Jim Fobel's Big Flavors is the big (more than 500 recipes and variations), exuberant result of award-winning author Jim Fobel's lifelong search for flavors that are bold, complex, aromatic, assertive, and always tantalizing. Every recipe is clearly presented and simple for the novice cook, and sidebars convey lots of information about buying, storing, and using all the essential big flavor ingredients.
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Cheddar Cheese Soup with Roasted Poblanos, Harlem Meatloaf, Sake-Soaked Mushrooms, T.N.T.B.L.T with Jalapeño Mayonnaise. 400 flavor-intensive recipes for everyday cooking and entertaining.
"Jim Fobel's eagerly awaited magnum opus combines a fascinating exploration of the nature of flavor with a bold but practical approach to everyday cooking."--Food & WineFrom Library Journal:
Chiles, garlic, bacon, dried mushrooms, lots of herbs and spices-these are some of the "big flavors" that show up in Fobel's 500 recipes: in Slash-and-Burn Chicken, Cajun Succotash, and other zesty, assertive dishes. Some call for long lists of ingredients, but the instructions are clear and concise, and variations suggest substitutions for harder-to-find ingredients. There are also variations for lower-fat versions, for more elaborate presentations, and for additions to turn a side dish into a meal. And dozens of boxes on ingredients are scattered throughout. A lively and, yes, flavor-packed collection, this book from the author of Beautiful Food (LJ 9/1/83) is highly recommended.
Copyright 1995 Reed Business Information, Inc.
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