Once Upon a Chef, the Cookbook

100 Tested, Perfected, and Family-Approved Recipes
 
 
Chronicle Books LLC (Verlag)
  • erschienen am 24. April 2018
  • |
  • 304 Seiten
 
E-Book
978-1-4521-5622-4 (ISBN)
 
Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that combines her chef skills with delicious, fresh, and accessible ingredients for family-friendly meals. Today, Jenn cooks dinner for hers every night and here she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors. There is something for every meal of the day starting with breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles. Simple soups, salads, and sandwiches make ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches), plus entrées the whole family will love like Buttermilk Fried Chicken Tenders. And for those casual get-togethers it's easy to whip up some Buttery Cajun Popcorn and bowls of Sweet, Salty & Spicy Pecans. You'll also fall in love with go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. Flip through the pages of this book and you'll want to make every recipe-whether it's an easy family dinner your kids will love, an indulgent dessert for someone special, or fun cocktails and appetizers for your friends. This is the book you'll turn to again and again, and with Jenn by your side in the kitchen, every meal will taste like the best night out!
  • Englisch
  • La Vergne
  • |
  • USA
978-1-4521-5622-4 (9781452156224)
1452156220 (1452156220)
weitere Ausgaben werden ermittelt
  • Cover
  • Title
  • Copyright
  • Dedication
  • Contents
  • Introduction
  • Welcome to my Kitchen!
  • Knives
  • Knife Sharpener
  • Cutting Boards
  • Pots and Pans
  • Heavy-Duty Mixer
  • Food Processor
  • Standard Blender
  • Immersion Blender
  • Stainless-Steel or Glass Nesting Bowls
  • Sheet Pans
  • Baking Dishes
  • Colanders and Strainers
  • A Digital Kitchen Scale
  • Dry and Liquid Measuring Cups
  • Citrus Juicer
  • Box Grater and Rasp Grater
  • Utensils
  • Cooking Thermometers
  • Chapter 1 Starters & Snacks
  • Sweet, Salty, Spicy Pecans
  • Buttery Cajun-Spiced Popcorn
  • Joanne's Refrigerator Dill Pickles
  • Homemade Tortilla Chips
  • Chunky Pea Guacamole with Roasted Jalapeños
  • L'Auberge Chez François Herbed Cottage Cheese Spread
  • Roasted Eggplant & Chickpea Tapenade
  • Warm Caramelized Onion & Gruyère Dip
  • Spanakopita Rolls
  • Deviled Eggs with Candied Bacon & Chives
  • Ahi Tuna Poke with Avocado & Rice Crackers
  • Maryland-Style Crab Cakes with Quick Tartar Sauce
  • Grilled Beef Satay with Peanut Sauce
  • Pro Tips from my Kitchen: Mastering Salt
  • Chapter 2 Soups & Sandwiches
  • Golden Orange Gazpacho with Basil
  • Chilled Cucumber & Yogurt Soup
  • Fiery Roasted-Tomato Basil Soup
  • Autumn Curried Carrot & Sweet Potato Soup
  • Creamy Wild Mushroom Soup with Herbs
  • Homemade Herb Croutons
  • Chicken Tortilla Soup
  • Pasta E Fagioli
  • Hearty Beef, Barley & Vegetable Stoup
  • Open-Faced Bacon, Avocado & Pickled Onion Sandwich
  • Pickled Red Onions
  • Smoked Gouda & Pesto Grilled Cheese Sandwiches
  • Pro Tips from my Kitchen: The Mise En Place
  • Chapter 3 Salads
  • Heirloom Tomato Salad with Burrata, Pesto & Pine Nuts
  • Basil Pesto
  • Black Bean & Corn Salad with Chipotle Honey Vinaigrette
  • Thai Crunch Salad with Peanut Dressing
  • Middle Eastern Chopped Salad with Lemon Vinaigrette
  • Celery, Toasted Walnut & Pecorino Salad
  • Arugula with Roasted Beets, Clementines, Feta & Pistachios
