Pesto: The Modern Mother Sauce
More Than 90 Inventive Recipes That Start with Homemade Pestos
-
- 26,99 €
-
- 26,99 €
Beschrijving uitgever
Most people are familiar with classic Italian pesto, a green sauce made from basil, garlic, pine nuts, Parmigiano-Reggiano, salt, and olive oil. But Leslie Lennox, founder of the award-winning artisanal pesto company Hope’s Gardens, shows us that pesto need not be limited to its original ingredients—and that creative pestos can serve as building blocks for all manner of flavorful dishes, just like any good “mother sauce.”
In Pesto: The Modern Mother Sauce, Lennox introduces readers to a new way to think about pesto. In the right proportion, almost any combination of plants, garlic, nuts, cheese, seasoning, and oil can make a delicious sauce—especially when you’re using what’s on hand, what’s local, and what’s in season.
Lennox offers up several favorite pesto recipes, and then takes these simple sauces a step further. They serve as the building blocks for 97 kitchen-tested recipes for breakfast, lunch, dinner, and more. From risotto and ramen to chicken fajitas and swordfish kebabs, everything tastes better with pesto!
PUBLISHERS WEEKLY
In this friendly if uneven cookbook, Lennox, founder of the jarred sauce company Hope's Gardens, argues that the five "mother sauces" established by Auguste Escoffier are outdated and could be replaced by modern choices such as herb, pepper, pesto, tahini, and yogurt sauces. In this volume, she focuses solely on pesto, considering the sauce's basic ingredients and possible substitutions (though a Genovese stickler would blanch at instructions to use a food processor and a garlic-heavy ratio) as well as suggestions for storage. Recipes for variations follow (there are Cajun, Chinese, and French versions), but the bulk of the book consists of recipes that incorporate a traditional basil pesto (such as a roasted vegetable sandwich with a pesto-mayonnaise). Lennox offers shortcuts, so readers who prefer to cook from scratch will be disappointed in recipes that call for store-bought flatbread (naan with spicy pesto, feta, and fresh figs) or a precooked rotisserie chicken (chicken noodle soup). That said, there are many pleasant surprises, such as pesto-stuffed burgers and a shakshuka with pesto and eggs. But it's far too common as with a guacamole that calls for one-quarter of a cup of roasted jalape o-cilantro pesto stirred into it along with fresh cilantro and diced jalape os for the pesto to get lost in the shuffle. This well-intentioned cookbook has some hits, but often misses its mark.
