For more than two decades, Ronna Welsh has been empowering home cooks and chefs with radically simple strategies for cooking creatively and efficiently. In this sweeping masterwork with 400 recipes, she shows how to make varied, impromptu, economical, and delicious meals by coaxing the most flavor from common ingredients. The Nimble Cook teaches optimal prep methods, like the perfect way to dry and store greens—forget the salad spinner—for a salad made in seconds to pair with a vinaigrette composed of refrigerator door condiments. It provides hundreds of “starting point” recipes to transform basic dishes into luxurious ones, like an onion jam for burgers; a cheese stock for decadent risotto; or a mix of salt and whirred bay leaves that takes roasted shrimp or fish from ordinary to extraordinary. Welsh teaches nimble cooks irresistible uses for parts that otherwise go to waste, whether cucumber peels in kimchi or apple cores in a sweet-and-sour syrup for a bourbon cocktail. Graceful illustrations throughout provide further inspiration, making this book an essential addition to any creative cook's kitchen.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||7.93(w) x 10.00(h) x 1.19(d)|
About the Author
RONNA WELSH is the owner of Purple Kale Kitchenworks cooking school in Brooklyn, NY. Her popular workshops have been profiled in the New York Times, Bon Appétit,Real Simple, and the Wall Street Journal. She worked as a chef and restaurant consultant for many years.
Table of Contents
A New Way to Cook 11
Beans, Stalks, and Shoots 72
Heads and Bulbs 100
Summer Fruits and Vegetables 120
Roots and Winter Squash 158
Apples, Oranges, and Lemons 202
Fish and Shellfish 222
Pasta and Polenta 306
Rice, Other Grains, and Dried Beans 318
The Pantry 346