Download Baltimore Chef's Table: Extraordinary Recipes From Charm by Kathy Patterson, Neal Patterson PDF

By Kathy Patterson, Neal Patterson

Book Details:

ISBN: 978-0-7627-9224-5
ASIN: 0762792248
Publisher: Lyons Press
Publication Date: 2014-06-17
Number of Pages: 224
Website: Amazon, LibraryThing, Google Books, Goodreads

Synopsis from Amazon:

In the midst of modern progress and downtown improvement, Baltimore is breaking clear of its culinary stereotypes and rising as urban that's attracting a few notable eating places and proficient cooks. whereas embracing the neighborhood nutrients circulation, the town is now being famous for an increasing culinary movement. Newcomers and homegrown cooks alike are captivating diners with scrumptious diversifications staring the perennial favourite, crab, in addition to delivering distinctive thoughts like frankenfish tacos and hearts of palm crab muffins which are turning into the flavor of attraction City.
With greater than 80 recipes for the house cook dinner from over fifty of the city's so much celebrated eateries and showcasing photographs that includes mouth-watering dishes, famous chefs, and plenty of neighborhood flavor, Baltimore Chef's Table is the last word present and memento cookbook for either tourists and locals alike.

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Additional info for Baltimore Chef's Table: Extraordinary Recipes From Charm City And The Surrounding Counties

Example text

Dress the still-hot beans with the oil and vinegar mix, add the chopped mint leaves, and toss. Serve hot as a side dish or chill and serve as a salad.

Gazpacho is not really a soup but a sip. 8 large, ripe tomatoes (or 2 large cans of imported), diced 1 cucumber, peeled and diced 1 green bell pepper, diced 3 cloves garlic, chopped 3 teaspoons olive oil 3 tablespoons white wine or sherry wine vinegar 3 tablespoons fresh lemon juice 1 teaspoon salt Freshly ground black pepper Tabasco sauce to taste, optional 1 /2 cup water Sliced cucumber, as garnish Fresh sprigs of parsley, as garnish Croutons, as garnish Puree all ingredients in a food processor.

Whisk in the remaining olive oil and add salt and pepper to taste. Salads Asparagus Vinaigrette A tangy international side dish. Add it to your next paella feast. 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons roasted almonds 1 pound fresh asparagus, ends trimmed Salt and pepper to taste In a small bowl, whisk together the oil, vinegar, mustard, and salt and pepper and set aside. Steam or blanch the asparagus until tender but not limp. Toss the aspar­ agus with the dressing, garnish with crushed almonds, and serve.

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