Milk Street : cook what you have : make a meal out of almost anything

Title:

Author:

Kimball, Christopher, author.

Added Author:

Hirsch, J. M.,

Locke, Michelle,

Yanagihara, Dawn,

Personal Author:

Kimball, Christopher, author.

ISBN:

9780316387569

Edition:

First edition.

Physical Description:

xxviii, 323 pages : illustrations (chiefly color) ; 24 cm

General Note:

Includes index.

Abstract:

"The Milk Street team solves the problem of making dinner, starting with what you have on hand in the kitchen. Focusing on two dozen key kitchen ingredients such as couscous, tomato paste, canned beans, lentils, breadcrumbs or yogurt, the 225 featured recipes will demonstrate the endless possibilities that can be fashioned from just the ingredients you already have at home"-- Provided by publisher.

Corporate Subject:

Christopher Kimball's Milk Street (Firm).

Subject Term:

Cooking.

Genre:

Cookbooks.

Added Uniform Title:

Milk Street Kitchen.

Summary:

Holds:

Available:*

Library	Material Type	Shelf Number	Status
Searching... East End	Book	641.5 KIMBALL	Searching... Unknown
Searching... Ginter Park	Book	641.5 KIMBALL	Searching... Unknown
Searching... Ginter Park	Book	641.5 KIMBALL	Searching... Unknown
Searching... West End	Book	641.5 KIMBALL	Searching... Unknown
Searching... Westover Hills	Book	641.5 KIMBALL	Searching... Unknown

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On Order

Summary

Make a meal out of almost anything.

Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world.

Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions.

Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup.

Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand.

These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook.

That's when cooking becomes an adventure.