Zusatztext #1 New York Times Best Seller A Best Book of 2018: New York Times Book Review Amazon FoodNetwork Country Living The Feast Popsugar City Book Review The Atlanta Journal-Constitution Eater Food & Wine The Kitchn Delish "Garten has kicked things up a level! this time encouraging readers to try more ambitious recipes that are still signature Ina: warm! comforting! homey." Chicago Tribune "As with everything else Ina has ever produced! this flawless book (her 11th!) is filled with trustworthy recipes that taste delicious and don't require a culinary degree to make (just a few of her pro tips)." The Kitchn Informationen zum Autor Ina Garten Klappentext #1 NEW YORK TIMES BESTSELLER • Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star "Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey."-Chicago Tribune NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review • Food Network • Food & Wine • PopSugar • The Atlanta Journal-Constitution • Country Living • The Feast • Eater • The Kitchn • Delish In this collection of foolproof recipes, Ina brings readers' cooking know-how to the next level by answering questions, teaching techniques, and explaining her process right in the margin of each recipe-it's as if she's in the kitchen by your side guiding you through the recipe. When you make her Cauliflower Toasts with prosciutto and Gruyère, she shows you the best way to cut a cauliflower into perfect florets without getting them all over the kitchen (from the stem end, with the head turned upside-down!) and when making her Red Wine-Braised Short Ribs, Ina shares a fantastic tip for keeping your stovetop clean (roast the short ribs in the oven rather than browning them in a pan on the stove!). You'll discover dozens more ingenious tips and shortcuts throughout, such as how to set up an elegant home bar, how to peel two heads of garlic quickly, how to use a paring knife to create a pro-worthy pattern on her decadent Chocolate Chevron Cake, and the key to making unbelievably creamy Truffled Scrambled Eggs (add the eggs to the skillet before the butter melts-who knew?!). Both beginners and advanced cooks will love this book filled with new dishes that will become part of your repertoire and practical cooking advice that will give you more confidence in the kitchen. Your friends and family will be so impressed! Crispy Mustard Chicken & Frisee Serves 4 This is a great summer dinner! I love the interplay of hot and coldthe crispy chicken and roasted fingerling potatoes with the slightly bitter greens and mustard vinaigrette. This hits all the right notes for me. 2 garlic cloves 1 1/2 teaspoons fresh thyme leaves Kosher salt and freshly ground black pepper 1 cup panko (Japanese bread flakes) 1 1/2 teaspoons grated lemon zest Good olive oil 1 tablespoon unsalted butter, melted 1/4 cup good Dijon mustard 1/4 cup dry white wine 1 1/2 pounds bone-in, skin-on chicken thighs (4 large) 1 pound fingerling potatoes, halved lengthwise 12 ounces baby frisée or chicory salad greens (see tip) Mustard Vinaigrette (recipe follows) Pro tip: Vinaigrette won't cling to wet lettuce. Wash and thoroughly spin-dry greens before dressing them. Preheat the oven to 375 degrees. Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and...

*#1 New York Times* Best Seller

A Best Book of 2018:
* —New York Times Book Review
—Amazon
—FoodNetwork—Country Living—The Feast—Popsugar—City Book Review—The Atlanta Journal-Constitution
—Eater
—Food & Wine
—The Kitchn
—Delish*

"Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey."
**—***Chicago Tribune

*"As with everything else Ina has ever produced, this flawless book (her 11th!) is filled with trustworthy recipes that taste delicious and don't require a culinary degree to make (just a few of her pro tips)."
—The Kitchn

Autorentext

Ina Garten

Klappentext

"Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey."-Chicago Tribune

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review • Food Network • Food & Wine • PopSugar • The Atlanta Journal-Constitution • Country Living • The Feast • Eater • The Kitchn • Delish

In this collection of foolproof recipes, Ina brings readers' cooking know-how to the next level by answering questions, teaching techniques, and explaining her process right in the margin of each recipe-it's as if she's in the kitchen by your side guiding you through the recipe. When you make her Cauliflower Toasts with prosciutto and Gruyère, she shows you the best way to cut a cauliflower into perfect florets without getting them all over the kitchen (from the stem end, with the head turned upside-down!) and when making her Red Wine-Braised Short Ribs, Ina shares a fantastic tip for keeping your stovetop clean (roast the short ribs in the oven rather than browning them in a pan on the stove!). You'll discover dozens more ingenious tips and shortcuts throughout, such as how to set up an elegant home bar, how to peel two heads of garlic quickly, how to use a paring knife to create a pro-worthy pattern on her decadent Chocolate Chevron Cake, and the key to making unbelievably creamy Truffled Scrambled Eggs (add the eggs to the skillet before the butter melts-who knew?!).

Both beginners and advanced cooks will love this book filled with new dishes that will become part of your repertoire and practical cooking advice that will give you more confidence in the kitchen. Your friends and family will be so impressed!

Zusammenfassung
#1 NEW YORK TIMES BESTSELLER • Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star
 
“Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.”—Chicago Tribune
 
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review • Food Network • Food & Wine • PopSugar • The Atlanta Journal-Constitution • Country Living • The Feast • Eater • The Kitchn • Delish
 
In this collection of foolproof recipes, Ina brings readers’ cooking know-how to the next level by answering questions, teaching techniques, and explaining her process right in the margin of each recipe—it’s as if she’s in the kitchen by your side guiding you through the recipe. When you make her Cauliflower Toasts with prosciutto and Gruyère, she shows you the best way to cut a cauliflower into perfect florets without getting them all over the kitchen (from the stem end, with the head turned upside-down!) and when making her Red Wine–Braised Short Ribs, Ina shares a fantastic tip for keeping your stovetop clean (roast the short ribs in the oven rather than browning the…