9781524761264 - cook like a local: flavors that can change how you cook and see the world: a cookbook di shepherd, chris; goalen, kaitlyn (49 risultati)
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Hardcover. Condizione: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.
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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Hardcover. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Hardcover. Condizione: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
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Da: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Hardcover. Condizione: new. Hardcover. The James Beard Awardwinning chef of Underbelly Hospitality, a champion of Houstons diverse immigrant cooksVietnamese, Korean, Mexican, Indian, and moreshows you how to work with their flavors and cultures with respect and creativity. JAMES BEARD AWARD FINALISTHoustons culinary reputation a…s a steakhouse town was put to rest by Chris Shepherd, the Robb Reports Best Chef of the Year. A cook with insatiable curiosity, hes trained not just in fine-dining restaurants but in Houstons Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him. The recipes include signatures from his restaurantfavorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce. The lessons go deeper than recipes: the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew. But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be adopted by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time. Shepherd, James Beard Award-winning chef of Houston's Underbelly Hospitality, is a champion of that city's incredibly diverse immigrant cuisines. Organizedaround key ingredients like soy, dry spices, or chiles, the chapters functionas master classes in using these seasonings to bring new flavors into cookingand new life to known flavors. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
