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The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients

The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients

by Ronna Welsh
The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients

The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients

by Ronna Welsh

Hardcover

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Overview

A paradigm-shifting book that helps cooks think on their feet, create brilliant dishes from ingredients on hand, and avoid wasting food.

For more than two decades, Ronna Welsh has been empowering home cooks and chefs with radically simple strategies for cooking creatively and efficiently. In this sweeping masterwork with 400 recipes, she shows how to make varied, impromptu, economical, and delicious meals by coaxing the most flavor from common ingredients.

The Nimble Cook teaches optimal prep methods, like the perfect way to dry and store greens—forget the salad spinner—for a salad made in seconds to pair with a vinaigrette composed of refrigerator door condiments. It provides hundreds of “starting point” recipes to transform basic dishes into luxurious ones, like an onion jam for burgers; a cheese stock for decadent risotto; or a mix of salt and whirred bay leaves that takes roasted shrimp or fish from ordinary to extraordinary. Welsh teaches nimble cooks irresistible uses for parts that otherwise go to waste, whether cucumber peels in kimchi or apple cores in a sweet-and-sour syrup for a bourbon cocktail. Graceful illustrations throughout provide further inspiration, making this book an essential addition to any creative cook's kitchen.



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Product Details

ISBN-13: 9780594055716
Publisher: HMH Books
Publication date: 04/02/2019
Pages: 400
Sales rank: 16,385
Product dimensions: 7.93(w) x 10.00(h) x 1.19(d)

About the Author

Ronna (pronounced RAH-nah) Welsh is the owner and chef of Purple Kale Kitchenworks, a cooking school in Brooklyn. Her paradigm-shifting ideas have been covered in the New York Times, Bon Appe´tit, and Tasting Table.

Table of Contents

A New Way to Cook 11

Aromatics 18

Leaves 44

Beans, Stalks, and Shoots 72

Heads and Bulbs 100

Summer Fruits and Vegetables 120

Roots and Winter Squash 158

Mushrooms 192

Apples, Oranges, and Lemons 202

Fish and Shellfish 222

Poultry 250

Meat 278

Pasta and Polenta 306

Rice, Other Grains, and Dried Beans 318

The Pantry 346

Index 389

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