epub |eng | 2013-10-28 | Author:Suzanne Goin [Goin, Suzanne]

Use a mandoline to slice the turnips and parsnips into ⅛-inch-thick rounds. Heat a very large, wide sauté pan over high heat for 1 minute. Add ¼ cup duck fat, ...

epub |eng | 2011-05-02 | Author:Jonathan Dixon [Dixon, Jonathan]

9 CHEF DAVID SMYTHE WAS running a couple minutes late, but it was an early Christmas in the hallway outside his Cusines of Asia kitchen. A hand truck sat weighted ...

epub |eng | 2013-10-29 | Author:Ivan Orkin [Orkin, Ivan]

Ivan Ramen’s Shio Ramen A diner walks in from the cold and puts his money into the ordering machine. He punches the button for shio ramen, and the machine spits ...

mobi |eng | 2002-01-02 | Author:Jody Adams; Ken Rivard

DO AHEAD: Marinate the salmon with the herbs an hour before cooking. You can shave some preparation time from the final assembly by blanching the vegetables ahead. 1. In a ...

mobi, epub, azw3 |eng | 2006-05-18 | Author:Michael Ruhlman

“I took it really seriously,” Melissa says, recalling her first head chef position. Once all the cooks have arrived, Melissa typically works at a small sink station, between the line ...

epub |eng | 2013-10-14 | Author:Anne Burrell [Burrell, Anne]

MISE EN PLACE Kosher salt 2 tablespoons sugar 2 cups semipearled farro 2 tablespoons extra virgin olive oil 2 tablespoons honey ¾ cup pepitas (green pumpkin seeds) ½ cup sliced ...

epub, mobi, pdf | | 2010-10-25 | Author:Harold McGee [McGee, Harold]

To obtain a crisp skin: Start with a kosher or halal bird or one labeled “air-chilled,” which is not soaked in water during processing. Predry the skin by cleaning the ...