In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food."The Homemade Pantry"was born of a tight budget, Alana s love for sharing recipes with her farmers marketcustomers, and a desire to enjoy a happy cooking and eating life with her young family.On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.
Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. "The Homemade Pantry"is a celebration of food made by hand warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.
Alana capturesthe humor and messiness of everyday family life, too. A true friend to the home cook, she shares her tense moments to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, "The Homemade Pantry"will quickly become the go-to source for how to make delicious staples in your home kitchen.
- ISBN-13: 9780307887269
- ISBN-10: 030788726X
- Publisher: Clarkson Potter Publishers
- Publish Date: April 2012
- Page Count: 288
Starting from scratch
Why make your own kitchen staples? Check in with Alana Chernila and page through The Homemade Pantry and you’ll get the answers, the recipes and a seat in Alana’s wonderfully messy kitchen. There, you’ll learn how to fill your own pantry with handmade treats from creamy ricotta to ketchup, sauerkraut to salsa, crispy graham crackers and potato chips to spice-mellowed chai. Kicking the packaged-food habit (wholly or partially) will save money and avoid unwanted chemicals and the waste of unnecessary packaging. But, best of all, the food you make at home will taste better. Just compare a homemade corn tortilla, flattened in an inexpensive wooden press, or a cinnamon-and-sugar-filled homemade pop-tart, to the cardboard variety from the supermarket and you’ll know why it’s worth doing. Alana’s instructions are thorough and she’s added problem-solving, “tense moment” tips and handy storage advice.
COOKING WITH COLORS
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule, with fabulous color photos by Paulette Phlipot, is organized in a uniquely inviting and liberating way—by color. Cheryl figures that most of us know that we should be eating more fruits and veggies, and most of us understand why. So, her intent is not to preach about a peach, but to use Mother Nature’s vivid paint box to spark your imagination. The photos alone will make you reach for that dark red head of radicchio, green-leafed bok choy or orange-hued papaya. Add recipes with inventive ingredient combos, such as Persimmon Apple Radicchio Stacks, Warm Fava Shallot Couscous, Ginger Cashew Cauliflower, Rhubarb Cherry Mini Crisps and Blackberry-Lime Cornmeal Shortcakes, and you’ll wake up your culinary senses and shake up the way you feel about fruits and vegetables. You’re on your way to easy, breezy, technicolor triumphs.
TOP PICK IN COOKBOOKS
Jeffrey Saad has a passion for vibrant international flavors, and he’s circled the globe in hot pursuit of the spices that define the special pizzazz in the world’s most intensely flavored cuisines. Saad, a rising star on the Food Network, has gathered the best of the recipes he’s created—personal takes on the regional dishes he’s savored—in his debut cookbook, Jeffrey Saad’s Global Kitchen. After deconstructing the “flavor families,” the unique constellations of ingredients that give the cuisines of Mexico, Asia, India, the Middle East, a trio of European hotspots and our amazing American melting pot their distinct identities, he gets to the real fun—infusing the bold flavors of one tradition into another and coming up with a fabulous juxtaposition that sends your palate flying off on its own magic carpet: Moroccan harissa jazzes up the mayo on an all-American BLT; Indian garam masala makes Chicken Pot Pie sing a new song; Chinese five-spice powder empowers French Toast; and green chile gives Cod Tapas a New World zing. Stay home while your taste buds roam.