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Lädt ... The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from…| 466 | 3 | 39,337 | 
(4.16) | 4 | For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday." 24 pages of color; 50 black-and-white photographs… (mehr) |
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Die Informationen stammen von der englischen "Wissenswertes"-Seite. Ändern, um den Eintrag der eigenen Sprache anzupassen. A truly good meal depends on a cavalcade of sound judgments, many of which occur well before you lift a knife.  | |
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▾Literaturhinweise Literaturhinweise zu diesem Werk aus externen Quellen.  Wikipedia auf Englisch (1)
▾Buchbeschreibungen For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday." 24 pages of color; 50 black-and-white photographs ▾Bibliotheksbeschreibungen Keine Bibliotheksbeschreibungen gefunden. ▾Beschreibung von LibraryThing-Mitgliedern
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(4.16)
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But- one of the recipes I've used a number of times now is the one for "seafood essence", and that alone is worth the whole book. We occasionally have a lobster feast, and this is a BRILLIANT and efficient way of utilizing the lobster shells and carapaces that would otherwise be discarded. Also, one can save up shrimp shells, frozen, to add to the essence (if one does not use them to make shrimp butter, of course!). The "essence" is a lobster stock- a quick one to make, needing cooking for only an hour or so- then strained and cooked down until one has a tiny amount of pure lobster flavor. (At some point, it is helpful to strain any sludge out of it.) Then put it in a small jar and freeze it. One teaspoon of it can give a lovely lobster taste to almost anything!
I am also eager to try her approach to perfect chicken stock.
Very recommended! The recipes look amazing in general, and invite explorations. I'm 3000 miles away from the restaurant, and sure wish I were not! (