Cooking at home: or, how I learned to stop worrying about recipes (and love my microwave)
(Book)
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More Details
Published:
New York [New York] : Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC, [2021].
Format:
Book
Edition:
First edition.
Physical Desc:
399 pages : color illustrations ; 27 cm
Language:
English
ISBN:
9781524759247, 1524759244, 9781524759247
Notes
General Note
Includes index.
Description
"The globally renowned chef of Momofuku, star of Netflix's Ugly Delicious, and bestselling author of Eat a Peach now shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family--and shows the rest of us how to make the most of our cooking skills ... Rather than outlining formal recipes, David talks through how he tackles a dish step by step, starting with a basic template and then turning to endless variations ... This cookbook is David's guide to unlocking culinary dark arts of shortcuts and hacks, brought to you by a chef who's made a career of doing everything the hard way ... and is as tired of doing it as you are of hearing about it"--,Provided by publisher.
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Citations
APA Citation (style guide)
Chang, D., Krishna, P., Baltz, H., & Chow, S. (2021). Cooking at home: or, how I learned to stop worrying about recipes (and love my microwave). First edition. Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.
Chicago / Turabian - Author Date Citation (style guide)David Chang et al.. 2021. Cooking At Home: Or, How I Learned to Stop Worrying About Recipes (and Love My Microwave). Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.
Chicago / Turabian - Humanities Citation (style guide)David Chang et al., Cooking At Home: Or, How I Learned to Stop Worrying About Recipes (and Love My Microwave). Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC, 2021.
MLA Citation (style guide)Chang, David, et al. Cooking At Home: Or, How I Learned to Stop Worrying About Recipes (and Love My Microwave). First edition. Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC, 2021.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
1e8d9f58-eaf3-541d-4427-58097148117b
Record Information
| Last Horizon Extract Time | Jun 03, 2025 01:10:49 PM |
|---|---|
| Last File Modification Time | Jun 04, 2025 05:11:04 AM |
| Last Grouped Work Modification Time | Jun 04, 2025 05:08:30 AM |
MARC Record
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| 020 | |z 9781524759254 |q (ebook) | ||
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| 100 | 1 | |a Chang, David, |d 1977- |e author. | |
| 245 | 1 | 0 | |a Cooking at home : |b or, how I learned to stop worrying about recipes (and love my microwave) / |c David Chang & Priya Krishna ; photographs by Horatio Baltz ; illustrations by Stanley Chow. |
| 246 | 3 | 0 | |a How I learned to stop worrying about recipes (and love my microwave) |
| 246 | 3 | |a Cooking at home : |b or, how I learned to stop worrying about recipes and love my microwave | |
| 246 | 3 | |a How I learned to stop worrying about recipes and love my microwave | |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York [New York] : |b Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC, |c [2021] | |
| 300 | |a 399 pages : |b color illustrations ; |c 27 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a "The globally renowned chef of Momofuku, star of Netflix's Ugly Delicious, and bestselling author of Eat a Peach now shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family--and shows the rest of us how to make the most of our cooking skills ... Rather than outlining formal recipes, David talks through how he tackles a dish step by step, starting with a basic template and then turning to endless variations ... This cookbook is David's guide to unlocking culinary dark arts of shortcuts and hacks, brought to you by a chef who's made a career of doing everything the hard way ... and is as tired of doing it as you are of hearing about it"-- |c Provided by publisher. | ||
| 505 | 0 | |a Some thoughts on how to use this book (don't skip this part!!) -- The single most important thing to learn: how to season -- Our favorite ingredients -- A good equipment checklist for any kitchen -- Science says: don't follow a recipe -- FAQs on food safety -- How I cook most meat, or, the tempurpedic test. But what's actually happening when you're blasting a hunk of brisket on high heat? ; Brisket ; Chicken ; Beef chuck ; Pork butt ; Short ribs ; Oxtails ; Ground meat and marinated meat, or, how to turn lemons into lemonade ; Build a better marinade ; The rules of marinating meat (there are none) ; Another great use for thinly sliced meat: Shabu, shabu -- Things I love to microwave (I will chuck almost anything into a microwave). How does a microwave work, anyway? ; Please, I'm begging you: clean your microwave ; Rice ; While we're talking about rice, let's talk about fried rice ; Chicken thighs ; Chawanmushi ; Other things I love to microwave -- Who actually has a local fishmonger? (Not me! A realistic approach to seafood cooking). Clams and mussels ; Steamed fish ; A quick plug for Asian clay pots (and two one-pot meals to make in one) ; Frozen shrimp ; Your freezer is your pantry ; How to properly freeze food -- Cooking great vegetables even when all you've got is less-than-ideal produce. Method 1: braise ; Method 2: raw ; Method 3: stir-fry ; Method 4: pickle ; Method 5: microwave ; Stop the peeling madness ; What can't button mushrooms do ; How to love frozen vegetables: quit thawing them ; You can apply my meat-cooking philosophy to beans, lentils, and even vegetable soups -- If I'm not eating rice, I'm probably eating noodles (often both: double starch forever) -- The least-intimidating bread recipe. Making flatbread, according to science -- How to make a condiment. Mayo-based condiments ; Vinegar-based condiments and vinaigrettes ; Chile-based condiments -- A few other things I love to make. | |
| 650 | 0 | |a Cooking | |
| 655 | 7 | |a Cookbooks |2 lcgft | |
| 700 | 1 | |a Krishna, Priya, |d 1991- |e author. | |
| 700 | 1 | |a Baltz, Horatio, |e photographer. | |
| 700 | 1 | |a Chow, Stanley |e illustrator. | |
| 776 | 0 | 8 | |i Online version: |a Chang, David. |t Cooking at home |d New York : Clarkson Potter, 2021 |z 9781524759254 |w (DLC) 2021028691 |
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