Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites: A Cookbook - Hardcover

Perelman, Deb

 
9781101874813: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites: A Cookbook
Hardcover
ISBN 10: 1101874813 ISBN 13: 9781101874813
Verlag: Knopf, 2017

Inhaltsangabe

NEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle).

A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results.

Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about.

You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos).

And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins).

Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.

Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

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Über die Autorin bzw. den Autor

DEB PERELMAN is a self-taught home cook, photographer, and the creator of smittenkitchen.com. She is the author of the New York Times best-selling The Smitten Kitchen Cookbook, which won the IACP Julia Child Award. Deb lives in New York City with her husband, son, and daughter.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

against drudgery

(or, hooray for breakfast, dinner, and cake)

One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends. People who like to cook like to talk about food. Plain old cooks (as opposed to geniuses in fancy restaurants) tend to be friendly. After all, without one cook giving another cook a tip or two, human life might have died out a long time ago. —laurie colwin, Home Cooking

We home cooks have never gathered in force to speak out in defense of home cooking. So the image of cookery as drudgery lives on. —marion cunningham, Lost Recipes

This isn’t the cookbook I had expected to write.

When The Smitten Kitchen Cookbook headed to the printer in 2012, we were a family of three. Our two-year-old was eating table food, but in a dabbling way. Mostly, I cooked the food that I was excited to eat and little about having a kid changed how I went about it. In the years since, we’ve added another delicious little human to our family and while most people will tell you that going from 0 kids to 1 is the big adjustment, in the kitchen, the shift from 1 to 2 was more dramatic. All of a sudden, it wasn’t just us plus an extra half-portion stripped of offending chile peppers or with some couscous on the side to bait a suspicious toddler to the table. Quickly, half our family (ahem, the noisier half) needed square meals at predictable times and I, well . . . ​I began to understand why not everyone jumps with joy when it’s time to make dinner.

On any given night, most of us have countless really excellent reasons not to cook—be it picky kids, spouses, or roommates, or the extinction of a 9-to-5 workday that might actually get you home in time to assemble dinner for yourself, your friends, or your family. Even the people who are ostensibly cheering for you to cook can do more harm than good, be they restaurant chefs who forget you may not have a line of prep cooks at your disposal, recipe writers who alienate the budget-conscious by insisting on the “best” olive oil, or home-cooking advocates who tell you the very best thing you can do for your health/your children’s IQ/the economy/environment/nothing short of this earth (oh, the pressure!) is cook dinner every night—people who have clearly not spent a lot of time in the chaos of most households at Hangry O’Clock. (Roughly, 30 minutes after pizza would have been there already, at least around here.)

I began to wonder if it was time to write about the realities and practicalities of cooking. You know:

•How to Keep the Joy in Cooking

•42-ish Minute Meals (But You’ll Have to Rush)

•Things to Make with Broccoli and/or Sweet Potatoes, the Only Vegetables Everyone Agrees on This Week

•Just Kidding, the Baby Ate Blueberries for Dinner Again

There was only one problem: I didn’t want to write this book at all. And so I did not. I continued sharing new recipes a couple times a week on my website, Smitten Kitchen. I launched a newsletter. I worked with people to usher the technology behind my site into its second decade of web life. I started working with the Food Network on a digital series. I spent a lot of time around the table with friends and family and couldn’t help but notice that what was regularly taking place—telling stories, workshopping silly armchair philosophies, cracking up over the baby’s antics—barely resembled the compromised, plodding hypotheses I’d set out about cooking when life gets busier.

What I have always loved about cooking is the way a happy discovery—a new way to meatball, a four-ingredient farro that has caused more than 800 comment section exclamation points, cookies that look like clouds and taste like pink lemonade, crunchy spaghetti with crispy eggs, a birthday cake you can make from scratch in just over an hour (yes really) or maybe even four of them—has the power to completely change the course of a day.

I like the way that when you make something new and awesome the first thing you want to do is tell another friend about it so they can make it, too. I like the way following a recipe to the letter can feel like handing the reins over after a long day of having to make all the decisions, but also that pulling off a good meal when you least expected is the fastest way to feel triumphant, even if your day left you short of opportunities to. I like the way that when you sublimate your wanderlust in a dish—a cacio e pepe addiction picked up in Rome or a Thai salad with crispy shallots, lime, and fish sauce—it becomes a gateway, or an escape hatch, to so much more than dinner. I like the way that when you cook at home, you don’t actually have to compromise a thing; you get to make exactly what you want, exactly the way you want it, and then you get to invite all your favorite people over to pass the dish around. I like the way a great meal makes grouchy people ungrouchy or a thankless day filled with thankless stuff into a hilarious one. And I like the way the prospect of a fudgy one-bowl chocolate cake with a raft of chocolate frosting one hour from now might make us cancel our other plans.

And the thing is, people—that is, you, the people who have come along for all or part of Smitten Kitchen’s decade-plus story—had been trying to tell me this the whole time.

The stories in the comments and in my inbox are as much about the cooking as they are about the life around it—the delight from the surprise of a good meal, the person who thought they hated broccoli or Brussels sprouts finding that with the right preparation, they adore both, or finding, on a morning you think there’s no reason to cook, a new pancake recipe that you’re too curious not to make. This doesn’t mean that these dishes aren’t practical, that they cannot fit into a busy life, that they cannot accommodate picky eaters and grocery stores with limited imagination, it simply means that they don’t do that before—they don’t prioritize that over—making food that we are really, really excited to eat.

This book is how—forgive me—I got my groove back.

These recipes don’t just fit into our lives, they make us happy.

Happiness is great big bowls of beans that we dip into like nachos.

It’s my kids’ beloved roasted sweet potatoes given the dry-rub barbecue treatment, slaw and all.

It’s the famous chopped liver you get in a windowless basement restaurant on Christie Street that’s like a Bar Mitzvah that never ends (in a good way).

It’s a crunchy three-cheese pasta bake that tastes better with Brussels sprouts (yes, Brussels sprouts) than without.

It’s giant white beans cooked to the tune of baked ziti, bronzed melty lid and all.

It’s the hopelessly unapologetically inauthentic kale Caesar we make almost every week of the year.

It’s the English-muffin meets-Jewish-deli-rye-bread recipe I promised to a library full of people a book tour ago.

It’s a modern matzo ball soup and the beef bulgogi tacos I fell in love with at the Jersey shore.

It’s a whole-grain bread for people who don’t like to knead or time things, a bread that works on your schedule and not vice versa.

And such a great big noisy fuss over cake (and cookies and pies and Popsicles).

The jam-filled, sprinkle-rolled butter cookies I made at the bakery where I worked in high school.

The gooey oat and chocolate cookie bars that will win bake sales.

The strawberry...

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Verlag
Knopf
Erscheinungsdatum
2017
Sprache
Englisch
ISBN 10 
1101874813
ISBN 13 
9781101874813
Einband
Gebundene Ausgabe
Anzahl der Seiten
352
Kontakt zum Hersteller
Knopf
https://knopfdoubleday.com

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