Dekorationsartikel gehören nicht zum Leistungsumfang.
Sprache:
Englisch
30,25 €*
Versandkostenfrei per Post / DHL
auf Lager, Lieferzeit 1-2 Werktage
Kategorien:
Beschreibung
Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery?and until recently, he treated vegetables as a condiment or side dish. Now, in the highly anticipated The Green Fire, Mallmann shares his recipes and secrets for perfect grilled vegetables and fruits, creating dishes with the same elemental, rugged style for which he is world-renowned. With the goal of creating dishes that are better for our health and for the health of our planet, Mallmann uses the same live-fire techniques he has mastered in cooking meats to transform every vegetable into a dish as satisfying as a prime-cut steak. Pineapples are hung over a fire with butcher's twine, and beets are buried in its coals. Tomatoes are burnished on the cast-iron plancha to intensify their flavors. Whether slathered, seared, baked, blackened, or fried over the flames, Mallmann's fire-cooked vegetables are full of flavor and personality. Spring artichoke and fava salad, salt-baked beets with lemon confit, and cabbage steaks with a mustard-fennel crust are just a few of the stars. And desserts and cocktails are included, too! Evocative photos showcase the food, the fire, and Mallmann's magical setting in South America. The Green Fire is the book fans of Francis Mallmann's have been waiting for: the art of grilling with vegetables.
Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery?and until recently, he treated vegetables as a condiment or side dish. Now, in the highly anticipated The Green Fire, Mallmann shares his recipes and secrets for perfect grilled vegetables and fruits, creating dishes with the same elemental, rugged style for which he is world-renowned. With the goal of creating dishes that are better for our health and for the health of our planet, Mallmann uses the same live-fire techniques he has mastered in cooking meats to transform every vegetable into a dish as satisfying as a prime-cut steak. Pineapples are hung over a fire with butcher's twine, and beets are buried in its coals. Tomatoes are burnished on the cast-iron plancha to intensify their flavors. Whether slathered, seared, baked, blackened, or fried over the flames, Mallmann's fire-cooked vegetables are full of flavor and personality. Spring artichoke and fava salad, salt-baked beets with lemon confit, and cabbage steaks with a mustard-fennel crust are just a few of the stars. And desserts and cocktails are included, too! Evocative photos showcase the food, the fire, and Mallmann's magical setting in South America. The Green Fire is the book fans of Francis Mallmann's have been waiting for: the art of grilling with vegetables.
Über den Autor
Francis Mallmann, author of Seven Fires and Mallmann on Fire, is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. His restaurants include Siete Fuegos at the Vines Resort & Spa in Argentina’s wine country; Patagonia Sur in Buenos Aires; El Garzón in Uruguay; 1884 Restaurante in Mendoza, Argentina (named one of Latin America’s 50 Best Restaurants); and Los Fuegos in Miami. USA Today and the Times (London) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series Chef’s Table.
Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.
Inhaltsverzeichnis
Recipe List
POTATOES AND SWEET POTATOES
Smashed Potatoes 3 Ways:
Blackjack Potatoes
Rösti with Raclette with Radicchio
Broken and Deep-Fried Potatoes
Crispy Potato Strip and Parsley Salad with Garlic Cream
Potato Bricks and Pyramids
Huevos a la Tripa “Shepherd’s Pie” with Sautéed Onions and Eggs Poached Inside
Sweet Potato Rescoldo with Butter and Chile Flakes
Sweet Potato Rescoldo with Mint Almond Gremolata
Tortilla Española de Boniatos
Sweet Potato Chips with Parsley and Garlic
Yucca (sidebar)
TOMATOES
Tomatoes Confit
Tomatoes Confit with Pepato Cheese Filling
Tomato Soup with Goat Cheese and Cilantro
Charred Tomatoes with Garlic, Onion, and Oregano
Burned Tomato and Plum Salad with Garlic Chips, Basil, and Bocconcini
Heirloom Tomato Salad with Burrata, Tapenade, and Pine Nuts
EGGPLANT
Eggplant Rescoldo with Parsley, Chile, and Aioli
Eggplant Rescoldo with Fresh Tomato Reduction and Parmesan
Eggplant Milanesas
Slices a la Plancha, 4 Ways:
Ratatouille Churrasco
ARTICHOKES
Artichoke Confit with Lemon Confit and Almonds
Artichokes Mimosa with Aioli
Spring Artichokes a la Plancha with Favas
Smashed Artichoke with Crispy Kale
Deep-Fried Artichokes with Yogurt Sauce
BEETS
Beets and Endives a la Plancha with Spicy Radish
Smashed Beets and their Greens with Vegan Mayonnaise, and Garlic Chips
Beet, Lentil, and Avocado Salad with Crunchy Rice Cake
Rescoldo Beets with Orange Fennel Dill Salsa
Braised Beet and Plum Salad
CABBAGES AND COUSINS
Whole Cabbage with Pomelo, Walnuts and Campari Salsa
Green Cabbage Steaks, 4 Ways:
Brussels Sprouts Leaves a la Plancha with Lemon and Chives
Shaved Brussels Sprouts Salad with Cherry Tomatoes and Garlic
Whole Cauliflower with Crunchy Rice
Broccoli a la Plancha, Sun-dried Tomatoes, Lemon, Basil, Black Pepper Salsa
CARROTS
Carrots a la Plancha with Peppers and Pistachios
Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa
Braised Carrots with Garlic and Rosemary
Charred Carrot, Black Quinoa, and Mint Salad
Carrot Coins with Cream
Christmas Vegetables (sidebar)
CORN
Humitas, 3 Ways:
Grilled Polenta Slices with Greens or Spinach with Fresh Chiles
Grilled Polenta Sandwich with Cheese, Radicchio, and Arugula
Grilled Corn Salad with Arugula, Avocado, Cherry Tomatoes
Grilled Corn Salad with Crisped Mushrooms
FENNEL
Fennel Salad with Mint
Burned Fennel with Avocado, Cherry Tomatoes, Sunflower Seeds, and Lemon
Burned Fennel Plancha with Cognac, Honey, Cardamom and Coriander Salsa
Fennel Confit with Jammy Egg and Lemon
Fennel Ragout Served with Creamy Polenta
Pan Chato
LEGUMES AND BEANS
Chauchas with Cucumber Salsa
Hummus Milanesas with Tomato
Faina, 4 Ways:
Griddled Chickpea Salad with Lemon Confit, Basil, Parsley, and Crushed Black Pepper
Locro Vegano with Salsa Llagua
SQUASH AND PUMPKIN
Whole Butternut Rescoldo with Criolla
Roasted Butternut Wedges with Sage and Ajada
Roasted Acorn Squash Rounds with Lemon, Avocado, Oregano
Roasted Pumpkin Strips with Dill
Squash Madura Plancha
Round Zucchini Rescoldo
FRUIT
Charred Cherries and Ice Cream
Roasted Peaches, Plums, and Cheese
Salt-Baked Pears with Coriander, Cognac, and Cardamom Salsa
Roasted Strawberries with Yogurt and Mint
Grilled Bizcochuelo with Roasted Strawberries and Ice Cream
