The Splendid Table'S How To Eat Weekends: New Recipes, Stories, And Opinions From Public Radio'S Award-Winning Food Show

$15.22 New In stock Publisher: Clarkson Potter
SKU: DADAX0307590550
ISBN : 9780307590558
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The Splendid Table'S How To Eat Weekends: New Recipes, Stories, And Opinions From Public Radio'S Award-Winning Food Show

The Splendid Table'S How To Eat Weekends: New Recipes, Stories, And Opinions From Public Radio'S Award-Winning Food Show

In this enticing James Beard Award-nominated follow-up to their first book, Lynne Rossetto Kasper and Sally Swift, host and producer ofThe Splendid Table public radio show, celebrate Saturday and Sunday-those two days of the week when the pressure is off, time becomes your ally, and you get to slow down and dig into cooking in a different way.InThe Splendid Table's How to Eat Weekends, Lynne and Sally take you on escapades for a deeply pleasurable experience. They want you to head to different neighborhoods and markets, gather up ingredients, and embrace new cooking techniques and flavors that will carry over into your everyday meals. They include backstories about the rituals and reasons behind particular dishes (such as why lettuce figures into southern Chinese New Year celebrations) and take you deep into the aromatic aisles of ethnic markets and neighborhoods.Loyal listeners toThe Splendid Table radio show know Lynne and Sally's insatiable curiosity about the intersections between food and life and their belief that what goes into our mouths transcends taste. Their curiosity fires exciting flavors and new takes on dishes we'll want to eat every day of the week.Here are 100 recipes for weekends, when you can enjoy the journey of cooking rather than just the destination. The recipes are accessible and their directions easy to follow whether you're a rookie or more experienced in the kitchen. Begin a meal with Rice Paper Rolls of Herbs & Shrimp or Mahogany-Glazed Chicken Wings. Try Scandinavian Broth with Scallop-Smoked Salmon Drop Dumplings; Barley Risotto with Saffron, Corn & Chives; or Sichuan-Inspired Pickled Vegetables. Main courses include Yucat

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