دانلود کتاب Simple fare: spring and summer

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Simple Fare: Spring/Summer is a beautifully illustrated cookbook featuring seasonal, market-driven fare that encourages readers to cook simply and intuitively. Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A smoked beet panzanella with purple kale, radicchio and ricotta, for example, suggests a carrot, mizuna, watercress, and yogurt adaptation or tomato, arugula, purple basil, and burrata, allowing the reader flexibility depending on what is fresh at the market. The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare is an oversize, distinctively designed kitchen essential of more than 165 seasonal recipes. This book is a valuable resource for avid cooks and beginners alike. Volume two of the series, Simple Fare: Fall/Winter will be available in September 2017.;Title Page; Copyright Page; Contents; Introduction; Usage/Market Variations; Seasonality; Essentials; Bread half-day rye; Guide to Cooking Grains; Eggs, a guide; Garlic Confit thyme, lemon peel; Basic Vegetable Stock; Pickles; Pickled Red Onion; Pickled Mustard Seeds; Breakfast; Poached Eggs: black quinoa, toasted buckwheat, kefir, fermented kraut, pepita; Fruit Salad: cantaloupe, rainier cherry, golden raspberry, ricotta; Green Shakshuka: wild greens, leek, za'atar oil, yogurt; Breakfast Board: salmon, trout, whitefish roe, crème fraîche, sumac red onion; Buttered Eggs: rye, pecorino, lemon.