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Happy in the Kitchen
US $14.01
ApproximatelyPHP 779.55
or Best Offer
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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US $7.63 (approx PHP 424.55) USPS Media MailTM.
Located in: Prospect, Kentucky, United States
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Estimated between Thu, 26 Sep and Tue, 1 Oct to 43230
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eBay item number:143863962827
Item specifics
- Condition
- ISBN
- 9781579652999
- Book Title
- Happy in the Kitchen
- Publisher
- Artisan
- Item Length
- 11.2 in
- Publication Year
- 2006
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.3 in
- Genre
- Cooking
- Topic
- General, Methods / General
- Item Weight
- 74.3 Oz
- Item Width
- 10.1 in
- Number of Pages
- 352 Pages
About this product
Product Identifiers
Publisher
Artisan
ISBN-10
1579652999
ISBN-13
9781579652999
eBay Product ID (ePID)
53565723
Product Key Features
Book Title
Happy in the Kitchen
Number of Pages
352 Pages
Language
English
Publication Year
2006
Topic
General, Methods / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
74.3 Oz
Item Length
11.2 in
Item Width
10.1 in
Additional Product Features
Intended Audience
Trade
LCCN
2006-045309
Dewey Edition
22
Photographed by
Jones, Deborah
Dewey Decimal
641.5
Synopsis
It's the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is the chef's chef, the one others look to for inspiration. "Why didn't I think of that?" asks Thomas Keller, in his foreword to Happy in the Kitchen , about Richard's innovative technique. Michel Richard leads the way and always has--at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy. Happy in the Kitchen is teeming with "Richard-esque" discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious [low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful--always--but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into "salami"? Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste. Richard offers recipes for the foods we love, but always looks for the twist that makes good things great--whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding, Happy in the Kitchen lets you know you're in for good tastes and good times. Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills. Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way., It's the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is the chef's chef, the one others look to for inspiration. "Why didn't I think of that?" asks Thomas Keller, in his foreword to Happy in the Kitchen , about Richard's innovative technique. Michel Richard leads the way and always has--at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy. Happy in the Kitchen is teeming with "Richard-esque" discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful--always--but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and b chamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into "salami"? Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste. Richard offers recipes for the foods we love, but always looks for the twist that makes good things great--whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding, Happy in the Kitchen lets you know you're in for good tastes and good times. Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills. Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way., Step-by-step photos demonstrate Richard's innovative technique that makes easy work of dicing, shaping, ruffling, and a plethora of other indispensable hand skills. With recipe titles such as Shrimp REinstein, S Jackson Pollock Soup, Chicken Faux Gras, Figgy Piggy, and Happy Kid Pudding, this book's promise is good tastes and good times.
LC Classification Number
TX652.R534 2006
As told to
Kaminsky, Peter, Heller, Susie
Item description from the seller
Seller feedback (1,036)
- e***e (66)- Feedback left by buyer.Past monthVerified purchaseGreat experience, very informative book, nice packaging and quick shipping!
- s***e (1335)- Feedback left by buyer.Past monthVerified purchaseFantastic book in great condition.
- l***d (6357)- Feedback left by buyer.Past monthVerified purchaseGood transaction