05-2|新式烧烤食谱|Green Fire烧烤水果和蔬菜的非凡方法,来自现场火力烹饪大师

05-2|新式烧烤食谱|Green Fire烧烤水果和蔬菜的非凡方法,来自现场火力烹饪大师

资源下载
下载价格为3K币,包年VIP免费升级VIP
立即购买
杂志素材售出后不退换哦
采用百度网盘下载
亲确认需要后下单哦
链接失效购买失败等问题
请联系客服微信:yiku0668
客服二维码↓:
亿酷Ture PDF

绿火:烧烤水果和蔬菜的非凡方法,来自现场火力烹饪大师作者 Francis Mallmann
英语 | 2022 年 5 月 10 日 | 国际标准书号:1648290728 | 真正的PDF | 312 页 | 61.5 MB

《七场大火》和《着火的马尔曼》的作者提出了一种烧烤蔬菜和水果的开创性新方法

Green Fire 是一本非凡的素食食谱,因为 Mallmann 将他的技术、创造力、对大胆口味的直觉以及数十年的经验带到了在火上烹饪蔬菜和水果的想法中。起泡的西红柿让经典的卡普雷塞沙拉焕然一新。茄子被整个埋在煤里——一种叫做 rescoldo 的技术——然后在燃烧和焚烧之间跳出微妙的界限,直到它们产生一种难以言喻的奶油味,用一层欧芹、智利和蒜泥蛋黄酱让人无法抗拒。球芽甘蓝叶烤焦,配上核桃;整个卷心菜切成厚片,像牛排一样烤,然后用香料揉成芥末茴香皮。玉米、茴香、

著名的巴塔哥尼亚厨师,以其对火焰和肉类的掌握而闻名,这位厨师以一头穿着并张开舔食火焰的整头牛的标志性形象来浪漫美食世界,他正在回到他传奇职业生涯开始的地方——花园及其所有的赏金。这是他的新真理:火焰、煤炭和烟雾对胡萝卜或桃子造成的转变简直就是炼金术。

就像他发现在烤盘上烹制的烟熏脆皮土豆和他用来做的肋眼肉一样美味一样,马尔曼也受到另一个事实的启发:我们都需要减少食用动物确保人类和地球拥有更健康的未来。是时候把火“变绿”了。

仅水果甜点就证实了实火转化和提升任何成分的能力。马尔曼烤整个菠萝,烤葡萄,烤樱桃,然后找到恰到好处的意想不到的搭配——融化的奶酪、烤榛子、金巴利格兰尼塔——把每一种都变成一道简单而完全迷人的菜肴。

用火烹饪需要简单和完美。但结果是纯粹的魔法。通过使用这种最古老的烹饪技术,您会发现水果和蔬菜被推到了如此美味的巅峰,就好像它们以前从未真正品尝过一样。

Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking by Francis Mallmann
English | May 10, 2022 | ISBN: 1648290728 | True PDF | 312 pages | 61.5 MB

A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on Fire

Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire.

The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy.

And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.”

The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish.

Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.

资源下载
下载价格3 K币
杂志素材售出后不退换哦
采用百度网盘下载
亲确认需要后下单哦
链接失效购买失败等问题
请联系客服微信:yiku0668
客服二维码↓:
亿酷Ture PDF
0

评论0

请先
龙年大吉!购买前建议先登录,推荐办理VIP会员,性价比高,微信付款需要对着码扫,无法长按识别,账户可QQ一键登录。网站域名:yk1008.com,请认准。开心阅读每一天。
没有账号?注册  忘记密码?

社交账号快速登录