Cook something : recipes to rely on

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Title:

Cook something : recipes to rely on

Alternate title:

Canal House : cook something : recipes to rely on

Author:

Hirsheimer, Christopher, author, photographer.

Hamilton, Melissa, author, illustrator.

Canal House (Firm)

Summary:

"Each chapter is a lesson that teaches you to master a key ingredient or powerful technique, moving from simple (a perfect soft-boiled egg, and how to make it uncommonly delicious) to ambitious (a towering chocolate soufflé). Filled with step-by-step photographs and indispensable kitchen wisdom."-- Back cover.

General Note:

Includes index.

Edition:

First edition.

Contents:

Recipe index. Eggs -- Good beginnings -- Soup -- Salads -- Italian gems -- Fishies -- Chicken & other birds -- Braises & stews (and a few roasts) -- Ground meat -- Grilling -- Vegetables -- Sweeties.

Physical Description:

xix, 424 pages : color illustrations ; 24 cm

Genre:

Cookbooks.

Subject Term:

Cooking.

Author(s):

Hamilton, Melissa,

Added Corporate Author:

Canal House (Firm)

Publisher:

Voracious / Little, Brown and Company,

Publication Date:

2019

ISBN:

9780316268257

Publication Information:

New York : Voracious / Little, Brown and Company, 2019.

Call Number:

641.5 HIRSHEI

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003448506	Adult Nonfiction	641.5 HIRSHEI	Searching... Unknown	Searching... Unavailable

Bound With These Titles

On Order

Summary

Learn to cook well with this Joy of Cooking for the Instagram generation from James Beard Award-winning cookbook studio Canal House, "the 1600 Pennsylvania Avenue of the food world" ( Bon Appetit), with 300 simple recipes to rely on for the rest of your life.
Canal House's Melissa Hamilton and Christopher Hirsheimer are home cooks writing about home cooking for other home cooks. From a lifetime of making dinner every single night, they've edited their experience down to the essentials: 300 simple and genius recipes that reveal the building blocks of all good cooking, and are guaranteed to make you a better cook.
Each chapter of Cook Something helps you master a key ingredient or powerful technique, moving from simple (a perfect soft-boiled egg, and how to make it uncommonly delicious) to ambitious (a towering chocolate souffle). Recipes for salad dressings , sauces , braises , roasts , meatballs, vegetables , and even perfect snacks and sweets help novice and experienced cooks alike reach for the perfect dish for any occasion. Inside, you'll find: Poached salmon with lemon-butter sauce Fettucine with ragu bolognese Oven-braised chicken with gnocchi French onion soup Canal House's classic vinaigrette Classic Italian meatballs Caramelized apple galette And so much more. Filled with step-by-step photographs and indispensable kitchen wisdom, it is a perfect gift for beginners and an ideal reference for confident cooks.
Cook. Cook something. Cook something for yourself. Cook something for others. It will satisfy you more than you know.

Author Notes

Christopher Hirsheimer is executive editor of "Saveur". Her photographs appear regularly in "Saveur" and in numerous cookbooks, including "Fried & True". She lives in rural Pennsylvania.

(Bowker Author Biography)

Reviews (2)

Publisher's Weekly Review

Bloggers Hamilton and Hirsheimer (Canal House Cooks Every Day) offer an exhaustive beginner's guide to cooking basics in this tasty and beautiful collection. The authors provide a wealth of recipes, many with multiple variations, allowing readers to tailor their dishes according to individual preference. They start with egg in its many forms--including hard- and soft-boiled, deviled, poached, fried, scrambled, and en cocotte--before moving on to chapters covering braising, stewing, and grilling. Recipes range from everyday fare such as spaghetti and meatballs, minestrone soup, and green goddess salad dressing, to more time-consuming options such as risotto Milanese and duck breasts with apples and caraway. Entire chapters are devoted to ground meat (meatballs of all varieties, meatloaf, shepherd's pie), vegetables (roasted beets, red pepper, and onion agrodolce; escarole with white beans), and sweets (shortbread cookie and pears poached in red wine). In addition, the authors include a useful list of basic kitchen gadgets, and photos throughout depict recipe variations and techniques. With the expert guidance provided here, first-time cooks will be able to prepare delicious meals with confidence. (Sept.)

Library Journal Review

Coauthors and cooks Hirsheimer and Hamilton are the team behind the Canal House culinary venture, which includes an award-winning journal, a radio show, the blog Canal Cooks Lunch, and the book Canal Cooks Everyday. Their new collection continues their offerings of tempting, unfussy food for the home cook. As befits the work of a food stylist and a photographer, the images are beautiful, but as fans can attest, the Canal House cuisine tastes as good as it looks. The focus is on high-quality ingredients, with minimum shortcuts, yet remaining realistic for the home kitchen. Sections feature the expected (soups, salads, sweeties) and the more specific (eggs, ground meat, Italian gems), a little something for everyone. VERDICT Newer cooks will find clear instructions for basics and encouragement for tweaking, such as varied takes on sautéed chicken thighs. More experienced cooks will enjoy surprising combinations, including lentils with roasted beets or lamb meatballs with saffron and currants. This lovely book will inspire anyone to get in the kitchen and cook.--Devon Thomas, Chelsea, MI