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Coles Milk Street: The New Rules: Recipes That Will Change Way You Cook at Village Green Shopping Centre in Vernon, BC
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Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's New Rules, with 200 game-changing recipes driven by simple but transformative insights into cooking.
This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)
Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)
Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don't Boil, Your Eggs)
Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor)
You'll also learn how to:
Tenderize tough greens quickly
Create creamy textures without using dairy
Incorporate yogurt into baked goods
Trade time-consuming marinades for quick, bright finishing sauces , and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work —a book full of lessons that will make you a better cook.
James Beard Award Finalist and Winner of the IACP Award for Best General Cookbook
Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's New Rules, with 200 game-changing recipes driven by simple but transformative insights into cooking.
This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)
Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)
Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don't Boil, Your Eggs)
Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor)
You'll also learn how to:
Tenderize tough greens quickly
Create creamy textures without using dairy
Incorporate yogurt into baked goods
Trade time-consuming marinades for quick, bright finishing sauces , and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work —a book full of lessons that will make you a better cook.
James Beard Award Finalist and Winner of the IACP Award for Best General Cookbook
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