Carne : Meat Recipes from the Kitchen of the American Academy in Rome
Language: English
Published by New York Review Of Books Okt 2016, 2016
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 26.70
Quantity: 2 available
Add to basketItem description from seller
Neuware - Carne is the fifth in the series of cookbooks documenting the renowned farm-to-tablemeals served by the Rome Sustainable Food Project, founded by Alice Waters, atthe American Academy in Rome. Following volumes on biscotti, vegetables, pastas, and soups, this cookbook focuses on Executive Chef Christopher Behr’s favorite subject,meat: beef, lamb, pork, rabbit, and poultry. Chef Behr also offers more than a dozen recipes for side dishes, or contorni, that heserves alongside meat entrées: salads (including Radicchio Salad with Green AppleBalsamic Vinaigrette with Walnuts and Grilled Cucumber Salad with Yogurt), beandishes, Sweet and Sour Squash, Pickled Green Tomatoes with Garlic, Hot Pepperand Mint (a dish that sold out within hours when he offered it at BKLYN Larder),and his legendary roasted potatoes that are crisp and golden on the outside with the creamy consistency of mashed potatoes on the inside. The Italian food of the Jersey shore is near and dear to Chef Behr’s heart, and whenhe’s homesick he cooks those iconic dishes, from meat loaf to short ribs, although hisversions reflect his experiences in California, New York, and Rome—they’re lighterthan the classic version but nonetheless deliver all their robust satisfaction. …
Seller Inventory # 9781936941124
- Title
- Carne : Meat Recipes from the Kitchen of the American Academy in Rome
- Author
- Christopher Behr
- Publisher
- New York Review Of Books Okt 2016
- Publication year
- 2016
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1936941120
- ISBN 13
- 9781936941124
- Item weight
- 431 grams
- Dimensions
- 180x147x20 mm
Chef Behr also offers more than a dozen recipes for side dishes, or contorni, that he serves alongside meat entrées: salads (including Radicchio Salad with Green Apple Balsamic Vinaigrette with Walnuts and Grilled Cucumber Salad with Yogurt), bean dishes, Sweet and Sour Squash, Pickled Green Tomatoes with Garlic, Hot Pepper and Mint (a dish that sold out within hours when he offered it at BKLYN Larder), and his legendary roasted potatoes that are crisp and golden on the outside with the
creamy consistency of mashed potatoes on the inside.
The Italian food of the Jersey shore is near and dear to Chef Behr's heart, and when he's homesick he cooks those iconic dishes, from meat loaf to short ribs, although his versions reflect his experiences in California, New York, and Rome--they're lighter than the classic version but nonetheless deliver all their robust satisfaction.
"Synopsis" may belong to another edition of this title.
About the Author
Annie Schlechter has been working as a photographer since 1998. She spent from September 2009 to June 2010 living at the American Academy in Rome. Her clients include New York Magazine, Veranda, Country Living, Condé Nast Traveler, Better Homes and Gardens, Coastal Living, House Beautiful, Travel and Leisure, and The World of Interiors.
Tamar Adler is the author of An Everlasting Meal. She has cooked at Chez Panisse, is a columnist for the New York Times Magazine, and a contributor to Vogue.
"About the title" may belong to another edition of this title.
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