ISBN编号: 9780714869551

语言: 英文

页数: 120

开本: 24.5x17.2cm

装帧类型: 精装

正文语种: 英文

吐司是个很容易吃的早餐，而且它适用于早午餐，午餐，晚餐甚至甜点，堆积美丽新鲜的食材在面包上具无限的可能性的。吐司指南中家庭厨师为他们探索创新美食烹饪画布。按季节性来组织，吐司会呈现50个从咸味到甜味的食谱，将释放出新鲜的食材，简单的烹饪技术保证给人们留下深刻的印象，并满足任何场合任何观众的需要。得奖美食家拉奎尔 佩尔泽尔简单的和容易让人接受的食谱跨越了世代和文化，打破了人们对这个不起眼的食谱喜爱的预期。

在如此多的面包和黄油，吐司正经历着一场全球性的复兴之路。专业的厨师们正抓住了可以在美丽的面包上创造潜力和提供复杂的烹饪的杰作,展示自己的才华横溢的调色板，本书邀请了家庭厨师加入到实验当中来，同时他们还带来一些自己的食谱。这些厨师有艾奇逊（**厨师），德布佩雷尔曼（被摧毁的厨房），宏泰亨德森（圣约翰）等。

The ultimate canvas for sweet and savory culinary creativity. 50 seasonal recipes that reimagine the "bread and butter" of cuisine with simple ingredients in surprising ways.

Easy enough for breakfast, yet suitable for brunch, lunch, dinner and even dessert, the possibilities of heaping beautiful seasonal ingredients on bread are limitless. Organized by season, Toast features 50 recipes from savory to sweet that unleash the power of fresh ingredients and simple techniques guaranteed to impress and satisfy any kitchen audience on any occasion. Award-winning food writer Raquel Pelzel's relatable and accessible recipes span generations and cultures, and shatter expectations of what this humble favorite can be.

Broiled or char-grilled, pan-fried or deep-fried, a good slice of bread is the ultimate platform to showcase your culinary skills. Toast will teach you to simply and effectively wow friends and family with creative, delicious combinations of ingredients from summer tomato salad, or pickled shrimp and avocado, to roasted squash and molten cheese, poached egg and fried pancetta, or even s'mores.

So much more than just bread and butter, toast is experiencing a global renaissance. Professional chefs are seizing on the creative potential of a beautiful canvas of bread and delivering sophisticated culinary masterpieces that showcase their own brilliant palettes. Toast invites home cooks to join the ranks of renowned chefs in their experiments and even brings some of their recipes to life with contributions by 8 celebrity chefs including Hugh Acheson, Deb Perelman (The Smitten Kitchen), Fergus Henderson (St. John) and more.

As simple or as sophisticated as you want it to be, yet always comforting and nourishing, Toast is perfect for those looking for seasonal, market-inspired recipes, or gourmet treats presented in an approachable manner.

With something for every palate and occasion, this is the ideal book for new and seasoned cooks alike as well as everyone from college students and recent graduates to newlyweds and empty nesters.

Artisanal toast is a hit in the media with features on Today, GMA, and NPR, and on the pages of The New Yorker, San Francisco Chronicle, Guardian, and Bon Appetit.

Raquel Pelzel is an award-winning food writer and cookbook collaborator. She has written recipes for Saveur, Wall Street Journal, Every Day with Rachael Ray, and Edible Manhattan, and is a cookbook columnist for Epicurious. She was an editor at Cook's Illustrated and senior food editor and test kitchen director for Tasting Table. Toast is Raquel’s first solo cookbook. She lives in Brooklyn.