Available:*
Item Barcode | Collection | Call Number | Status | Item Holds |
|---|---|---|---|---|
| 33607003192773 | Adult Nonfiction | 641.5 HESSER | Searching... Unknown | Searching... Unavailable |
Bound With These Titles
On Order
Summary
Summary
A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead.
Amanda Hesser and Merrill Stubbs, founders of the online kitchen and home destination Food52, pull off home-cooked dinners with their families with stunning regularity. But they don't cook every night.
Starting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, gets paired with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and with zucchini and couscous for a pack-and-go salad.
Amanda and Merrill's seasonal plans give you everything you need to set yourself up well for the week, with grocery lists and cooking timelines. They also share clever tips and tricks for more confident cooking, showing how elements can work across menus and seasons to fit your mood or market, and how to be scrappy with whatever's left in the fridge. These building blocks form A New Way to Dinner , the key to smarter, happier cooking that leaves you with endless possibilities for the week ahead.
Author Notes
Amanda Hesser is the co-founder of Food52 and was previously a writer and editor at the New York Times . She wrote the award-winning books Cooking for Mr. Latte and The Cook and the Gardener . Her last book, a Times bestseller and the winner of a James Beard Award, is The Essential New York Times Cookbook . She lives in Brooklyn with her husband and twins.
Merrill Stubbs is the co-founder of Food52 and has written for many food and lifestyle publications, including the New York Times . She cut her teeth in the test kitchen at Cook's Illustrated and behind the counter at Flour Bakery in Boston before she worked with Amanda Hesser on The Essential New York Times Cookbook . She lives in Brooklyn with her husband and two children.
Reviews (1)
Library Journal Review
Given the number of cookbooks devoted to weeknight cooking strategies, dinner is a "problem" we have yet to solve. Hesser and Stubbs (cofounders, Food52.com) offer a solution in the form of 16 seasonal meal plans that direct cooks to spend hours shopping and cooking in order to prepare a week's worth of multicourse dinners and leftovers-based lunches. Where other Food52 cookbooks are accessible, this one is daunting. Few readers will make these menus in their entirety, and many will balk at the ultra-specific grocery lists (one calling for 45 large ramps). Included are some delicious individual recipes; however, a good portion can already be retrieved from Food52.com. VERDICT Expect much buzz surrounding this cookbook, but consider it carefully. Other Food52 titles, such as the outstanding Food52 Genius Recipes, will appeal to a wider audience. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Rosy Chicken This dish was inspired by a recipe from Jamie Oliver for slow-roasted chicken legs with garlic, tomatoes, and chopped chiles. After devouring his version, I considered the thought that it might be even better with a sauce to spoon over rice or drag hunks of bread through. A rummage in the fridge unearthed a half-empty bottle of rosé from the night before, so I added a slosh or two. The garlic and tomatoes melted into the wine in the oven, and voilà, I had a fragrant pink sauce for my chicken. Wine Trade If you don't have rosé, use a dry, fruity white wine instead. No one will know the difference. And if you open a bottle to make the dish, why not serve the rest of it with dinner? A Rosé Dessert from Amanda "A good use of leftover rosé is to simmer it with sugar (4 parts rosé to 3 parts sugar) to make a syrup. Poach peaches or pears in the rosé syrup with a handful of fresh basil (which you already have on hand for the sausage ragù)." SERVES 4 FOR 2 DINNERS 4 pounds (1.8kg) bone-in, skin-on chicken thighs or legs Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 6 large cloves garlic, finely chopped 2 large tomatoes (about 12 ounces), chopped 2 cups (300g) cherry tomatoes 3 thyme sprigs 1 ⁄2 teaspoon red pepper flakes 10 fresh basil leaves, chopped 2⁄3 cup (160ml) dry, fruity rosé Rice, Oven- Roasted Polenta, or crusty bread for serving 1. Heat the oven to 375°F (190°C). Pat the chicken dry with paper towels and season with salt and pepper. 2. Put 1 tablespoon of olive oil, the garlic, and the chopped tomatoes in a baking dish large enough to hold all of the chicken in one layer. Arrange the chicken, skin side up, on top. Scatter the cherry tomatoes over the chicken, tucking them into the crevices wherever they'll fit. 3. Add the thyme sprigs to the dish and sprinkle the pepper flakes and basil evenly over the chicken, followed by more salt and pepper. Pour the rosé gently into the crevices, being careful not to splash the chicken. Drizzle the remaining 2 tablespoons olive oil over everything. 4. Bake the chicken, uncovered, until the skin is crisp and the tomatoes have slackened and started to caramelize, about 1 hour. 5. If the sauce seems thin, transfer the chicken to a plate and turn up the heat for a few minutes; let the sauce boil until it thickens and becomes glossy. Discard the thyme sprigs, taste, and adjust the seasoning. 6. Return the chicken to the sauce and let cool. Cover and refrigerate in the pan for up to 5 days. 7. The day of: Reheat the chicken in the pan in a 250°F (120°C) oven for about 20 minutes. Serve with rice, polenta, or crusty bread. Excerpted from Food52 a New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser, Merrill Stubbs All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.