The Prostate Cancer Book
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A Great American Cook
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- Nombre de pages304
- FormatePub
- ISBN978-0-547-41643-4
- EAN9780547416434
- Date de parution12/09/2007
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurHarvest
Résumé
Renowned chef Jonathan Waxman knows that becoming a great American cook starts at home-here he shares methods for recipes you can pull together with just a few ingredients. Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman knows how to make magnificent food from just a few ingredients, roasting eggplants and red peppers for an intensely flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course.
His vision is bold, but strikingly unpretentious: many of the dishes in A Great American Cook-like the Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums-are free-spirited plays on classics, and his "less is more" philosophy animates suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rosé wine, bacon, and peas.
From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.
His vision is bold, but strikingly unpretentious: many of the dishes in A Great American Cook-like the Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums-are free-spirited plays on classics, and his "less is more" philosophy animates suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rosé wine, bacon, and peas.
From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.
Renowned chef Jonathan Waxman knows that becoming a great American cook starts at home-here he shares methods for recipes you can pull together with just a few ingredients. Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman knows how to make magnificent food from just a few ingredients, roasting eggplants and red peppers for an intensely flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course.
His vision is bold, but strikingly unpretentious: many of the dishes in A Great American Cook-like the Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums-are free-spirited plays on classics, and his "less is more" philosophy animates suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rosé wine, bacon, and peas.
From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.
His vision is bold, but strikingly unpretentious: many of the dishes in A Great American Cook-like the Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums-are free-spirited plays on classics, and his "less is more" philosophy animates suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rosé wine, bacon, and peas.
From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.
A propos de Jonathan Waxman