Simple Food, Big Flavor
- ISBN13:9781451611502
- 出版社:Pocket Books
- 作者:Aaron Sanchez; J. J. Goode (CON); Michael Harlan Turkell (PHT)
- 裝訂/頁數:精裝/195頁
- 規格:24.1cm*19.1cm*3.2cm (高/寬/厚)
- 出版日:2011/10/04
商品簡介
Aaron Sanchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love.
And that’s just the beginning. Sanchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick.
With his warm and engaging style, Sanchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego! As Sanchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!
作者簡介
JJ Goode has written about food and travel for?The New York Times,?The Wall Street Journal,Gourmet,?Saveur,?Bon Appetit,?Food & Wine,?Men’s Vogue,?Details,?and?Every Day with Rachael Ray.?He has?co-authored several cookbooks, including?Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand with Andy Ricker,?A Girl and Her Pig with April Bloomfield,?Truly Mexican?and?Tacos, Tortas, and Tamales?with Roberto Santibanez, and?Morimoto: The New Art of Japanese Cooking with Masaharu Morimoto. He and his wife live in Brooklyn.
Michael Harlan Turkell is a once-aspiring chef and now freelance photographer. Based in Brooklyn, he is the former photo editor of Edible Brooklyn and Edible Manhattan, and documents the working lives of chefs with his award-winning “Back of the House” project. Michael’s work has garnered industry awards and has been published in an array of magazines and books. He also hosts a show on HeritageRadioNetwork.com called “The Food Seen,” which touches on the intersections of food and art.
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