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In the Green Kitchen

Cover of In the Green Kitchen

In the Green Kitchen

Techniques to Learn by Heart
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Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking...More
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking...More
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Description-
  • Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes--for delicious fresh, local, and seasonal meals--from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.

    Contributors: Darina Allen

  • Dan Barber
  • Lidia Bastianich
  • Rick Bayless
  • Paul Bertolli
  • David Chang
  • Traci Des Jardins
  • Angelo Garro
  • Joyce Goldstein
  • Thomas Keller
  • Niloufer Ichaporia King
  • Peggy Knickerbocker
  • Anna Lappé & Bryant Terry
  • Deborah Madison
  • Clodagh McKenna
  • Jean-Pierre Moullé
  • Joan Nathan
  • Scott Peacock
  • Cal Peternell
  • Gilbert Pilgram
  • Clair Ptak
  • Oliver Rowe
  • Amaryll Schwertner
  • Fanny Singer
  • David Tanis
  • Poppy Tooker
  • Charlie Trotter
  • Jerôme Waag
  • Beth Wells

    From the Hardcover edition.
Excerpts-
  • From the book

    David Chang's Salt & Sugar Pickles4 servings

    David makes these pickles to be enjoyed right after seasoning, while they are
    still vibrant and crunchy.

    3 very large radishes
    2 thin daikon radishes
    2 thin-skinned cucumbers with few seeds
    2 pounds seedless watermelon
    1 teaspoon fine sea salt
    1 teaspoon sugar

    Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4; inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.

    In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.

    From the Hardcover edition.

About the Author-
  • ALICE WATERS's influence on American cooking is unrivaled. Inspired by the markets of France, Waters opened Chez Panisse (named Best Restaurant in America by Gourmet) in 1971, Chez Panisse Café in 1980, and Café Fanny in 1984. She founded her career on creating dishes using fresh, local, and seasonal ingredients long before sustainability was en vogue. Alice has been awarded the Legion of Honor, the James Beard Best Chef in America Award, Humanitarian Award, and Lifetime Achievement Award. In 1996, she created the Chez Panisse Foundation to fund the Edible Schoolyard, a model of edible education in the public school system. She is the author of many cookbooks, most recently In the Green Kitchen and The Art of Simple Food. For more information about Chez Panisse, please visit ChezPanisse.com. For more information about Alice's work with the Edible Schoolyard, please visit ChezPanisseFoundation.org.

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    Crown Publishing Group
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  • Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.

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Techniques to Learn by Heart
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