By Aida Mollenkamp, Alex Farnum
Author note: Alex Farnum [Photographer]
Food community and Cooking Channel big name Aida Mollenkamp lays a useful starting place for chefs in Keys to the Kitchen. This finished guide collects greater than three hundred leading edge, modern recipes in addition to colour images, lots of informative illustrations, a considerable procedure primer, and useful how-to details on topics as wide-ranging as rust removing, throwing a dinner party, and knife abilities. For individuals of the tech-savvy new new release who can't prepare dinner yet are looking to, this crucial reference advisor makes an amazing origin and for these already relaxed within the kitchen it's choked with "who knew" moments for increasing their repertoire of serious recipes.
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Extra info for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook
To make this dramatic garnish, slice off the top and bottom ends from one medium lemon. Starting at one end, carefully slice away the lemon peel with a knife, keeping it as whole as possible. It’s okay if there’s still a bit of the white pith attached. W Makes 1 cocktail Peel from 1 lemon 2 tablespoons superﬁne sugar 1 lemon wedge 1½ ounces domestic brandy ¼ ounce maraschino liqueur ¼ ounce Cointreau ¼ ounce fresh lemon juice Place the lemon peel in a small stemmed cocktail or sherry glass. Place the sugar in a shallow dish or saucer.
Skewer the orange wedge and cherry on a cocktail pick, place in the glass, and serve immediately. For many years, Anne Rice was our neighbor near Commander’s Palace. People walked in the door of the restaurant only wanting to know where the writer lived. We particularly love it when she writes about our local cemetery, the one across the street called Lafayette Cemetery #1. “We’re across the street from the dead center of New Orleans,” our Uncle Dick loved to say. One day Anne Rice arrived at the cemetery in a cofﬁn in a horse-drawn carriage followed by hoards of fans.
Using a clean cloth, wipe any excess salt from inside the glass and set aside. 34 in the land of cocktails Combine the tequila, Cointreau, lime juice, and simple syrup in a cocktail shaker ﬁlled with ice and shake vigorously. Strain into the prepared glass and garnish with the remaining lime wedge. Serve immediately. Lemons and Limes Lemons and limes vary in their ﬂavor and acidity. Taste your fruit juice before making cocktails so you will know how to balance the drinks. Also know that the older the fruit or the longer it sits after being cut, the stronger the ﬂavor.
Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp, Alex Farnum