Overview

Nothing ruins a good meal faster than a dry, rubbery, or gummy texture. Including a list of moist ingredients and suggestions for maintaining a lush consistency, Hunt guides readers through five chapters of global appetizers, mains, side dishes, desserts, and baked goods. Written for both novice and accomplished cooks, this masterclass in texture inspires an appreciation for the skills needed to craft exquisite mouthfeel?an often-overlooked facet of cooking. From stir-frying noodles and saut??ing fish to grilling delicate vegetables and roasting hearty meats, Luscious, Tender, Juicy covers a wealth of preparation techniques. Hunt explains how to keep food tender and flavorful, an essential aspect of delectable food. The final two chapters, ?Luxurious Cakes, Pies, and Puddings? and ?Velvety Cookies, Pastries, and Breads,? focus on sweets that wouldn't be enjoyable (or even edible) if they weren't fluffy, molten, or gooey.

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9781682686614

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Kathy Hunt is the author of Herring: A Global History and Fish Market. She has written features and recipes for publications including the Chicago Tribune, Reuters, and Taste of Home. Kathy blogs at KitchenKat.com and divides her time between New York City and suburban Philadelphia where she teaches farmhouse cooking classes.

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