Download e-book for kindle: Aida Mollenkamp's Keys to the Kitchen: The Essential by Aida Mollenkamp, Alex Farnum

By Aida Mollenkamp, Alex Farnum

ISBN-10: 1452101299

ISBN-13: 9781452101293

Author note: Alex Farnum [Photographer]
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Food community and Cooking Channel famous person Aida Mollenkamp lays a useful beginning for chefs in Keys to the Kitchen. This complete guide collects greater than three hundred leading edge, modern recipes in addition to colour photos, lots of informative illustrations, a considerable approach primer, and worthwhile how-to details on matters as wide-ranging as rust removing, throwing a dinner party, and knife abilities. For contributors of the tech-savvy new iteration who can't cook dinner yet are looking to, this crucial reference advisor makes a great foundation and for these already comfy within the kitchen it's jam-packed with "who knew" moments for increasing their repertoire of significant recipes.

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Additional info for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook

Sample text

59 Brioche Bruschetta with Dark Chocolate and Fleur de Sel . . 60 Raspberry Bruschetta with Lavender Honeyed Ricotta . 61 Peach Melba Open-Face Brioche . . 62 PP_Int_Layout 1 1/9/14 3:49 PM Page 42 No patio pizzeria repertoire is complete As a kind of Mediterranean blank canvas without a signature grilled bread, one of for all kinds of toppings, bruschetta can be the easiest and most flavorful appetizers toasted on the grill in all kinds of ways, as ever. Our friend Judy Witts Francini rec- you’ll see in this chapter.

For a vegan dough, substitute agave for the honey. Herbed Gluten-Free Pizza Dough MAKES 4 (6-INCH) INDIVIDUAL PIZZAS 2½ cups gluten-free all-purpose flour blend In a large bowl, stir the flour, xanthan gum, herb blend, 2 teaspoons xanthan gum olive oil and stir into the flour mixture until the dough 2 teaspoons dried Italian herb seasoning comes together. If the dough is dry, add 1 tablespoon of 1¼ teaspoons salt 2 teaspoons instant or bread machine yeast 1 cup lukewarm water, plus more if needed salt, and yeast together.

For a vegan dough, substitute agave for the honey. Classic Pizza Dough 2½ cups bread flour, plus more for dusting and kneading 1¼ teaspoons salt 2 teaspoons instant or bread machine yeast MAKES 4 (6-INCH) INDIVIDUAL PIZZAS In a medium bowl, stir the flour, salt, and yeast together. Combine the water, honey, and olive oil and stir into the flour mixture until the dough comes together. If the dough is dry, add 1 tablespoon of water at a time until the dough is just moist. Transfer the dough to a floured sur- 1 cup lukewarm water, plus more if needed face.

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Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp, Alex Farnum


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