By Thomas Keller

ISBN-10: 1579653774

ISBN-13: 9781579653774

Hardcover: 368 pages
Publisher: Artisan; First version variation (November 6, 2009)
Language: English
ISBN-10: 1579653774
ISBN-13: 978-1579653774
Product Dimensions: 11.2 x 1.4 x 11.2 inches

Thomas Keller stocks family-style recipes so that you can make any or each day. within the ebook each domestic cook dinner has been expecting, the respected Thomas Keller turns his mind's eye to the yank convenience meals closest to his heart—flaky biscuits, poultry pot pies, New England clam bakes, and cherry pies so scrumptious and redolent of early life that they provide Proust's madeleines a run for his or her cash. Keller, whose eating places The French Laundry in Yountville, California, and in step with Se in manhattan have revolutionized American haute delicacies, is both adept at turning out easier fare.


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Add to your recipe when it is simmering, it, but the deep, winelike taste of balsamic vinegar works wonders in marinades or to pull together a bowl of soup. usually two cubes or a tablespoon per four cups of water, or mix it with water beforehand. qxd 11/9/07 5:13 PM Page 11 KITCHEN EQUIPMENT A ll you really need to cook is a knife, a pot, and a big spoon. But this is the twenty-first century, after all, and we’re often taken in by shiny new things, so we have way more equipment stuffed into our tiny kitchen than it can possibly handle.

Any official cutting board will do . . qxd 11/9/07 5:13 PM Page 13 They’re très chic, tougher than Thelma and Louise, and totally renewable (since that bamboo grows like a weed). How to Get Knife Skills Lessons for Free HIGH-END housewares stores usually have a welleducated staff working their way through cooking school. And the wonderful part is that they are usually bored out of their minds! When you are shopping around for your expensive chef ’s knife, employees will gladly take the time to demonstrate the proper way to hold the knife.

We’ve all been there: the only meatless thing on the menu is that grilled vegetable sandwich, usually featuring a huge blob of tasteless, rubbery “grilled” eggplant. Cast aside those fears; the eggplant grilled at home by you will banish those blues forever. Prep: Trim both ends of each leek, then slice–starting from the green end–to about halfway through the white part. Completely cover in water and allow to soak about 5 minutes, shaking to ensure than any sand or grit is washed away from the leeks.

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Ad Hoc at Home by Thomas Keller

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