Sara Moulton's Home Cooking 101: How to Make Everything Taste Better by Sara Moulton

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  • Sautéed lemon chicken with fried capers

    • pandasaurusrex on April 21, 2017

      Easy and flavorful! We sopped up every last bit of pan juice. She has you dredge it in Wondra flour without egg -- after she talked up Wondra, I had visions of a crunchy cutlet, but the crispiness was minimal, and then lost since the chicken is later immersed in simmering broth. I wondered why I'd bothered. I saw later she explains exactly this -- the flour helps keep the meat from drying out and lightly thickens the sauce later. Her pro-tip: don't prematurely flour the meat or it will sweat and the flour coating will become gummy. A great example of her clear instructions and explanations, how she anticipates questions, and how she distills the main bits into a master recipe. Other cookbooks do this too but the clarity and thoroughness here really give me confidence. I fit the book's target audience as an earnest but clueless beginner home cook, and I'm excited to keep cooking from it.

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  • ISBN 10 0848747429
  • ISBN 13 9780848747428
  • Published Mar 08 2016
  • Format eBook
  • Page Count 368
  • Language English
  • Countries United States

Publishers Text

Like her mentor Julia Child, Sara Moulton believes that with the right guidance anyone can become a good cook. After all, great home cooking is in the details. Having the proper tools, understanding temperature and cooking time, and knowing how to balance flavors are simple skills that elevate everyday meals. In Sara Moulton's Home Cooking 101, Sara teaches readers how to a make good dish taste even better.

This invaluable guide is packed with essential techniques, expert tips, and practical advice to sharpen your sense of taste and cultivate confidence in the kitchen. With wit and wisdom, Sara guide readers through the fundamentals, then offers 150 hit recipes to illustrate, step-by-step, the time-tested methods that make each so delicious. You'll learn to navigate your stove, season like a pro, and add umami to a dish while discovering new ideas for weeknight dinners. A stellar cast of guest chefs - including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Joanne Chang, and Marc Vetri - also contribute favorite recipes and in-depth lessons on everything from successful stir-frying to choosing the right steaks.

Approachable for beginners and inspiring for home cooks of all levels, this is a cookbook you'll want to keep handy on your kitchen shelf.

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