Grilled Watermelon Salad with Arugula, Mint, and Toasted Hazelnuts
Burned Pomelo with Kale Cognac, Amaranth, Hazelnut, and Sage Salsa
Olive Oil Ice Cream with Fleur de Sel
Slow-Roasted Pineapple with Berries and Ice Cream (cooked on the dome)
BASICS
Roasted Garlic Aioli
Vegan Mayonnaise
Black Olive Powder
Charred Herb Salmuera
Chile Oil and Other Herb Oils
Chimichurri
Lemon Confit
Orange Confit
Crunchy Bread Crumbs
Dried Grapefruit/Pomelo
Fresh Tomato Reduction
Fried Capers
Garlic Chips
Limoneta
Mint Parmesan Salmuera
Orange, Black Pepper, Rosemary Salmuera
Provenzal
Rougail
Salsa Criolla
Salsa Llagua
Tapenades
Vinaigrette
COCKTAILS
Burnt Lime Pisco Sour
Gin and Tonic with Burned Lime
Papaya Rum
Bourbon Manhattan with Burnt Cherry
Pomegranate Sangria with Singed Mint
POTATOES AND SWEET POTATOES
Smashed Potatoes 3 Ways:
- Blistered Chiles with Parsley and Lemon Zest
- Turmeric, Cardamom, Coriander, and Almond Gremolata
- Fennel Pollen, Fennel Seed, Rosemary, and Garlic
Blackjack Potatoes
Rösti with Raclette with Radicchio
Broken and Deep-Fried Potatoes
Crispy Potato Strip and Parsley Salad with Garlic Cream
Potato Bricks and Pyramids
Huevos a la Tripa “Shepherd’s Pie” with Sautéed Onions and Eggs Poached Inside
Sweet Potato Rescoldo with Butter and Chile Flakes
Sweet Potato Rescoldo with Mint Almond Gremolata
Tortilla Española de Boniatos
Sweet Potato Chips with Parsley and Garlic
Yucca (sidebar)
TOMATOES
Tomatoes Confit
Tomatoes Confit with Pepato Cheese Filling
Tomato Soup with Goat Cheese and Cilantro
Charred Tomatoes with Garlic, Onion, and Oregano
Burned Tomato and Plum Salad with Garlic Chips, Basil, and Bocconcini
Heirloom Tomato Salad with Burrata, Tapenade, and Pine Nuts
EGGPLANT
Eggplant Rescoldo with Parsley, Chile, and Aioli
Eggplant Rescoldo with Fresh Tomato Reduction and Parmesan
Eggplant Milanesas
Slices a la Plancha, 4 Ways:
- Yogurt, Soy, Pistachios, and Mint
- Cucumber, Shallot, Almonds, and Cilantro
- Fresh Tomato Reduction and Cheese
- Hummus and Mixed Herb Salad
Ratatouille Churrasco
ARTICHOKES
Artichoke Confit with Lemon Confit and Almonds
Artichokes Mimosa with Aioli
Spring Artichokes a la Plancha with Favas
Smashed Artichoke with Crispy Kale
Deep-Fried Artichokes with Yogurt Sauce
BEETS
Beets and Endives a la Plancha with Spicy Radish
Smashed Beets and their Greens with Vegan Mayonnaise, and Garlic Chips
Beet, Lentil, and Avocado Salad with Crunchy Rice Cake
Rescoldo Beets with Orange Fennel Dill Salsa
Braised Beet and Plum Salad
CABBAGES AND COUSINS
Whole Cabbage with Pomelo, Walnuts and Campari Salsa
Green Cabbage Steaks, 4 Ways:
- Dijon Mustard and Fennel-Seed Crust
- Chimichurri
- Orange Peel, Garlic, and Mushrooms, Browned a la Plancha
- Honey, Soy Sauce, and Almond
Brussels Sprouts Leaves a la Plancha with Lemon and Chives
Shaved Brussels Sprouts Salad with Cherry Tomatoes and Garlic
Whole Cauliflower with Crunchy Rice
Broccoli a la Plancha, Sun-dried Tomatoes, Lemon, Basil, Black Pepper Salsa
CARROTS
Carrots a la Plancha with Peppers and Pistachios
Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa
Braised Carrots with Garlic and Rosemary
Charred Carrot, Black Quinoa, and Mint Salad
Carrot Coins with Cream
Christmas Vegetables (sidebar)
CORN
Humitas, 3 Ways:
- Fresh Creamed Corn with Basil, Scallion, and Chile
- With Onions, Pine Nuts, Capers, Basil
