Paramètres
- 352pages
- 13 heures de lecture
En savoir plus sur le livre
<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!
Achat du livre
Battersby, Joseph Ogrodnek, Walker Stern, Andrew Friedman
- Langue
- Année de publication
- 2015
- Reliure
- (rigide),
- État du livre
- Bon
- Prix
- 7,99 €
Modes de paiement
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- Titre
- Battersby
- Sous-titre
- Extraordinary Food from an Ordinary Kitchen
- Langue
- Anglais
- Auteurs
- Joseph Ogrodnek, Walker Stern, Andrew Friedman
- Éditeur
- Grand Central Life & Style
- Publié
- 2015
- Format
- rigide
- Pages
- 352
- ISBN10
- 1455553328
- ISBN13
- 9781455553327
- Séries
- Mots clés
- Livres de cuisine, Arts culinaires & Gastronomie, Littérature américaine, Nourriture, Brooklyn
- Description
- <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!