New Prairie Kitchen : Stories and Seasonal Recipes from Chefs, Farmers, and Artisans   - Miller, Summer

New Prairie Kitchen : Stories and Seasonal Recipes from Chefs, Farmers, and Artisans

Summer Miller

Yayınevi: Surrey Books

Yayın tarihi: 06/2015

ISBN: 9781572841673

Ciltli | İngilizce | 256 Sayfa | Büyük boy  |  22,5x26,39x2,59 cm.

Tür: Dünya Mutfağı

  • Temin Süresi 65 - 45 iş günü

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"The New Prairie Kitchen" profiles 25 of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, South Dakota, and Missouri. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, "The New Prairie Kitchen" will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques. The Great Plains are often maligned as "flyover" country, or perhaps only known as bulk producers of corn, soybeans, beef, and pork. But spend any time in these heartland cities or farms and you'll quickly discover a burgeoning "good food" movement and top-notch farm-to-fork dining. Nebraska can still grill a mean flat iron steak and Iowa can grow corn as high as an elephant's eye, but "The New Prairie Kitchen" introduces readers to the phenomenal talent emerging from America's breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples, such as bison and ground cherries, from local sustainable farms, and incorporating them into recipes in new and thrilling ways. Author Summer Miller, an award-winning journalist and food writer, offers readers an assortment of fascinating and intimate profiles, unearthing the hidden gems of a vibrant culinary scene. Readers will meet James Beard-nominated chefs, such as Clayton Chapman, owner and chef of The Grey Plume (voted America's Greenest Restaurant), which has been praised by "Food and Wine," "Cooking Light," and "Saveur." They will walk the limestone driveway at Dutch Girl Creamery and take a load off inside a mom-and-pop bakery in

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