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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Gadget cookery
The Art of Wood-Fired Cooking begins with detailed instructional
information on the ins and outs of the wood-burning oven. With
Cook, teacher, and entrepreneur Andrea Mugnaini's reassuring advice
and careful instruction, it's easy to create and cook mouthwatering
wood-fired dishes.
Mugnaini has spent over 20 years perfecting the craft of
wood-fired cooking. She started Mugnaini Imports in 1989 to bring
the Italian style of cooking and living to America through
wood-fired, pizza-oven sales. A pioneer of the industry, she
founded the first cooking school dedicated to wood-fired cooking.
When she is not teaching or in the office, Mugnaini entertains
crowds in the Sonoma Wine Country with her live, interactive
cooking events. Now she shares the methods she has been teaching
through her classes, sharing delicious recipes for pizzas, breads,
fish, poultry, meats, vegetables, pastas, and desserts.
Fire up the oven and enjoy: Butterflied Shrimp Zucchini Gratin
with Tomatoes and Gruyere Tuscan-Style Pot Roast with Herbs and
Chianti Focaccia with Onions and Thyme Limoncello Bread Pudding
with Fresh Blackberries
Make 100 easy, perfectly cooked meals using today's hot appliance:
the sous vide! As affordable sous vide machines become widely
available, an appliance once used only in fine-dining restaurants
or on competitive cooking shows has entered home cooks' kitchens.
Using a vacuum-sealed bag and temperature-controlled, circulating
water, it cooks food gradually, making it easy, foolproof, and
convenient for weeknight cooking. This comprehensive but compact
introduction teaches you everything you need to know about sous
vide preparation, including cooking times, and provides 100
inspired recipes for meat, poultry, seafood, vegetables, and
desserts that go beyond the basics.
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