Sie sind bereits eingeloggt. Klicken Sie auf 2. tolino select Abo, um fortzufahren.
Bitte loggen Sie sich zunächst in Ihr Kundenkonto ein oder registrieren Sie sich bei bücher.de, um das eBook-Abo tolino select nutzen zu können.
From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavors of Asian cooking in the home kitchen.
From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavors of Asian cooking in the home kitchen.
Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.
Die Herstellerinformationen sind derzeit nicht verfügbar.
Autorenporträt
Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts-based restaurant Coco & The Cellar Bar, which hosts over 30,000 visitors a year. With 40 years of kitchen experience between them, they've mastered freshness and clarity of flavor in their simple global recipes. Unmi Abkin, a semifinalist for the James Beard Award for Best Chef in the Northeast in 2016, 2017, 2018, and 2019, was born in Korea and raised in northern California by her Mexican-American family. She attended the California Culinary Academy and worked in Chez Panisse and Boulevard before opening Coco. Roger Taylor is a graduate of the California Culinary Academy in San Francisco.
Inhaltsangabe
Part 1: Dressings and Salads Korean Hot Pepper Dressing Grilled Shrimp, Asian Pear, and Watercress Salad Honey Miso Dressing Honey Miso Noodle Salad Jalapeno Lime Dressing Orange, Mango, and Avocado Salad Orange Ginger Vinaigrette Chinese Chicken Salad Togarashi Dressing Broccoli Salad Red Wine Vinaigrette Zesty Jalapeno Cabbage Slaw Part 2: Sauces and Salsas, with Main Dishes Spicy Szechuan Peanut Sauce Dan Dan Noodles Plum Sauce East-West Rice Bowl Korean Hot Pepper Sauce Grilled Short Rib Tacos Bibimbap Thai Peanut Sauce Thai Chicken Rice Bowl Korean Bolognese Korean Spaghetti Korean Sloppy Joes Chow Fun Sauce Coriander Shrimp Chow Fun General Tso's Sauce General Tso's Tofu Vegan Coconut Curry Steamed Kabocha Squash and Tofu Rice Bowl Cilantro Salsa Verde Chili con Carne Green Thai Curry Salmon and Green Thai Curry Rice Bowl Ponzu Miso-Glazed Cod Rice Bowl Teriyaki Sauce Salmon Teriyaki Bento Box Phad Thai Sauce Shiitake Mushroom and Tofu Phad Thai Mornay Macaroni and Cheese Instant Pot Recipes Manchamanteles Salsa Pork Carnitas Tacos Scallion Ginger Jam Clay Pot Miso Chicken Shoyu Ramen Broth Coco Shoyu Ramen Hoisin Barbecue Sauce Hoisin-Glazed Baby Back Ribs Part 3: Condiments, Pickles, and Infused Oils Spicy Miso Paste Lime Shallot Creme Fraiche Thai Cabbage Kalbi Marinade Soy-Cured Eggs Miso Marinade Seasoned Bean Sprouts Seasoned Carrots Pickled White Onions Quick Kimchi Xander's Cucumber Pickles Pickled Shiitake Mushrooms Pickled Japanese Turnips Pickled Ginger Ginger Oil Chive Oil Chile Oil Togarashi Oil Szechuan Oil Seasoned Rice with Vinegar Everyday Equipment Everyday Ingredients Acknowledgments Index
