Download Aida Mollenkamp's Keys to the Kitchen: The Essential by Aida Mollenkamp, Alex Farnum PDF

By Aida Mollenkamp, Alex Farnum

ISBN-10: 1452101299

ISBN-13: 9781452101293

Nutrients community and Cooking Channel famous person Aida Mollenkamp lays a useful beginning for chefs in Keys to the Kitchen. This finished guide collects greater than three hundred cutting edge, modern recipes in addition to colour photos, lots of informative illustrations, a considerable process primer, and beneficial how-to details on matters as wide-ranging as rust elimination, throwing a dinner party, and knife talents. For individuals of the tech-savvy new iteration who can't prepare dinner yet are looking to, this crucial reference consultant makes a fantastic foundation and for these already relaxed within the kitchen it's packed with "who knew" moments for increasing their repertoire of serious recipes.

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Additional resources for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook

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This potent wine vinegar can be used as a Kosher Salt There are two types of kosher salt more assertive twist on red wine vinegar. on the market: coarse and regular. The coarse type is great for using in salt crusts but is too Wine Vinegar Available white or red, these coarse for seasoning. The regular kosher salt are mostly used in European cuisines. is my go-to salt when I cook beause the large Cider Vinegar A mild, fruity apple-based vinegar commonly used in barbecue—from marinades to mops to sauces to slaws.

ROSE M ARY W H AT : Resin- and menthol-flavored herb with leaves like pine needles. USE: With garlic, olives, Italian food, roasts, breads, potatoes. BAY W H AT : Leaves from a tree usually from California or Turkey, bay leaves are commonly found dry. USE: Flavor for stocks, stews, soups, braises, stuffing, and other slow-cooked meals. THY ME W H AT : Key to French cuisine, thyme has a very perfumed scent. USE: In many cuisines from Caribbean to French for pasta, soups, stews, and roasts, with carrots and leeks.

44 / KEYS TO THE KITCHEN BASIL MINT THAI BASIL CHER V IL CIL ANTRO PARSL EY DIL L TARRAGON CHI V ES THE SET-UP / 45 PANTRY POINTERS The aisles and aisles of pantry goods are milk, and the occasional can of beans, limit canned goods for bare pantry moments. easily the most boring section of the whole When it comes to bottled goods, the main store. But those aisles are stocked with all the thing to consider is the age and storage con- elements that play supporting roles in cook- ditions. Avoid any bottled ingredients whose ing such as condiments that boost flavor, top is in any way bulging, is dusty, or that staples that add heft, and spices that add, has been stored in bright light (a faded label well, a hint of spice.

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