By Krista Reese, Deborah Whitlaw Llewellyn

ISBN-10: 1423605462

ISBN-13: 9781423605461

Photographs through Deborah Whitlaw Llewellyn.

Overview

“Krista Reese is familiar with the ever-changing dynamics of Atlanta’s churning eating scene and unearths the entire dishes and interesting flavors that outline it today.” —John Kessler, Atlanta Journal-Constitution nutrients columnist and previous critic

“Dining critic Krista Reese’s tastiest discoveries display the center and soul of 1 of America’s so much vibrant—if misunderstood—food cities.” —Susan Puckett, writer of Food/Drink Mississippi Delta: A Terroir Guide

“In contemporary many years, Atlanta’s nutrition scene has exploded into an grand array of world-class eating places and beautifully artistic new cooks. . . . [This is a] delightfully scrumptious new cookbook.” —Joseph Dabney, winner of the 1999 James Beard Cookbook of the 12 months medal for Smokehouse Ham, Spoon Bread & Scuppernong Wine

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Additional info for Atlanta Kitchens: Recipes from Atlanta's Best Restaurants

Sample text

You use a larger, rounder one, sometimes called a balloon whisk, generally 30 to 35 centimetres (12 to 14 inches) long, for whipping eggs and double cream. Spoons, spatulas, long-handled forks, and tongs: Look for a variety of spoons. A solid one-piece stainless steel spoon, about 30 to 35centimetres (12 to 14 inches) long, fills most needs. Buy wooden spoons of various sizes for handmixing batters, scraping food bits off the bottom of a simmering casserole, or stirring anything cooking in non-stick cookware.

Finding out how to use kitchen equipment properly – say, a general kitchen knife – is time well spent. If you are just getting started or are on a tight budget, we suggest some essential tools. In fact, we won’t waste another moment, because we know how eager you are to hear what you absolutely must have in your kitchen. Collecting Your Cookware Basics Here is our short list of bare-bones-all-I-can-spend-now kitchen equipment (you can find more detailed descriptions of some of these items later in this chapter).

Induction cookers are also pretty expensive. Chapter 1: Cooking with Confidence Convection ovens Chefs have used convection (fan) ovens for years. If we were to recommend an addition to your kitchen, a convection oven might be the one. A small fan in the rear of the oven circulates air all around the food to cook it rapidly and evenly. Cooking times and temperature settings are reduced by about 25 per cent, so most manufacturers suggest that you reduce the cooking temperature given in the recipe by 25 degrees Celsius when baking.

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Atlanta Kitchens: Recipes from Atlanta's Best Restaurants by Krista Reese, Deborah Whitlaw Llewellyn


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