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Whip, pound, grate, and grind your way to culinary catharsis with
Steamed, a cheeky cookbook for when you need to get dinner and your
feelings on the table. Where can a person express frustration,
existential crisis, fleeting sadness, and consuming rage -- perhaps
all at the same time -- without drawing attention to themself?
Where is taking your feelings out with mallets, knives, grinders,
and graters not just allowed but encouraged? The kitchen, of
course! And in Steamed acclaimed food writers Rachel Levin and Tara
Duggan offer readers 50 funny, feisty, and full-flavored dishes to
unleash that sweet culinary catharsis. Tired parents, stressed
worker-bees, and newly-minted adults alike will find recipes for
those inevitable moments when you're tired and need to let it all
out. Recipes like "Pounded Chicken Parmesan," "Ripped Bread Salad,"
and "Feeling Sad French Onion Soup" are the perfect outlet for
dealing with day-to-day indignities, while soothing kitchen
projects like "Braided Challah" and "It'll-All-Be-Okay Chicory and
Cannellini Beans" provide a moment of calm in a cuckoo world.
Playful sidebars, including "Beat It All Out: When You Just Want to
Whisk Like a Wild Woman," teach technique and channel all those
feelings into something utterly delicious. For anyone looking for
stress eating's more constructive cousin, Steamed and catharsis
cooking are here to lend a helping hand -- or cleaver.
One of the country's most celebrated roasters explains how to
choose, brew, and enjoy the new breed of artisan coffees at home,
along with 40 inventive recipes that incorporate coffee or taste
good with a cup.
Coffee is experiencing a renaissance and Blue Bottle Coffee Company
has quickly become one of America's most celebrated roasters.
Famous for its complex and flavorful coffees, Blue Bottle delights
its devoted patrons with exquisite pour-overs, delicious espressi,
and specialized brewing methods.
Yet as coffee production becomes more sophisticated with
specialized extraction techniques and Japanese coffee gadgets, the
new artisan coffees can seem out of reach. "The Blue Bottle Craft
of Coffee" explains this newworld from farm to cup, exploring the
bounty of beans available and the intricate steps that go into
sourcing raw coffee from around the globe. Blue Bottle founder
James Freeman coaches you through brewing the perfect cup ofcoffee,
using methods as diverse as French press, nel drip, siphon, and
more to produce the best flavor.
For coffee lovers who want to roll up their sleeves and go deeper,
Freeman explains step by step how to roast beans at home using
standard kitchen tools--just like he did when starting out. "The
Blue Bottle Craft of Coffee" also introduces a home technique for
cupping, the industry method of tasting coffees for quality
control, so you can hone your taste and share your meticulously
roasted coffee with friends.
Rounding out the book are more than thirty inventive recipes from
Blue Bottle pastry chef and former Miette bakery owner Caitlin
Freeman thatincorporate coffee or just taste particularly good with
coffee, such as Saffron Vanilla Snickerdoodles, Stout Coffee Cake
with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream,
Coffee Panna Cotta, and more.
With more than one hundred stunning photographs showing coffee's
journey from just-harvested cherry to perfect drink, this
distinctive and deep guide to the new breed of amazing coffees from
one of the top artisan coffee makers will change the way you think
about--and drink--coffee.
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