Join us on a literary world trip!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Subscribe to read the full book or read the first pages for free!
I want to read the book!
All characters reduced
In the Hands of a Chef - Cooking with Jody Adams of Rialto Restaurant - cover

In the Hands of a Chef - Cooking with Jody Adams of Rialto Restaurant

Jody Adams, Ken Rivard

Publisher: HarperCollins e-books

  • 0
  • 0
  • 0

Summary

How do great chefs make their food taste better? Is it the ingredients they use? Their cooking techniques and equipment? That's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients -- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great one? Put yourself in the hands of Jody Adams with In the Hands of a Chef.
Available since: 02/01/2011.
Print length: 384 pages.

Other books that might interest you

  • The Official High Times Cannabis Cookbook - More Than 50 Irresistible Recipes That Will Get You High - cover

    The Official High Times Cannabis...

    Elise McDonough, Magazine...

    • 0
    • 0
    • 0 
    This “informative and accessible” cookbook ranges from pot brownies to THC-infused Thanksgiving turkey—“an essential staple for any ‘budding’ chef” (Cool Hunting magazine). 
 
This first-ever cookbook from High Times magazine—the world’s most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion.  
 
Offerings run the culinary ganja gamut from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson are sure to spark your interest whether you’re looking for the perfect midnight munchie or taking dinner to a higher level.
    Show book
  • Spain - Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia - cover

    Spain - Recipes and Traditions...

    Jeff Koehler

    • 0
    • 0
    • 0 
    “This beautiful book is an amazing new window into the ingredients, the recipes, the stories of my home country.” —José Andrés 
 
In Spain, long-time Barcelona resident Jeff Koehler gathers the country’s many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared. Each chapter is an ode to Spain’s delightful kitchen, from gazpachos, salt cod, and poultry, to savory and sweet conserves. The story of the country is told through two hundred recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamon and Monkfish Steaks with Saffron.  
 
Dishes from Spain’s leisurely multicourse meals and simple tapas alike celebrate seasonal ingredients: wild mushrooms, asparagus, and local game. Sidebars trace Spain’s rich culinary traditions, taking us from ancient Moorish cities to the arid fields of the Castilian countryside, and allow us to meet the people who still, with devotion, cultivate them. Accompanying these are hundreds of evocative photos of the markets, orchards, green hills, and fishing ports from which this delicious cuisine originates. Add to this a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list. Novices and veterans of the Spanish kitchen alike will gain a deeper understanding not only of Spain’s cuisine but of its culture. 
 
A New York Times Book Review Notable Cookbook
    Show book
  • An A–Z Guide to Food Additives - Never Eat What You Can't Pronounce - cover

    An A–Z Guide to Food Additives -...

    Deanna M. Minich

    • 0
    • 0
    • 0 
    A reference for decoding what those mysterious ingredients are—and how they may affect you: “The definitive guide for the health-conscious shopper.” —Robert H. Lerman, MD, PhD 
 
Here’s a tongue twister: Say cochineal extract, diacetyl, tertiary butylhydroquinone, BHA, HFCS, and MSG. It's not just knowing how to pronounce what’s in your food that’s important, it's knowing what it does and how it can affect you. The average American consumes about 150 pounds of food additives per year. With so many processed foods on the supermarket shelves, it can be hard to navigate the waters to an additive-free diet. 
 
A-Z Guide to Food Additives helps you change the way you eat and shop—providing heart-healthy tips while helping you avoid undesirable food additives. Also, you’ll get the rundown on which additives do no harm and may even be nutritious. This “additive translator” lets you head down to your grocery store with a grocery list in one hand and your newfound knowledge in the other. 
 
A-Z Guide to Food Additives delivers:Essential nutrition adviceHints on what to look for when reading those unreadable ingredient labelsTips on buying fresh produce in order to avoid pesticidesInformation on ingredients that can contribute to headaches, bloating, breathing difficulties, and other problemsSafety ratings for 300 ingredientsReference charts for additives that may cause cancer or allergic reactions, or should be limited for sodium-sensitive people
    Show book
  • Relishing Riojas From Spain - Vine Talk Episode 109 - cover

    Relishing Riojas From Spain -...

    Vine Talk

    • 0
    • 0
    • 0 
    Stylish, trend-setting, and bold, Vine Talk's host Stanley Tucci invites a panel of celebrity friends to join him for engaging conversation and blind taste-tests from different selections of world famous wineries each week. Regardless of personal expertise, all can enjoy the intriguing dialogue from each diverse panel.A Hachette Audio production.
    Show book
  • Sushi - The Complete Guide to Make Sushi at Home - cover

    Sushi - The Complete Guide to...

    Shinzo Kawasumi

    • 0
    • 0
    • 0 
    Do you enjoy eating sushi?Would you like to learn how you can make your own, at home and just like a restaurant?Sushi is an amazing food that has its origins in Japan. Raw fish and rice are the main ingredients, but vegetables can also be added for color and flavor, as well as various spices and condiments. It has been hailed as a super food that helps to prolong life when eaten in enough quantities and the varieties are almost endless.Now, in Sushi: The Complete Guide to Make Sushi at Home, you can discover this ancient art and enjoy the flavors of the east, with chapters that provide you with:The basics to Sushi makingMaking it for first timeEquipment you will needVarieties of SushiPopular Sushi RecipesThe Nutritional Benefits of SushiHow to Make the Perfect Sushi Roll Every timeWhether you want to eat more fish and are looking for some alternatives or you want to prepare a delicious dinner for family or friends, Sushi: The Complete Guide to Make Sushi at Home, will help you get started and have you preparing delicious food in no time.Enjoy perfect sushi every time!
    Show book
  • Southern Biscuits - cover

    Southern Biscuits

    Cynthia Graubart, Nathalie Dupree

    • 0
    • 0
    • 0 
    The coauthors of Mastering the Art of Southern Cooking share recipes and baking secrets for biscuits of all kinds plus dishes that incorporate them.   In Southern Biscuits, Nathalie Dupree and Cynthia Graubart cover every biscuit imaginable, from simple, hassle-free biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth.   Other recipes explore dishes that incorporate biscuits, such as Overnight Biscuit Cheese Casserole, or are closely related foods, such as Buttermilk Coffee Cake, or Chicken and Vegetables with Dumplings. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.
    Show book