The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking by Judy Rodgers

By Judy Rodgers

Within the Zuni Cafe Cookbook, a e-book buyers were waiting for for years, chef and proprietor Judy Rodgers presents recipes for Zuni's such a lot recognized dishes, starting from the Zuni Roast fowl to the coffee Granita. yet Zuni's attraction is going past recipes. Harold McGee concludes, "What makes The Zuni Cafe Cookbook a true treasure is the voice of Zuni's Judy Rodgers," whose ebook "repeatedly sheds a clean and revealing mild on parts and dishes, or even at the nature of cooking itself." Deborah Madison (Vegetarian Cooking for everybody) says the creation by myself "should be required analyzing for everyone who could cook dinner anything someday."

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Additional resources for The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

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This is the first and most important thing to know. Always choose a pan that is the right size. Too small, and you crowd the meat and steam it; too large, and you burn the fat you are cooking in, and it’s not so good for the pan either. ” He turned to the array of copper casseroles, six to eighteen inches wide, hanging behind him. Jean could always explain cooking techniques in a practical and logical way. Following this unplanned curriculum, I learned many of the lessons I still apply daily, although I never really cooked at Les Frères Troisgros.

I often buy a little of an “unknown” to experiment with, taste, and learn from~but I don’t base a whole meal on it. } If you don’t feel you know very much, then start with what you really like. If you really like apples or lamb or olive oil or rice, then buy that product regularly, trying different varieties, cuts, or vintages, until you are confident you know what you like best and, eventually, how to choose it. For example, make simple dishes using every variety of rice you can find~or start with every brand of Carnaroli you can find, then expand to include other risotto rices, then other Italian rices, and then branch into the plump Spanish rices you might have heard about by now, since you are paying attention to Mediterranean rice.

It would be delicious out of that oven and simple. ” I rushed off to salt the chicken in advance, thinking it would make it succulent, like the Union Hotel fried chicken. People did go for it. We never stop apologizing for the wait, but we just can’t roast enough chickens fast enough. Juggling up to nineteen birds, and their bread salads, on about twelve not-very-accessible square feet of oven deck is a feat. Other dishes took a little more selling: we featured bony cuts of meat in long-simmered, rather monochrome braises {oxtails caught on, baby goat did not} and proposed Pepette’s choux farci {stuffed cabbage} to the well-heeled, Saturday night pre-opera crowd.

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