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The Side Dish Handbook: Featuring 40 Recipes and Expert Tips for Your Favorite Ingredients

0/5 ( ratings)

The must-have cookbook that shines the spotlight on side dishes, perfect vegetable and grain accompaniments to any meal by the author of Party Appetizers.

The ultimate collection of recipes for unforgettable side dishes: 40 of the most popular key ingredients for side dishes, how to use them, and the best way to serve them. Sometimes it's a spin on a classic recipe with an unexpected ingredient that makes it stand apart. Other times, the magic factor is the cooking method.

The recipes are designed to serve four to six people for an everyday meal--with several perfect for the holidays--and include tempting dishes such as Braised Artichokes with Mint, Spicy Broccoli Rabe with Anchovy and Preserved Lemon, Roasted Brussels Sprouts with Bacon-Walnut Vinaigrette, Curried Roasted Cauliflower, Swiss Chard with Currants and Pine Nuts, Caramelized Fennel with Shallots and Olives, Crunchy Kale Slaw with Radishes, Shortcut Polenta with Parmesan, Steak House Spinach, Heirloom Tomato Panzanella with Burrata, and more!

Pages: 96

Format: ebook

Publisher: Weldon Owen

Release: November 24, 2015

ISBN: 1681880903

ISBN 13: 9781681880907

The Side Dish Handbook: Featuring 40 Recipes and Expert Tips for Your Favorite Ingredients

0/5 ( ratings)

The must-have cookbook that shines the spotlight on side dishes, perfect vegetable and grain accompaniments to any meal by the author of Party Appetizers.

The ultimate collection of recipes for unforgettable side dishes: 40 of the most popular key ingredients for side dishes, how to use them, and the best way to serve them. Sometimes it's a spin on a classic recipe with an unexpected ingredient that makes it stand apart. Other times, the magic factor is the cooking method.

The recipes are designed to serve four to six people for an everyday meal--with several perfect for the holidays--and include tempting dishes such as Braised Artichokes with Mint, Spicy Broccoli Rabe with Anchovy and Preserved Lemon, Roasted Brussels Sprouts with Bacon-Walnut Vinaigrette, Curried Roasted Cauliflower, Swiss Chard with Currants and Pine Nuts, Caramelized Fennel with Shallots and Olives, Crunchy Kale Slaw with Radishes, Shortcut Polenta with Parmesan, Steak House Spinach, Heirloom Tomato Panzanella with Burrata, and more!

Pages: 96

Format: ebook

Publisher: Weldon Owen

Release: November 24, 2015

ISBN: 1681880903

ISBN 13: 9781681880907

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