Parámetros
- 352 páginas
- 13 horas de lectura
Más información sobre el libro
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. 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!
Compra de libros
Battersby, Joseph Ogrodnek, Walker Stern, Andrew Friedman
- Idioma
- Publicado en
- 2015
- Encuadernación
- (Tapa dura)
Métodos de pago
Nadie lo ha calificado todavía.
- Título
- Battersby
- Subtítulo
- Extraordinary Food from an Ordinary Kitchen
- Idioma
- Inglés
- Autores
- Joseph Ogrodnek, Walker Stern, Andrew Friedman
- Editorial
- Grand Central Publishing
- Publicado en
- 2015
- Formato
- Tapa dura
- Páginas
- 352
- ISBN10
- 1455553328
- ISBN13
- 9781455553327
- Serie
- Categorías
- Etiquetas
- Libros de cocina, Comida, Literatura americana, Brooklyn
- Descripción
- 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. 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!