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<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!
Buchkauf
Battersby, Joseph Ogrodnek, Walker Stern, Andrew Friedman
- Sprache
- Erscheinungsdatum
- 2015
- Einband
- (Hardcover),
- Buchzustand
- Gebraucht - Gut
- Preis
- 7,99 €inkl. MwSt.
Keiner hat bisher bewertet.
- Titel
- Battersby
- Untertitel
- Extraordinary Food from an Ordinary Kitchen
- Sprache
- Englisch
- Autor*innen
- Joseph Ogrodnek, Walker Stern, Andrew Friedman
- Erscheinungsdatum
- 2015
- Einband
- Hardcover
- Seitenzahl
- 352
- ISBN10
- 1455553328
- ISBN13
- 9781455553327
- Reihe
- Schlagwörter
- Kochbücher, Kochbücher, Essen & Trinken, Amerikanische Literatur, Essen, Brooklyn
- Beschreibung
- <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!