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Author: Luke Mangan
Publisher: Allen & Unwin
ISBN: 1743432577
Category : Cooking
Languages : en
Pages : 417
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Book Description
Luke Mangan opened his first Salt restaurant in Sydney in 1999, and there are now several Salt and Salt grill restaurants worldwide. Salt Grill brings together the signature dishes from these restaurants, alongside Luke's favourites. Suitable for the home cook and with more than 140 recipes, this book includes simple twists on old favourites like Orange Lamingtons, Rum Raisin and Chocolate Bread and Butter pudding and a Waldorf Salad with Bresaola; and untwisted standards like Lobster Thermidor, Salt and Pepper Squid and Floating Islands. Salt Grill captures the signature freshness and elegance of Luke's food, in recipes that you can cook at home for your family and friends.
Author: Luke Mangan
Publisher: Allen & Unwin
ISBN: 1743432577
Category : Cooking
Languages : en
Pages : 417
Get Book Here
Book Description
Luke Mangan opened his first Salt restaurant in Sydney in 1999, and there are now several Salt and Salt grill restaurants worldwide. Salt Grill brings together the signature dishes from these restaurants, alongside Luke's favourites. Suitable for the home cook and with more than 140 recipes, this book includes simple twists on old favourites like Orange Lamingtons, Rum Raisin and Chocolate Bread and Butter pudding and a Waldorf Salad with Bresaola; and untwisted standards like Lobster Thermidor, Salt and Pepper Squid and Floating Islands. Salt Grill captures the signature freshness and elegance of Luke's food, in recipes that you can cook at home for your family and friends.
Author: Mark Bitterman
Publisher: Ten Speed Press
ISBN: 1607740885
Category : Cooking
Languages : en
Pages : 322
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Book Description
A James Beard Award–winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient. In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain. Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.” Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category IACP Cookbook Award Finalist in two categories
Author: Tadashi Ono
Publisher: Ten Speed Press
ISBN: 1607740664
Category : Cooking
Languages : en
Pages : 194
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Book Description
American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.
Author: Mark Bitterman
Publisher: Andrews Mcmeel+ORM
ISBN: 1449441211
Category : Cooking
Languages : en
Pages : 229
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Book Description
The original, bestselling book that focuses on salt block cooking, with seventy recipes designed for using this unique cooking tool. A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With hues ranging from rose to garnet to ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly delicious. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream! This book is the definitive text on Himalayan salt blocks, written by the man wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!
Author: Cheryl Jamison
Publisher: Harvard Common Press
ISBN: 9781558322912
Category : Cooking
Languages : en
Pages : 516
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Book Description
Presents three hundred recipes for all-American standbys and regional favorites hot off the grill, along with recommended techniques and grilling lore.
Author: Rosemary Barron
Publisher: Chronicle Books
ISBN: 9780811831482
Category : Cooking
Languages : en
Pages : 142
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Book Description
As timeless as the azure waters of the Aegean, the little Greek dishes known as meze are perfect for todays way of eating. Author Rosemary Barron has compiled 65 of her favorite recipes- full of flavor and good health- from traditional small bowls of marinated olives and little cheeses to more substantial meat-filled pastries and grilled seafood. Meze gives advice on stocking the shelves with essential basics and offers helpful hints on preparing spectacular Mediterranean buffets or casual outdoor get-togethers without spending all day in the kitchen. Meze celebrates the art of slowing down, of savoring the simple, distinct flavors of Mediterranean ingredients, and of sharing the experience with friends and family.
