By Julee Rosso, Sheila Lukins, Sarah Leah Chase
From the authors of The Silver Palate Cookbook (2.2 million copies in print), this is The Silver Palate solid occasions Cookbook. This time the authors specialise in exciting corporation and making any get together targeted with the best constituents and mind's eye.
With a similar spirit and culinary bold that catapulted the 1st Silver Palate Cookbook into over 700,000 houses, the Good instances Cookbook. brings to every season a feeling of the memorable. Dinner a deux turns into a hearth clambake. Spring is heralded with early chSvres, curry bread, glasses of chablis. summer season sizzles with swordfish fish fry, whereas autumn refreshes with wild mushroom forays and the crunch of favourite nuts. And to around out the 12 months, there's the luxurious formality of Broiled Oysters with Arugula handbag and a sublime Dacquoise.
Throughout, Sheila Lukins's fascinating illustrations spotlight the greater than 450 recipes, menus, and unforeseen pairings. Sidebars and marginalia get to the bottom of the dilemmas of recent entertaining-whether Beaujolais is lusty adequate for lamb, which cheeses begin a meal and which finish it with a flourish, the best way to make the presentation of nutrients as lush because the style. major collection of the standard Paperback e-book and Book-of-the-Month Cooking and Crafts golf equipment; number of the Book-of-the-Month membership, larger houses & Gardens kinfolk publication provider, and ABA easy Booklist. Winner of a Duncan Hines IACP Cookbook Award. Over 1.3 million copies in print.
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Additional info for The Silver Palate Good Times Cookbook
2 spring onions, sliced 40 g (11/3 oz) garlic, peeled 1 /2 red chilli, sliced 625 ml (20 fl oz / 21/2 cups) water 50 ml (12/3 fl oz) rice wine 1 tsp dark soy sauce 10 g (1/3 oz) rock sugar 1 Tbsp thick soy sauce A pinch of ground white pepper Steamed Buns 5 g (1/6 oz) dried yeast 1 tsp sugar 180 ml (6 fl oz / 3/4 cup) water 100 g (3 1/2 oz) plain flour 150 g (51/3 oz) bread flour Cooking oil, as needed Garnish 1 Tbsp peanut powder Castor sugar, to taste A handful of coriander leaves Note: For the garnishing, the traditional ratio of peanut powder to sugar is 4:1.
200 g (7 oz) sirloin steak, thinly sliced 1 tsp potato starch or cornflour 1 tsp sugar 11/2 Tbsp light soy sauce 1 tsp rice wine 1 Tbsp cooking oil 1 tsp finely chopped garlic 1. Season the beef with the potato starch or cornflour, sugar, light soy sauce and rice wine. Set aside for at least 15 minutes. 2. Heat the oil in a wok over medium heat. Add the garlic and stir-fry for 10 seconds. 3. Add the beef and stir-fry for 1 minute. 4. Add the kimchi and stir-fry for 2–3 minutes. 5. Dish out. Garnish as desired and serve immediately.
6. Garnish as desired and serve. 5 cm (1 in), peeled 30 g (1 oz) garlic, peeled 1 red chilli 2 litres (64 fl oz / 8 cups) water 150 ml (5 fl oz) light soy sauce 1 Tbsp dark soy sauce 3 Tbsp thick soy sauce 30 g (1 oz) rock sugar 1 /4 tsp ground white pepper 1 star anise Note: Dry the pork hock before frying to prevent the oil from splattering. If the oil splatters, it might burn your skin. indd 47 17/4/14 2:57 PM DEEP-FRIED DEEP FRIED RED VINASSE PORK Serves 4–6 This deep-fried pork is commonly available in the food markets of Taiwan.
The Silver Palate Good Times Cookbook by Julee Rosso, Sheila Lukins, Sarah Leah Chase