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In the Green Kitchen: Techniques to Learn by Heart

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In the Green Kitchen: Techniques to Learn by Heart Cover

 

Synopses & Reviews

Publisher Comments:

Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.

Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells

Synopsis:

A sustainable-food advocate and author of The Art of Simple Food features 30 basic cooking techniques and 50 corresponding recipes, each demonstrated by chefs and friends of the author, including Lidia Bastianich, Thomas Keller and Deborah Madison, in a book with 75 color photos.

About the Author

\ALICE WATERS's influence on American cooking is unrivaled. Inspired by the markets of France, Waters opened Chez Panisse (named Best Restaurant in America by Gourmet) in 1971, Chez Panisse Caf

Table of Contents

What is the green kitchen? — Stocking the organic pantry — Washing lettuce — Dressing a salad — Flavoring a sauce — Pounding a sauce — Whisking mayonaise — Making bread — Toasting bread — Poaching an egg — Simmering a stock — Peeling tomatoes — Boiling pasta — Cooking rice — Simmering beans — Wilting greens — Blanching greens — Steaming vegetables — Pickling vegetables — Skinning peppers — Shucking corn — Roasting vegetables — Filleting a fish — Roasting a chicken — Braising — Grilling a steak — Baking fruit — Seasoning for flavor — Cooking equipment.

Product Details

ISBN:
9780307885579
Subtitle:
Techniques to Learn by Heart
Publisher:
Crown Publishing Group
Author:
Waters, Alice
Author:
Alice Waters
Subject:
Cooking : General
Subject:
General
Subject:
Specific Ingredients - Natural Foods
Subject:
General Cooking
Subject:
Health & Healing - General
Subject:
Cookery (natural foods)
Subject:
Sustainable living
Subject:
Cooking and Food-General
Subject:
Cooking and Food-Natural Healing
Subject:
Cooking and Food-Sustainable Cooking
Subject:
Cooking and Food-US California
Subject:
Culinary Arts & Techniques
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20100406
Binding:
ELECTRONIC
Language:
English
Pages:
160

Related Subjects

» Cooking and Food » Diet and Nutrition » Healthy Cooking
» Cooking and Food » Diet and Nutrition » Natural Healing
» Cooking and Food » General
» Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
» Home and Garden » Sustainable Living » General

In the Green Kitchen: Techniques to Learn by Heart
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$ In Stock
Product details 160 pages Crown Publishing Group - English 9780307885579 Reviews:
"Synopsis" by , A sustainable-food advocate and author of The Art of Simple Food features 30 basic cooking techniques and 50 corresponding recipes, each demonstrated by chefs and friends of the author, including Lidia Bastianich, Thomas Keller and Deborah Madison, in a book with 75 color photos.
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