Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel Richard - PDF free download eBook

Book author:

  • Published: Oct 06, 2015
  • Reviews: 290

Brief introduction:

Its the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether its poaching in plastic or using vegetable waters...

more details below

Details of Happy in the Kitchen: The Craft of Cooking, the Art of Eating

ISBN
9781579652999
Publication date
Age range
18+ Years
Book language
ENG
Pages
352
Format
PDF, FB3, RTF, TXT
Quality
Normal quality OCR
Dimensions
10.06 (w) x 11.19 (h) x 1.31 (d)
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Some brief overview of this book

Its the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether its poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is the chefs chef, the one others look to for inspiration. Why didnt I think of that? asks Thomas Keller, in his foreword to Happy in the Kitchen, about Richards innovative technique. Michel Richard leads the way and always has—at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy.

Happy in the Kitchen is teeming with Richard-esque discoveries, whether its an amazingly simple technique for dicing vegetables, a delicious low-carb carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. Hes playful—always—but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesnt shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into salami?

Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste.

Richard offers recipes for the foods we love, but always looks for the twist that makes good things great—whether its Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey Steak au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp Einstein, Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding, Happy in the Kitchen lets you know youre in for good tastes and good times.

Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills. Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.

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A few words about book author

Susie Heller, executive producer of PBS’s Chef Story, has produced award-winning television cooking series and co-authored numerous award-winning books, among them The French Laundry Cookbook by Thomas Keller and Bouchon by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.

Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. He is the first and onlyks Thomas Keller, in his foreword to Happy in the Kitchen, about Richards innovative technique. Michel Richard leads the way and always has—at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy.

Happy in the Kitchen is teeming with Richard-esque discoveries, whether its an amazingly simple technique for dicing vegetables, a delicious low-carb carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. Hes playful—always—but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesnt shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into salami?

Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste.

Richard offers recipes for the foods we love, but always looks for the twist that makes good things great—whether its Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey Steak au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp Einstein, Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding, Happy in the Kitchen lets you know youre in for good tastes and good times.

Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills. Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.

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