Milk Street : cook what you have : make a meal out of almost anything / Christopher Kimball ; writing and editing by J.M. Hirsch, Michelle Locke and Dawn Yanagihara ; recipes by Wes Martin, Diane Unger, Bianca Borges, Matthew Card, and the Cooks at Milk Street ; art direction by Jennifer Baldino Cox and Ali Zeigler ; photography by Connie Miller.
"The Milk Street team solves the problem of making dinner, starting with what you have on hand in the kitchen. Focusing on two dozen key kitchen ingredients such as couscous, tomato paste, canned beans, lentils, breadcrumbs or yogurt, the 225 featured recipes will demonstrate the endless possibilities that can be fashioned from just the ingredients you already have at home"-- Provided by publisher.
Record details
- ISBN: 9780316387569
- ISBN: 0316387568
- Physical Description: xxvii, 323 pages : chiefly color illustrations ; 24 cm
- Edition: First edition.
- Publisher: New York : Voracious, an imprint of Little, Brown and Company, 2022.
Content descriptions
General Note: | Includes index. |
Search for related items by subject
Subject: | Christopher Kimball's Milk Street (Firm) Quick and easy cooking. Cooking. |
Genre: | Cookbooks. Recipes. |
Available copies
- 11 of 11 copies available at Missouri Evergreen. (Show)
- 1 of 1 copy available at North Kansas City.
Holds
- 0 current holds with 11 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
North Kansas City Public Library | 641.5 KIMBALL 2022 (Text) | 0001012493008 | Nonfiction | Available | - |
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Milk Street: Cook What You Have : Make a Meal Out of Almost Anything (a Cookbook)
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Summary
Milk Street: Cook What You Have : Make a Meal Out of Almost Anything (a Cookbook)
Make a meal out of almost anything. Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world. Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup. Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand. These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook. That's when cooking becomes an adventure.