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Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes (Hardcover)

Ming Tsai

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ISBN 10: 1906868360 / ISBN 13: 9781906868369
Nuevos Condición: New Encuadernación de tapa dura
Librería: AussieBookSeller (SILVERWATER, NSW, Australia)

Librería en AbeBooks desde: 22 de junio de 2007

Cantidad: 1

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Descripción

Hardcover. Chef Ming Tsai believes there are four basic needs in everyday cooking today: taste, healthfulness, simplicity, and affordability. So, in this groundbreaking cookbook, he tac.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 192 pages. 1.283. N° de ref. de la librería 9781906868369

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Detalles bibliográficos

Título: Simply Ming One-Pot Meals: Quick, Healthy & ...

Encuadernación: Hardcover

Condición del libro:New

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Sinopsis:

Chef Ming Tsai believes there are four basic needs in everyday cooking today: taste, healthfulness, simplicity, and affordability. So in this groundbreaking cookbook, he tackles all four. Broken down into seven techniques of one-pot cooking-including braising, wokking, sauteeing, roasting, high-temperature cooking, tossing, and soups-Simply Ming: One-Pot Asian Meals offers 85 recipes. Every ingredient can be found at your local market, every recipe will track its salt and fat intakes and allergens, and every meal will cost around $20 for four.

From the Publisher:

Soba Noodle Carbonara
Trying to make a good dish even better is a challenge I love. In the case of spaghetti carbonara, that much-enjoyed Italian specialty featuring pancetta, eggs and cheese, my first move was to substitute soba noodles for the spaghetti. Not only is buckwheat-based soba better for you than regular pasta, but it packs more flavor. Scallions, courtesy of the Asian pantry, add their own kick.
TO DRINK: A light fruity Italian white wine, like Bastianich Friulano Colli Orientali de Friuli
[ Serves 4 ]
Kosher salt
4 ounces soba noodles
1 tablespoon grapeseed or canola oil
1/2 cup pancetta, cut into 1/4-inch dice
5 scallions, sliced thinly, white and green parts separated
1/2 cup heavy cream
About 1/4 cup freshly grated Parmagiano-Reggiano cheese, plus more for serving
3 tablespoons pasteurized liquid egg yolks
Freshly ground black pepper
1. Fill a large bowl with water and add ice cubes. In a stockpot or other tall pot, cook the soba in abundant boiling salted water until al dente, 3 to 4 minutes. Drain the pasta (reserving 1/3 cup of the cooking water) using a large strainer and transfer the strainer to the ice water. When the soba is cold, drain and set aside.
2. Heat the pot over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the pancetta. Sauté, stirring, until crisp, about 1 minute. Add the cream, the reserved pasta water, and cheese. Add the soba and toss to combine. Add the eggs and toss gently. Season with salt and pepper. Transfer immediately to four individual serving plates, garnish with the scallion greens, and serve with additional cheese.
Ming's Tip: As the egg yolks remain uncooked in this, I call for pasteurized liquid yolks to ensure healthfulness.

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