The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking by McKenzie, Michelle

The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking (Hardcover) (ISBN-13: 9781611805703)

Vendor: Michelle McKenzie
Product type: Books
Format: Hardcover
$40.00
$40.00
$40.00
Subtotal: $40.00
The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking by McKenzie, Michelle

The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking

$40.00
The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking by McKenzie, Michelle

The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking

$40.00
Format: Hardcover
Description
Description
x
One ingredient can change the nature of a dish, elevating it from flat to transcendent--with 58 ingredient profiles and more than 260 recipes and variations.

Do you have a kitchen full of jars and pastes and flours you want to use more? From capers, cr鑪e fra?he, and fish sauce to date syrup, labneh, preserved lemon, and more, Michelle McKenzie offers a fresh perspective on magical pantry items that are often overlooked by home cooks.

With 58 ingredient profiles and more than 260 recipes and variations featuring those ingredients, learn to harness the power of your pantry to make dishes extraordinary. Undeniably inspiring yet also happily pragmatic, The Modern Larder will change your approach to cooking and elevate your everyday meals.

Author: Michelle McKenzie
ISBN-10: 1611805708
ISBN-13: 9781611805703
Publisher: Roost Books
Language: English
Published: 09/28/2021
Pages: 384
Format: Hardcover
Weight: 3.10lbs
Size: 10.10h x 7.70w x 1.50d

Review Citation(s):
Publishers Weekly 09/06/2021
By Michelle McKenzie
By Michelle McKenzie
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MICHELLE MCKENZIE is a professional cook, culinary instructor, food writer, food stylist, and recipe developer. She is the author of Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs, nominated for both the James Beard and IACP Awards. Previously, she was the longtime program director and chef at 18 Reasons, a community cooking school in San Francisco.

Michelle graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic, and seasonal foods. Michelle has worked at some of the best restaurants in the country, has been featured on the Cooking Channel, and has been a contributor for websites such as Food52 and publications such as Sunset magazine.

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