  • Nutty Wild Rice Salad with Dried Cranberries, Apples & Orange Vinaigrette
  • Creamy Grilled Lemon Chicken Salad
  • Sam & Harry's Steak Salad with Fennel, Blue Cheese & Apple-Walnut Vinaigrette
  • Pro Tips from my Kitchen: Balancing Flavor
  • Chapter 4 Main Courses
  • Spaghetti with Kale & Walnut Pesto
  • Fusilli Alfredo (A.K.A. Aunt Jenn's Special Pasta)
  • Three-Cheese White Pizzas with Arugula
  • Baja Fish Tacos
  • Cedar-Planked Salmon with Ancho-Brown Sugar Spice Rub
  • Pan-Seared Halibut with Cherry Tomatoes & Basil
  • Steamed Mussels with Thai Green Curry Broth
  • Grilled Buffalo Chicken Kebabs
  • Smoky Barbecued Chicken Breasts with Sweet & Tangy Barbecue Sauce
  • Sweet & Tangy Barbecue Sauce
  • Peruvian Chicken with Green Sauce
  • Buttermilk Fried Chicken Tenders with Honey Mustard Sauce
  • Honey Mustard Sauce
  • Andouille Sausage & Shrimp Gumbo
  • Persian Kofta with Tzatziki
  • Juicy Steakhouse Burgers (A.K.A. "Segal Burgers")
  • Valérie's Steak Au Poivre
  • Moroccan-Style Brisket with Dried Fruit & Capers
  • Pro Tips from my Kitchen: Is it Cooked? How to Tell When Meat, Poultry & Fish are Done
  • Chapter 5 Sides
  • Roasted Corn on the Cob with Lime-Basil butter
  • Basmati Cilantro Rice Pilaf
  • Springtime Sautéed Asparagus & Peas
  • Cauliflower Purée with Thyme
  • Curried Roasted Carrots
  • Butter-Braised Brussels Sprouts with Shallots
  • Roasted Swiss Chard with Feta
  • Garlic & Herb Roasted Baby Potatoes
  • Broccoli Tots
  • Pro Tips from my Kitchen: Transform Vegetable Scraps, Stale Bread, and other Leftovers
  • Chapter 6 Breakfast & Brunch
  • Kale & Berry Breakfast Smoothie
  • Stone Fruit with Ginger-Lime Syrup & Fresh Mint
  • Maple, Coconut & Blueberry Granola
  • Peanut Butter Granola Bars
  • Addictive Almond Biscotti
  • Blueberry Scones with Tart Lemon Glaze
  • Chocolate-Banana Muffins with Pecan Streusel
  • Banana Pancakes
  • Baked Bourbon French Toast with Praline Topping
  • Smoked Salmon Spread
  • Creamy Scrambled Eggs with Dill & Chives
  • Savory Ham & Cheese Waffles
  • Spinach & Gruyère Quiche
  • Sausage & Cheddar Bread Pudding
  • Pro Tips from my Kitchen: Cheats to Keep you Sane when you're Feeding a Crowd
  • Chapter 7 Breads
  • Soft & Fluffy Pull-Apart Dinner Rolls
  • Braided Honey Challah
  • Cinnamon Swirl Bread
  • Salt-Crusted Currant & Walnut Rye Bread
  • Almost Southern Buttermilk Biscuits
  • Monterey Jack & Jalapeño Cornbread
  • Mini Savory Cheddar Dijon Scones
  • Garlic & Herb Ciabatta
  • Baking Like a Pro: Why It's Important to follow a Few Firm Rules
  • Chapter 8 Desserts
  • No-Churn Cheesecake Ice Cream with Graham Cracker-Pecan Crumble
  • Red, White & Blue Summer Berry trifle
  • Persian Lime "Key Lime" Pie
  • Old-Fashioned Ginger Spice Cookies
  • Toffee Almond Sandies
  • Apple-Oat-Pecan Crisp
  • Chocolate Croissant Bread Pudding
  • Chocolate Buttercrunch with Sea Salt
  • Indoor S'Mores
  • Luscious Lemon Squares
  • Sticky Butterscotch Banana Cake
  • Glazed Pumpkin Pound Cake
  • Honey's Coconut Cupcakes
  • Chocolate Lover's Birthday Cake
  • Pro Tips from my Kitchen: Creating Recipes
  • Chapter 9 Cocktails
  • Sparkling white Sangria with Nectarines, Oranges & Frozen Grapes
  • Pink Vodka Lemonade
  • Kir Royale
  • Mojito Jelly Shots
  • White Russian Milk Shakes
  • Boozy Hot Chocolate
  • Pro Tips from my Kitchen: How to Stock A Home Bar
  • With Gratitude
  • Index
  • About the Author
  • Chronicle Ebooks

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