Extraordinary Meals from Ordinary Ingredients or Egg

Extraordinary Meals from Ordinary Ingredients

Author: Readers Digest

From the editorial team that brought you Extraordinary Uses for Ordinary Things comes a new book that will transform your meals.

Dive into the pages of Extraordinary Meals from Ordinary Ingredients where the secrets to the success of more than 900 fabulous recipes are revealed. This book is packed with recipes, tips, and innovations for every cook—from novices to seasoned professionals—fun sidebars offering remarkable hints for prepping and for cooking the dishes, faster, easier, or better. Save time in the kitchen by using common household mixes or sauces—instead of spending hours of chopping, mixing, and cooking. Use the full-color insert to see month-watering photos of finished dishes. Benefit from lighter, healthier, low–calorie dishes by using staples such as applesauce or reduce fat and calories by using evaporated milk in baked goods, quiches and creamy soups.

Eliminate excess trips to the grocery store to pick up some exotic spice or seasoning, just look on your shelf. Inside these pages you'll discover tips, such as:
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Using mint tea to infuse fresh aroma and mint flavor to rice, plus a little lemon juice and you'll have a refreshing lemon-mint rice—a perfect accompaniment to any meat dish
* Adding a can of cola to pork stew to create a rich-tasting, well-balanced flavor
* Stirring in semi-sweet chocolate into a vegetarian chili to add a little more pizzazz

A bonus A-to-Z section contains 550 ingenious ways to use your favorite kitchen staples in wonderful new ways. You'll be surprised to discover that your stash of secret ingredients are already sitting right there on your shelves.

Interesting book: MCSA MCSE Self Paced Training Kit or The Lego Mindstorms NXT Idea Book

Egg

Author: Lyndsay Mikanowski

The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Hermé's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves up his unique caviar "egg roll." Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adriá whip up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon Tea, and Caramel Flan. Grant Symon's masterful photography fills the book with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, tips for storing eggs, suggested kitchen materials, an index of addresses and resources, and humorous proverbs about eggs. This author team has collaborated on Potato, Uncooked, and Vegetables by Forty French Chefs, which collectively have been nominated for James Beard and International Association of Culinary Professionals awards, and have won several Gourmet Media World Festival awards.