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Título: Relaxed Cooking with Curtis Stone
Editorial: Clarkson Potter, New York
Año de publicación: 2009
Condición del libro: New
Condición de la sobrecubierta: New
Ejemplar firmado: Signed by Author(s)
Edición: 1st Edition
Brand new, unread copy of first edition, fourth printing. Signed by author on title page. Near mint. Only slight edgewear. N° de ref. de la librería B462B
Sinopsis: By Curtis Stone Aussie Curtis Stone, host of TLC's Take Home Chef, is best known for his laid-back approach to cooking. Though he's worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he's shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal. With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what's in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones. Recipes Include: Pan-Fried Calamari with Roasted Asparagus Salad Sticky Chicken Drumsticks Red Curry with Lobster and Pineapple Brownie Cupcakes Curtis Stone is the host of TLC's Take Home Chef. He trained under famous chef Marco Pierre White in London, working as head chef at three of his restaurants. He regularly appears on the Today show. Originally from Melbourne, Australia, he lives in Los Angeles. Size: 10" x 8" Hardcover 272 Pages Color Photographs Throughout Published 2009
?For me, there are few things that are more relaxing than lingering at the table with good friends... But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing... I?m here to tell you: It doesn?t have to be that way.?--from the Introduction
Aussie Curtis Stone, host of TLC?s Take Home Chef, is best known for his laid-back approach to cooking. Though he?s worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he?s shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal.
In Relaxed Cooking with Curtis Stone, you?ll find everything from ?First Thing in the Morning? bites and ?Brunches to Blow Their Minds? to ?Weekend Lunches? and ?Something to Eat on the Sofa.? With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what?s in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones.
Recipes include:· Caramelized Nectarines with Yogurt and Honey
These delicious recipes and Curtis?s infectiously easygoing attitude are all it takes to end your entertaining stress and get you and your guests into a relaxing mood.From Relaxed Cooking with Curtis Stone: Fresh Linguine with Garlic Shrimp and Homemade Pesto
To make the pesto: Grind the basil, pine nuts, and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. (If you don?t have a mortar and pestle, use a food processor instead.) Slowly add the olive oil, grinding until a smooth sauce forms. Season the pesto with salt and pepper to taste. Then cover and set it aside.
Preheat the oven to 450°F. Place the vine of tomatoes in an ovenproof skillet. Drizzle 1 tablespoon of the oil over the tomatoes, and sprinkle them with salt and pepper. Roast the tomatoes in the oven for 8 minutes, or until heated through.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook, stirring occasionally to prevent it from sticking, for about 2 minutes, or until al dente.
While the linguine cooks, heat the remaining 3 tablespoons olive oil in a medium sauté pan over medium heat. Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through and the garlic is tender. Stir the pesto into the shrimp mixture.
Drain the linguine, reserving about 1/2 cup of the cooking liquid. Toss the linguine in a large bowl with the shrimp-pesto mixture, adding enough of the reserved cooking liquid to moisten the sauce so that it coats the pasta evenly.
Using a two-pronged carving fork, swirl some pasta around the fork. Slide it off the fork, letting it mound in the center of a plate. Repeat. Arrange the shrimp and the roasted tomatoes around the pasta. Garnish with the cheese and serve.From Relaxed Cooking with Curtis Stone: Lazy Asparagus Omelet
(Serves 4 to 6)
Bring a medium saucepan of water to a boil over high heat. Cut the tips of the asparagus spears into 3-inch lengths; then cut the remainder of the spears into 1/4-inch-thick slices. Cook the asparagus in the boiling water for 30 seconds, or just until it becomes bright green. Drain the asparagus and submerge it in a large bowl of ice water until cool; drain again.
Preheat the broiler. Using a fork, whisk the eggs, salt, and pepper in a large bowl to blend well. Melt the butter in a 12-inch nonstick ovenproof sauté pan over medium heat, swirling the pan to coat it with the butter. Add the eggs and asparagus, and gently stir with a silicone spatula to lift the cooked egg off the bottom of the skillet and stir it into the uncooked portion (be careful not to overstir the omelet). As the omelet begins to set, give it one last gentle stir. Then scatter the cheese slices over the top. Place the pan under the broiler and cook for about 1 minute, or until the omelet is set on top and the cheese has melted. Using the silicone spatula, loosen the omelet from the pan, slide it onto a platter, and serve.
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Descripción de la librería: Home office.