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More copies of this ISBN:Kitchen Sense: A Modern Guide to American Home Cookingby Mitchell Davis
Synopses & ReviewsPublisher Comments:Imagine if everything you needed to know to be a great home cook were contained between the covers of a single volume. There’d be new twists on cozy favorites like Macaroni and Cheese with Buttermilk Fried Onions and Crumbled Bacon, classic stews such as Chicken Paprikash, Asian-inspired dishes like Chilled Soba Salad, and all-American staples such as juicy hamburgers hot off the grill. There would be reliable, fundamental recipes for basics, including rice (white, yellow, basmati, jasmine, and brown) and vinaigrette (French, Italian, creamy, and others), along with countless creative variations. There would be boxes packed with time-saving tips and useful information on topics ranging from cleaning leafy greens to putting up jams and pickles. There’d be advice for mailing baked goods and pointers for making pan sauces. Each recipe would include not just a list of ingredients but also accurate cooking times, notes for advance prep, and specifics on how to store (and reheat or recycle) leftovers. In short, there’d be kitchen sense. And now there is. In Kitchen Sense, renowned food authority Mitchell Davis provides more than 600 of his inviting, foolproof recipes along with the guidance you need to become a terrific home cook. If you already are one, you’ll find plenty of dishes to add to your repertoire. Because so much great American home cooking is inspired by this country’s unprecedented infusion of international ingredients, techniques, and preparations, Davis’s enticing collection takes its cues from far and wide, combining recipes from across the globe to create a true melting pot of flavors. Written with flair by a true scholar of food who enjoys cooking and eating everything, from the simplest down-home cooking to the most sophisticated international cuisine, and crammed with informed, lively, passionate opinions, Kitchen Sense is like cooking alongside the Italian-Midwestern-Thai-Hungarian-Mexican-Southern-French-Israeli-Yankee-Indian grandmother you never had. Review:“Here is a cookbook we must have on our shelves, a soup to nuts (actually, hors d’oeuvres to desserts) compendium of all the best foods that America is eating today. A nicely brined chipotle-rubbed turkey breast for the adventurous is well balanced with a macaroni and cheese for those who want to be comforted by the tried and true. The recipes are for a current American cuisine that is as national as it is international, as outgoing as it is inward looking. The book is peppered throughout with very personal, practical suggestions that make cooking from it like taking a master class with a kindly teacher who is right at your elbow, easing your way.” —Madhur Jaffrey, author of From Curries to Kebabs Review:“Here are so many great recipes for the home cook that will provide you with knowledge and a sense of confidence in your cooking and in your kitchen.” Daniel Boulud, chef/restaurateur Synopsis:A big volume of 400 recipes for the way Americans actually cook--family-style food for every night--is presented by one of the country's best, most opinionated food writers. About the AuthorMitchell Davis is vice president and director of communications at the James Beard Foundation. He is the author of The Mensch Chef and Cook Something, the cowriter of Foie Gras, and a contributor to magazines such as GQ and Food & Wine. Davis is also an adjunct professor and Ph.D. candidate in New York University’s food studies program. He lives in New York City. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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