By Julia Turshen
ISBN-10: 1452143099
ISBN-13: 9781452143095
"I cannot wait to cook dinner my method via this outstanding new book," Ina Garten writes within the foreword to this cookbook of greater than four hundred recipes and adaptations from Julia Turshen, author, go-to recipe developer, co-author for best-selling cookbooks corresponding to Gwyneth Paltrow's it is all solid, Mario Batali's Spain...A Culinary highway journey, and Dana Cowin's getting to know My blunders within the Kitchen. the method of actually nice domestic cooking is demystified through greater than 100 classes referred to as out as "small victories" within the humorous, encouraging headnotes; those are classes realized via Julia via a life of cooking millions of nutrients. This superbly curated, deeply own selection of what Chef April Bloomfield calls "simple, feasible recipes" emphasizes bold-flavored, sincere meals for breakfast, lunch, dinner, and dessert. greater than one hundred sixty mouth-watering images from acclaimed photographers Gentl + Hyers supply appealing guideline and suggestion, and a gingham backbone elevates this enjoyable and crucial kitchen source right into a covetable present for either novices and finished domestic chefs
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Additional resources for Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs
Sample text
Just saying. Unusual Ingredients I’ve made a point to only use ingredients that are readily available, and in any instance where I have not (for example, in the Zucchini + Nigella Fritters on page 107), I have explained why I have included something obscure and have also suggested substitutions. The following not-totally-obscure, but also not-totally-obvious ingredients pop up in more than one place throughout the book. While I use them frequently, I understand that they might not be as regularly featured in your kitchen.
Description: San Francisco : Chronicle Books, [2016] | Includes index. Identifiers: LCCN 2015039651 | ISBN 9781452143095 (hardcover : alk. paper) Subjects: LCSH: Cooking. | LCGFT: Cookbooks. gov/2015039651 Designed by Vanessa Dina with contributions from Doug Turshen and Rochelle Udell Prop styling by Andrea Gentl Food styling by Julia Turshen Typesetting by Howie Severson Photograph on page 2 by Alan Richardson. The photographers wish to thank Meredith Munn, Monique Baron, Larry Ruhl, and Grace Bonney.
Preserved lemons are whole lemons that have been preserved in salt. Very popular in North African cooking, preserved lemons are packed in jars and look almost like candied fruit floating in brine. They taste like a lemon that bumped into a pickle that then collided with something deeper and richer—maybe an intense olive or something. You can use the whole fruit, skin and pith and everything (such as in the chermoula on page 211), as well as the brine they’re packed in (like in the dressing for the zucchini salad on page 91).
Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia Turshen
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