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Produktbild: In My Kitchen

In My Kitchen A Collection of New and Favorite Vegetarian Recipes [A Cookbook]

29,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

28.03.2017

Verlag

Random House N.Y.

Seitenzahl

296

Maße (L/B/H)

25,6/19,2/3,5 cm

Gewicht

1208 g

Sprache

Englisch

ISBN

978-0-399-57888-5

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

28.03.2017

Verlag

Random House N.Y.

Seitenzahl

296

Maße (L/B/H)

25,6/19,2/3,5 cm

Gewicht

1208 g

Sprache

Englisch

ISBN

978-0-399-57888-5

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: In My Kitchen
  • Introduction 1
    A Few Things I’ve Learned about Vegetarian Cooking 4
    About the Ingredients 21
    The Recipes

    A
    Artichoke and Scallion Sauté over Garlic-Rubbed Toast 29
    Roasted Asparagus and Arugula with Hard-Cooked Eggs and Walnuts 33
    Anise Seed Shortbread with Star Anise Impressions 37
    B
    Green, Yellow, or Purple Beans with Sun Gold Tomatoes and Opal Basil 38
    Rio Zape Beans with Smoked Chile 42
    Golden Beets with Mâche, Pickled Shallots, and Purple Orach 47
    Berries Scented with Rose Geranium Leaves and Flowers 49
    Black-Eyed Peas with Yogurt-Tahini Sauce and Three Green Herbs 53
    Black Rice with Mixed Beets, Their Greens, Avocado, Feta, and Pomegranate Seeds 54
    Breakfast Bread with Rosemary and Lemon 56
    Broccoli with Roasted Peppers, Feta, Olives, and Herbs 59
    Yeasted Buckwheat Waffles 62
    Smoky-Spicy Butter for Three Orange Vegetables 64
    Bulgur and Green Lentil Salad with Chickpeas and Preserved Lemon 67
    C
    Savoy Cabbage, Leek, and Mushroom Braise on Toast with Horseradish Cream 69
    Warm Red Cabbage Salad with Togorashi Tofu Crisps 73
    Carrot Soup with Zesty Relish or Smoky-Spicy Butter 76
    Cauliflower and Sweet Peppers, Saffron, Parsley, and Olives 80
    Roasted Cauliflower with Romesco Sauce and a Shower of Parsley 82
    Celery Root and Potato Mash with Truffle Salt 85
    Silky Braised Chard and Cilantro 86
    Chard Stems with Lemon 87
    Chard and Saffron Flan in an Almond Crust with Spring Greens 88
    A Cheese Soufflé—My Go-To Recipe 92
    Citrus and Avocado with Lime-Cumin Vinaigrette and Shredded Greens 95
    Collards Simmered in Coconut Milk with Shallots 97
    Corn, Shiitake Mushrooms, and Sage with Millet 98
    Curry Mayonnaise for Roasted Cauliflower or Steamed Broccoli 100
    Quick Cucumber Pickles 101
    D
    Three Winter Confections Using Dried Fruit 102
    Dried Fruits with Fennel, Sesame Seeds, and Orange Flower Water 102
    Figs with Toasted Almonds and Anise Seed 103
    Dates with Almond Paste or Marzipan 104
    E
    Egg Salad for Spring with Tarragon, Lovage, and Chives 105
    Scrambled Eggs Smothered with Crispy Bread Crumbs 107
    Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard 108
    Roasted Eggplant, Two Ways 112
    Roasted Eggplant on the Stovetop 114
    Roasted Eggplant with Dill, Yogurt, and Walnuts 114
    F
    Mission Figs Roasted with Olive Oil, Honey, and Thyme 116
    Warm Feta with Toasted Sesame Seeds 118
    Shaved Fennel Salad with Fennel Blossoms, Fronds, and Pistachios 121
    Trouchia: Failed-to-Catch-a-Trout Frittata 122
    H
    Herb (and Wild Green) Salad 124
    Herb-Laced Fritters Made with Good Stale Bread and Ricotta 128
    Hummus Worth Making 132
    J
