How to Cook Everything: Holiday Cooking by Mark Bittman PDF

By Mark Bittman

ISBN-10: 0764525123

ISBN-13: 9780764525124

Get pleasure from cooking for the vacations this year!

Roast Turkey and Gravy. Baked Ham with Maple Glaze. conventional Apple Pie. Death-by-Chocolate Torte. vacation trips are should you pull out all of the stops, and with how you can prepare dinner Everything(TM): vacation Cooking, you may make your targeted banquet or buffet unfold with out stress.

Mark Bittman, the award-winning writer of the bestselling kitchen vintage easy methods to cook dinner Everything(TM), stocks his favourite simple-and infinitely flexible-holiday recipes. it is easy to cook dinner for giant feasts and events from Thanksgiving to New Year's and for different vacation gatherings all year-round. To motivate you and assist you plan your nutrition, you will find Bittman's immediately speak on cooking and targeted positive aspects, including:
* artistic recipe adaptations and ideas
* assistance for procuring, getting ready, and cooking the recipes
* Illustrations to demystify trickier techniques
* Menu feedback for a standard Thanksgiving Dinner, a Tree-Trimming occasion, an Easter ceremonial dinner, and more
* At-a-glance icons highlighting recipes that may be made forward

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Additional resources for How to Cook Everything: Holiday Cooking

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Given that winter weather tends to be quite dry, you can make these several days ahead and they will remain crisp, even out in the open. Makes 4 to 6 servings Time: 15 minutes 2 cups (about 1 pound) unsalted mixed shelled nuts 1 tablespoon peanut oil or melted butter Salt and freshly ground black pepper to taste 1 Preheat the oven to 450°F. 2 Toss the nuts in a bowl with the oil or butter, salt, and pepper. Place on a baking sheet and roast, shaking occasionally, until lightly browned, about 10 minutes.

When roasting, toss the spice with the nuts at the beginning. When sautéing, add it to the butter or oil as it heats. Marinated Olives Olives are so much better when marinated than when eaten straight from the jar or barrel that most people assume there is some trick to them. But there is not, other than to start with good olives. I do not use red pepper flakes when I marinate olives, but many people like a little bit of heat here—the choice is yours. Note that these keep, and improve in flavor, for several weeks in the refrigerator.

2 Add the octopus and simmer until tender, at least 1 hour. Add the salmon and turn the heat to an absolute minimum; cook 3 minutes. Add the squid or scallops and the shrimp and cook until the shrimp begin to turn pink, 2 or 3 minutes. Turn off the heat and let the seafood cool in the water for 10 minutes. 3 Strain. Reserve the stock for another use (or use to poach vegetables for the salad). Shell the shrimp; cut the octopus, squid, and shrimp into bite-sized pieces. 4 Arrange the octopus, squid, and shrimp in small piles on a platter, along with the sardines, poached salmon, beans, and vegetables.

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How to Cook Everything: Holiday Cooking by Mark Bittman


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