My Pantry = Homemade Ingredients That Make Simple Meals Your Own @ Alice Waters [EPUB]

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My Pantry = Homemade Ingredients That Make Simple Meals Your Own @ Alice Waters [EPUB] (Size: 19.38 MB)

My Pantry = Homemade Ingredients That Make Simple Meals Your Own @ Alice Waters.epub

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Requested by Mical723
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Retail:
http://www.amazon.com/My-Pan...edients-Simple/dp/080418528X
Hardcover: 144 pages
Publisher: Pam Krauss Books; F First Edition edition (September 15, 2015)
Language: English
ISBN-10: 080418528X
ISBN-13: 978-0804185288

About:

In this sweet, petite collection of essays and recipes, Alice Waters showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long.

In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals. Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice’s unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round. From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items. With charming pen-and-ink illustrations by her daughter, Fanny and Alice’s warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.

Author:

ALICE WATERS is the executive chef, founder, and owner of Chez Panisse Restaurant and Café in Berkeley, California. She founded the Edible Schoolyard, is Vice President of Slow Food International, the recipient of three James Beard Awards, and the author of twelve books. Her most recent books are the bestsellers The Art of Simple Food II, 40 Years of Chez Panisse, and In the Green Kitchen. She lives in Berkeley, California.

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My Pantry = Homemade Ingredients That Make Simple Meals Your Own @ Alice Waters [EPUB]

All Comments

LazySunday

I wonder if she will share ideas for preserved lemons. I made two jars a while ago, but I have yet to use them!

MoodieMimi

Which type did you make? Salty, sweet or alcoholic? I'd prefer the sweet or alcoholic ones, since I feel it's more convenient, the salty ones usually need to be rinsed heavily. I remember that Yvette advised to use them in stews, but with the sweet ones I also use them in bread for a twist or thin slices on pies, in cakes, salad, dip and tea too :)