Soups and Broths: James Peterson's Kitchen Education: Recipes and Techniques from Cooking
Format: PDF / Kindle (mobi) / ePub
Celebrated chef, teacher, and cookbook author James Peterson presents more than forty soup and broth recipes from Cooking, his classic guide for home cooks. Within, cooks of all levels will find a wide variety of delicious, doable recipes: basics like chicken broth, classics like Tomato Soup, and exotics such as Thai Hot-and-Spicy Shrimp Soup. For those looking to get creative, Peterson explains soup fundamentals so you can craft your own dishes tailored to different palates and tastes. Peterson also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen.
In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, recipes and techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone's digital library, and cooks both new and experienced will appreciate Peterson's relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.
Be sure to check out more e-book exclusives from James Peterson's Kitchen Education series.
away the meat from the bone, cut the meat into pieces, and return the meat to the pot. Add the tomatoes, ginger, turmeric, saffron and its soaking water, and cinnamon and simmer for 10 minutes to blend the flavors. Season with salt and pepper. To make the harissa, finely chop the chiles. Mince 2 cloves garlic with a chef’s knife, and then crush them to a paste with the side of the knife. Combine the chiles, garlic, and tomato and season with salt and pepper. Pass the harissa at the table.
circular cake rack in the bottom of a large pan with a tight-fitting lid. Keep in mind, too, that some foods, such as mussels and clams, don’t require a steamer for steaming. Their shells hold them above the liquid. Cooking en Papillote Cooking foods en papillote, in which food more or less simultaneously steams and braises inside a parchment-paper package, yields a particularly dramatic presentation when served. The food, usually fish, is sealed in parchment with wine and herbs and then
pot to cover the chicken and vegetables, and nestle the bouquet garni in the middle of the pot. Bring to a gentle simmer and simmer uncovered for 1½ hours, skimming off the froth every 15 minutes or so. Strain through a fine-mesh strainer into a clean container, let cool for 1 hour at room temperature, and then cover and refrigerate. Before using, pull off the fat that has congealed on top and discard. The broth will keep for up to 5 days in the refrigerator or 6 months in the freezer. If boiled
finish it in the oven. Roast Beets with Wine Vinegar, Butter, and Parsley Because beets take a long time to roast—about an hour—it is worthwhile to roast more than you need and then serve some of them cold in salads or as part of a crudité plate later in the week. Beets are great with vinegar, especially wine vinegar with a full woody flavor, such as sherry vinegar, good balsamic vinegar, or homemade vinegar. MAKES 6 FIRST-COURSE OR SIDE-DISH SERVINGS 6 beets ¼ cup wine vinegar 4
453.59 grams / 16 ounces 1 kilogram = 2.2 pounds U.S. / Imperial: ½ oz Metric: 15 g U.S. / Imperial: 1 oz Metric: 30 g U.S. / Imperial: 2 oz Metric: 60 g U.S. / Imperial: ¼ lb Metric: 113 g U.S. / Imperial: ⅓ lb Metric: 150 g U.S. / Imperial: ½ lb Metric: 225 g U.S. / Imperial: ¾ lb Metric: 350 g U.S. / Imperial: 1 lb Metric: 450 g Length Formulas: 1 inch = 2.54 cm 1 foot = .3 m / 12 inches 1 cm = .39 inch 1 m = 3.28 feet / 39.37 inches Inch: ¼ inch Metric: