Charlie Palmer's Practical Guide to the New American Kitchen PDF Download

Author: Charlie Palmer
Publisher: DK Publishing (Dorling Kindersley)
ISBN: 9781595910134
Category : Cooking
Languages : en
Pages : 0

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Book Description
The guide begins with essential information on kitchen basics and cooking techniques (caramelizing, rendering, breading, searing), each iof which is paired with an original illustration that makes Palmer's advice all the easier to follow and master. The heart of the book is composed of approximately 135 recipes, grouped in categories like Menus for the Lazy Gourmand and accompanied by full-color photographs shot originally for this title. The side dishes, entrees, and desserts are presented in a modular format so cooks can easily swap in substitutes suited for a particular occasion or create their own meal from start to finish.

Author: Charlie Palmer
Publisher: Grand Central Life & Style
ISBN: 1455531006
Category : Cooking
Languages : en
Pages : 408

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Book Description
Award-winning chef and restaurateur, Charlie Palmer, is back with a book about favorite American recipes he loves to share with family and friends. Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years, and this collection includes the best recipes he cooks at home and his restaurants. Included will be over 100 recipes that any cook can make with ease-from Charlie's Famous Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon Chicken; plus snacks like Crispy Chickpeas and desserts like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata. Along with personal reflections on food and family from one of America's own top chefs, this cookbook will help every family with delicious, easy dinner ideas.

Author: Kelly Harms
Publisher: Macmillan
ISBN: 1250011388
Category : Fiction
Languages : en
Pages : 302

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Book Description
Winning a million-dollar dream home in a television sweepstakes, Janey leaves her aunt's house and embarks on a trip to her new hometown only to meet a fellow prize contender, a down-on-her-luck neighbor who shares her name.

Author: Samuel Thurston Williamson
Publisher:
ISBN:
Category : Current events
Languages : en
Pages : 838

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Author: Charlie Palmer
Publisher: Random House (NY)
ISBN:
Category : Cookery, American
Languages : en
Pages : 232

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Recipes have been carefully adapted to the needs and resources of home cooks.

Author:
Publisher:
ISBN:
Category : Men
Languages : en
Pages : 1034

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Author: Frank Castronovo
Publisher: Artisan Books
ISBN: 1579654495
Category : Cooking
Languages : en
Pages : 280

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From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.

Author: Charlie Palmer
Publisher:
ISBN: 9781580084765
Category : Cooking
Languages : en
Pages : 236

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Book Description
Charlie Palmer burst onto the culinary scene in the mid-'¬?80s-fresh out of culinary school-and almost immediately earned three stars at the River Caf?© from the New York Times. Growing up on a farm in upstate New York, Palmer was raised on quality produce, dairy, and meats, instilling in him a passion for the best ingredients long before it was fashionable. So with an education in classic European cooking, a commitment to hand-crafted foods, and a designer'¬?s eye for creating art on the plate, he was perfectly primed to shed new light on contemporary American cuisine. At age 28, Palmer opened Aureole and was instantly showered with accolades, establishing its stellar reputation on his talent for blending uptown drama with country inn warmth. Now in its fifteenth year of unflagging popularity, the art of Aureole'¬?s cuisine has never been more brilliant. With more than 75 signature recipes, each photographed in a bold, artful composition inspired by the character of the dish, this collection captures the enduring qualities that have made Aureole a Manhattan classic.More than 75 comtemporary American recipes from Manhattan's famed Aureole, each presented in a lavish double-page photo.Palmer is the chef-owner of eight restataurants and catering companies: Kitchen 22, Metrazur, and Astra in New York City; Aureole at Mandalay Bay Resort and Charlie Palmer Steak in Las Vegas; the Dry Creek Kitchen in Sonoma, California; and Astra West and the Lounge at Astra in Los Angeles. Palmer won the 1997 James Beard Foundation Award for Best Chef: New York; Aureole was inducted into the prestigious Relais & Chateaux the same year.

Author: Tyler Florence
Publisher: Clarkson Potter
ISBN: 0307953726
Category : Cooking
Languages : en
Pages : 290

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Book Description
While traveling the globe as the host of Food Network’s hit TV shows Tyler’s Ultimate and Food 911, Tyler Florence developed a unique perspective on how Americans like to eat and cook today—and on how to help them with their daily cooking challenges. In Eat This Book, Tyler draws inspiration from kitchens around the world to enliven America’s favorite foods in more than 150 new real kitchen recipes for everyday occasions. Now you can wake up tired weeknight chicken with the zing of North African spices. Turn Sunday’s same old spaghetti dinner into an authentic Italian abbondanza with Pappardelle Bolognese and Veal Saltimbocca alla Romana. Hit a home run on game day with Fresh Tortilla Chips, Guacamole, and Farmstand Salsa. Each recipe zeroes in on the bright notes of fresh, global fare and a handful of readily available ingredients that engage the senses and spark the palate, and all are as easy to prepare as they are flavorful. From the simple pleasures of midnight fridge raids to the exotic and sophisticated, Eat This Book satisfies an array of hunger pangs in chapters that truly speak to the way we eat today: Eating introduces pantry basics with a twist, like Lemon-Caper Mayonnaise and Ginger-Soy Vinaigrette; Devouring presents snacks and cocktail bites such as Toasted Almonds in Chile Oil and Sautéed Feta Cheese; Noshing offers crowd-pleasing fare for impromptu gatherings like Cold Sesame Noodles and Grilled Pizza with Mozzarella di Bufala; Consuming lays out easy dishes for weeknight suppers, including Roasted Chicken Stuffed with Lemon and Herbs and Pan-Seared Tuna with Avocado; Tasting harvests ideas from the summer garden such as Spanish Gazpacho and Roasted Corn with Parmesan and Cayenne; Savoring serves up hot pots for cold nights, like Braised Brisket and Buttery Turnips; and Licking the plate clean showcases irresistible desserts, including Peach and Blueberry Crostata and Chocolate Tart. Packed with the excitement of a culinary wanderlust fulfilled and all the comforts of coming home again, Eat This Book proves there’s really no reason to eat out when the food from your own kitchen can be so delicious.

Author:
Publisher:
ISBN:
Category : California, Southern
Languages : en
Pages : 844

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