Maggiori informazioni sul libro
<b>Serve sophisticated, satisfying food--regardless of kitchen's size or scope--with recipes and advice from award-winning chefs Joseph Ogrodnek and Walker Stern of Brooklyn's Battersby and Dover fame.</b> Ogrodnek and Stern cook stellar meals in their restaurant Battersby's small (4 x 6') open kitchen where they break boundaries with taste combinations and levels of flavor. To pull off world-class food in such tight quarters, they have developed systems of organization founded on a roster of dishes that are largely prepared in advance (sometimes days in advance) and finished just before serving. And that is how they have organized their first cookbook: each recipe is divided into "to prep" and "to serve" instructions. And the recipes--from Crispy Kale Salad with Brussels Sprouts and Kohlrabi to Duck Breast with Quince and Radishes, from Corn Soup with Shrimp to Apricots with Honey and Sweet Ricotta--will make your meals memorable!
Acquisto del libro
Battersby, Joseph Ogrodnek, Walker Stern, Andrew Friedman
- Lingua
- Pubblicato
- 2015
- Rilegatura
- (Copertina rigida),
- Condizioni del libro
- In buone condizioni
- Prezzo
- 7,99 €
Metodi di pagamento
Ancora nessuna valutazione.
- Titolo
- Battersby
- Sottotitolo
- Extraordinary Food from an Ordinary Kitchen
- Lingua
- Inglese
- Editore
- Grand Central Life & Style
- Pubblicato
- 2015
- Formato
- Copertina rigida
- Pagine
- 352
- ISBN10
- 1455553328
- ISBN13
- 9781455553327
- Serie
- Descrizione
- <b>Serve sophisticated, satisfying food--regardless of kitchen's size or scope--with recipes and advice from award-winning chefs Joseph Ogrodnek and Walker Stern of Brooklyn's Battersby and Dover fame.</b> Ogrodnek and Stern cook stellar meals in their restaurant Battersby's small (4 x 6') open kitchen where they break boundaries with taste combinations and levels of flavor. To pull off world-class food in such tight quarters, they have developed systems of organization founded on a roster of dishes that are largely prepared in advance (sometimes days in advance) and finished just before serving. And that is how they have organized their first cookbook: each recipe is divided into "to prep" and "to serve" instructions. And the recipes--from Crispy Kale Salad with Brussels Sprouts and Kohlrabi to Duck Breast with Quince and Radishes, from Corn Soup with Shrimp to Apricots with Honey and Sweet Ricotta--will make your meals memorable!