Download e-book for kindle: Bottega: Bold Italian Flavors from the Heart of California's by Michael Chiarello, Claudia Sansone, Ann Krueger Spivack

By Michael Chiarello, Claudia Sansone, Ann Krueger Spivack

ISBN-10: 0811875393

ISBN-13: 9780811875394

Michael Chiarello's enthusiasts have watched him on best Chef Masters, the nutrients community, and PBS. He's an Emmy Award winner and award-winning writer, with mixed cookbook revenues of over 400,000 copies. Chiarello returns to the kitchen with a cookbook encouraged by means of the soulful Southern Italian-style menu at his new Napa Valley eating place, Bottega. It's wealthy with greater than one hundred twenty photos that express the Bottega event and a hundred remarkable recipes for Southern Italian specialties, which, with signature Chiarello type, are designed for the house prepare dinner to have as a lot effortless pleasure cooking as consuming. Bottega is Michael Chiarello at his most sensible.

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Additional resources for Bottega: Bold Italian Flavors from the Heart of California's Wine Country

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You can practice the cutting, slicing, and chopping techniques that you use in your kitchen. You’ll be able to feel the different handle types and decide what feels comfortable. And the selection of knives will be much greater than anywhere else. Plus, you’ll find that there’s someone at the store who can spend the time to help you find the knife that’s right for you. An added bonus is that most specialty knife stores offer sharpening services. If you choose not to sharpen your knives yourself, then this is a great, reliable service to have.

As a professional chef, I’ve never felt the need to use one. Herbs chop quite easily with a chef’s knife. The main reason to buy a mezzaluna is if you’re chopping a mountain of herbs every day. It will make your task easier and faster. indd 25 5/14/14 9:38 AM single- and doublebladed mezzalunas Oyster, Clam, and Scallop Knives These knives are called shuckers, as are the people who use them. They’re generally not very sharp (the knives, not the people). To use them, their dulled tips are wedged between the two halves of the shell to pry it open.

Indd 55 5/14/14 9:38 AM you might want to grate. Oftentimes, if I’m making a dessert with freshly whipped cream, I’ll grate dark chocolate over the whipped cream, the entire dessert, and the plate too. This always makes for a terrific, easy, and inexpensive dessert garnish. I do still use a box grater for its largest grating function. It’s perfect for carrots, cheese, and potatoes. Many of the zester and grater manufacturers make sharp, well-designed box graters for such tasks. But you still have to be very careful with your knuckles and pay close attention to what you’re doing.

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Bottega: Bold Italian Flavors from the Heart of California's Wine Country by Michael Chiarello, Claudia Sansone, Ann Krueger Spivack

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