My Perfect Pantry
150 Easy Recipes from 50 Essential Ingredients
1 of 1 copy available
Forget exotic condiments and specialty foods. With a working base of 50 readily available ingredients, from oats and honey to almonds and canned chickpeas, you will always have the makings of a delicious home-cooked meal. Whether cooking in his world-class restaurants, on Iron Chef, or judging the offerings on Chopped, Geoffrey knows every great meal starts with a trip to the pantry first for inspiration. And when you bring home your fresh produce and proteins, you’ll have 150 recipes at the ready, and many of these can be made with pantry ingredients alone.
You’ll see a simple can of beans as a Smoky Black Bean Bisque or coconut milk as Spicy Coconut Tempura Shrimp. Standard back-of-the-cupboard fare like almonds become crispy crust on a broiled pork chop; peanut butter lends itself beautifully to a spicy slaw, cider vinegar gives great flavor to a chicken main as well as to donuts, and mustard transforms a a pot roast. Throughout, you’ll find quick but ingenious tips for each of the 50 ingredients, like how to use Earl Grey teabags to infuse ice cubes or a syrup for French toast.
The Perfect Pantry makes it so easy for your everyday staples to lead, rather than support, the creation of extraordinary meals. Geoffrey gives you the shopping list you need, as well as the road map for making the most of what you have on hand.
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Creators
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Publisher
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Release date
October 7, 2014 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780385345675
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EPUB ebook
- ISBN: 9780385345675
- File size: 41777 KB
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Accessibility
No publisher statement provided -
Languages
- English
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Reviews
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January 1, 2015
Even the most diligent cooks sometimes confront the dinner hour lacking one or two ingredients to complete a meal. Many times the missing ingredient is a relatively common one and not necessarily required to be garden fresh, something that can easily sit on a shelf or in a quiet part of the refrigerator. Chef Zakarian has identified 50 foods that, if kept in stock in one's cupboard, can dress and season all manner of fresh meats and vegetables to round out a balanced meal. First, Zakarian inventories foundation items, dried spices and herbs that make food not just palatable but also enjoyable: cinnamon, bay leaves, nutmeg, peppercorns, salt, oregano, vanilla, and a dozen other similar seasonings. His list of 50 pantry necessities includes beans, oils, pastas, sauces, and nuts. For each of these staples he proffers a trio of recipes. Color photographs enhance the text and encourage readers to pursue Zakarian's culinary vision.(Reprinted with permission of Booklist, copyright 2015, American Library Association.)
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