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Lädt ... The Hay Day Country Market Cookbook (1998. Auflage)von Kim Rizk
Werk-InformationenThe Hay Day Country Market Cookbook von Kim Rizk
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Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around. Keine Bibliotheksbeschreibungen gefunden. |
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I used to dread being asked to provide appetizers for the "friendship suppers" at our old church, but when we moved here, and the similar dinners (you go to someone's house with two other couples, host provides entree and the rest are assigned a meal part) caused even more trepidation, because here. the host provides the appetizers but one pair of guests is assigned the vegetable! Finding a vegetable dish that is somewhat special and travels well is not easy. One time, I can't remember what the entree was going to be but I felt that something light was called for in the vegetable department. This cookbook came to my rescue with Green Beans, Tomatoes and Pine Nuts. Shallots are also included, and as a bonus I learned the skill of blanching vegetables to retain their color. That's the recipe I'm copying into my computer as I semi-retire the cookbook to an upstairs shelf. I'm sure it will be back. Recommended. ( )