Stir（ISBN=9780618576814） pdf pdb 阿里云 极速 mobi caj kindle 下载

　　Although Barbara Lynch was born and raised in South Boston,

not Tuscany, many critics believe her food rivals the best of

Italy. It has been praised by Bon Appetit, Food and Wine, and

Gourmet, and many more. Lynch's cuisine is all the more remarkable

because it is self-taught. In a story straight out of Good Will

Hunting, she grew up in the turbulent projects of "Southie," where

petty crime was the only viable way to make a living. But in a home

ec class in high school, she discovered her passion. Through a mix

of hunger for knowledge, hard work, and raw smarts, she gradually

created her own distinctive style of cooking, mining Italian and

French classics for ideas and seasoning them with imagination.The

150 recipes in Stir combine sophistication with practicality.

Appetizers like baked tomatoes and cheese and crisp, buttery

brioche pizzas. Dozens of the artful pastas Lynch is famous for,

such as little lasagnas with chicken meatballs, and potato gnocchi

with peas and mushrooms. Lobster rolls with aioli. Chicken wrapped

in prosciutto and stuffed with melting Italian cheese. Creamy

vanilla bread pudding with caramel sauce. Accompanied by Lynch's

forthright opinions and stunning four-color photographs, these

dishes will create a stir on home tables.

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书籍介绍

Although Barbara Lynch was born and raised in South Boston, not Tuscany, many critics believe her food rivals the best of Italy. It has been praised by Bon Appetit, Food & Wine, and Gourmet, and many more. Lynch's cuisine is all the more remarkable because it is self-taught. In a story straight out of Good Will Hunting, she grew up in the turbulent projects of 'Southie', where petty crime was the only viable way to make a living. But in a home ec class in high school, she discovered her passion. Through a mix of hunger for knowledge, hard work, and raw smarts, she gradually created her own distinctive style of cooking, mining Italian and French classics for ideas and seasoning them with imagination. The 150 recipes in "Stir" combine sophistication with practicality. Appetizers like baked tomatoes and cheese and crisp, buttery brioche pizzas. Dozens of the artful pastas Lynch is famous for, such as little lasagnas with chicken meatballs, and potato gnocchi with peas and mushrooms. Lobster rolls with aioli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynch's forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.