The home cook: recipes to know by heart
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Pub. Date:
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Language:
English
Description
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.
For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
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ISBN:
9780804187756
9780307956583
9780307956590
9780307956583
9780307956590
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Grouping Information
Grouped Work ID | 5f113aea-4fe5-82b3-1b7e-1712547355df |
---|---|
Grouping Title | home cook recipes to know by heart |
Grouping Author | alex guarnaschelli |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-04-18 02:10:20AM |
Last Indexed | 2024-04-17 18:29:32PM |
Solr Fields
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0
accelerated_reader_reading_level
0
author
Guarnaschelli, Alex, 1969-
author_display
Guarnaschelli, Alex
available_at_catalog
Central
Franklin
McKinley
Franklin
McKinley
detailed_location_catalog
Carmichael
Central
Franklin
McKinley
Central
Franklin
McKinley
display_description
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.
For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
format_catalog
Book
eBook
eBook
format_category_catalog
Books
eBook
eBook
id
5f113aea-4fe5-82b3-1b7e-1712547355df
isbn
9780307956583
9780307956590
9780804187756
9780307956590
9780804187756
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-04-18T01:29:32.633Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.5973 G916h 2017
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Carmichael
Central
Franklin
McKinley
Central
Franklin
McKinley
primary_isbn
9780804187756
publishDate
2017
publisher
Clarkson Potter/Publishers
Clarkson Potter/Ten Speed
Clarkson Potter/Ten Speed
recordtype
grouped_work
subject_facet
Cookbooks
Cooking, American
Cooking, American
title_display
The home cook : recipes to know by heart
title_full
The Home Cook Recipes to Know by Heart
The home cook : recipes to know by heart / Alex Guarnaschelli
The home cook : recipes to know by heart / Alex Guarnaschelli
title_short
The home cook
title_sub
recipes to know by heart
topic_facet
Cooking & Food
Cooking, American
Nonfiction
Reference
Cooking, American
Nonfiction
Reference
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