ISBN: 9781101885710
Editorial: Ballantine Books
Autor: Brown, Alton
Año de edición: 2016
N° Paginas: 256
Tipo de pasta: Pasta dura
Descripción: NEW YORK TIMES BESTSELLER • This cookbook has 101 delicious recipes for home chefs of all abilities.My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:• Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes• Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse CookieSo let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.About the AuthorAlton Brown used to direct TV commercials and cook on the side. Then he got the crazy idea to go to culinary school and reinvent the food show. The result: Good Eats, which kept Brown gainfully employed for fifteen years and earned him a Peabody Award. Along the way he also hosted Iron Chef America and Feasting on Asphalt and wrote seven books in his spare time. In 2013 he launched a live culinary variety show called The Edible Inevitable tour, which played to sold out theaters across the United States. In the spring of 2016, Brown’s new live show, Eat Your Science, toured forty U.S. cities. Brown also hosts the insanely popular Cutthroat Kitchen on Food Network.Excerpt. © Reprinted by permission. All rights reserved.Chapter 1Breakfast CarbonaraFeeds 4 to 6The way I look at it, if you’re going to eat pasta on a regular basis, you should probably have it for breakfast so you’ve got the whole day to work it off. With that in mind, I offer this riff on carbonara that delivers eggs, sausage, toast, and even a bit of citrus.Now . . . where will I put that Nobel.1 tablespoon grated orange zestW cup fresh flat-leaf parsley leaves, finely choppedW cup fresh bread crumbs1 tablespoon kosher salt8 ounces dry linguine, preferably whole wheat8 ounces breakfast sausage2 scallions, thinly sliced4 large eggs, at room temperature3 ounces finely grated Pecorino Romano1 teaspoon freshly ground black pepper1. Combine the orange zest, parsley and bread crumbs in a small bowl. Set aside.2. Add 2 quarts water, the salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente.3. Meanwhile, cook the sausage in a 12-inch cast-iron skillet over medium-high heat until brown. Add the scallions and cook until fragrant.4. While the pasta and sausage are cooking, whisk together the eggs, Pecorino and pepper.5. Drain the pasta, reserving W cup of the starchy water. Add the pasta to the sausage, tossing the pasta to coat in the fat.6. Remove from the heat, add the egg mixture, and thin as needed with additional pasta water.7. Serve imm
- Idioma: Inglés
- Envío: Desde EE. UU.
- Libro Impreso y Nuevo
