By Adam D. Roberts
ISBN-10: 1579654398
ISBN-13: 9781579654399
Learn to prepare dinner from the easiest cooks in America
Some humans say you could simply learn how to cook dinner by means of doing. So Adam Roberts, author of the award-winning weblog The novice Gourmet, got down to cook dinner in 50 of America's top kitchens to determine how any normal Joe or Jane can cook dinner like a professional seasoned. From Alice Waters's backyard to José Andrés's domestic kitchen, it used to be a trip peppered with rock-star cooks and committed domestic chefs unified via a standard ardour, person who Roberts knows deeply and transfers to the reader with aptitude, thoughtfulness, and reliable humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more.
The end result of that trip is a cookbook full of classes, counsel, and methods from the main fashionable cooks in the US, together with tips to effectively costume a salad, bake a no-fail piecrust, make gentle and ethereal pasta, and stir-fry in a wok, plus easy methods to increase your knife abilities, cast off wasteful nutrition practices, and create recipes of your personal. most crucial, Roberts has tailored a hundred and fifty of the cooks' signature recipes into absolutely possible dishes for the house prepare dinner. Now somebody can learn how to cook dinner like a pro!
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Additional resources for Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks
Example text
01 Taste as you go. If there’s one lesson to take away from this entire book, this is it. Cooking is not about blindly adding this and that and hoping that what you’re making comes out okay. Engage with the food you’re making and taste it every step of the way. When it’s not to your liking, adjust it. Chefs don’t measure how much olive oil, butter, salt, pepper, or vinegar they add to a dish; they use these to adjust food as it cooks. To enrich food, they add fat. To heighten the flavor, they add salt.
IF YOU’RE CUTTING something that wants to roll around (like an eggplant), slice an edge off and create a landing strip to keep it steady. NEVER STARE at a pan while you’re waiting for something to cook. “Staring at a pan is like staring at a cat,” says Waxman. ” Gnocchi with Eggplant and Tomatoes Serves 4 Summer ingredients rarely want to be cooked, but this is the dish to make when you want to coax deep flavor out of the eggplant and tomatoes that you bring home from the market. You can’t be afraid of fat here; the butter and olive oil are essential for cooking the eggplant.
During pecan season, customers are known to bring Wilson fresh pecans from their own trees, which she turns into her classic pecan pie. When she makes chowchow, that punchy peppery Southern relish, customers come with jars to fill from her master batch. Clearly, for Wilson, cooking big is a way to constantly surround herself with people. And nothing works better on that front than turning on the deep fryer and adding chicken. Wilson’s fried chicken is pretty remarkable in its simplicity. Pieces of chicken are seasoned with salt and pepper and allowed to sit for a few hours.
Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks by Adam D. Roberts
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