Kings Cupboard Bittersweet Chocolate Sauce
Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a outstanding shift in cooking toward the Home Meal Replacement (HMR), better known as “takeout.” It’s totally unlikely to spend hours in the kitchen after a hard day’s work, so more persons are buying prepared foods and frozen meals, compromising taste for convenience. Realizing that people’s hectic workdays don’t afford everyone the time to re-create her epicurean triumphs, Nancy has come up with the perfective solution . . .
Enter, the jar!
Compiling a list of her favored merchandise that come in jars—and cans, bags, and boxes—Nancy has devised easy-to-follow recipes that require less than thirty minutes to prepare. With this book there’s no need to sacrifice flavor, sophistication, and taste just because you’re spending less time chopping, cleaning, cooking, or baking. Nancy’s shortcuts not only concede us to develop quick and easy meals at home, they let us fetch back the pride and the joy of creating gourmet meals for our family and friends.
A Twist of the Wrist holds 137 quick and delicious gourmet recipes from salads to pasta to meats and desserts, such as:
Cumin Shrimp and Chickpea Salad with Roasted Carrots
Creamy Corn Soup with Bacon and Cheddar Crostini
Orzo with Dried Porcini Mushrooms, Radicchio, and Aged Balsamic Vinegar
Boneless Pork Chops, with Creamy Polenta and Fennel Pollen
Seared Rare Tuna with Tomato-Olive Salsa
Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts
In addition to Nancy’s own creations, she includes recipes concocted with prepared ingredients from some of her chef friends, including Sara Foster, Tom Colicchio, Charlie Trotter, Mario Batali, Suzanne Goin, Ruth Reichl, and Jean-Georges Vongerichten.
There is also a pantry section, telling us where to get—by the Internet and mail order—the best of all things canned, jarred, and bottled.
This charming and utterly necessary cookbook is suitable for any type of cook, whether you’re an on-the-go gourmand or you just love flavorful, accessible meals at home. A Twist of the Wrist fits utterly into today’s modern modus vivendi and is a must-have for the contemporary kitchen.
From Publishers WeeklyStarred Review. In this beautifully illustrated book, widely known and esteemed Los Angeles baker and chef Silverton (Nancy Silverton’s Sandwich Book) uses premium prepared ingredients as shortcuts to ease the home cooking time crunch. Most recipes are timed at 30 minutes or less, but the elegance and seeming difficultness of the dishes set them detached from the ordinary quick-fix crowd pleasers: Pomegranate-Glazed Lamb Chops with Stuffed Grape Leaves and Tahini Sauce, or Buttermilk-Fried Oysters with Pickled Vegetables and Chipotle Mayonnaise sound like they will have to take much longer than half an hour, but with the ready-made ingredients, few cooks will have a problem. They might, however, have disturb genuinely finding those ingredients; even big-city dwellers may have to turn to the Internet for distinguishing trait items like green masala paste or fennel pollen, altho a helpful glossary provides clear or deep perception into locating them and a heap of substitutions. Famous chef friends like Charlie Trotter and Mario Batali provide recipes revealing their own mystery shortcuts. Fans of Silverton’s last book will love the chapter on crostini with progressed toppings like ventresca, piquillo peppers and caper mayonnaise, using leftovers from jars purchased for other recipes. Cooks looking for upscale yet quick meal ideas, and who will compensate extra for costly exotic items, are sure to be grateful for this stylish cheat sheet. 38 color photos. 75,000 original printing.(Mar.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From BooklistIf the idea of using canned feed to prepare meals without delay raises visions of cans of condensed cream soups and gloppy tuna-noodle casserole, Silverton and Carreno speedily dispel such uncouth culinary nightmares. They intent to simplify meal preparation through use of canned and boxed ingredients without resorting to the worst of processed foods. A jar of roasted peppers, a couple cans of tuna, a bunch of canned capers, and numerous fresh parsley compose a hearty cold salad. Canned beans, fresh herbs, and a great deal of shredded cabbage make a quick soup in the Tuscan tradition. Sauteed arugula crowns pork chops nestled on a bed of instant polenta and flavored with exotic, highpriced fennel pollen. Bottled lime juice and condensed milk make a quick tropical dessert. The writers offer a pantry inventory to assure that the cook always has the basis for a great deal of stimulating meals readily at hand. Mark Knoblauch
Copyright © American Library Association. All rights reserved
About the AuthorNancy Silverton is the author of Nancy Silverton’s Pastries from the La Brea Bakery (recipient of Food & Wine Best Cookbook award in 2000), Nancy Silverton’s Breads from the La Brea Bakery (nominated for Julia Child and James Beard cookbook awards), Nancy Silverton’s Sandwich Book, and Desserts. She will soon be opening a new restaurant in Los Angeles, Mozza, with Mario Batali. She lives in Los Angeles.
Carolynn Carreño is a James Beard Award-winning journalist and the coauthor of 100 Ways to Be Pasta (with Wanda and Giovanna Tornabene), Fresh Every Day (with Sara Foster), and Once Upon a Tart (with Frank Mentesana and Jerome Audureau). She lives in Los Angeles and New York.
Kings Cupboard Bittersweet Chocolate Sauce Pic
Kings Cupboard Bittersweet Chocolate Sauce Image
Kings Cupboard Bittersweet Chocolate Sauce Image
Kings Cupboard Bittersweet Chocolate Sauce Image
Most helpful customer reviews
54 of 58 people found the following review helpful.
 All the work is in the shopping. Cooking? A breeze.
By Jesse Kornbluth
Nancy Silverton is one of the last chefs in the world I would have expected to write a cookbook that urges you to use prepared foods.
21 of 21 people found the following review helpful.
Fast food, gourmet style
By Lynn Harnett
If you’ve ever wondered what to do with pomegranate molasses or piquillo peppers, this book is for you.
For busy people who like to eat well, Silverton has scoured the grocery shelves for gourmet convenience items, like roasted red peppers, the new cartoned soups, jarred curry sauce, and tapenade to come up with dishes like Seared Tuna with Tomato-Olive Salsa, Peppered Skirt Steak with Spicy Tomato-Curry Garbanzo Beans and Tangy Greek Yogurt Sauce, and Chilled Corn Soup with Adobo Swirl.
Most of them take 30 minutes or less and all are designed to be one-dish meals.
There are lots of the usual pantry items too, like canned beans, sardines, capers, anchovies, etc., all used with flair and imagination.
The salad and pasta chapters are especially simple and different with dishes like Orecchiette with Peas, Prosciutto and Crème Fraiche, Pot Sticker and Vegetable Stir-Fry, Spinach Salad with Lentils and Crispy Warm Goat Cheese, and Cumin Shrimp and Garbanzo Bean Salad with Roasted Carrots.
Chicken salads are made with rotisserie chicken and tuna comes from a can (unless it’s seared), but all the dressings are homemade, as Silverton cannot abide the commercial ones.
Silverton suggests brands for many items and while most are locally available, she also provides a list of mail-order sources. A fine collection, suitable for enlivening the week night or serving to guests.
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