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Lädt ... Cooking at Home: Or, How I Learned to Stop Worrying About Recipes and Love My Microwave (2021)von David Chang, Priya Krishna
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Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest. Keine aktuelle Diskussion zu diesem Buch. This isn’t set up like most cookbooks course or even some by season. This is set up taking an item and then showing what a few changes to it can make several different meals based on different cultures. There is a lot of back and forth from both writer in the book and there is also reference titles they give of you want to learn more in-depth about certain dishes and other dishes from that culture. This is much more of a cook at home book and a discussion of home cooking than “Let’s do recipes from my restaurant”. I was reviewing a digital copy of the book but I do want to look at the final version because I think some stuff will be different. This book feels like it is geared to someone who wants to be more adventurous in the kitchen but is a bit hesitant about playing with flavors. It feels more like an intermediate book, something for someone that is used to cooking a few things but is ready to take the next step in the kitchen. Digital review copy provided by the publisher through Edelwiess Zeige 2 von 2 keine Rezensionen | Rezension hinzufügen
"The globally renowned chef of Momofuku, star of Netflix's Ugly Delicious, and bestselling author of Eat a Peach now shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family--and shows the rest of us how to make the most of our cooking skills. Being a chef can make you the absolute worst kind of home cook. Either you're too fussy when dinner just needs to be on the table (without an hour of dishes to do afterwards), or, like Momofuku chef David Chang, you just never cook at home--your apartment is a place to sleep. But now, with a young family to feed, David finds himself having to retrain every instinct in his kitchen. With a decidedly non-restaurant pantry and no-frills equipment, he now has the same goals as every other mortal home cook: to make something as delicious as possible, in the least amount of time possible, with as little mess as possible. And what David learned is to never cook like a chef. Don't look at recipes. Choose frozen peas over fresh. Put the microwave to use--a lot. And go ahead, make the sauce for pasta cacio e pepe in a blender, no matter what that cool chef says. This is a book of delicious recipes that maximize flavor while minimizing effort and culinary orthodoxy. Rather than outlining formal recipes, David talks through how he tackles a dish step by step, starting with a basic template and then turning to endless variations. You might start with chicken thighs cooked with onion and garlic, but from there you can make coconut chicken curry or gochujang chicken and potatoes. You'll get a lazier version of Momofuku's ginger-scallion noodles, but then see how David riffs on it with a pesto-ish ginger-basil sauce. This cookbook is David's guide to unlocking culinary dark arts of shortcuts and hacks, brought to you by a chef who's made a career of doing everything the hard way...and is as tired of doing it as you are of hearing about it"-- Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.5Technology Home and family management Food And Drink Cooking, cookbooksKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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All this said, a lot of his methods are not to my taste at all -- so much boiling -- and every recipe has rice and/or noodles, which are not every day foods for me. I get that his tradition is Korean and much of his training is Japanese, and this is his comfort food, it just doesn't work for me personally. (I like David Chang, but in all truth I do not love Momofuku or Ssam -- both are fine, but I can get iterations of their signature dishes I like better at many other restaurants with more comfortable seating.) Still, full of great ideas for the home cook without weird ingredients, or tons of ingredients, and with no difficult techniques. Very worthwhile for cooks who understand basic techniques and who have a basic idea of how flavor works. ( )