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Chargement... Plated: Weeknight Dinners, Weekend Feasts, and Everything in Betweenpar Elana Karp
   Aucun Actuellement, il n'y a pas de discussions au sujet de ce livre.  SquirrelHead | Jun 1, 2016 |  aucune critique | ajouter une critique
"The first cookbook from the national food and recipe delivery company whose mission it is to get people eating better and living better, and to make cooking a part of busy modern lifestyles again. Plated was founded when two men found themselves without time to shop or cook after long days on Wall Street, tired of ordering greasy take-out so often. They knew there had to be a better way. Launched in 2012, the company delivers fresh, pre-portioned ingredients and chef-designed recipes to home-cooks, taking the mystery and stress out of mealtime. Now, Plated's culinary experts Elana Karp and Suzanne Lehrer make cooking at home easier than ever before. The chapters are organized according to the readers' schedules, so they can use it whether they want a food adventure, need a quick weeknight dinner, or only have the time to reinvent leftovers. Every meal can be customized according to peak produce and taste preferences, making them all relevant and fresh all the time. Here, too, are an abundance of back-pocket recipes from spice rubs to sauces to infusions. Plated's approach to both prep and cooking makes using fresh, seasonal ingredients at home a snap. This guide will help any home-cook stock their kitchen wisely, master the essentials, and eat more healthfully and responsibly overall"-- Aucune description trouvée dans une bibliothèque |
Discussion en coursAucunCouvertures populaires  
 Google Books — Chargement...GenresClassification décimale de Melvil (CDD)641.5Technology Home and family management Food And Drink Cooking, cookbooksClassification de la Bibliothèque du CongrèsÉvaluationMoyenne: (4)
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Now, that doesn’t mean it’s a pedestrian, so-so book laid out like so many others. This is an extraordinary cookbook, beautifully photographed with easy to follow recipes. There are numerous recipes I would like to try but I started with one for salmon.
I was not disappointed. I made a few of my own modifications but the basics of this recipe will be used again and again. This first time I served it with garlic parmesan peas and pearled couscous.
The back of this book has a nice charted seasonal produce guide as well as a section devoted to Produce Techniques. This means if you never handled a rutabaga or cooked Fiddlehead Ferns, a detailed description of the produce at hand, and how to cut it or prepare it, is provided.
This is also available as an eBook but honestly, I would rather have this book cover and tote it around, look at the lovely photos.
I received this boom from the Blogging for Books program and have enjoyed it from the day I opened the package. All opinions are my own and I received this book free of charge.
Photos of Salmon meal may be found HERE:https://novelmeals.wordpress.com/2016/06/01/plated-dinners-feasts-and-everything-in-between/ (