Roast until it collapses-figure an hour per pound for big cuts of meat, two hours for tough or large vegetables, an hour for tender ones, and 45 minutes to an hour for a two-pound fillet or whole fish. Tuck the food into a pan that’s just big enough to hold it (it will shrink quite a bit), add a splash of water, then set it in a 250° oven. It works with sheet trays of canned tomatoes, fresh tomatoes, whole onions, bell peppers, squash, potatoes, carrots, beets, fennel, cauliflower, and cabbages too.įirst, rub whatever you’re using with extra-virgin olive oil and season well with kosher salt and freshly ground pepper. Or apply the same technique to salmon, fat cod steaks, and whole fish. Try it with pork shoulders, whole chickens and ducks, turkey legs, spareribs, and short ribs. A low oven and a generous amount of time will turn just about any vegetable or protein into a tender, browned version of itself. There are a few basic techniques that everyone should know- sautéing, pan-roasting, and my personal favorite, slow-roasting. And if you just skim these recipes before doing your own thing, well, you’re just like me. If you shop for ingredients that make you hungry and stock your kitchen with basics, you can cook with confidence, riff with abandon, and eat the best meals of your life. Of course, my book has actual recipes and so does this story, but the best dishes happen when And even though I know the value of a good recipe-it’s literally my livelihood-I’d rather improvise. I’ll happily spend an entire day prepping for a party, but I’m too lazy to go to the corner store if I’m missing a spice. I’m a mother of two, but I’m anti big-batch cooking and have never made a weekly meal plan in my life. I shop the farmers’ market and am loyal to my nose-to-tail butcher, but I also love buying groceries online. First, I rarely use recipes at home, which is just one admission in a series of personal contradictions. But it wasn’t until I wrote my first cookbook, Where Cooking Begins, that I realized exactly what kind of a cook I’d become. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by."-The Chalkboard "If you loved Salt, Fat, Acid, Heat, this is the next book for you.After seven years at Bon Appétit, most of them spent in our test kitchen, I knew my way around a recipe. Where Cooking Begins is her 250-page argument that you should believe in yourself, too."-Julia Moskin, The New York Times "Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook."-Nigella Lawson "A gorgeous new cookbook from Bon Appétit's former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. Her superpower is that she believes in you as a cook. Praise for Where Cooking Begins "An ideal tool kit to transform a timid cook into an adventurous and confident improviser."-Helen Rosner, The New Yorker " is like everyone's favorite aunt, the one who shows up and makes surprising things happen. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook. Music's modern approach-pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online-will make you want to click on a burner and slide out a cutting board the minute you get home. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything-and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied. The food editor at large at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music's laid-back cooking style. JAMES BEARD AWARD WINNER - PUBLISHERS WEEKLY BESTSELLER - GOOP COOKBOOK CLUB PICK - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker - Food52 - Library Journal A modern approach to mastering the art of cooking at home from the food editor at large at Bon Appétit, with more than 70 innately flexible recipes.
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