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Weir Cooking in the City电子书

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作       者:Joanne Weir

出  版  社:Simon & Schuster

出版时间:2013-07-09

字       数:33.4万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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The American city is thriving. In urban neighborhoods across the country you can find intriguing restaurants, gourmet and ethnic markets, farmers' markets, and artisanal breads and cheeses. In her new book, "Weir Cooking in the City, " chef and teacher Joanne Weir takes readers and home cooks into our nation's ethnically diverse and vibrant culinary and cultural urban landscape. Exploring her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the myriad international flavors and tastes they will find there. From local ethnic neighborhoods to the butcher to the farmers' market, Joanne seeks out the best ingredients and most delicious dishes and shows how they can be re-created in home kitchens anywhere. A companion volume to her new series on public television, "Weir Cooking in the City" brings every city to life. With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes, created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Start your meal with Joanne's Straw Potato Cakes with Smoked Salmon and Caviar, Parmesan Flan, or Kale Soup with Pancetta and White Beans. Showcase beautiful salad greens in a Radicchio, Arugula, Golden Raisin, and Pine Nut Salad or a Duck Salad with Pecans and Kumquats, or spice things up with a Thai Beef Salad with Mint and Cilantro. Simple yet delicious main courses include Silver-Roasted Salmon with Sweet-Hot Relish; Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers; and Green Lasagna with Artichokes and Leeks. Sweets like Warm Chocolate, Cinnamon, and Coffee Tart; Plum Cake; Double Chocolate Ice Cream with Dried Cherries; and Panna Cotta with Raspberries will complete your meal. Each recipe is accompanied by wine suggestions from wine expert Tim McDonald. Filled with mouth-watering photographs throughout, "Weir Cooking in the City" is the cookbook for the modern home cook, with essential information on stocking your pantry, matching wine with food, and effortless entertaining. From creating a party of Mediterranean-inspired small plates to a simple but sophisticated supper after a movie or play, from bustling neighborhood markets to Joanne's welcoming kitchen, this excursion into city cuisine will inspire you to create a weekday meal or an impromptu dinner party.
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Cover

Dedication

Preface: City!

