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How many great ideas begin with a nagging thought in the middle
of the night that should disappear by morning, but doesn t? For
Daniel Shumski, it was: Will it waffle? Hundreds of hours,
countless messes, and 53 perfected recipes later, that answer is a
resounding: Yes, it will Steak? Yes Pizza? Yes Apple pie?
Emphatically yes. And that s the beauty of being a waffle iron chef
waffling food other than waffles is not just a novelty but an
innovation that leads to a great end product, all while giving the
cook the bonus pleasure of doing something cool, fun, and vaguely
nerdy (or giving a reluctant eater your child, say a great reason
to dig in). Waffled bacon reaches perfect crispness without burned
edges, cooks super fast in the two-sided heat source, and leaves
behind just the right amount of fat to waffle some eggs. Waffled
Sweet Potato Gnocchi, Pressed Potato and Cheese Pierogi, and
Waffled Meatballs all end up with dimples just right for trapping
their delicious sauces. A waffle iron turns leftover mac n cheese
into Revitalized Macaroni and Cheese, which is like a decadent
version of a grilled cheese sandwich with its golden, buttery,
slightly crisp exterior and soft, melty, cheesy interior."
Perfection—in the bag Ready to turn out the best steak of your
life by sealing it in a plastic bag and simmering it in a bath of
warm water? The technique is called sous vide— it’s how a lot
of the pros do it—and now with sous vide devices affordable and
available, you can too. Daniel Shumski, the gadget whisperer who
demystified the Instant Pot, unlocks the secrets of professional
sous vide for home use. He explains step by step the process,
timing, precise temperatures by ingredient, best techniques, and
ins and outs of the equipment. And then offers 100 brilliant
recipes designed to take full advantage of this revolutionary
method, plus a dozen unexpected sous-vide hacks (make short-cut
“cold-brew” coffee; infuse your olive oil with new flavors!)
With Shumski’s guidance, anything can be made better through sous
vide, from favorite meats (you’ll never cook a chicken breast any
other way) to the surprises of sous vide carrots (try them with
miso butter) to the showstopping glory of a Berry Cheesecake in a
jar.
This collection of 100 easy, creative, boundary-pushing recipes
makes ultimate use of this amazing and increasingly popular
contraption. The only Instant Pot cookbook organised by function,
with detailed instructions for mastering each, How to Instant Pot
features dishes from satisfying breakfasts through tempting
desserts, plus skill-building recipes that offer simple methods for
basic dishes (Chicken Soup 3 Ways, No-Stir Polenta 3 Ways, Sweet
Yogurt 3 Ways) and surprising hacks that make this already rema
rkable gadget even more indispensable. Hard- boil an egg in 5
minutes? Yup. Bake a potato in half the time? You bet. Quick pickle
some veggies? Why not. Want to know how to Instant Pot? This book
is all you need.
For cooks everywhere who are falling in love with cast iron comes
will it skillet? The new cookbook from Daniel Shumski, who last
applied his out-of-the-box food-loving sensibility to Will It
Waffle? With 92,000 copies in print. Here are 53 original recipes
that are surprising, delicious, and ingenious in their ability to
capitalise on the strengths of cast iron. The simplicity of Toast
with Olive Oil and Tomato, because you just can't achieve that
perfect crust in a toaster. A gooey, spiraled Giant Cinnamon Bun
with a surprise swirl inside. Popcorn taken to another level with
clarified butter. Homemade Corn Tortillas that use the pan to
flatten and cook them. A Spinach and Feta Dip that stays warm from
the residual heat of the pan. Plus, pastas that come together in
one skillet - no separate boiling required; beautiful breads and
pizzas; luscious desserts and more, along with detailed information
on buying, seasoning, and caring for your cast-iron cookware.
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