The Modern Larder
From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking
-
- ¥3,800
-
- ¥3,800
発行者による作品情報
One ingredient can change the nature of a dish, elevating it from flat to transcendent—with 58 ingredient profiles and more than 260 recipes and variations.
Do you have a kitchen full of jars and pastes and flours you want to use more? From capers, crème fraîche, and fish sauce to date syrup, labneh, preserved lemon, and more, Michelle McKenzie offers a fresh perspective on magical pantry items that are often overlooked by home cooks.
With 58 ingredient profiles and more than 260 recipes and variations featuring those ingredients, learn to harness the power of your pantry to make dishes extraordinary. Undeniably inspiring yet also happily pragmatic, The Modern Larder will change your approach to cooking and elevate your everyday meals.
PUBLISHERS WEEKLY
James Beard Award nominee McKenzie (Dandelion & Quince) offers an eye-opening and highly practical guide for building and utilizing a well-stocked larder with recipes "meant to free you from monotony." Larders, otherwise known as pantries, are traditionally used as kitchen storage, but for McKenzie, hers allows her to maximize efficiency with minimal effort. Asserting that "one ingredient can change the nature of a dish, elevating it from flat to transcendent," she presents readers with useful tips for amping up meals using what is already on the shelf. The first half focuses on a multitude of ingredients, including go-tos such as capers and sea salt, and some less familiar, including banyuls vinegar, Job's tears (a grain that "looks a bit like a fat, ivory teardrop"), and 'nduja (a spreadable salumi). In addition to describing the flavor, best types, and ways to utilize each, she provides accompanying recipes. The dishes are as diverse as the ingredients list and include crispy chickpea fritters, skillet-charred beans, and a hearty cauliflower and radicchio salad with fried pine nuts, barberries, and sumac. Enticing and informative, this collection will broaden palates and repertoires, as well as offer home cooks new ingredients and tasty ways to bring them to the table.