- With Goat Cheese and Wrapped in Chard Leaf on the Plancha
Grilled Polenta Slices with Greens or Spinach with Fresh Chiles
Grilled Polenta Sandwich with Cheese, Radicchio, and Arugula
Grilled Corn Salad with Arugula, Avocado, Cherry Tomatoes
Grilled Corn Salad with Crisped Mushrooms
FENNEL
Fennel Salad with Mint
Burned Fennel with Avocado, Cherry Tomatoes, Sunflower Seeds, and Lemon
Burned Fennel Plancha with Cognac, Honey, Cardamom and Coriander Salsa
Fennel Confit with Jammy Egg and Lemon
Fennel Ragout Served with Creamy Polenta
Pan Chato
LEGUMES AND BEANS
Chauchas with Cucumber Salsa
Hummus Milanesas with Tomato
Faina, 4 Ways:
- With Red Onion Plumas
- With Wild Mushrooms
- With Cashew Mandarin Basil Salsa
- With Parsley, Oregano, Garlic, Chile, Pepitas Salsa
Griddled Chickpea Salad with Lemon Confit, Basil, Parsley, and Crushed Black Pepper
Locro Vegano with Salsa Llagua
SQUASH AND PUMPKIN
Whole Butternut Rescoldo with Criolla
Roasted Butternut Wedges with Sage and Ajada
Roasted Acorn Squash Rounds with Lemon, Avocado, Oregano
Roasted Pumpkin Strips with Dill
Squash Madura Plancha
Round Zucchini Rescoldo
FRUIT
Charred Cherries and Ice Cream
Roasted Peaches, Plums, and Cheese
Salt-Baked Pears with Coriander, Cognac, and Cardamom Salsa
Roasted Strawberries with Yogurt and Mint
Grilled Bizcochuelo with Roasted Strawberries and Ice Cream
Grilled Watermelon Salad with Arugula, Mint, and Toasted Hazelnuts
Burned Pomelo with Kale Cognac, Amaranth, Hazelnut, and Sage Salsa
Olive Oil Ice Cream with Fleur de Sel
Slow-Roasted Pineapple with Berries and Ice Cream (cooked on the dome)
BASICS
Roasted Garlic Aioli
Vegan Mayonnaise
Black Olive Powder
Charred Herb Salmuera
Chile Oil and Other Herb Oils
Chimichurri
Lemon Confit
Orange Confit
Crunchy Bread Crumbs
Dried Grapefruit/Pomelo
Fresh Tomato Reduction
Fried Capers
Garlic Chips
Limoneta
Mint Parmesan Salmuera
Orange, Black Pepper, Rosemary Salmuera
Provenzal
Rougail
Salsa Criolla
Salsa Llagua
Tapenades
Vinaigrette
COCKTAILS
Burnt Lime Pisco Sour
Gin and Tonic with Burned Lime
Papaya Rum
Bourbon Manhattan with Burnt Cherry
Pomegranate Sangria with Singed Mint
Details
| Erscheinungsjahr: | 2022 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Buch |
| Seiten: | 311 |
| Inhalt: | Gebunden |
| ISBN-13: | 9781648290725 |
| ISBN-10: | 1648290728 |
| Sprache: | Englisch |
| Herstellernummer: | 941318 |
| Einband: | Gebunden |
| Autor: |
Gelb, Donna
Mallmann, Francis Kaminsky, Peter |
| Orchester: |
Kaminsky, Peter
Gelb, Donna |
| Hersteller: |
Workman Publishing
Artisan |
| Abbildungen: | 100 color photographs |
| Maße: | 261 x 230 x 30 mm |
| Von/Mit: | Donna Gelb (u. a.) |
| Erscheinungsdatum: | 10.05.2022 |
| Gewicht: | 1,356 kg |
Über den Autor
Francis Mallmann, author of Seven Fires and Mallmann on Fire, is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. His restaurants include Siete Fuegos at the Vines Resort & Spa in Argentina’s wine country; Patagonia Sur in Buenos Aires; El Garzón in Uruguay; 1884 Restaurante in Mendoza, Argentina (named one of Latin America’s 50 Best Restaurants); and Los Fuegos in Miami. USA Today and the Times (London) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series Chef’s Table.
Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.