The Essential City Pantry

Entertaining in the City

The Right Wine

Firsts

Rice Paper Shrimp Rolls

Potato Rosemary Flatbread

Phyllo Pizza with Feta and Tomatoes

Croutons with Tapenade, Orange, and Fennel

Crostini with Dried Plum Paste and Goat Cheese

Smoked Eggplant with Pita Chips

Pita Chips with Cucumbers, Feta, Dill, and Mint

Bagna Cauda, a Warm Italian Bath

Prosciutto, Parmigiano, and Pepper Breadsticks

Fiery Peppered Feta with Pita

Falafel with Tahini and Herb Salad

Tahini

Chicken Lettuce Wraps

Dried Plums Stuffed with Gorgonzola and Walnuts

Parmesan Flan

Fettuccine with Wild Mushrooms

Fresh Fettuccine

Baked Eggs with Summer Vegetables

Jalapeño-Jack Scones with Chive Butter

Five-Onion Pizza

Favorite Pizza Dough

Moroccan Shellfish Cigars

Straw Potato Cakes with Smoked Salmon and Caviar

Scallop Seviche with Tomatoes, Hot Peppers, and Cilantro

Oysters with Champagne Mignonette

Yakitori with Red and Green Peppers

Salads

Garden Greens with Tomatoes, Lime, Olives, and Cilantro

Cherry Tomato Salad with Herbed Feta

Roasted Pepper Salad with Eggplant Croutons

Autumn Cheddar, Apple, and Walnut Salad

Roasted Beet, Avocado, and Watercress Salad

Orzo Salad with Capers, Corn, Red Onion, and Peppers

Artichoke, Endive, and Arugula Salad

Warm Grilled Fennel Salad

Escarole Salad with Anchovy Vinaigrette and Garlic Croutons

Spicy Bulgur and Lentil Salad

Dried Plum, Fennel, and Manchego Salad with Prosciutto

Fennel Oil

Celebration Salad of Endive, Crème Fraîche, and Caviar

Radicchio, Arugula, Golden Raisin, and Pine Nut Salad

Asparagus Salad with Brown Butter and Meyer Lemons

Farro, Pesto, and Tomato Salad

Farro Salad with Prosciutto and Grapefruit

Thai Beef Salad with Mint and Cilantro

Shrimp, Papaya, and Avocado Salad

Shrimp Salad with White Beans, Mint Oil, and Watercress

Japanese Pickled Vegetable Salad

Gravlax with Spring Salad

Grilled Squid Salad with Winter Citrus

Duck Salad with Pecans and Kumquats

Soups

Yellow Tomato Gazpacho

Champagne Oyster Soup with Celery and Fennel

Miso Soup with Edamame

Dashi

Gratin of Tomato and Eggplant Soup

Hot and Sour Soup

Lobster, Roasted Pepper, Tomato, and Corn Chowder

Yellow Split Pea and Carrot Soup with Cilantro Yogurt

Kale Soup with Pancetta and White Beans

Summer Tomato Soup with Basil Cream

Tortilla and Tomato Soup

Tomato Rice Soup with Tiny Meatballs

Mains and a Few Sides

Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers

Spice-Crusted Chicken Breasts with Cucumber Lemon Raita

Braised Chicken with Green Garlic

Oven-Fried Potato Chips with Marjoram Salt

Truffle-Scented Roasted Cornish Hens with Prosciutto and Wild Mushrooms

Roasted Cornish Hens with Toasted Bread Crumb Salsa

Fontina, Capocollo, and Roasted Pepper Panini

Panini with Meatballs and Tomato Sauce

Panini Caprese

Risotto with Gorgonzola

Spaghetti and Meatballs, the Ultimate Comfort Food

Orecchiette with Brussels Sprouts and Bacon

Oven-Baked Penne with Wild Mushrooms and Fontina

Green Lasagna with Artichokes and Leeks

Shanghai Noodles with Chicken, Cashews, Cilantro, and Mint

Herb-Crusted Tuna Skewers with Tomato Aïoli

Halibut Parcels with Capers and Lemon Thyme

Olive Oil–Poached Salmon with Asparagus and Sugar Snap Peas

Silver-Roasted Salmon with Sweet-Hot Relish

Cedar-Planked Lemon Salmon with Dill

Salmon with Lemon-Shallot Relish and Crispy Prosciutto

Salmon Burgers with Mustard Mayonnaise

Pepper-Salt Crabs

Clam and Mussel Boil with Corn and Red Potatoes

Cioppino with Crab, Clams, and Shrimp

Pork and Tomatillo Burritos

Fiery Green Salsa

Pan-Seared Pork Medallions with Riesling and Apples

Lamb Tagine with Artichokes, Preserved Lemons, and Olives

Preserved Lemons

Grilled Lamb Chops with Green and Black Olive Salsa

Roulade of Herbed Lamb with Stewed Garlic

Olive Oil–Mashed Potatoes

Minted Sugar Snap Peas

Spiced Lamb Sausage with French Lentils

Golden-Sautéed Veal with Arugula and Tomato Salad

Braised Veal Shanks with Olives and Lemon

Orzo

Napolitan Braised Beef Ragu in Two Courses

Soy-Marinated Flank Steak with Asian Pesto

Wasabi-Mashed Potatoes

Desserts

Individual Warm Raspberry Soufflés

Panna Cotta with Raspberries

Warm Polenta Custards with Grappa-Soaked Golden Raisins

Caramel Pot de Crème

Caramelized Orange and Rice Custard

Caramelized Chocolate Almond Budino

Summer Fruits in Sweet Spiced Wine

Watermelon, Mango, Blueberries, and Lime “Salad”

Little Almond and Plum Galettes

Dried Plum and Walnut Caramel Tart

Prebaked Short Crust Tart Shell

Warm Chocolate, Cinnamon, and Coffee Tart

Flakiest Apricot and Raspberry Tart

Plum Cake

Cranberry Upside-Down Cake

Triple Ginger Pineapple Cake

Walnut Torte with Maple Cream

Maple Leaf Cookies

Ginger Crisps

Italian Lemon “Milkshake”

Miss Judy’s Sienese Almond Cookies

Chocolate Hazelnut Biscotti

Apricot, Meyer Lemon, and Cardamom Triangles

Crispy Moroccan Phyllo with Orange Custard and Almonds

Nectarine Sorbet with Blueberry Compote

Rose Petal Sorbet

Pear Granita

Double Chocolate Ice Cream with Dried Cherries

Butter Pecan Ice Cream

Chestnut Honey Ice Cream with Riesling Poached Fruit

Bellinis

Conversion Charts

Acknowledgments

About Joanne Weir

Index

Copyright

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