Synopses & Reviews
Tastier, Healthier, Homemade
You work hard to make dinner--choosing the best food, mastering preparation techniques, and picking the perfect recipes. But what about the unsung staples, the ingredients and condiments that build and accompany your meal? Too often, the store-bought versions are loaded with extra salt, sugar, allergens, and preservatives, and they end up bland and uninspiring. But you don't have to limit yourself to the same tastes and the same plastic bottles. With Kitchen Pantry Cookbook you can create your own staples--fresh, delicious, and just the way you like them. Chef and winner of Food Network's Guy's Grocery Games, Erin Coopey shows you 90+ recipes and variations to personalize your pantry. You'll never go back to the bottles.
Stock your kitchen pantry with:
Condiments: Everything you need--Mayonnaise, Dijon Mustard, Ketchup, Steak Sauce, and more
Nut butters and spreads: The classics and the creative--Homemade Peanut Butter, Chocolate Hazelnut Butter, Vanilla Chai Pear Butter, and more
Salad dressings: All your favorites, from Balsamic Vinaigrette to Honey Mustard to Sesame Tahini
Stocks: The basics to have on hand, including Chicken Stock, Vegetable Stock, and Court Bouillon
Relishes and refrigerator pickles: Delicious and easy--Bread and Butter Pickles, Pickled Peppers, Sauerkraut, and more
Chips, dips, and dunks: Snacks that hit the spot, from Homemade Potato Chips with French Onion Dip to Tortilla Chips with Tomatillo Salsa
Learn how to make your own pantry staples with this essential handbook, including the condiments, nut butters, salad dressings, stocks, relishes, and dips you like to keep in stock. Homemade foods from scratch always taste better; just try a spoonful of creamy, eggy, from-scratch mayonnaise, and you'll swear off the salty bland commercial stuff for good! The Kitchen Pantry Cookbook shows you how to make your own foods to have on hand for your favorite meals. Avoid the high fructose corn syrup, the extra salt, the trans fats, the modified food starch, and the unpronounceable preservatives, and tailor the recipes to avoid the ingredients your family is allergic to. Each recipe features easy substitutions whenever possible, as well as the best way to store the finished product.
About the Author
Erin Coopey is a chef, writer, and food photographer in Seattle, WA. After receiving her culinary degree in Scottsdale, Erin trained at the Culinary Institute of America at Greystone. Erin's recipes have appeared in numerous publications, and she has appeared on several television programs to demonstrate recipes and products. She teaches at South Seattle Community College, PCC Natural Markets, Chefshop.com, Parties That Cook, and privately through Culinary Artist Enterprises. Erin was a winning competitor on Food Network's Guy's Grocery Games.