Inhaltsverzeichnis
Recipe List
POTATOES AND SWEET POTATOES
Smashed Potatoes 3 Ways:
Blackjack Potatoes
Rösti with Raclette with Radicchio
Broken and Deep-Fried Potatoes
Crispy Potato Strip and Parsley Salad with Garlic Cream
Potato Bricks and Pyramids
Huevos a la Tripa “Shepherd’s Pie” with Sautéed Onions and Eggs Poached Inside
Sweet Potato Rescoldo with Butter and Chile Flakes
Sweet Potato Rescoldo with Mint Almond Gremolata
Tortilla Española de Boniatos
Sweet Potato Chips with Parsley and Garlic
Yucca (sidebar)
TOMATOES
Tomatoes Confit
Tomatoes Confit with Pepato Cheese Filling
Tomato Soup with Goat Cheese and Cilantro
Charred Tomatoes with Garlic, Onion, and Oregano
Burned Tomato and Plum Salad with Garlic Chips, Basil, and Bocconcini
Heirloom Tomato Salad with Burrata, Tapenade, and Pine Nuts
EGGPLANT
Eggplant Rescoldo with Parsley, Chile, and Aioli
Eggplant Rescoldo with Fresh Tomato Reduction and Parmesan
Eggplant Milanesas
Slices a la Plancha, 4 Ways:
Ratatouille Churrasco
ARTICHOKES
Artichoke Confit with Lemon Confit and Almonds
Artichokes Mimosa with Aioli
Spring Artichokes a la Plancha with Favas
Smashed Artichoke with Crispy Kale
Deep-Fried Artichokes with Yogurt Sauce
BEETS
Beets and Endives a la Plancha with Spicy Radish
Smashed Beets and their Greens with Vegan Mayonnaise, and Garlic Chips
Beet, Lentil, and Avocado Salad with Crunchy Rice Cake
Rescoldo Beets with Orange Fennel Dill Salsa
Braised Beet and Plum Salad
CABBAGES AND COUSINS
Whole Cabbage with Pomelo, Walnuts and Campari Salsa
Green Cabbage Steaks, 4 Ways:
Brussels Sprouts Leaves a la Plancha with Lemon and Chives
Shaved Brussels Sprouts Salad with Cherry Tomatoes and Garlic
Whole Cauliflower with Crunchy Rice
Broccoli a la Plancha, Sun-dried Tomatoes, Lemon, Basil, Black Pepper Salsa
CARROTS
Carrots a la Plancha with Peppers and Pistachios
Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa
Braised Carrots with Garlic and Rosemary
Charred Carrot, Black Quinoa, and Mint Salad
Carrot Coins with Cream
Christmas Vegetables (sidebar)
CORN
Humitas, 3 Ways:
Grilled Polenta Slices with Greens or Spinach with Fresh Chiles
Grilled Polenta Sandwich with Cheese, Radicchio, and Arugula
Grilled Corn Salad with Arugula, Avocado, Cherry Tomatoes
Grilled Corn Salad with Crisped Mushrooms
FENNEL
Fennel Salad with Mint
Burned Fennel with Avocado, Cherry Tomatoes, Sunflower Seeds, and Lemon
Burned Fennel Plancha with Cognac, Honey, Cardamom and Coriander Salsa
Fennel Confit with Jammy Egg and Lemon
Fennel Ragout Served with Creamy Polenta
Pan Chato
LEGUMES AND BEANS
Chauchas with Cucumber Salsa
Hummus Milanesas with Tomato
Faina, 4 Ways:
Griddled Chickpea Salad with Lemon Confit, Basil, Parsley, and Crushed Black Pepper
Locro Vegano with Salsa Llagua
SQUASH AND PUMPKIN
Whole Butternut Rescoldo with Criolla
Roasted Butternut Wedges with Sage and Ajada
Roasted Acorn Squash Rounds with Lemon, Avocado, Oregano
Roasted Pumpkin Strips with Dill
Squash Madura Plancha
Round Zucchini Rescoldo
FRUIT
Charred Cherries and Ice Cream
Roasted Peaches, Plums, and Cheese
Salt-Baked Pears with Coriander, Cognac, and Cardamom Salsa
Roasted Strawberries with Yogurt and Mint
Grilled Bizcochuelo with Roasted Strawberries and Ice Cream
