New PDF release: 7x7 Cooking: The Art of Cooking in a Small Kitchen

By Hope Korenstein

ISBN-10: 1620876884

ISBN-13: 9781620876886

With 3 ft of counter house, pans, and one pot, writer wish Korenstein breaks down easy methods to make gratifying food regardless of the dimensions of your kitchen. A city-dweller herself, Korenstein is familiar with the constraints city kitchens position upon today’s cooks: with constrained counterspace, no dishwasher, and miniature home equipment that make it tough to organize advanced recipes. eating out or ordering foodstuff to-go for all time can develop into pricey; Korenstein is helping domestic chefs reclaim their kitchens with uncomplicated recipes that handle the necessity for inexpensive, fast and fit cooking, all whereas saving space.

7x7 Cooking is damaged down into six effortless chapters: Salads and Starters, fowl and Meat, Fish and Seafood, Pasta, greens and aspects, and Foolproof muffins. Korenstein’s recipes concentrate on daring flavors and few materials so the pantry remains manageable—and so readers keep away from spending hours within the kitchen getting dinner jointly. With fast sautés, bakes, and broils, readers organize effortless and pleasant nutrients that the total kinfolk will love. No area for a grill? Korenstein teaches you ways to like your broiler. With a couple of worthy advice, cooking in a small kitchen hasn't ever been easier!

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Additional info for 7x7 Cooking: The Art of Cooking in a Small Kitchen

Sample text

If you happen to have dry sherry, you can use that as well. 3 Tbsp olive oil 1½ pounds chicken breasts Salt and pepper to taste 1 cup flour 12 button mushrooms, cleaned and sliced 2 Tbsp sherry vinegar � cup canned chicken stock (you can also use water) 2 Tbsp butter 3 Tbsp chopped flat leaf Italian parsley Heat the olive oil in a sauté pan big enough to hold the chicken. Pound the chicken breasts until they are of uniform thickness. Mix a big pinch of salt and some black pepper with the flour on a plate.

If the bread crumbs are not crispy and brown, broil the salmon for about 30 seconds. Serve. NOTE: Watch the salmon very carefully when under the broiler, because it burns very easily. Thirty seconds is literally all the time it needs to brown. Salmon with soy sauce Serves two This is another of my mom’s recipes. She has often served crowds with this dish, and people love it, never realizing how easy it is. ⅓ cup soy sauce 3 scallions, sliced 1 Tbsp grated ginger 2 cloves of garlic, chopped 1 tsp sugar 1 pound salmon Combine the soy sauce, scallions, ginger and garlic in a plastic bag.

Add some cheese, maybe some prosciutto, and a glass of wine, and you have a great summer meal, without ever turning on the stove. Make this at the end of the summer, when the tomatoes are at their best. I don’t use vinegar here—the juice from the tomatoes adds plenty of acidity. 4 large, very ripe tomatoes 1 small red onion 2 Kirby or Persian cucumbers, or ½ English cucumber � ball fresh mozzarella cheese � red pepper Handful of basil leaves (optional) 3 Tbsp olive oil Salt and pepper to taste � cup olives (I like Calamata olives) Coarsely chop the tomatoes and throw them in a large bowl with some salt.

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7x7 Cooking: The Art of Cooking in a Small Kitchen by Hope Korenstein


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