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Summary
Summary
Around the world, some of the most brilliant food minds are producing signature items like to-die-for strawberry pie filling, salt with handpicked herbs de Provence, melt-in-your-mouth chocolate honey truffles and creative combinations like parmesan prosciutto scones. In Recipes From Many Kitchens, Valentina Rice gathers 80 favorite recipes from her 26 favorite independent, foodie artisans. These producers often make just a few signature items, like chocolate or jam or cheese and their expertise in specific culinary areas yields surprising and exciting new recipes, unique flavors and standout dishes. Valentina already works with most of the producers, including Pipsnacks, a line of all-natural popcorns that was selected as one of Oprah's favorite things in 2012 and 2013; Schaller & Weber, the first and only American sausage and meat producer to repeatedly win gold medals of honor at the International Exhibitions in Holland and Germany; and The Brooklyn Roasting Company, a Fair Trade, Rainforest Alliance and Organic certified coffee roaster. The recipes will range from their specialties to chocolates, teas, oils, condiments, pastas, breads, sauces and more.
Author Notes
Valentina Rice is the founder of Many Kitchens (manykitchens.com), a curated online marketplace for artisanal foods. Before founding Many Kitchens, Valentina was Vice President of International Sales and Marketing at Penguin. She grew up in London but now calls New York City home.
Reviews (1)
Library Journal Review
As founder of Many Kitchens (manykitchens.com), an online marketplace for artisanal foods, Rice has access to a distinct community of food entrepreneurs. When asked to contribute recipes to this cookbook, she came back with an eclectic mix of tastes and techniques. In unconventional chapters named for occasions (e.g., "A French Breakfast," "A Mexican Fiesta"), readers will find dishes such as honey maple chicken meatballs, kaese spaetzle with bacon, Brussels sprout kimchi over soba noodles, and churros with vanilla caramel sauce. New Yorkers will be especially pleased to see contributions from the restaurant Buvette, butcher shop Schaller & Weber, and other nearby businesses. VERDICT Home cooks who dabble in international cuisine will be satisfied with this book's variety. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. 7 |
| A French Breakfast | p. 13 |
| Lavender Hot Chocolate | p. 14 |
| Pain Perdu | p. 17 |
| Fig and Port Compote | p. 18 |
| Buvette's Famous Eggs | p. 21 |
| Tomates Provençales | p. 22 |
| Raspberry Madeleines | p. 25 |
| A Tex-Mex Brunch | p. 27 |
| Bloody Maria Granita | p. 28 |
| Fire-Roasted Poblano Guacamole | p. 31 |
| Chilaquiles Rojos | p. 32 |
| Tomatillo Pineapple Salsa Fresca | p. 35 |
| Grilled Street Corn with Chile Salt and Manchego | p. 36 |
| Tres Leches Cupcakes | p. 39 |
| An All-American BBQ | p. 41 |
| Peach Rooibos Fiza | p. 42 |
| Short-Rib Sliders with Bulletproof BBQ Sauce | p. 45 |
| Purple Slaw with Lemon Mayonnaise | p. 46 |
| Heirloom Beans, Cowboy Style | p. 49 |
| Honey Jalapeño Cheddar Cornbread | p. 52 |
| Salted Chocolate Chip Cookie Sandwich | p. 55 |
| An English Tea | p. 57 |
| The English and their Tea | p. 58 |
| Madeira Cake | p. 61 |
| Currant Scones | p. 62 |
| Afternoon Tea Strawberry Jam | p. 65 |
| Smoked Salmon Mousse and Quick Pickled - Cucumber Tea Sandwiches | p. 66 |
| Coronation Chicken Tea Sandwiches | p. 67 |
| A Southern Summer Picnic | p. 69 |
| Mint Julep | p. 70 |
| Kickin' Corn Relish | p. 73 |
| Fried Chicken Sandwich | p. 74 |
| Vanilla Caramel Popcorn | p. 77 |
| Sugar and Spice Pecans | p. 78 |
| Georgia Peach Pie | p. 81 |
| A Cocktail Party | p. 83 |
| Queen Neferteati Cocktail | p. 84 |
| Don't Worry Bee Happy Cocktail | p. 87 |
| Gruyère and Tarragon Gougères | p. 88 |
| Mini Sausage Rolls | p. 91 |
| Sweet Potato, Green Onion and Traditional Mini Latkes | p. 92 |
| Honey Maple Chicken Meatballs | p. 95 |
| A German Dinner | p. 97 |
| Braised Bratwurst with Apples and Onions | p. 98 |
| Kaese Spaetzle with Bacon | p. 101 |
| Classic Stone-Ground German Mustard | p. 102 |
| Kaiserschmarrn with Vanilla Cream Sauce | p. 105 |
| Spanish Tapas | p. 107 |
| White Peach Sangria | p. 108 |
| Tortilla de Patatas with Hot Pink Mayonnaise | p. 111 |
| Patatas Bravas with Red Piri Piri Sauce and Harissa Aioli | p. 113 |
| Serrano Ham Croquetas with Pimentón Aioli | p. 117 |
| Lamb Meatballs with Mint and Yogurt | p. 118 |
| A Mexican Fiesta | p. 121 |
| Watermelon Cilantro Margarita | p. 122 |
| Sopa Tarasca | p. 125 |
| Mole Colorado | p. 127 |
| Mole Beef Tacos | p. 131 |
| Yuca Fries with Chipotle Aioli | p. 132 |
| Churros with Vanilla Caramel Sauce | p. 135 |
| An Italian Supper | p. 139 |
| The Many Kitchens Campari Cocktail | p. 140 |
| Balsamic Fig and Goat Cheese Crostini | p. 143 |
| Ricotta Gnocchi | p. 144 |
| Fresh Marinara Sauce | p. 147 |
| Beef Braised in Barolo | p. 148 |
| Green Beans with Shallots and Toasted Hazelnuts | p. 151 |
| Chocolate Salami | p. 152 |
| An Indian Feast | p. 155 |
| Spinach Dal with Garlic Tadka | p. 156 |
| Baigan Bharta | p. 159 |
| Tandoori Chicken | p. 160 |
| Kachumbar Raita | p. 163 |
| How to Make Perfect Basmati Rice | p. 164 |
| Shrikhand | p. 167 |
| A Pan-Asian Banquet | p. 169 |
| Matcha Gimlet | p. 170 |
| Pork and Cabbage Dumplings | p. 173 |
| Vietnamese Savory Crêpes with Spicy Garlic Sauce | p. 174 |
| Ginger Scallion Crispy Salmon | p. 179 |
| Sweet Ginger Pork Belly | p. 180 |
| Brussels Sprout Kimchi over Soba Noodles | p. 183 |
| Sweet Sticky Rice with Mango | p. 184 |
| Acknowledgments | p. 186 |
| Photo Credits | p. 187 |
| About the Author | p. 188 |
| Index | p. 189 |