A Twist of the Wrist

A Twist of the Wrist

Quick Flavorful Meals With Ingredients From Jars, Cans, Bags, and Boxes

Book - 2007
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Random House, Inc.
Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home Meal Replacement (HMR), better known as “takeout.” It’s impossible to spend hours in the kitchen after a hard day’s work, so more people are buying prepared foods and frozen meals, compromising taste for convenience. Realizing that people’s hectic workdays don’t afford everyone the time to re-create her epicurean triumphs, Nancy has come up with the perfect solution . . .

Enter, the jar!

Compiling a list of her favorite products that come in jars—and cans, bags, and boxes—Nancy has created easy-to-follow recipes that require less than thirty minutes to prepare. With this book there’s no need to sacrifice flavor, sophistication, and taste just because you’re spending less time chopping, cleaning, cooking, or baking. Nancy’s shortcuts not only allow us to produce quick and easy meals at home, they let us bring back the pride and the joy of creating gourmet meals for our family and friends.

A Twist of the Wrist contains 137 quick and delicious gourmet recipes from salads to pasta to meats and desserts, such as:

Cumin Shrimp and Chickpea Salad with Roasted Carrots
Creamy Corn Soup with Bacon and Cheddar Crostini
Orzo with Dried Porcini Mushrooms, Radicchio, and Aged Balsamic Vinegar
Boneless Pork Chops, with Creamy Polenta and Fennel Pollen
Seared Rare Tuna with Tomato-Olive Salsa
Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts

In addition to Nancy’s own creations, she includes recipes concocted with prepared ingredients from some of her chef friends, including Sara Foster, Tom Colicchio, Charlie Trotter, Mario Batali, Suzanne Goin, Ruth Reichl, and Jean-Georges Vongerichten.

There is also a pantry section, telling us where to get—by the Internet and mail order—the best of all things canned, jarred, and bottled.

This charming and utterly indispensable cookbook is suited for any type of cook, whether you’re an on-the-go gourmand or you just love flavorful, accessible meals at home. A Twist of the Wrist fits perfectly into today’s modern lifestyle and is a must-have for the contemporary kitchen.

Baker & Taylor
Presents more than 130 easy-to-prepare recipes for dishes that use prepared foods from supermarkets or specialty stores as a base, from salads and pasta to meats and desserts.

Baker
& Taylor

The acclaimed chef and founder of the La Brea Bakery combines practicality with taste-tempting cuisine as she presents more than 130 easy-to-follow recipes for dishes that use prepared foods from supermarkets or specialty stores as a base, featuring such dishes as Creamy Corn Soup with Bacon and Cheddar Crostini or Boneless Pork Chops with Creamy Polenta and Fennel Pollen. 60,000 first printing.

Publisher: New York : A. Knopf, 2007
ISBN: 9781400044078
1400044073
Branch Call Number: 641.555 SILVE
Characteristics: 262 pages ; 24 cm
Additional Contributors: Carreño, Carolynn

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Ebflat4
May 26, 2014

Well, there are a lot of recipes for pasta. Most cooks know that you can throw just about any tasty ingredients on pasta and call it dinner with some success. Then there are the exotic ingredients, fine if you live in New York, or somewhere with lots of high class delies full of wonderful imported ingredients. Anyone know where I can get marinated white anchovies? Half a dozen types of pickled herring, yes. . . marinated anchovies not so much. Having to search all over town for these things kind of defeats the convenience factor of using prepared food. Not to mention the expense. Yummy looking photos, but I gave up trying to source the ingredients for the recipes I wanted to try.

c
carolannbagan
Nov 07, 2011

not a bad book. but then anything that starts out doctoring what comes out of a tin i'm all for.

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