    Roasted Jerusalem Artichoke Soup with Sunflower Sprouts and Seeds 134
    K
    Kale and Walnut Pesto with Roasted or Seared Winter Squash 138
    Kale and Quinoa Gratin 140
    L
    Hearty Lentil Minestrone with Kale 144
    Green Lentils with Yogurt, Sorrel, and Parsley Sauce 146
    Red Lentil Soup with Berbere 149
    M
    Thick Marjoram Sauce for Beets (and Other Vegetables) 152
    Masa Crêpes with Chard, Black Beans, Avocado, and Pickled Onions 156
    Mushroom Soup for Company 161
    Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout with Seared Polenta 163
    N
    Stinging Nettle Soup with Nigella Seeds 167
    O
    Rough-Cut Oats with Dried Cherries, Raisins, and Toasted Almonds 170
    Olive Oil, Almond, and Blood Orange Cake 173
    Easy Pink Onion Pickles 175
    Caramelized Onions with Vinegar and Cloves 176
    Caramelized Onion Frittata with Sherry Vinegar 178
    P
    Pasta with Caramelized Onions and Crushed Roasted Walnuts 180
    Pasta with Gorgonzola 181
    White Peaches or Nectarines in Lemon Verbena Syrup 184
    Roasted Pepper and Tomato Salad with Basil and Capers 186
    Smoky Pimento Cheese on Cucumbers 188
    An Improvised Platter Salad 189
    Potato and Chickpea Stew with Sautéed Spinach 192
    Potato and Green Chile Stew 195
    Red Chile and Posole with Blue Corn Tortilla Chips and Avocado 198
    Q
    Quince Braised in Honey and Wine 202
    Quinoa and Buttermilk Pancakes 203
    Quinoa Soup with Spinach, Corn, Feta, and Cilantro 204
    R
    Seared Radicchio Draped with Mozzarella 206
    Shredded Radicchio with a Garlicky Dressing 208
    Rhubarb-Raspberry Compote 211
    Brown Rice Porridge with Nut Butter and Chia Seeds 212
    Yellow Coconut Rice with Scallions and Black Sesame Seeds 213
    Baked Ricotta Infused with Thyme 215
    Romesco Sauce 218
    Roasted Fingerling Potatoes to Serve with Romesco Sauce 219
    S
    Chopped Salad with Toasted Seeds and Marjoram-Mint Dressing 220
    Sea Greens with Cucumbers, Ginger, and Sesame 222
    Summer Squashes with Herb Blossoms, Basil, Pine Nuts, and Parmigiano-Reggiano 223
    Japanese Sweet Potato Soup with Ginger, Smoked Salt, and Aged Balsamic Vinegar 228
    Sweet Potato (or Pumpkin) Pudding with Silky Persimmon Purée 229
    Sweet Potato and Coconut-Milk Curry with Paneer 234
    Pan-Griddled Sweet Potatoes with Miso-Ginger Sauce 237
    T
    Tofu and Cilantro Salad with Roasted Peanuts 238
    Tofu Triangles with Red Onions and Tender Greens 240
    Golden Tofu with Orange and Yellow Peppers 242
    Tomato and Red Pepper Tart in a Yeasted Crust 245
    Sweet-Tart Sun Gold Tomato Soup with Avocado Relish 247
    Three Tomato Sauces 250
    A Sauce Made with Canned Tomatoes 250
    A Sauce Made with Fresh Tomatoes 250
    An Oven-Roasted Tomato Sauce 251
    Tomato and Roasted Cauliflower Curry with Paneer 252
    Roasted Tomatoes and Fingerling Potatoes with Thyme, Olives, and Capers 255
    A Rough-and-Ready Turnip Soup, Refined 258
    V
    Braised Summer Vegetables 260
    W
    Walnut Nugget Cookies 265
    Winter Squash Braised in Pear or Apple Cider 266
    Winter Squash and Caramelized Onion Soup with Eight Finishes 269
    Native Wild Rice and Celery Root Soup 272
    Y
    Yogurt, Cumin, and Green Herb Sauce 273
    Z
    Zucchini Cake, Two Ways 275
    Zucchini Cakes with Cheddar, Oregano, and Tomatilla Salsa 276
    Zucchini Pancakes with Feta and Dill 277