Canal House: Cook Something
Recipes to Rely On
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- $329.00
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- $329.00
Descripción editorial
Learn to cook well with this Joy of Cooking for the Instagram generation from James Beard Award-winning cookbook studio Canal House, "the 1600 Pennsylvania Avenue of the food world" (Bon Appetit), with 300 simple recipes to rely on for the rest of your life.
Canal House's Melissa Hamilton and Christopher Hirsheimer are home cooks writing about home cooking for other home cooks. From a lifetime of making dinner every single night, they've edited their experience down to the essentials: 300 simple and genius recipes that reveal the building blocks of all good cooking, and are guaranteed to make you a better cook.
Each chapter of Cook Something helps you master a key ingredient or powerful technique, moving from simple (a perfect soft-boiled egg, and how to make it uncommonly delicious) to ambitious (a towering chocolate souffle). Recipes for salad dressings, sauces, braises, roasts, meatballs, vegetables, and even perfect snacks and sweets help novice and experienced cooks alike reach for the perfect dish for any occasion. Inside, you'll find:
Poached salmon with lemon-butter sauceFettucine with ragu bologneseOven-braised chicken with gnocchiFrench onion soupCanal House's classic vinaigretteClassic Italian meatballsCaramelized apple galetteAnd so much more.
Filled with step-by-step photographs and indispensable kitchen wisdom, it is a perfect gift for beginners and an ideal reference for confident cooks.
Cook. Cook something. Cook something for yourself. Cook something for others. It will satisfy you more than you know.
PUBLISHERS WEEKLY
Bloggers Hamilton and Hirsheimer (Canal House Cooks Every Day) offer an exhaustive beginner's guide to cooking basics in this tasty and beautiful collection. The authors provide a wealth of recipes, many with multiple variations, allowing readers to tailor their dishes according to individual preference. They start with egg in its many forms including hard- and soft-boiled, deviled, poached, fried, scrambled, and en cocotte before moving on to chapters covering braising, stewing, and grilling. Recipes range from everyday fare such as spaghetti and meatballs, minestrone soup, and green goddess salad dressing, to more time-consuming options such as risotto Milanese and duck breasts with apples and caraway. Entire chapters are devoted to ground meat (meatballs of all varieties, meatloaf, shepherd's pie), vegetables (roasted beets, red pepper, and onion agrodolce; escarole with white beans), and sweets (shortbread cookie and pears poached in red wine). In addition, the authors include a useful list of basic kitchen gadgets, and photos throughout depict recipe variations and techniques. With the expert guidance provided here, first-time cooks will be able to prepare delicious meals with confidence.
