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.

 

Show description

Read or Download Big Bowl Noodles and Rice: Fresh Asian Cooking From the Renowned Restaurant PDF

Best cooking books

Absinthe Cocktails: 50 Ways to Mix With the Green Fairy

Absinthe Cocktails is dedicated solely to cocktails made with barely-legal absinthe. when you consider that this spirit was once legalized within the U. S. in 2007, the absinthe classification has exploded with 34 new manufacturers brought in 2008 and shoppers prepared to pay $50 for a bottle. This booklet has whatever to fit everyone's taste—traditionalists will methods to adequately combine absinthe like an previous professional with 30 recipes for traditional cocktails, whereas glossy absinthe fanatics can test with 20 modern drink formulation from trendsetting bars comparable to Los Angeles's Varnish and the Lonsdale in London.

Meat: A Kitchen Education

Award-winning writer James Peterson is popular for his instructive, encyclopedic cookbooks—each one a grasp direction within the basics of cooking.
 
Like well-honed knives, his books are critical instruments for any kitchen fanatic, from the amateur domestic prepare dinner, to the aspiring chef, to the professional specialist. Meat: A Kitchen schooling is Peterson’s consultant for carnivores, with greater than a hundred seventy five recipes and 550 images that provide an entire diversity of meat and chook cuts and education innovations, offered with Peterson’s unassuming but authoritative variety.
 
Instruction starts off with an informative precis of meat cooking equipment: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, bankruptcy by means of bankruptcy, Peterson demonstrates vintage arrangements for all sorts of meat on hand from the butcher: fowl, turkey, duck, quail, pheasant, squab, goose, guinea rooster, rabbit, hare, venison, beef, red meat, veal, lamb, and goat. alongside the best way, he stocks his secrets and techniques for ideal pan sauces, gravies, and jus. Peterson completes the e-book with a range of home made sausages, pâtés, terrines, and broths which are the bottom of such a lot of dishes. His trademark step by step pictures offer incomparable visible information for operating with the complicated constitution and musculature of meats and illustrate the entire uncomplicated prep techniques—from trussing an entire fowl to breaking down an entire lamb.
 
Whether you’re making plans a short turkey cutlet dinner, Sunday pot roast supper, informal hamburger cookout, or vacation major rib ceremonial dinner, you’ll locate it in Meat alongside with:
 
Roast fowl with Ricotta and Sage; Coq au Vin; Duck Confit and hot Lentil Salad; Long-Braised Rabbit Stew; child again Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and crimson Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
 
No subject the extent of your culinary talents or your measure of kitchen self belief, the recipes and assistance in Meat might help you create rankings of fulfilling food to thrill your loved ones and pals. This entire quantity will motivate you to fireside up the range, oven, or grill and grasp the paintings of cooking meat.

Winner – 2011 James Beard Cookbook Award – unmarried topic type

Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides

Even if you wish it chilly out of the refrigerator or sizzling and crispy on a buttery biscuit, you will discover your new favourite fried fowl recipe in Fried & real, serving up greater than 50 recipes for America's so much decadently scrumptious food.

Lee Schrager has left no stone unturned in his quest to discover America's most sensible fried poultry. From four-star eating places to roadside fry shacks, you'll the best way to brine your poultry, provide it a buttermilk bathtub, batter or perhaps double batter it, season with a great deal of spices, and fry it as much as golden perfection. Recipes to delight in include:

--Hattie B's scorching Chicken
--Yotam Ottolenghi's Seeded poultry Schnitzel with Parsley-Caper Mayonnaise
--Marcus Samuelsson's Coconut Fried bird with Collards and Gravy
--Jacques-Imo's Fried fowl and Smothered Cabbage
--The Loveless Café's Fried chook and Hash Brown Casserole
--Blackberry Farm's candy Tea--Brined Fried Chicken
--Charles Phan's not easy Water Fried Chicken
--Thomas Keller's Buttermilk Fried Chicken
--Wylie Dufresne's Popeyes-Style poultry Tenders and Biscuits

Sink your the teeth into Fried & real, the resource of your subsequent nice fried bird masterpiece and a tribute to America's such a lot liked culinary treasure.

Gluten-Free 101

It may be frightening and overwhelming to profit that you simply can't consume gluten, or that you have to cook dinner for somebody who can't. Gluten-Free a hundred and one is the consultant to aid make the transition an easy and confident switch. It explains tips to choose and paintings with the easiest g-free meals from a now large (and occasionally complicated) product shelf, how you can proceed consuming healthfully, and the way to grasp uncomplicated gluten-free cooking recommendations, akin to cooking g-free pasta and rolling g-free dough.

Additional resources for Big Bowl Noodles and Rice: Fresh Asian Cooking From the Renowned Restaurant

Example text

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.

Download PDF sample

Rated 4.14 of 5 – based on 6 votes