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In the Green Kitchen: Techniques to Learn by Heart

by

In the Green Kitchen: Techniques to Learn by Heart Cover

 

 

Excerpt

David Chang's Salt & Sugar Pickles

4 servings

David makes these pickles to be enjoyed right after seasoning, while they are

still vibrant and crunchy.

 

3 very large radishes

2 thin daikon radishes

2 thin-skinned cucumbers with few seeds

2 pounds seedless watermelon

1 teaspoon fine sea salt

1 teaspoon sugar

 

Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4; inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.

In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.

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Average customer rating based on 2 comments:

Mysterymaven, April 27, 2010 (view all comments by Mysterymaven)
Alice Waters is the godmother of the slow and sustainable food movement. I was thrilled to see her on Bill Maher's show recently proving that her message is reaching well beyond the traditional conscientious foodies that she might normally attract. Go Alice!
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(4 of 7 readers found this comment helpful)
Virginia R Bruce, March 24, 2010 (view all comments by Virginia R Bruce)
Can't wait to get my hands on this one! The most sustainable way to cook is to learn techniques and then apply them to what you have on hand, not to go out and buy a bunch of ingredients you'll never use again to follow a recipe.
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Product Details

ISBN:
9780307336804
Author:
Waters, Alice
Publisher:
Clarkson Potter Publishers
Subject:
General
Subject:
Specific Ingredients - Natural Foods
Subject:
General Cooking
Subject:
Health & Healing - General
Subject:
Cookery (natural foods)
Subject:
Sustainable living
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-Natural Healing
Publication Date:
20100431
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
75 4-COLOR PHOTOGRAPHS
Pages:
160
Dimensions:
10.26x7.64x.81 in. 1.65 lbs.

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Related Subjects

Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » California
Cooking and Food » Sustainable Cooking
Home and Garden » Sustainable Living » Food

In the Green Kitchen: Techniques to Learn by Heart Used Hardcover
0 stars - 0 reviews
$21.00 In Stock
Product details 160 pages Clarkson N Potter Publishers - English 9780307336804 Reviews:
"Staff Pick" by ,

Alice Waters shows her roots as a former Montessori teacher in this book about learning simple kitchen basics. She calls in fellow master cooks to help demonstrate the techniques, such as David Chang on pickling, Lidia Bastianich on pasta, and Thomas Keller on chicken roasting.

"Publishers Weekly Review" by , "Waters, restaurateur and chef extraordinaire, showcases basic cooking techniques every cook can and should master along with recipes using each method in this slim and attractive book. Derived from a Slow Food Nation event she helped organize, where notable chefs and foodies provided demonstrations on foundational procedures, Waters highlights a set of techniques that are universal to all cuisines. She covers the most basic of the basics, from stocking the pantry and washing lettuce to boiling pasta and wilting greens. In typical Waters fashion, recipes showcase just a few simple ingredients, allowing the natural flavors of the food to shine. Since dishes were chosen to highlight process, the result is a somewhat eclectic grouping of recipes, including pesto; spaghettini with garlic, parsley, and olive oil; dirty rice; Irish soda bread; and apple galette. She also covers peeling tomatoes, skinning peppers, roasting vegetables, and roasting and carving chicken. Throughout are color photographs of demonstrators from the event including Lidia Bastianich, Traci Des Jardins, Dan Barber, and David Chang, among others. Ideal for the cooking novice, this gem of a book captures the expertise of world-class chefs in an accessible, straightforward manner. The agricultural revolution won't just make us fat — it could make us extinct." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Review" by , "This is another fine cookbook by a well-respected chef and author. Highly recommended for fans of Slow Food Nation."
"Review" by , "There are instructions, but this isn't a manual. Rather, it's an interesting entry point.... In Alice's world, the Slow Food revolution begins at home."
"Synopsis" by , From the bestselling cookbook author, celebrated chef, and champion of the sustainable food movement comes an indispensable resource for cooks of all levels, featuring 30 basic cooking techniques and corresponding recipes. Color photos throughout.
"Synopsis" by , 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.

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