By Thomas Keller
Hardcover: 368 pages
Publisher: Artisan; First version variation (November 6, 2009)
Product Dimensions: 11.2 x 1.4 x 11.2 inches
Thomas Keller stocks family-style recipes for you to make any or each day. within the publication each domestic prepare dinner has been looking ahead to, the respected Thomas Keller turns his mind's eye to the yank convenience meals closest to his heart—flaky biscuits, bird pot pies, New England clam bakes, and cherry pies so scrumptious and redolent of formative years that they provide Proust's madeleines a run for his or her cash. Keller, whose eating places The French Laundry in Yountville, California, and in line with Se in long island have revolutionized American haute food, is both adept at turning out less complicated fare.
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Cover and Marinate • Ceviche stays good refrigerated for 2 days once marinated. indd 37 3/31/10 11:55 AM Salted codfish cakes An ancient staple is updated in a quick fried snack Brought to Brazil by the Portuguese, cod was traditionally dried and salted using ancient techniques to preserve it for later use. Salted codfish is a staple of traditional Portuguese cuisine that is now integrated into many savory dishes in Brazil. Called bolinhas, meaning “little balls,” the flaked fish is mixed with mashed potatoes, eggs, and herbs, then rolled and fried.
Heat oil to 375°F. Drop 3 rounds, not crowding pan. Fry for 1 minute on each side until golden. They will puff up and float. Drain and serve hot. indd 46 3/31/10 11:55 AM ZOOM • • • • RECIPE VARIATION • • • • Part of the Cucurbita moschata family, pumpkins originated in the Americas and spread around the world. They come in all shapes and sizes, from 50-pound giants to dainty ones with deep orange interiors. Slices of large pumpkins are sold for their flesh, as are winter squashes like butternut with a nuttier, sweeter taste.
Rots, such as car d s c ti a m o r a , an dd • You can a ns, bay leaves, pepper the io n se o , fu y celer , to in ine or stock herbs, or w food. nith more co w t ea m f o et, cuts • Cheaper ues like shanks, brisk ry ss ve ti e m ve o ti ec nec nd thighs b a s, g le s, st roa braised. tender when e sauce can b aisn o ti c u ed r l br • A flavorfu simmering down the m o fr e d ma ing liquid. • Select the appropriate cut of meat with a good amount of marbling and connective tissues to retain juiciness throughout the cooking process.