dettagli dell?edizione

• Editore: Hardie Grant Books
• Data di pubblicazione: 2016
• ISBN 10: 174270980X
• ISBN 13: 9781742709802
• Rilegatura: Copertina rigida
• Lingua: Inglese
• Numero edizione: 1
• Numero di pagine: 263
• Contatto del produttore: non disponibile