No Recipe? No Problem!
How to Pull Together Tasty Meals without a Recipe
-
- ¥1,800
-
- ¥1,800
発行者による作品情報
Cook anything without a recipe—just let the ingredients lead the way! Author Phyllis Good of Fix-It and Forget-It fame and her circle of friends who love to cook are here to help. No Recipe? No Problem! offers tips, tricks, and inspiration for winging it in the kitchen. Each chapter offers practical kitchen and cooking advice, from an overview of essential tools and pantry items to keep on hand to how to combine flavors and find good substitute ingredients, whether it’s sheet pan chicken, vegetables, pasta, grain bowls, or pizza for tonight’s dinner. Freestyle Cooking charts provide a scaffolding for building a finished dish from what cooks have available; Kitchen Cheat Sheets lend guidance on preparing meats, vegetables, and grains with correct cooking times and temperatures; and stories from Good’s Cooking Circle offer personal experiences and techniques for successfully improvising for delicious results, such as how to combine flavors that work well together or how to use acid to draw out the sweetness in unripened fruit. Like being in the kitchen with a trusted friend or family member who delivers valuable information in a friendly, encouraging way, this book will inspire readers to pull ingredients together, dream up a dish, stir in a little imagination, and make something delicious take shape.
This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
PUBLISHERS WEEKLY
Good (the Fix-it and Forget-it series) returns with a winning guide on how to successfully wing it in the kitchen. This way of cooking, which is to say without a traditional recipe, allows "ingredients lead the way and to improvise." The book is loosely organized by food type (veggies, grains, proteins) and relies on charts, technique tutorials, and "freestyle cooking ideas" that can be applied to any number of items, based on what's on hand. There are, for instance, a chart delineating the best methods for cooking 23 different vegetables, a pair of charts for cooking 15 types of grains either on the stovetop or in a pressure cooker, and another series of charts for estimating cooking times for various cuts of meat. Solid primers cover essential cooking skills—sautéing, braising, roasting, broiling, etc.—and advice from members of the Cooking Circle, a virtual community of experienced improvisational cooks, appears throughout ("Grain and pasta dishes are great for a potluck or carry-in"). With its clean design and easy-to-follow instructions, this should be a hit with novice cooks looking to sharpen their kitchen chops.
