David Tanis Market Cooking av David Tanis

449,-

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<DIV><P><B>Named a Best Cookbook to Give and Get by <I>Food & Wine</I>, <I>Martha Stewart Living</I>, the <I>Boston Globe</I>, the <I>Chicago Tribune</I>, the <I>Houston Chronicle</I>, the <I>Minneapolis Star Tribune</I>, and Eater</B><BR/><BR/><I>David Tanis Market Cooking</I> is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special—pulling from all the world’s great cuisines.<BR/><BR/> Sections on universal ingredients—such as alliums (garlic, onion, shallots, leeks, etc.)—offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to