Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells
Sample Recipes from In the Green Kitchen by Lidia Bastianich, David Chang, and Thomas Keller Spaghettini with Garlic, Parsley & Olive Oil from Lidia Bastianich 2 servings This dish of Lidia’s is what I make for supper when I return home tired and hungry after traveling. I like it very plain, with lots of parsley, but you could spice it up by adding a pinch of dried chile flakes or chopped anchovy, and serving it with grated cheese. Salt 1/3 pound spaghettini 2 to 3 tablespoons olive oil 2 garlic cloves, peeled and thinly sliced 8 to 10 branches Italian parsley, stems removed, leaves chopped Bring a generous pot of salted water to a boil over high heat, and stir in the spaghettini. Stir frequently and cook for 5 to 6 minutes, until tender but still firm. Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance; take care that it does not brown or burn. Add the parsley to the pan along with 1/2 cup of the pasta water. When the pasta is cooked, use a skimmer to lift it out of the water and directly into the pan, or drain it, reserving some of the water, and then add to the pan. Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavors; add more pasta water if needed to keep the pasta loose and saucy. Taste the pasta for salt, and add more if needed. Serve immediately in warm bowls.
I’ve been using this book for a while and am very pleased with it. Background: I’m an average cook, but I have several family members who are respected chefs in the greater San Francisco Bay area. I’ve grown tired of cooking from traditional recipes. They may come out well, but have you learned anything other than a single recipe. This book is the opposite. It teaches concepts that are straightforward and simple. With each concept there are examples and/or variations. This allows you to grow as a cook. This way you can adapt and ultimately be more creative. If you’re just looking for recipes, this book has them, but I especially recommend it because of how it will improve you as a cook.
I bought this book used and it is in perfect condition. Filling out my Alice Waters collection, I find this book to be simple, to the point and offering wonderful recipes that soar because of good farm to table ingredients.
Full on clear descriptions of how to do a lot of very basic things any good cook should know but doesn’t necessarily.
- Title: In the Green Kitchen: Techniques to Learn by Heart
- Autor: Alice Waters
- Publisher (Publication Date): Clarkson Potter; First Edition edition (April 6, 2010)
- Language: English
- ISBN-10: | 0307336808
- ISBN-13: | 978-0307336804
- Download File Format: EPUB, PDF