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In The Hands Of A Chef: Cooking With Jody Adams Of Rialto Restaurant (2011)

In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant (2011)

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Author
Rating
3.89 of 5 Votes: 4
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ISBN
0062039598 (ISBN13: 9780062039590)
Language
English
Publisher
harpercollins e-books

About book In The Hands Of A Chef: Cooking With Jody Adams Of Rialto Restaurant (2011)

Amazon.com Review Jody Adams, the award-winning chef-owner of Boston's Rialto restaurant, believes that anyone who loves to eat can cook delicious food. Her In the Hands of a Chef bolsters the claim with recipes that help readers follow their instincts to produce great dishes. This is restaurant food that's also approachable by home cooks; the 200-plus recipes, derived from classic European regional cooking but featuring ingredients indigenous to America, should provide pleasure to those who make and enjoy them. Beginning with chapters devoted to "starters and small bites," soups, salads, and sides, the book then gets down to basics with seafood, poultry, and meat fare, including game. Standout recipes among these include Chilled Smooth Corn Soup with Tomatoes, Avocado, and Lime; Pan-Roasted Salmon with Warm Cucumber Salad; and Braised Chicken Thighs with Ancho Peppers and Andouille Sausage. Chapters devoted to pasta and polenta feature dishes such as Linguine with Salsa Cruda and Semolina Gnocchi with Red Wine Mushroom Sauce and Roasted Marrowbones. The chapter "A Mile in a Chef's Shoes" includes her most beloved dishes, such as Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce. There are also formulas for sweets, such as Lemon-Almond Butter Cake and Heather's Cranberry Chocolate Pecan Tart--"ease of preparation" desserts more typical of the savory cooks than of pastry chefs, Adams notes. This is a delightful collection, full of heart as well as good taste. --Arthur Boehm From Publishers Weekly Adams, chef at Boston's acclaimed restaurant Rialto, identifies two popular cookbook approaches easy and elaborate and calls for a third: "artisanal home food." As lovely as this sounds, this book also falls under the heading of complicated. However, Rialto's fans will cheer at the chapter of signature recipes like Soupe de Poisson and Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce. Smoked Salmon Rolls with Arugula, Mascarpone, Chives and Capers and sophisticated entries like Grilled Bluefish with Pomegranate Glaze and Cucumber-Yogurt Sauce are perfect for dinner parties. Terrific sides like Beet and Spinach Salad with Goat Cheese and Grilled Fresh Figs double as light lunches. Helpful sidebars explain, for example, how not to overcook pork, but instructions on "How to Break Down a Duck" are confusing. Recipe titles read like advanced Tai Chi maneuvers: Acquacotta Porcini Broth with Soft Polenta, Taleggio, and a Poached Egg... and truffle oil, if the authors hadn't run out of space. There are some exceptions to the elaborate rule, such as Roasted Tomato and Farro Soup, Oliver's Chicken Stew and Orzo in Chicken Broth with Many Greens and Asiago. The pasta chapter includes homemade pastas, and a pizza chapter with fairly simple recipes, but the book gets its mileage out of more elaborate dishes like Fried Rabbit in Hazelnut Crumbs with Peaches and Braised Oxtails with White Beans. In the end, the recipes are clearly written and certainly delectable. Illus. not seen by PW. (Jan.) Copyright 2001 Reed Business Information, Inc.

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