Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook

Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook

Aida Mollenkamp, Alex Farnum

Language: English

Pages: 458

ISBN: 1452101299

Format: PDF / Kindle (mobi) / ePub


Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation for cooks in Keys to the Kitchen. This comprehensive manual collects more than 300 innovative, contemporary recipes as well as color photographs, plenty of informative illustrations, a substantial technique primer, and helpful how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills. For members of the tech-savvy new generation who can't cook but want to, this essential reference guide makes an ideal starting place and for those already at ease in the kitchen it's full of "who knew" moments for expanding their repertoire of great recipes.

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that turns some people off. It’s common to confuse parsley with cilantro so be sure to double check when you’re at the store. Parsley leaves are drier with a jagged edge, while cilantro’s are more delicate and rounded. USE: In Asian, Caribbean, and Latin cuisines for salsas, pestos, and marinades. PARSLEY WHAT: Possibly the most ubiquitous herb ever in a pantry, it has a very bright, grassy flavor. The two most common forms are the curly-leaf and the flat leaf (a.k.a. Italian) parsley. I

test this is to put a knife in the middle of the food for 10 seconds and then place the knife against your lower lip. If it is warm, the food is ready. Mystery Meat If in doubt, you know the drill, throw it out. FRESHEDOVERS Leftovers are underappreciated and often forgotten until they make their way to the trash. I ask you to change that and take my leftover challenge. Part of the challenge is in our perception: think about them not as yesterday’s castaways but as today’s food

until golden brown and the cheese is melted. PORK TENDERLOIN NOLA-Inspired Sandwiches Toast a French bread roll then spread with tapenade; layer with arugula or other salad greens; salami; sliced provolone, mozzarella, or Fontina cheese; thinly sliced pork tenderloin; and a few sun-dried tomatoes. Makeshift Ramen Heat sesame oil in a large saucepan and sauté a few minced garlic cloves and grated ginger until aromatic. Add chicken broth and a halved fresh chile, and bring to a

strained yogurt that is thicker and tangier than regular yogurt. It has become more and more widely available, but if you can’t find it, regular plain yogurt will work too. CARAMELIZED FENNEL TARTE TATIN This fennel tart is a savory and earthy take on the classic dish known as Tarte Tatin. It is an elegant start to a meal or works as a main course when served with a salad. TAKEAWAY: How to make caramel. DIFFICULTY: Hard YIELD: 8 to 12 servings TOTAL TIME: 1 hour HANDS-ON TIME: 35

it’s important to stay informed about fishing practices. With the advent of technology we’ve become extremely good at fishing but through unsustainable practices, it’s estimated that we’ve decimated the ocean’s supplies of fish by nearly 90 percent. It’s imperative that we all understand the practices that can make wild fishing more sustainable. Here are the pros and cons for each method. In the end, the seafood you buy will be largely a species-by-species decision, so get educated as to what’s

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