Simple Fare

Spring and Summer

Nonfiction, Food & Drink, Entertaining, Holiday
Cover of the book Simple Fare by Karen Mordechai, ABRAMS
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Author: Karen Mordechai ISBN: 9781683350231
Publisher: ABRAMS Publication: April 18, 2017
Imprint: Abrams Language: English
Author: Karen Mordechai
ISBN: 9781683350231
Publisher: ABRAMS
Publication: April 18, 2017
Imprint: Abrams
Language: English

Simple Fare: Spring/Summer is a beautifully illustrated cookbook featuring seasonal, market-driven fare that encourages readers to cook simply and intuitively.

Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A smoked beet panzanella with purple kale, radicchio and ricotta, for example, suggests a carrot, mizuna, watercress, and yogurt adaptation or tomato, arugula, purple basil, and burrata, allowing the reader flexibility depending on what is fresh at the market. The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare is an oversize, distinctively designed kitchen essential of more than 165 seasonal recipes. This book is a valuable resource for avid cooks and beginners alike.
 
Volume two of the series, Simple Fare: Fall/Winter will be available in September 2017.

 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Simple Fare: Spring/Summer is a beautifully illustrated cookbook featuring seasonal, market-driven fare that encourages readers to cook simply and intuitively.

Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A smoked beet panzanella with purple kale, radicchio and ricotta, for example, suggests a carrot, mizuna, watercress, and yogurt adaptation or tomato, arugula, purple basil, and burrata, allowing the reader flexibility depending on what is fresh at the market. The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare is an oversize, distinctively designed kitchen essential of more than 165 seasonal recipes. This book is a valuable resource for avid cooks and beginners alike.
 
Volume two of the series, Simple Fare: Fall/Winter will be available in September 2017.

 

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