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020    9780062039590|q(e-pub) 
037    frd00053817|bFreading 
050  4 TX714|b.A33 2011 
082 04 641.5 
100 1  Adams, Jody,|eauthor. 
245 10 In the Hands of A Chef :|bCooking with Jody Adams of 
       Rialto Restaurant /|cJody Adams, Ken Rivard. 
264  1 [Place of publication not identified] :|bHarperCollins / 
       Open Road Integrated Media,|c2011. 
300    1 online resource (384 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
347    |b(pdf) 
506    Access limited to subscribing institutions. 
520    How do great chefs make their food taste better? Is it the
       ingredients they use? Their cooking techniques and 
       equipment? That's part of the answer. But the real secret 
       is that truly great chefs follow their instincts -- the 
       kitchens in their heads. Now, in her first cookbook, Jody 
       Adams, the award-winning chef/co-owner of Boston's Rialto,
       teaches you how to follow your own instincts and make the 
       transition from passionate eater to passionate cook. In 
       the Hands of a Chef shares Jody's favorite dishes, those 
       she prepares for family and friends in her home kitchen. 
       By teaching the basics of artisanal cooking, or making 
       good food from scratch, she gives cooks a solid foundation
       for cooking like a chef. She tells readers what to look 
       for when buying ingredients, what equipment is essential, 
       and how a dish should look and taste while being prepared.
       Above all, Jody encourages readers to trust their 
       instincts and follow them to create a cooking style that 
       feels right, using recipes as the building blocks for 
       their own creations. From starters, seasonal soups, salads,
       and main courses to desserts, Jody reinvents Mediterranean
       foods using unconventional ingredients, many from New 
       England. For a boost of summer flavor, grilled tomatoes 
       add depth to gazpacho. To vary the flavor of simple salads
       -- from a Minted Romaine Salad with Grapes, Ricotta Salata,
       and Toasted Almonds to Arugula and Portobella Mushroom 
       Salad-one or two seasonal ingredients are added to the 
       usual recipes. Drawing inspiration from Italian tradition,
       Jody offers up innovative pasta and grains dishes. Ravioli,
       pappardelle, gnocchi, and linguine are served up with 
       Mediterranean flavors and ingredients -- tomatoes, olives,
       figs, chestnuts, fresh greens, wild mushrooms, Parmesan 
       cheese -- for home-style meals any time of the year. Yet 
       much of Jody's cooking is pure American in flavor. Dessert
       classics are reinvented with new twists, such as Super-
       Creamy Rice Pudding with Passion Fruit Sauce and Heather's
       Cranberry Chocolate Pecan Tart. Here, too, are Jody's 
       signature dishes, including Roasted Marinated Long Island 
       Duck with Green Olive and Balsamic Vinegar Sauce and Soupe
       de Poisson, which Jacques Pépin calls the best version 
       outside of France. Intended to make you wish you had more 
       time to spend in the kitchen, In the Hands of a Chef is an
       inspiration as well as an essential resource for every 
       cook. Why be just a good cook when you can be a great one?
       Put yourself in the hands of Jody Adams with In the Hands 
       of a Chef. 
588    Publisher metadata. 
650  0 Cooking. 
650  0 International cooking. 
653    COOKING / Regional & Ethnic / American / New England 
655  0 Electronic books. 
700 1  Rivard, Ken,|eauthor. 
914    frd00053817