Book
Milk street : the world in a skillet / Christopher Kimball ; writing and editing by J.M. Hirsch, Michelle Locke and Dawn Yanagihara ; recipes by Wes Martin, Diane Unger, Matthew Card and the cooks at Milk Street ; photography by Connie Miller.
One-pot meals that reveal the world of flavourful possibilities inside a simple skillet - Americas most common cooking tool - from the James Beard Award-winning team at Milk Street.
Record details
- ISBN: 9780316387361 (hardcover)
- Physical Description: xv, 282 pages : illustrations (chiefly colour) ; 28 cm
- Edition: First edition.
- Publisher: New York : Little, Brown and Company/Voracious, 2022.
Search for related items by subject
| Subject: | Skillet cooking. |
| Genre: | Cookbooks. Recipes. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.77 Kim | 31681010272755 | NONFIC | Available | - |
- Baker & Taylor
Liberating the skillet from commonplace fare, the author shares what he's learned from his travels and from cooks in more than thirty-five countries through more than one hundred recipes that will transform and expand use of this versatile piece of cookware.The Milk Street team draws on their expertise and techniques from around the globe to deliver bold yet simple one-skillet meals that take guess-work out of dinner and make clean-up a cinch. Features 125 photographed recipes adapted to skillet cooking - and every recipe comes together in under an hour - with time-saving tips and tricks for novice cooks, and step-by-step instruction. - Baker & Taylor
Liberating the skillet from commonplace fare, the author shares what heâs learned from his travels and from cooks in more than 35 countries through 125 recipes that will transform and expand the way you use this versatile piece of cookware. 150,000 first printing. Illustrations. - Grand Central Pub
125 easy one-pot meals that reveal the world of flavorful possibilities inside a simple skilletâAmerica's most common cooking toolâfrom the James Beard Award-winning team at Milk Street.
From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here youâll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.
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To liberate the skillet from commonplace fare, we share what weâve learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Réunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers.
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The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion.
To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy.
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Great cooking is rarely about which pan you put on your stove. Itâs about what you put inside it. Push those limits, and find a new world in your kitchen.
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