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Pur
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eacopyof
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US
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CLARKSON POTTER
Clarkson Potter/Publishers
New York
with
v e g e ta b l e s a n d g ra i n s
Introduction 8
organizing the worlds kitchen 11
42
Salads 46
Vegetables & Grains 66
Land & Sea 92
Travelogue: Kochi, India 112
162
Sweets 178
elixirs & tonics & lhassis 202
Acknowledgments 217
Index 220
174
1 Put the currants in a bowl and add cup warm water. Let
Kosher salt
2 pounds boneless,
skinless chicken breasts,
cut into 1-inch cubes
Tunisian Relish (recipe
follows)
Peppadew Peppers
Tunisian Relish
These sweet piquant
peppers (Capsicum
baccatum) are grown in
the Limpopo province of
South Africa. Available
in cans or jars, they can
be found in specialty
grocery stores. If you
cant find them, any
sweet pickled pepper
could work.
34
Makes 1 cups
2 tablespoons unsalted
butter
3 Heat a saut pan over medium heat and add the olive oil.
Add the drained pasta and cook until it starts to crisp and
brown, 3 to 5 minutes. Remove the pan from the heat, and
add the harissa and a pinch of salt (or to taste).
4 Add the pasta and the chopped parsley to the rice mixture,
and stir to combine. Serve warm or at room temperature.
86
{ trav e log ue }
Kochi, India
It is better to travel well than to arrive.
buddha
112
113
1 (11-ounce) box
unsalted matzo crackers
(11 crackers)
1 cup (2 sticks) unsalted
butter
2 cups packed dark brown
sugar
cup light corn syrup
3 Put the butter, brown sugar, corn syrup, and salt in a small
saucepan set over low heat. Cook, stirring occasionally,
for 3 to 4 minutes, until the butter melts. Raise the heat
to medium and cook until the mixture is bubbling rapidly,
3minutes. Add the baking soda, turn off the heat, and stir.
The caramel mixture will be thick and bubbly.
sweets
183
Pur
chas
eacopyof
S
US
ANF
ENI
GER
S
S
T
REETF
OOD
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER