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Read e-book online Beard on Food: The Best Recipes and Kitchen Wisdom from the PDF

By James Beard

ISBN-10: 1596914998

ISBN-13: 9781596914995

In Beard on Food, one in all America's nice culinary thinkers and lecturers collects his top essays, starting from the proper hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. the result's not only a compendium of brilliant recipes and scrumptious bites of writing. It's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by way of Beard's exuberance and feel of enjoyable.
In a chain of brief, captivating essays, with recipes revealed in a contrasting colour (as they have been within the liked unique edition), Beard follows his many enthusiasms, demonstrating the best way to make daily meals into scrumptious foodstuff. protecting meats, greens, fish, herbs, and kitchen instruments, Beard on Food is either a useful reference for chefs and a pleasant learn for armchair fans.

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Additional info for Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking

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Glehnia Root is used for nourishing the lungs and clearing the body heat, while Solomon's Seal is used for healing bruises and stomach disorders. Together, these herbs help to improve the overall body functions, speed up the recovery from internal injuries, or cough and cold due to accumulated body heat. However, those who have not fully recovered from these illnesses should avoid drinking this soup. 3 litres (12 cups) water 20 g (2/3 oz) Codonopsis Root (dang shen), rinsed 20 g (2/3 oz) Solomon's Seal (yu zhu), rinsed 20 g (2/3 oz) Glehnia Root (sha shen), rinsed 15 g (lh cup) dried lily bulb (bai he), rinsed 1 slice dried tangerine peel, soaked in water until soft 300 g (10 oz) lotus roots, peeled and thickly sliced 500 g (1 lb) spareribs, rinsed and scalded with boiling water 1 teaspoon salt, or to taste Bring the water to a boil in a stockpot.

It is an excellent restorative for general weakness and physical deficiency. 1 or 2 florets dried white fungus (bai mu er), soaked in water until soft, drained and hard core trimmed 1 bunch (15 g/1hoz) coriander leaves (cilantro), leaves only 15 pigeon eggs 500 ml (2 cups) chicken stock or water 2 tablespoons rice wine 1 teaspoon salt, or to taste 1 Puree the white fungus and coriander leaves until smooth in a blender or food processor. Beat the pigeon eggs well, then add to the puree and mix until well blended.

Chopped spring onion may be added to savoury versions. 54 s·raised Sesame Beef with Fennel Fennel is well known as a digestive tonic that enhances the functions of the spleen and stomach. It also benefits the liver and kidneys, and has an overall warming effect on the entire digestive system. In this recipe it is combined with beef, which also has warming properties and increases strength and stamina. 100 g (3 oz) white sesame seeds (bai zhi ma) 500 g (1 Ib) beef tenderloin, cut into 3-cm (l-in) cubes 15 g (1 h oz) fennel (xiao hui xiang) 2 tablespoons butter or oil 250 ml (1 cup) water 1 teaspoon sugar 1 tablespoon soy sauce 2 tablespoons rice wine Serves 4 Preparation time: 20 mins + 2 hours to stand Cooking time: 40 mins 1 Dry-fry the sesame seeds in a skillet over mediumlow heat until golden brown and begin to crackle.

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Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking by James Beard

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