Download Old-School Comfort Food: The Way I Learned to Cook by Alex Guarnaschelli PDF

By Alex Guarnaschelli

How does one turn into an Iron Chef and a Chopped pass judgement on on nutrition Network—and what does she really cook dinner at home?

Alex Guarnaschelli grew up in a house suffused with a love of cooking, the place soufflés and cheeseburgers have been both respected. The daughter of a revered cookbook editor and a chinese language cooking fanatic, Alex constructed a fondness for meals at a tender age, sealing her expert destiny. Old-School convenience Food stocks her trip from waist-high taste-tester to proficient chef who now adores spending time within the kitchen along with her daughter, besides the a hundred recipes for a way she realized to cook—and the way in which she nonetheless likes to eat.

Here are Alex’s secrets and techniques to nice domestic cooking, the place humble parts and prevalent arrangements mix with very good process and care to create memorable nutrition. Alex brings her recipes to lifestyles with recollections of every little thing from stealing tomatoes from her aunt’s backyard and her first chew of her mother’s pâté to being one of many few ladies within the kitchen of a well known Parisian eating place and serving famous person clients in her personal profitable big apple urban institutions. With seventy five colour pictures and ephemera, Old-School convenience Food is Alex’s love letter to deliciousness.

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Extra info for Old-School Comfort Food: The Way I Learned to Cook

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54 Asian Sesame Dip ... 54 Sweet Potato Stacks ... 55 Sweet Potato Tots with Creamy Ketchup ... 56 Pad Thai Spring Rolls ... 59 Garlic-Roasted Kale Chips ... 60 Pear, Walnut & Brie Crostini ... 60 Walnut-Crusted Sea Scallops ... 63 9/11/14 12:20 9/10/14 10:34 PM AM Job: 41689 Title: FW - Superfoods at Every Meal 09-AC71196 Page: 41 Blueberry Bruschetta ✹ Blueberries ✹ Honey This is a perfect party-worthy appetizer. Its beautiful, vibrant colors and mouthwatering flavors are sure to be the hit of the party!

Add to a medium-size mixing bowl, then stir in the yogurt, cheeses, cream cheese, artichoke hearts, and salt. Scrape into the prepared baking dish. Bake for 30 minutes, or until lightly browned and bubbling. Serve with the pita chips. indd 49 Text 49 10/9/14 8/26/14 12:24 3:11 PM pm Job: 41689 Title: FW - Superfoods at Every Meal Page: 49 walnut hummus ✹ Chickpeas ✹ Walnuts Making your own hummus doesn’t have to be hard or daunting. You just throw everything into a food processor and blend until smooth!

Combine the blueberries and tomatoes in a medium-size bowl. In a small bowl, combine the basil paste, honey, salt, olive oil, and vinegar, stirring well. ) Pour the dressing over the blueberries and tomatoes and toss gently to coat. Set aside. Spread the bread slices on a cookie sheet and bake for 10 minutes. Remove from the oven, top each slice with a large spoonful of the bruschetta, and drizzle with additional honey. Yield: 18 to 24 bruschetta pieces, depending on the bread avoid Soggy Bread 42 To combat soggy bread with the blueberry bruschetta at a party where the appetizer might be eaten over an hour or more, serve the bruschetta in a bowl with a spoon and the toasted bread on the side.

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