Big Bowl Noodles and Rice: Fresh Asian Cooking From the by Bruce Cost

By Bruce Cost

When the 1st substantial Bowl eating place opened in 1997, its founding companions had one venture: to make strong, real Asian meals available to American diners. bored with greasy takeout and soggy egg rolls, they created a completely diverse type of Asian menu-one in keeping with fit recommendations, market-fresh materials, and colourful, conventional flavors. From steaming bowls of hand-crafted noodles to fiery curries and aromatic stir-fries, each dish at enormous Bowl turned a scrumptious party of homestyle chinese language, Vietnamese, and Thai cooking.

Now Bruce rate, the distinguished cook dinner and a culinary associate at the back of mammoth Bowl's brilliant meals, finds easy methods to organize the home favorites on your personal kitchen. starting with a simple rationalization of Asian materials and cooking concepts, Cost's superbly illustrated consultant takes domestic chefs throughout the basic steps had to create an Asian meal, even if it's a one-bowl dinner or a multicourse banquet for friends and family. From Thai poultry Noodle Salad to Blazing monstrous Rice Noodles with pork to Shanghai Shrimp, all of Cost's recipes are tremendously flavorful but effortless sufficient for even the start prepare dinner to grasp. The directions are transparent, the parts are greatly to be had, and the consequences are dramatic and delicious.

So should you imagine Asian meals at domestic capacity little white containers, re-evaluate. Big Bowl Noodles and Rice will allow you to convey the clean, real flavors of Asia in your desk any evening of the week.

Hailed via Alice Waters as "one of the best chefs i've got ever known," Bruce Cost is an award-winning restaurateur and chef, cooking instructor, and previous nutrients columnist for the San Francisco Chronicle. He at present serves because the culinary accomplice in Lettuce Entertain You's immensely renowned chain of huge Bowl eating places. expense is usually the writer of Asian Ingredients, a accomplished consultant to Asian foodstuffs now to be had as a significant other to this book.


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11⁄ 2 cups (71⁄4 ounces or 205 grams) cornmeal 11⁄ 8 cups (52⁄ 3 ounces or 160 grams) all-purpose flour 2 teaspoons baking powder 32 Tip: To freeze, completely cool the toaster cakes and then carefully place them in a freezer bag (or two), layering each toaster cake with parchment paper to keep them from sticking to each other. One Bowl Baking BOWL TXT2_Layout 1 5/14/13 4:04 PM Page 33 PUMPKIN PIE MUFFINS As soon as the trees start to change color and Makes 12 the air gets chilly, I’m thinking pumpkin.

All scones and biscuits are best eaten within a few hours of baking, or they will begin to stale. First time user of a pastry blender? No sweat. Place the small cubes of cold butter into the flour mixture and then just chop away. Use a butter knife to poke out any butter that’s caught in the blades. As you cut the butter into smaller bits, the butter will disappear and the mixture will look like a dryish, coarse cornmeal. Now it’s time to stop. If you keep chopping, the mixture will eventually look damp and will begin to clump up, creating a wet dough that will be difficult to work with and a finished product that’s missing a light and airy texture.

Cut the butter into the dry mixture until it Evenly space the wedges on the pan, resembles coarse cornmeal, but is not clumping sprinkle with sugar, and bake until golden and up. Stir in the half-and-half and egg until just firm, 15 to 17 minutes. Let the scones cool on the pan for 5 min- combined. utes, then transfer to a wire rack to cool. Serve To make the filling: Roll out the dough on a warm or at room temperature. lightly floured surface to a 10 x 6-inch rectangle. Sprinkle 1 tablespoon sugar and 1 teaspoon cinnamon over half of the rectangle, then fold it in half.

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