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- In the Green Kitchen
- Written by Alice Waters
- Format: Hardcover | ISBN: 9780307336804
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Buy now from Random House
- In the Green Kitchen
- Written by Alice Waters
- Format: eBook | ISBN: 9780307885579
- Our Price: $14.99
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In the Green Kitchen
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Techniques to Learn by Heart
Written by Alice Waters
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On Sale: October 20, 2010
Pages: 160 | ISBN: 978-0-307-88557-9
Published by : Clarkson Potter Crown Illustrated
Pages: 160 | ISBN: 978-0-307-88557-9
Published by : Clarkson Potter Crown Illustrated
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Synopsis|Excerpt
Synopsis
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells
Excerpt
David Chang's Salt & Sugar Pickles4 servings
David makes these pickles to be enjoyed right after seasoning, while they are
still vibrant and crunchy.
3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar
Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4; inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.
In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.
Excerpted from In the Green Kitchen by Alice Waters. Copyright © 2010 by Alice Waters. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Alice Waters
About Alice Waters
Chez Panisse Restaurant opened in 1971, serving a single fixed-price menu that changed daily. The set menu format remains at the heart of Alice’s’ philosophy of serving the most delicious organic products only when they are in season. Over the course of three decades, Chez Panisse has developed a network of local farmers and ranchers whose dedication to sustainable agriculture assures Chez Panisse a steady supply of pure and fresh ingredients.
In 1996, in celebration of the restaurant’s twenty-fifth anniversary, Alice created the Chez Panisse Foundation. The Edible Schoolyard at Berkeley’s Martin Luther King Jr Middle School is the foundation’s primary beneficiary. More information is available on the foundation's website, www.chezpanissefoundation.org
- In the Green Kitchen by Alice Waters
- April 06, 2010
- Cooking - Seasonal; Cooking - Culinary Arts & Techniques; Cooking - American
- Clarkson Potter
- $28.00
- 9780307336804
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