The American kitchen is more ambitious than ever. Cooks and chefs across the country are digging deeper into regional cuisines, heritage foods and local dishes, and the driving force behind this is ingredients. Cook Taste Savor introduces readers to sixteen indispensible ones to create fresh, seasonal, innovative dishes.
With over 200 recipes, informative sidebars, and full-color photographs, Cook Taste Savor will appeal to cooks everywhere who want to make their meals more vibrant. Whether it's Meyer lemons or mushrooms, Colorado lamb kebabs or green chile burgers, this book takes the reader step-by-step through sixteen signature ingredients used to accomplish this. Each chapter will open with a spectacular photo of the ingredient, then explain how to select and buy it, how to store it, which is the best season for preparing it, and the best ways to serve it. Some readers may use the book as a shopping guide at the farmers' market; some may use it as a source for entertaining or holiday ideas. Others will turn to it to learn a quick noodle soup for a weeknight or how to make an easy apple galette. With these sixteen ingredients--Apples, Artichokes, Avocadoes, Beans, Berries, Cheese, Chicken, Citrus, Crab, Dried Fruit, Lamb, Mushrooms, Onions, Nuts, and Tomatoes as well as six special features on Beer, Bread, Chocolate, Coffee, Olive oil, and wine--people everywhere can cook, taste, and savor their way to better meals every day.