By Christopher Kostow
A brand new Napa delicacies follows Christopher Kostow's trip from a tender line cook dinner in a seashore city to the storied eating place at Meadowood, the Napa Valley mainstay that has earned 3 Michelin stars and James Beard Awards for top chef and remarkable carrier less than Kostow's leadership.
Through a hundred artfully built recipes and gorgeous images, Kostow information the transformative influence this small American valley has had on his existence and work--introducing us to the artisans, items, growers, and wild materials that encourage his extraordinary foodstuff. As he stocks tales of studying wild plums and radishes starting to be alongside the creek at the back of his domestic or of firing pottery with neighborhood ceramists, Kostow offers a brand new Napa cuisine--one deeply rooted in a spot that's wealthy in attractiveness, historical past, and neighborhood.
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Additional resources for A New Napa Cuisine
Fish sauce 4. Oyster sauce 5. Sambal oelek 6. Thai black soy sauce 7. Citrus soy sauce 8. Dark soy sauce 9. Indonesian sweet soy sauce Staples Garlic Fried Rice (Sinangag) Japanese Rice Cooked in a Clay Pot (Gohan) Purple-Dyed Glutinous Rice Stove-Top Jasmine Rice White Glutinous Rice Soup Stocks Dashi (Japanese Kelp and Fish Stock) Homemade Chicken Stock Korean Beef Stock (Komt’ang) ≥ Staples ≤ Garlic Fried Rice (Sinangag) Like SPECIAL INDONESIAN FRIED RICE (page 279), this dish is best made with refrigerated leftover rice.
They should be stored in an airtight jar away from light and heat. Tamarind Tamarind is a popular souring agent in Southeast and South Asian cooking. With a mellow sweet-tart tang, its flavors are more complex than lime or lemon. It is used in curries, pickles, and spicy soups and is also popular in drinks and desserts. ” Sold 24 t h e as i a n g r a n d m ot h e r s co o kbo o k in plastic packages, the sticky coffee-colored pulp is removed from the pods, seeds and all, and compressed into semi-pliable rectangular blocks.
Two varieties of mustard greens are commonly available. The more common one has thick, curving leaf ribs springing from a central stalk that blossom into large ruffled leaves. This variety is used for pickling as well as in soups and stir-fries. The other, called bamboo mustard cabbage (jook gai choy), has skinnier stems and longer and thinner frilly-edged leaves. Trim the base of each stem and separate the leaves before washing thoroughly to remove the grit that gathers there. As with any green leafy vegetable, look for firm stalks and fresh bright leaves with no sign of yellowing.
A New Napa Cuisine by Christopher Kostow