Recipe rebellion: one year reverse recipe.
“Put the lemon in the food processor and put the lemon on it.”
“Don’t just soak your dried beans – brine them!”
“You don’t need a whole day (or two days) to make a good sauce.”
This year the recipes were completely opposite to what I was saying when I tested it. But this is a great place to cook in the world of crowdsourcing online fuel: people no longer cook with the wisdom of a white man. When they go, they will find them, and if they stumble upon a shortcut, it will be Shared by bloggers in the future.
This year’s top 10 insurgents, vandals and traitors, did not seek a doctorate. In traditional cooking. They are happy seekers, and their books are filled with weird facts, gorgeous pictures, and raw materials to be deployed in unexpected places. They are informative, thoughtful and beautifully packaged, and are traditionally limited to making classic perfect gifts.
The whole food blog. Ten years ago, this remark might have been noticed. But today, it’s a genre: a vegetable centered but not necessarily vegetarian way to enjoy a healthy (and slightly hedonistic) diet. As blogs and books, Sprouted Kitchen shows the winning formula: the visual effect of fresh, easy to use in the daily diet, and the blending of ingredient collocation with the impossible. Sara Forte pays special attention to texture, and has almost no recipe, no nuts or seeds or crunchy celery dice. She is also good at everyday luxuries, such as pomegranate seeds and marcana almonds (which works well when sauteed in Brussels leaves and spinach). At the same time, you can almost smell a single source of fair-trade coffee in the sharply saturated high-contrast image of husband Hugh.
If the word “soy sauce” reminds you of a bone-filled pot, a sunken dirty screen and another sunny weekend in the kitchen, you’re not alone. Every year or so, if we don’t listen for the first time, there seems to be a new sauce book with five mother sauces. But Holmberg’s book is something new – Mary – Anthony card lime may think it is the offspring of multicultural, including balsamic vinegar, nut butters, water jam (and more traditional varieties of butter and cream). It also includes the generous help of the augmented reality of these sauces. Despite her classic training, Holmberg CARES more about taste than tradition. She’ll tell you how to make the perfect mayonnaise, but if you want to use the grocery store, she can. “Sometimes you can cheat,” holmberg declared. Sing, sister!
The success of beating the kitchen in the heart (and as a book and blog) is a paradox: deb perelman is fussy and simple to make good things. Be careful to get the correct consistency in the dough, but don’t make a ridge on your face. Just place the whole lemon in the Cuisinart lemon bar (but make sure you choose the stove first!). Is there any reason not to take out the beef and make a super fast portobello mushroom? No, no, but make sure your mushrooms are creaking in the pan. It is this level of detail in nature is very simple, main is a new diet, which makes for the older generation and ignorance of new cook this is a good choice, they are tired of the complicated cooking at the weekend – and most of the people.
If you just want to buy one of many books by Cook’s Illustrated editors every year, that’s it. Admittedly, many recipes already appear in the old “best” editors and magazines themselves. Anyway – good cooking science is a capacity of first-class kitchen seminar, in chapter one smart tells the story of the cook sometimes surprising reasons behind best practice: “create hierarchy for nuts to make cakes”, “starch help cheese melts very well”. “Do you know that if you steam vegetables before baking, they will become tender and caramel? (try with sherry honey sauce and roasted almonds broccoli taste), you will get a myth theory, science and evidence, all of which are strictly interrogation, can only be done America’s test kitchen. You need to cook the beans in four different ways to figure out which one can make the softest skin. Not if others already have!
Warning: this is a messy kitchen book. It’s full of deep-fried stuff, it’s going to contaminate your back panels, tomatoes, and you’ll find your apron, and the sauce, and you’ll end up in the fridge with a tupperware identity. You may find yourself screaming when you take the contact person out of Chile at a later date.However, one flavor of the Singapore chilli crab cake should clearly explain why you should try to taste it. This is food from all over the world, and its bones are well absorbed and you will stop to do nothing or do more. After a week, the pages of the book will become dirty, which will only make them more suitable for your kitchen.
Japanese diet than other Asian cooking book is more difficult to jump into the mainstream, probably because some ingredients – purple Perilla leaf, burdock, sushi tuna – it’s hard to find, may be because the culture’s emphasis on intimidation washed up on the cook family is beautiful performance. But it’s not just the American home kitchen that can use Japanese flavor. It is organized around six major sauces, each characterized by several fairly simple recipes. There are extra steps to make the sauce, but it’s a big deal. Shimbo’s recipes are full of refreshing surprises, such as grapefruit and dried apricots in the Collard Greens salad, with a “BBC” (mirin, soy,
Ottolenghi and Tamimi grew up in Jerusalem on both sides – one in the jewish side, one on the Muslim side – often eat the different versions of the same kind of food made with the same ingredients, with a different name. Cholent become maqluba; Cuscus or ptitim became master; Everyone eats a ton of chickpeas. These two are not the true hostage-takers. They persisted in spite of her grandmother in all directions, don’t think anyone has the best hummus – salad sandwich, one of the best chickpeas, or the best koftas or tabbouleh, all of these in this gorgeous volume can push each other. This open view is the basis of basic kitchen truth: when good food belongs to everyone, no one is a failure.
If you eat with your eyes, Canal House should give you a few weeks of satisfaction. The reverse gourmets, Hirsheimer and Hamilton, break the line every quarter with their gorgeous food, with eye candy and seasonal comfort. In their book, they do not have the usual practice of food (appetizers, main courses) or ingredients (poultry, vegetables). Instead, they chose to take it once a month, and in May they offered six recipes, or in September, to eat chicken oil. Even their simplest ideas, such as spinach chicken soup and meatballs, show a subtle warmth on plates and mouthfeel. A warning: if you want to overcome an ancient Chinese addiction, avoid this book.
Maybe you bought the Momofuku milk recipe last year, stopped in “freeze-dried blueberry powder” and never cracked it? Dahlia bakery returns to the oven in an old-fashioned way: muffins and scones, cupcakes and pastries. In this case, the form remains the same, but the content has already popped up – pinot noir and raspberry sorbet, cornmeal rosemary cake, carrot muffins and brown butter and raisins. There are even some tricky fragrances, and Dahlia’s smiling young crewmen put frosting on the cookies, fold the apple dumplings, and effortlessly freeze a Platonic perfect cake.
It seems only yesterday that the baker at home sobbed and tried to make the perfect macaron and wanted them to bake brownies. The simple sense of the cookie falls between the two extremes. According to Baggett, this is a completely doable recipe with a wide repertoire ranging from Fairly Easy to Extra Easy. There must be a classic like rugelach and jam thumbprint. But there are also seemingly complex newcomers, such as lavender lemon sweetmeats or cranberries, oranges and sage biscuits. Production is accurate (there are no small things in the cookie book), so you can easily provide a dozen to the cook.