Stir Mixing It Up in the Italian Tradition
Fr. 39.90
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
05.02.2019
Verlag
HMH BooksSeitenzahl
352 (Printausgabe)
Dateigröße
60792 KB
Sprache
Englisch
EAN
9780547417363
A James Beard award-winning chef has "mastered her art, and the results are evident in this gorgeous, mouth-watering book" (
Publishers Weekly, starred review).
Although Barbara Lynch was born and raised in South Boston, not Tuscany, many critics believe her food rivals the best of Italy. It has been praised by
Bon Appétit,
Food & Wine, and
Gourmet, and many more.
Lynch's cuisine is all the more remarkable because it is self-taught. She grew up in the turbulent projects of "Southie," where petty crime was the only viable way to make a living. But in a home ec class in high school, she discovered her passion. Through a mix of hunger for knowledge, hard work, and raw smarts, she gradually created her own distinctive style of cooking, mining Italian and French classics for ideas and seasoning them with imagination.
The 150 recipes in
Stir combine sophistication with practicality. Appetizers like baked tomatoes and cheese and crisp, buttery brioche pizzas. Dozens of the artful pastas Lynch is famous for, such as little lasagnas with chicken meatballs, and potato gnocchi with peas and mushrooms. Lobster rolls with aïoli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynch's forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.
"Well worth the wait" -Tom Colicchio, James Beard Award winning chef, co-founder of The Gramercy Tavern and founder of Crafted Hospitality
"Distinctive dishes, generous spirit, and a genuine cook are all bound up in this wonderful book." -Michael Ruhlman,
New York Times-bestselling author of
Ratio
Publishers Weekly, starred review).
Although Barbara Lynch was born and raised in South Boston, not Tuscany, many critics believe her food rivals the best of Italy. It has been praised by
Bon Appétit,
Food & Wine, and
Gourmet, and many more.
Lynch's cuisine is all the more remarkable because it is self-taught. She grew up in the turbulent projects of "Southie," where petty crime was the only viable way to make a living. But in a home ec class in high school, she discovered her passion. Through a mix of hunger for knowledge, hard work, and raw smarts, she gradually created her own distinctive style of cooking, mining Italian and French classics for ideas and seasoning them with imagination.
The 150 recipes in
Stir combine sophistication with practicality. Appetizers like baked tomatoes and cheese and crisp, buttery brioche pizzas. Dozens of the artful pastas Lynch is famous for, such as little lasagnas with chicken meatballs, and potato gnocchi with peas and mushrooms. Lobster rolls with aïoli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynch's forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.
"Well worth the wait" -Tom Colicchio, James Beard Award winning chef, co-founder of The Gramercy Tavern and founder of Crafted Hospitality
"Distinctive dishes, generous spirit, and a genuine cook are all bound up in this wonderful book." -Michael Ruhlman,
New York Times-bestselling author of
Ratio
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