Grilled Watermelon Salad with Arugula, Mint, and Toasted Hazelnuts
Burned Pomelo with Kale Cognac, Amaranth, Hazelnut, and Sage Salsa
Olive Oil Ice Cream with Fleur de Sel
Slow-Roasted Pineapple with Berries and Ice Cream (cooked on the dome)
BASICS
Roasted Garlic Aioli
Vegan Mayonnaise
Black Olive Powder
Charred Herb Salmuera
Chile Oil and Other Herb Oils
Chimichurri
Lemon Confit
Orange Confit
Crunchy Bread Crumbs
Dried Grapefruit/Pomelo
Fresh Tomato Reduction
Fried Capers
Garlic Chips
Limoneta
Mint Parmesan Salmuera
Orange, Black Pepper, Rosemary Salmuera
Provenzal
Rougail
Salsa Criolla
Salsa Llagua
Tapenades
Vinaigrette
COCKTAILS
Burnt Lime Pisco Sour
Gin and Tonic with Burned Lime
Papaya Rum
Bourbon Manhattan with Burnt Cherry
Pomegranate Sangria with Singed Mint
POTATOES AND SWEET POTATOES
Smashed Potatoes 3 Ways:
- Blistered Chiles with Parsley and Lemon Zest
- Turmeric, Cardamom, Coriander, and Almond Gremolata
- Fennel Pollen, Fennel Seed, Rosemary, and Garlic
Blackjack Potatoes
Rösti with Raclette with Radicchio
Broken and Deep-Fried Potatoes
Crispy Potato Strip and Parsley Salad with Garlic Cream
Potato Bricks and Pyramids
Huevos a la Tripa “Shepherd’s Pie” with Sautéed Onions and Eggs Poached Inside
Sweet Potato Rescoldo with Butter and Chile Flakes
Sweet Potato Rescoldo with Mint Almond Gremolata
Tortilla Española de Boniatos
Sweet Potato Chips with Parsley and Garlic
Yucca (sidebar)
TOMATOES
Tomatoes Confit
Tomatoes Confit with Pepato Cheese Filling
Tomato Soup with Goat Cheese and Cilantro
Charred Tomatoes with Garlic, Onion, and Oregano
Burned Tomato and Plum Salad with Garlic Chips, Basil, and Bocconcini
Heirloom Tomato Salad with Burrata, Tapenade, and Pine Nuts
EGGPLANT
Eggplant Rescoldo with Parsley, Chile, and Aioli
Eggplant Rescoldo with Fresh Tomato Reduction and Parmesan
Eggplant Milanesas
Slices a la Plancha, 4 Ways:
- Yogurt, Soy, Pistachios, and Mint
- Cucumber, Shallot, Almonds, and Cilantro
- Fresh Tomato Reduction and Cheese
- Hummus and Mixed Herb Salad
Ratatouille Churrasco
ARTICHOKES
Artichoke Confit with Lemon Confit and Almonds
Artichokes Mimosa with Aioli
Spring Artichokes a la Plancha with Favas
Smashed Artichoke with Crispy Kale
Deep-Fried Artichokes with Yogurt Sauce
BEETS
Beets and Endives a la Plancha with Spicy Radish
Smashed Beets and their Greens with Vegan Mayonnaise, and Garlic Chips
Beet, Lentil, and Avocado Salad with Crunchy Rice Cake
Rescoldo Beets with Orange Fennel Dill Salsa
Braised Beet and Plum Salad
CABBAGES AND COUSINS
Whole Cabbage with Pomelo, Walnuts and Campari Salsa
Green Cabbage Steaks, 4 Ways:
- Dijon Mustard and Fennel-Seed Crust
- Chimichurri
- Orange Peel, Garlic, and Mushrooms, Browned a la Plancha
- Honey, Soy Sauce, and Almond
Brussels Sprouts Leaves a la Plancha with Lemon and Chives
Shaved Brussels Sprouts Salad with Cherry Tomatoes and Garlic
Whole Cauliflower with Crunchy Rice
Broccoli a la Plancha, Sun-dried Tomatoes, Lemon, Basil, Black Pepper Salsa
CARROTS
Carrots a la Plancha with Peppers and Pistachios
Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa
Braised Carrots with Garlic and Rosemary
Charred Carrot, Black Quinoa, and Mint Salad
Carrot Coins with Cream
