By Alice Medrich
2010 IACP Baking booklet of the Year
With recipes prepared by way of texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . .
Cookies are effortless, attractive, and enjoyable. but because the award-winning baker Alice Medrich notes, too usually, domestic chefs hang to the recipe at the bag of chocolate chips, while a lot more is feasible. “What if cookies mirrored our smooth culinary sensibility—our spirit of event and fervour for flavors or even our nutritional concerns?” Medrich writes in her advent to this landmark cookie cookbook, prepared via texture, from crunchy to ethereal to chunky. An inveterate tester and grasp manipulator of materials, she attracts at the world’s pantry of components for such scrumptious riffs at the classics as ethereal meringues studded with cashews and chocolate chunks, palmiers (elephant’s ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content material is slashed and the flavour grew to become up on every little thing from ginger snaps to chocolate clouds. From new spins on vintage recipes together with chocolate-chip cookies and cakes, to delectable 2-point treats for Weight Watchers, to cookies to make with children, this grasp conjurer of chocolates will carry bliss to each dessert desk.
Read or Download Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich PDF
Best food & drink books
WHAT is going ON BEHINDTHE SCENES AT ELBULLI?
Elected most sensible eating place on the earth by means of eating place journal an unparalleled 5 instances, elBulli is the place chef Ferran Adris amazing food involves lifewith dragon cocktails that make the drinker breathe smoke and caviar made of tiny spheres of olive oil. elBulli is usually the thing of culinary pilgrimagemillions clamor each year for a reservation at one in all its tables.
Yet few humans recognize that, at the back of all the thirtyor extra classes that make up a meal at elBulli, a small military of stagiairesapprentice chefslabor on the distinct, arduous paintings of executing Adris striking imaginative and prescient. within the Sorcerers Apprentices: A Season within the Kitchenat Ferran Adris elBulli, Lisa Abend explores the extraordinary method that Adri makes use of to run his eating place and, within the procedure, teach the subsequent new release of culinary stars.
Granted extra entry to Adri and the elBulli kitchen than the other author within the eating places background, Abend follows thirty-five younger women and men as they fight to grasp the state of the art strategies, grueling hours, livid creativity, and interpersonal tensions that include operating at this celebrated establishment. Her energetic narrative captures a very good solid, together with a tender Korean cook dinner who camps at the doorstep of elBulli until eventually he's allowed to paintings within the kitchen; an formidable chef from one in every of Switzerlands most sensible eating places suffering to create his personal creative imaginative and prescient of food; and an American couple whose courting would possibly not stand up to the original pressures of the eating place. What emerges is an impossible to resist story of aspiring younger skills stuck, for sturdy or in poor health, within the chance of a lifetime.
Taken jointly, their tales shape a portrait of the overseas crew that is helping make a meal at elBulli so memorable. in addition they exhibit a Ferran Adri few ever see, person who is not just a genius chef and artist but in addition a chairman, instructor, taskmaster, businessman, and occasionally- incorrect man or woman. at the present time, foodstuff has develop into the focal point of exceptional consciousness, and The Sorcerers Apprentices additionally explores the unusual evolutionin under decadesof a once-maligned occupation right into a resource of big name.
Your New ally for Fuss-Free One-Pot foodstuff providing a twenty-first century tackle America's such a lot ancient cooking method, the trendy Dutch Oven Cookbook proves why the Dutch oven has earned its position because the such a lot flexible pot in today's kitchen. ideal for a wide-range of one-pot nutrients large enough to feed the complete kinfolk, the Dutch oven is the fitting cooking vessel for braises, stews, pot roasts, home made breads, and absolutely anything else you could give some thought to.
“Every as soon as in awhile a author of specific talents takes a clean, possible unbelievable concept and seems a ebook of natural pride. ” That’s how David McCullough defined Mark Kurlansky’s Cod: A Biography of the Fish that modified the area, a piece that exposed how a meal may be as very important because it is suitable for eating.
Tinned fish is scrumptious, sustainable, and simply pretty much as good as clean! Combining the easiest parts, extraordinary recipes and most sensible tips and information, Bart Van Olphen demonstrates the flexibility of cooking with the last word shop cabinet staple. whole with special tales from sustainable fish-farmers percentage how they fish relatively, how they have been stuck and what occurs to the fish from sea to tin.
- The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors
- The Paleo Primer: A Jump-Start Guide to Losing Body Fat and Living Primally
- Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
- Gluten-Free Girl Every Day
- The German Cookbook: A Complete Guide to Mastering Authentic German Cooking (50th Anniversary Edition)
Extra resources for Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
SERVES 4 43 GRILL EATS & DRINKS GRILLED LAMB CHOPS WITH CILANTRO-MINT SAUCE CIL ANTRO-MINT SAUCE ½ cup [120 ml] canola oil 2 tsp minced fresh ginger Kosher salt and freshly ground black pepper ¼ cup [15 g] fresh mint leaves ¼ cup [15 g] fresh cilantro leaves 1 Tbsp honey ¼ cup [60 ml] rice vinegar 8 rib lamb chops, no more than ¾ in [2 cm] thick In a food processor, combine the ginger, mint, cilantro, honey, vinegar, and canola oil. Process until blended and smooth. Season with salt and pepper.
Allow the mixture to cool. Cut off the crust from the bread. In a large serving bowl, put a layer of the fruit and then top it with a layer of bread slices, being sure the bread covers the entire surface of the fruit. Continue to layer the fruit and bread, ending with the fruit. Cover the top with plastic wrap, weigh it down with something (such as a bag of rice or beans) to help the bread absorb all of the juices, and refrigerate for at least 1 day, or up to 2 days. To serve, use a large spoon to scoop into serving bowls, being sure to get several layers of the bread and berries.
Let stand for 20 to 30 minutes. Strain and combine with the lemon juice in a large pitcher. Let cool completely. Add the remaining 2 cups [480 ml] water. The lemonade should be tart-sweet at this point. ) Chill until ready to serve. SERVES 8 55 GRILL EATS & DRINKS WATERMELON-LIME AGUA FRESCA ¼ cup [60 ml] freshly squeezed lime juice, plus lime wedges for garnish 6 cups [900 g] chunked seedless watermelon ½ cup [120 ml] water Kosher salt 3 Tbsp sugar Ice cubes for serving Place the watermelon chunks in a blender and purée.