In the Green Kitchen
Techniques to Learn by Heart: A Cookbook
1st Edition
Published on 20. October 2010
160 pages
978-0-307-88557-9 (ISBN)
Description
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
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
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04/2010
Random House Inc
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Person
ALICE WATERS's influence on American cooking is unrivaled. Inspired by the markets of France, Waters opened Chez Panisse (named Best Restaurant in America by Gourmet) in 1971, Chez Panisse Café in 1980, and Café Fanny in 1984. She founded her career on creating dishes using fresh, local, and seasonal ingredients long before sustainability was en vogue. Alice has been awarded the Legion of Honor, the James Beard Best Chef in America Award, Humanitarian Award, and Lifetime Achievement Award. In 1996, she created the Chez Panisse Foundation to fund the Edible Schoolyard, a model of edible education in the public school system. She is the author of many cookbooks, most recently In the Green Kitchen and The Art of Simple Food. For more information about Chez Panisse, please visit ChezPanisse.com. For more information about Alice's work with the Edible Schoolyard, please visit ChezPanisseFoundation.org.
Content
- Intro
- Title Page
- Copyright
- Contents
- What Is the Green Kitchen?
- Stocking an Organic Pantry
- Green Kitchen Techniques
- Fanny Singer: Washing Lettuce
- Traci Des Jardins: Flavoring a Sauce
- Joan Nathan: Pounding a Sauce
- Jérôme Waag: Whisking Mayonnaise
- Darina Allen: Making Bread
- Clodagh Mckenna: Toasting Bread
- Angelo Garro: Poaching an Egg
- Beth Wells: Simmering a Stock
- Charlie Trotter: Peeling Tomatoes
- Lidia Bastianich: Boiling Pasta
- Poppy Tooker: Cooking Rice
- David Tanis: Simmering Beans
- Niloufer Ichaporia King: Wilting Greens
- Oliver Rowe: Blanching Greens
- Dan Barber: Steaming Vegetables
- David Chang: Pickling Vegetables
- Cal Peternell: Skinning Peppers
- Bryant Terry and Anna Lappé: Shucking Corn
- Deborah Madison: Roasting Vegetables
- Jean-Pierre Moullé: Filleting a Fish
- Thomas Keller: Roasting a Chicken
- Joyce Goldstein: Braising
- Paul Bertolli: Roasting Meat
- Peggy Knickerbocker: Grilling a Steak
- Claire Ptak: Baking Fruit
- Amaryll Schwertner: Seasoning for Flavor
- Cooking Equipment
- Friends & Cooks
- Acknowledgments
- Index
