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In the green kitchen

Techniques to learn by heart
In the green kitchen
Click to enlarge

23,31 €

Author: Alice Waters
Hirsheimer & Hamilton (photographs)
Availability: en stock
Language: Inglés
Format: Tapa dura, 160 pp, 19,5x26 cm
Publisher: Clarkson Potter, 2010, 9780307336804
Features: Fotografías a color
Publisher review:
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food should be a right, not a privilege. In the green kitchen presents her essential cooking techniques to be learned by heart, plus more than 50 recipes – for delicious, fresh, local, and seasonal meals – from Alice and her friends. Alice demystifies the basics, including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. In the green kitchen is an accessible guide that helps you find the best-tasting ingredients wherever you live and teaches you how to cook them simply.
Contributors: Darina Allen; Dan Barber; Lidia Bastianich; Rick Bayless; Paul Bertolli; David Chang; Traci Des Jardins; Angelo Garro; Joyce Goldstein; Thomas Keller; Niloufer Ichaporia King; Peggy Knickerbocker; Anna Lappé and Bryant Terry; Deborah Madison; Clodagh McKenna; Jean-Pierre Moullé; Joan Nathan; Scott Peacock; Cal Peternell; Gilbert Pilgram; Clair Ptak; Oliver Rowe; Amaryll Schwertner; Fanny Singer; David Tanis; Poppy Tooker; Charlie Trotter; Jerôme Waag; Beth Wells.

- What is the green kitchen.
- Stocking an organic pantry.
Green kitchen techniques
- Washing lettuce.
- Dressing a salad.
- Flavoring a sauce.
- Pounding a sauce.
- Whisking mayonnaise.
- Making bread.
- Toasting bread.
- Poaching an egg.
- Simmering a stock.
- Peeling tomatoes.
- Boiling pasta.
- Cooking rice.
- Simmering beans.
- Wilting greens.
- Blanching greens.
- Steaming vegetables.
- Pickling vegetables.
- Skinning peppers.
- Shuckingn corn.
- Roasting vegetables.
- Filleting a fish.
- Roasting a chicken.
- Braising.
- Roasting meat.
- Grilling a steak.
- Baking fruit.
- Seasoning for flavor.
- Cooking equipment.

About the author:
Alice Waters was born on April 28, 1944, in Chatam, New Jersey. She graduated from the University of California at Berkeley in 1967 with a degree in French cultural studies before training at the International Montessori School in London. Her daughter, Fanny, was born in 1983.
Chez Panisse Restaurant opened in 1971, serving a single fixed-price menu that changed daily. The set menu format remains at the heart of Alice’s philosophy of serving the most delicious organic products only when they are in season. Over the course of three decades, Chez Panisse has developed a network of local farmers and ranchers whose dedication to sustainable agriculture assures Chez Panisse a steady supply of pure and fresh ingredients.
The upstairs café at Chez Panisse opened in 1980 with an open kitchen, a wood-burning pizza oven, and an à la carte menu. Café Fanny, a stand-up café that serves breakfast and lunch, was opened a few miles away in 1984.
In 1996, in celebration of the restaurant’s twenty-fifth anniversary, Alice created the Chez Panisse Foundation. The Edible Schoolyard at Berkeley’s Martin Luther King Jr. Middle School is the foundation’s primary beneficiary.
She is author of:
- Chez Panisse cooking.
- Chez Panisse desserts.
- Chez Panisse menu cookbook.
- Chez Panisse pasta, pizza & calzone.
- Chez Panisse vegetables.
- Chez Panisse Café cookbook.
- Chez Panisse fruit.
- Fanny at Chez Panisse.
- The art of simple food.
- In the green kitchen.
More information about Alice Waters in the book Alice Waters and Chez Panisse.
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