Download A Cook's Initiation into the Gorgeous World of Mushrooms by Philippe Emanuelli PDF

By Philippe Emanuelli

This gorgeous advisor to purchasing, storing, and cooking greater than 20 sorts of wild and cultivated mushrooms (and truffles!) additionally collects one hundred twenty five mouthwatering recipes. greater than a hundred colour pictures catch the original features and, certainly, the beauty, of every form of mushroom, delivering tempting visuals for the a hundred dishes featured within the booklet. An evocative item in itself, A Cook's Initiation into the attractive global of Mushrooms might be both at domestic on a gourmet's kitchen countertop and a nature lover's espresso desk.

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MAKES 11⁄2 CUPS. TIDBITS Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice. The two burger gi­ ants, McDonald’s and Burger King, have each been cloning the other’s top products in the bloody battle for the big burger buck. Then McDonald’s rolled out the Big ’N Tasty, which bore a striking resemblance to Burger King’s Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty (find a clone recipe for this one on page 126).

6. Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1⁄3 cup of lettuce evenly over the spread. 7. On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese. 8. On the top slice of cheese arrange 2 to 3 separated onion slices (rings), then 2 pickle slices. 9. Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the mi­ crowave, individually, for 15 to 20 seconds each.

When dough has risen, preheat oven to 425 degrees. 4. Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved. 5. Remove the dough from the bowl and divide it into eight even portions. Roll each portion on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. The twist should be in the middle.

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