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Download Grains, Rice and Beans eBook

by Ellen Silverman,Kevin Graham

Download Grains, Rice and Beans eBook
ISBN:
1579651275
Author:
Ellen Silverman,Kevin Graham
Category:
Cooking by Ingredient
Language:
English
Publisher:
Artisan (January 9, 1998)
Pages:
192 pages
EPUB book:
1318 kb
FB2 book:
1712 kb
DJVU:
1974 kb
Other formats
lrf mobi lrf txt
Rating:
4.1
Votes:
881


Kevin Graham was the executive chef at the Windsor Court hotel at the time this book was written, and the chef at Sapphire when it was published. Under his stewardship, both were among of the best restaurants in New Orleans. His menus were ambitious, forward thinking, and sophisticated.

Kevin Graham was the executive chef at the Windsor Court hotel at the time this book was written, and the chef at Sapphire when it was published.

Grains, Rice and Beans book. In Grains, Rice, and Beans, award-winning chef Graham transforms these humble staples into one hundred creative, flavorful, and stylish recipes for main courses, side dishes, appetizers, even desserts. In their collection of It's comfort food, it's high-energy food, and it's cheap food, enthuses Kevin Graham about beans, lentils, peas, whole grains, rice, and pasta.

6/31 20. Personal Name: Graham, Kevin. Publication, Distribution, et. New York On this site it is impossible to download the book, read the book online or get the contents of a book. The administration of the site is not responsible for the content of the site. The data of catalog based on open source database. All rights are reserved by their owners. Download book Grains, rice, and beans, Kevin Graham ; photographs by Ellen Silverman.

In Grains, Rice, and Beans, award-winning chef Graham transforms these humble staples into one hundred creative . Beans, simple and sophistocated, shine in Spinach and Black Beans Quesadilla and Scarlet Runner Beans with Crawfish and Ginger

In Grains, Rice, and Beans, award-winning chef Graham transforms these humble staples into one hundred creative, flavorful, and stylish recipes for main courses, side dishes, appetizers, even desserts. In their collection of naturally low-fat recipes for vegetarians and meat lovers alike, grains both familiar and unexpected star in dishes that range from comforting classic to creative contemporary. Beans, simple and sophistocated, shine in Spinach and Black Beans Quesadilla and Scarlet Runner Beans with Crawfish and Ginger. Saffron Pilaf with Shredded Lamb and Basil and Soba Noodles with Citrus and Smoked Fish demonstrate Graham's passion for rice and noodles.

Get Kevin Graham's contact information, age, background check, white pages, social networks, resume, professional records . Grains, Rice And Beans. Author: Kevin Graham.

Get Kevin Graham's contact information, age, background check, white pages, social networks, resume, professional records, pictures & bankruptcies Grains, Rice And Beans.

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Discover Book Depository's huge selection of Kevin Graham books online. Free delivery worldwide on over 20 million titles. Showing 1 to 30 of 38 results.

Rice and beans or beans and rice is type of dish made from a combination of staple foods in many cultures around the world. Rice and beans are vegetarian and, together, make up a complete protein. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be combined or served separately.

It's comfort food, it's high-energy food, and it's cheap food, enthuses Kevin Graham about beans, lentils, peas, whole grains, rice, and pasta. In Grains, Rice, and Beans, award-winning chef Graham transforms these humble staples into one hundred creative, flavorful, and stylish recipes for main courses, side dishes, appetizers, even desserts.

In their collection of naturally low-fat recipes for vegetarians and meat lovers alike, grains both familiar and unexpected star in dishes that range from comforting classic to creative contemporary.

Here are unexpected recipes for familiar grains and for less familiar ones—Kasha with Shrimp, Lemon, and Rosemary, and Amaranth Pear Pie. Beans, simple and sophistocated, shine in Spinach and Black Beans Quesadilla and Scarlet Runner Beans with Crawfish and Ginger. Saffron Pilaf with Shredded Lamb and Basil and Soba Noodles with Citrus and Smoked Fish demonstrate Graham's passion for rice and noodles.

  • MOQ
A wonderful cookbook a friend told me about, and brought me many dishes made from it. Absolutely delicious! So eager to try them myself!
  • you secret
This book is just not for me. The reason I bought it was to get some ideas on how to cook beans. But I find the recipes bland and uninspiring, based on the ingredients listed. I just find the author's palate hard to relate to. The flavor profile sounds VERY bland and middle American in a bad way, what one would think of really bad American food. The recipes seem healthful enough, but I need my food to taste good AND be healthy. Seriously, check out the pictures/ingredients before you buy it. Usually, when I buy cookbooks, I really connect to the pictures, presentation, and author's palate, but there is very little to connect me to this book. Unfortunately, a preview was not available at the time I purchased it.
  • Steamy Ibis
Kevin Graham was the executive chef at the Windsor Court hotel at the time this book was written, and the chef at Sapphire when it was published. Under his stewardship, both were among of the best restaurants in New Orleans. His menus were ambitious, forward thinking, and sophisticated. His thoughtful approach to humble ingredients such as beans and whole grains makes this relatively short cookbook a classic.

Since the book was published, some ingredients which at the time were difficult to obtain are now more common; think quinoa, for example. There are a few recipes that would be difficult for a novice cook to pull off, but for the most part Graham combines flavors and techniques in very interesting - and useful - ways.

This is one of perhaps 10 cookbooks that I'll bring with me the next time I have to evacuate New Orleans. Partly because it's somewhat rare, but mainly because I enjoy it so much, and consistently find something interesting and diverting inside.
  • Tejora
This book's selling point for me is its emphasis on whole foods. It is great for anyone who is trying to de-emphasize meat in their diets and build up the grains, fruits and vegetables. The recipes are fairly easy to follow--a beginner might be left guessing how big a "medium" zucchini really is, but technique is explained well. The ingredient list is within reach of most supermarkets. The recipes themselves are original and come out looking like the pictures. Many are naturally low-fat and those that are not use the healthiest fats when called for. Butter is scarcely used and I don't think cream is mentioned anywhere. I enjoy reading and cooking from this. My only criticism is negligible: for far-sighted people, even those assisted with monovision contacts or bifocals, the type in which ingredient quantities are set, particularly the fractions, is difficult to read.