Sara Moulton's Home Cooking 101
How to Make Everything Taste Better
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- 19,99 €
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- 19,99 €
Publisher Description
The ultimate everyday cookbook you'll turn to again and again.
Like her mentor Julia Child, Sara Moulton believes that with the right guidance anyone can become a good cook. After all, great home cooking is in the details. Having the proper tools, understanding temperature and cooking time, and knowing how to balance flavors are simple skills that elevate everyday meals. In Sara Moulton's Home Cooking 101, Sara teaches readers how to a make good dish taste even better.
This invaluable guide is packed with essential techniques, expert tips, and practical advice to sharpen your sense of taste and cultivate confidence in the kitchen. With wit and wisdom, Sara guide readers through the fundamentals, then offers 150 hit recipes to illustrate, step-by-step, the time-tested methods that make each so delicious. You'll learn to navigate your stove, season like a pro, and add umami to a dish while discovering new ideas for weeknight dinners. A stellar cast of guest chefs - including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Joanne Chang, and Marc Vetri - also contribute favorite recipes and in-depth lessons on everything from successful stir-frying to choosing the right steaks. Approachable for beginners and inspiring for home cooks of all levels, this is a cookbook you'll want to keep handy on your kitchen shelf.
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Moulton, a longtime cooking instructor and host of PBS's Sara's Weeknight Meals, offers a playbook for overcoming the deepest culinary ruts. She goes back to the basics of good home cooking, empowering novices to learn by doing with recipes designed to sharpen skills. Tips and tricks are peppered throughout the pages how to slice onions (root to stem); how to poach the perfect egg (let the watery white fall through a fine mesh strainer) with additional advice on how to organize a pantry, use proper tools, and waste as little food as possible. Recipes from the "Quick and Quicker Entrees" chapter lie at the heart of the book and will appeal to readers of many different skill levels. An approachable pasta dish fusilli with Italian sausage, peas, and creamy tomato sauce is followed by salmon baked in a bag (the classic French technique of cooking en papillote) with citrus, olives, and chiles. For cuisines outside of Moulton's area of expertise, guest chefs offer their sage advice (Rick Bayless on tacos and Grace Young on stir fry, among others). For Moulton, "Cooking and dining together with your loved ones is the recipe for a good life." Busy home cooks will find much to savor in this approachable, elegant collection of recipes.
