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Milk Street : the new rules : recipes that will change the way you cook / Christopher Kimball ; with writing and editing by J.M. Hirsch and Michelle Locke ; recipes by Matthew Card, Diane Unger and the Cooks at Milk Street ; art direction by Jennifer Baldino Cox and Brianna Coleman ; photography by Connie Miller of CB Creatives.

Kimball, Christopher (author.). Hirsch, J. M., (author,, editor.). Locke, Michelle, (author,, editior.). Card, Matthew, (author.). Unger, Diane, (author.). Cox, Jennifer Baldino, 1972- (art director.). Coleman, Brianna, (art director.). Miller, Connie (Photographer), (photographer.).

Available copies

  • 5 of 8 copies available at Bibliomation. (Show)
  • 1 of 1 copy available at Rowayton Library.
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Rowayton Library 641 KIM (Text to phone) 33625122827640 Adult Nonfiction Available -

Record details

Content descriptions

General Note: Includes index.
Formatted Contents Note: Change the way you cook -- Vegetables -- Beans & grains -- Noodles & breads -- Eggs -- Seafood -- Chicken -- Pork -- Beef.
Summary, etc.: In Milk Street: The New Rules, the author and his team of cooks and editors deliver a book full of game-changing recipes powered by a simple technique, tip, or trick that will transform readers' cooking.
Subject: Cooking
Christopher Kimball's Milk Street (Firm)
Genre: Recipes.
Cookbooks.

Syndetic Solutions - Summary for ISBN Number 9780316423052
Milk Street: the New Rules : Recipes That Will Change the Way You Cook
Milk Street: the New Rules : Recipes That Will Change the Way You Cook
by Kimball, Christopher
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Summary

Milk Street: the New Rules : Recipes That Will Change the Way You Cook


JAMES BEARD AWARD FINALIST -- Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's New Rules , with 200 game-changing recipes driven by simple but transformative insights into cooking. This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like: Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring) Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don't Let Neutral Ingredients Stand Alone) Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes) Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don't Boil, Your Eggs) Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing) Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor) You'll also learn how to: Tenderize tough greens quickly Create creamy textures without using dairy Incorporate yogurt into baked goods Trade time-consuming marinades for quick, bright finishing sauces , and more The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work --a book full of lessons that will make you a better cook.
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