Christmas Vegetables (sidebar)
CORN
Humitas, 3 Ways:
- Fresh Creamed Corn with Basil, Scallion, and Chile
- With Onions, Pine Nuts, Capers, Basil
- With Goat Cheese and Wrapped in Chard Leaf on the Plancha
Grilled Polenta Slices with Greens or Spinach with Fresh Chiles
Grilled Polenta Sandwich with Cheese, Radicchio, and Arugula
Grilled Corn Salad with Arugula, Avocado, Cherry Tomatoes
Grilled Corn Salad with Crisped Mushrooms
FENNEL
Fennel Salad with Mint
Burned Fennel with Avocado, Cherry Tomatoes, Sunflower Seeds, and Lemon
Burned Fennel Plancha with Cognac, Honey, Cardamom and Coriander Salsa
Fennel Confit with Jammy Egg and Lemon
Fennel Ragout Served with Creamy Polenta
Pan Chato
LEGUMES AND BEANS
Chauchas with Cucumber Salsa
Hummus Milanesas with Tomato
Faina, 4 Ways:
- With Red Onion Plumas
- With Wild Mushrooms
- With Cashew Mandarin Basil Salsa
- With Parsley, Oregano, Garlic, Chile, Pepitas Salsa
Griddled Chickpea Salad with Lemon Confit, Basil, Parsley, and Crushed Black Pepper
Locro Vegano with Salsa Llagua
SQUASH AND PUMPKIN
Whole Butternut Rescoldo with Criolla
Roasted Butternut Wedges with Sage and Ajada
Roasted Acorn Squash Rounds with Lemon, Avocado, Oregano
Roasted Pumpkin Strips with Dill
Squash Madura Plancha
Round Zucchini Rescoldo
FRUIT
Charred Cherries and Ice Cream
Roasted Peaches, Plums, and Cheese
Salt-Baked Pears with Coriander, Cognac, and Cardamom Salsa
Roasted Strawberries with Yogurt and Mint
Grilled Bizcochuelo with Roasted Strawberries and Ice Cream
Grilled Watermelon Salad with Arugula, Mint, and Toasted Hazelnuts
Burned Pomelo with Kale Cognac, Amaranth, Hazelnut, and Sage Salsa
Olive Oil Ice Cream with Fleur de Sel
Slow-Roasted Pineapple with Berries and Ice Cream (cooked on the dome)
BASICS
Roasted Garlic Aioli
Vegan Mayonnaise
Black Olive Powder
Charred Herb Salmuera
Chile Oil and Other Herb Oils
Chimichurri
Lemon Confit
Orange Confit
Crunchy Bread Crumbs
Dried Grapefruit/Pomelo
Fresh Tomato Reduction
Fried Capers
Garlic Chips
Limoneta
Mint Parmesan Salmuera
Orange, Black Pepper, Rosemary Salmuera
Provenzal
Rougail
Salsa Criolla
Salsa Llagua
Tapenades
Vinaigrette
COCKTAILS
Burnt Lime Pisco Sour
Gin and Tonic with Burned Lime
Papaya Rum
Bourbon Manhattan with Burnt Cherry
Pomegranate Sangria with Singed Mint
Details
| Erscheinungsjahr: | 2022 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Buch |
| Seiten: | 311 |
| Inhalt: | Gebunden |
| ISBN-13: | 9781648290725 |
| ISBN-10: | 1648290728 |
| Sprache: | Englisch |
| Herstellernummer: | 941318 |
| Einband: | Gebunden |
| Autor: |
Gelb, Donna
Mallmann, Francis Kaminsky, Peter |
| Orchester: |
Kaminsky, Peter
Gelb, Donna |
| Hersteller: |
Workman Publishing
Artisan |
| Abbildungen: | 100 color photographs |
| Maße: | 261 x 230 x 30 mm |
| Von/Mit: | Donna Gelb (u. a.) |
| Erscheinungsdatum: | 10.05.2022 |
| Gewicht: | 1,356 kg |
Warnhinweis
Ähnliche Produkte
Buch
Aktuell nicht verfügbar
Buch
Lieferzeit 1-2 Werktage
Buch
Lieferzeit 1-2 Werktage
Buch
Lieferzeit 1-2 Werktage
Taschenbuch
Aktuell nicht verfügbar
Buch
Lieferzeit 1-2 Wochen
Buch
Lieferzeit 1-2 Wochen
Buch
Lieferzeit 1-2 Wochen
Taschenbuch
Buch
Lieferzeit 1-2 Werktage
Buch
Lieferzeit 1-2 Wochen
Taschenbuch
