Download The Two-Pan, One-Pot Cookbook: A Guide to Cooking Great by Hope Korenstein PDF

By Hope Korenstein

Speedy and scrumptious recipes perfected for any measurement kitchen.

With 3 toes of counter area, pans, and one pot, writer wish Korenstein breaks down the way to make pleasing foodstuff regardless of the scale of your kitchen. A urban dweller herself, Korenstein is aware the constraints city kitchens position upon today’s cooks: constrained counter house, no dishwasher, and miniature home equipment that make it tricky to organize complex recipes. eating out or ordering nutrients to move for all time can turn into dear; Korenstein is helping domestic chefs reclaim their kitchens with basic recipes that deal with the necessity for inexpensive quickly and fit cooking, all whereas saving space.

The Two-Pan, One-Pot Cookbook is damaged down into six effortless chapters: Salads and Starters, chook and Meat, Fish and Seafood, Pasta, greens and facets, and Foolproof muffins. Korenstein’s recipes specialize in daring flavors and few constituents so the pantry remains manageable—and so readers keep away from spending hours within the kitchen getting dinner jointly. With fast sautés, bakes, and broils, readers organize effortless and pleasurable foodstuff that the complete kin will love. No area for a grill? Korenstein teaches you ways to like your broiler. With a number of necessary guidance, cooking in a small kitchen hasn't ever been more uncomplicated!

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Additional info for The Two-Pan, One-Pot Cookbook: A Guide to Cooking Great Meals Quickly, in Any Kitchen, and On Any Budget

Sample text

Ajoutez le concentré de tomate et le poivre mignonnette. Laissez cuire pendant 30 min à feu moyen en écumant régulièrement. 1. Mélangez les légumes sués et les carapaces de homard sautées, couvrez de fumet de poisson. 2. Laissez cuire pendant 30 min en écumant régulièrement. Ouvrez les oursins, sortez la chair en évitant de r endommager, puis passez le jus qu'ils contiennent au chinois étamine. Essuyez la chair des oursins avec du papier absorbant, et mettez-les au réfrigérateur. 3. Ouvrez les oursins.

6. C o u p e z en julienne de 4 cm de long la partie blanche du poireau et le gingembre. Faites bouillir le consommé, mettez dedans le poireau et le gingembre. A j o u t e z les pleurotes, portez à ébullition, puis retirez du feu. 7. Ajoutez au consommé bouillant la julienne de poireau et de gingembre. 8. Mettez les pleurotes, portez à ébullition. Préchauffez le four à 280 "C (th. 10). Versez le consommé chaud dans les bols, en mettant en quantité égale le poireau, le gingembre et les pleurotes.

Th. 3). Retirez l'aluminium et servez immédiatement. 10. Ajoutez le jus de truffe à la gelée de poule. 11. Nappez le contenu des tasses avec la gelée. 12. Découvrez les tasses dès la sortie du four et servez sans attendre. Épluchez les carottes et les petits navets Faites fondre 10 g de beurre dans une casserole nouveaux en laissant 3 cm de fanes. Parez et faites-y suer l'oignon haché. tous les légumes sauf les pleurotes. Faites C o u p e z en petits dés le foie g r a s et la truffe. cuire séparément chaque légume dans de l'eau bouillante salée pour qu'ils restent croquants.

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