Author: Sara Kramer
Publisher: Clarkson Potter
ISBN: 0593139259
Category : Cooking
Languages : en
Pages : 273
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Book Description
Bold Mediterranean flavors and vegetable-centric California cuisine unite in 100+ bright, fresh recipes for everyday meals, from the women chef-owners behind Kismet and Kismet Rotisserie in Los Angeles. “Kismet is a cookbook created from joy, an immersive and delicious experience that draws you in, hugs you warmly, and shows you just how life-affirming fresh food, lovingly crafted, can be.”—Gail Simmons, food expert, TV host, and author of Bringing It Home Starring more than 100 recipes, Kismet captures the casual, superfresh, vegetable-forward cooking the award-winning Los Angeles restaurants are known for. Thoughtfully adapted for home cooks, recipes like Salty-Sweet Persimmon Salad and Harissa Party Wings are a tantalizing blend of casual California cool and vibrant Mediterranean-inspired flavors. Host the perfect cocktail hour with the chapter devoted to dips and schmears with variations of labneh, tahini, and zhoug that pair beautifully with Flaky Bread (Malawach), plus recipes for Peanut Muhammara and Garlicky Bean Dip. In the Salady chapter, there’s a modern Wedge Salad with Miso-Poppy Dressing, along with an inspired Marinated Feta topped with Dates and Rose Water Onions or with Spice-Roasted Tomatoes and Grapefruit, perfect for a summer picnic. And while vegetables may be the stars of Kismet, recipes such as Blistered Shishitos and Shrimp, Freekeh “Polenta” with Poached Eggs, Weeknight Steak with Grapes and Grilled Peppers, or Roast Chicken with Schmaltzy Potatoes will stun any dinner spread. Kismet has a delicious vibe that folds assertive, bright flavors into dishes that can be served any night of the week or made to celebrate special occasions.
Author: Quentin Erickson
Publisher: Book Hub Inc
ISBN: 0977334465
Category : Cooking
Languages : en
Pages : 111
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Book Description
There is something primal about grilling food outdoors—the open air, the billowing, fragrant smoke, the constant tending to the grill temperature, and the elaborate, almost ritual poking and prodding of the meat. The Only Grilling: Beef, Pork, and Chicken Recipes interactive cookbook includes such grill-ready recipes as Apricot-glazed Pork Chops, Maple Syrup Baby Back Ribs, Blue Cheese and Butter Porterhouse Steak, Burgundy Sauce Filet Mignon, Parmesan and Red Pepper Sauce Chicken Wings, and Citrus and Teriyaki Chicken Breasts. Includes recipes for filet mignon, porterhouse, t-bones, rib-eyes, New York strip steaks, beef short ribs, pork chops and tenderloins, baby back and St. Louis style ribs, whole chicken, and chicken breasts, thighs, and wings.
Author: Mark Bitterman
Publisher: Andrews McMeel Publishing
ISBN: 1449485987
Category : Cooking
Languages : en
Pages : 196
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Book Description
Over seventy recipes for grilling traditional & nontraditional dishes on a Himalayan salt block from the bestselling author of Salt Block Cooking. Mark Bitterman is the foremost salt block cooking expert and one of the largest importers and distributors of Himalayan salt blocks. Everyone who loves grilling will find this guide from the author of Salt Block Cooking indispensable to such an innovative, powerful form of outdoor cooking. Salt blocks, made of a precious pink mineral mined from the ancient hills of Pakistan’s Punjab province, are available at specialty retail stores around the world, promising new adventures in searing, roasting, and baking on a grill. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into more than seventy recipes organized by key ingredient: Meat, Poultry, Seafood, Vegetables and Fruit, Dairy, and Dough. You’ll find recipes for Bacon Browned Pork Belly Burgers; Lamb Satay with Mint Chutney and Spicy Peanut Crumble; Salt-Seared Tuna Niçoise; Hot Salted Edamame with Sesame, Shiso, and Sichaun Pepper; and Salty-Smoky Walnut-Chocolate-Chunk Cookies.
Author: Andrea Chesman
Publisher: Harvard Common Press
ISBN: 9781558323629
Category : Cooking
Languages : en
Pages : 356
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Book Description
This is a complete update of Andrea Chesman's definitive James Beard Award-nominated book on grilling vegetarian dishes. This collection of smoky, flavorful vegetarian fare now includes 50 brand new recipes and current techniques and equipment. Vegetarians and non-vegetarians alike will find inspiration in chapters on simple grilled vegetables; sandwiches; pizzas and flatbreads; kebabs and other combinations; and marinades, glazes, sauces, and desserts. Recipes include Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Vegetarian Fajitas with Chipotle Sour Cream; Tandoori-Style Vegetable Kabobs; and Grilled Nectarines with Mascarpone Cream
