Download CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic by Julia Moskin, Kim Severson PDF

By Julia Moskin, Kim Severson

Colleagues.

Friends.

Food obsessives.

Work better halves.

New York Times writers Julia Moskin and Kim Severson have been the entire former, till mythical Times eating place critic Frank Bruni challenged them to head head-to-head in a culinary duel—a conflict for dinner dominance that became them into kitchen opponents. Armed with in basic terms $50 every one, Bruni dared them to arrange a whole meal for 6, a showdown which he could pass judgement on for the newspaper.The thrill of conflict proved too exhilarating to withstand, and that preliminary conflict changed into a yearlong kitchen struggle as Julia and Kim confronted off to take on the main vexing kitchen predicaments, from how top to console associates in want via out of date domestic cooking to conjuring kids' foodstuff that retains either mom and dad and youngsters satisfied at a party.

CookFight is the scrumptious results of their brinksmanship, a chronicle in their skirmishes over the process 365 days and a glance at how very diverse people—best associates from wildly divergent backgrounds—approach the kitchen. In every one heartfelt and hilarious bankruptcy, Kim and Julia confront a brand new "challenge"—those quandaries all domestic chefs planned, from how you can strategize a cocktail party (the Fancy meals problem) to the right way to devour extra seasonally and in the community (the Farmer's industry Challenge). each recipe, from Julia's Caramelized Corn with Mint to Kim's Carnitas, is a tasty testomony to their creativity and savvy—only the reader might be in a position to name the winner.

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ISBN: 0061438502
EAN: 9780061438509
ASIN: 0061438502
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Extra info for CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance

Example text

Add meat and sauté until strips begin to brown. Add water to pan. Set aside. In a large pot, heat 1 tablespoon (15 ml) of oil. Add onions and cook for 3 minutes. Add peppers, jalapeños, and garlic. Cook another 5 minutes or until softened. Add spices, salt, beef stock, cooked meat, and tomatoes. Bring to a boil. Turn down heat to medium-low and simmer for 1 hour or until meat is tender. Add kidney beans. Simmer for 15 minutes longer. For thinner chili, add more stock and crushed tomatoes. Dymond Lake Lodge, Thompson, Manitoba Handling Your Game ■ An animal should be eviscerated within an hour of harvest and meat refrigerated within a few hours.

To serve, place potato-wrapped turkey on individual dinner plates. Drizzle with Roasted Red Pepper Aioli. Garnish with fresh sage leaves and parsley and serve with vegetables and rice, if desired. indd 61 Provision (CPI):Wildgame Cookbook TB CD807-28 / 3153 8/8/07 4:12:03 PM 62 the wild game cookbook Deer Liver and Onions serves four 1 deer liver Milk to cover liver 1 pound (450 g) bacon (more if desired) 2 large onions, chopped 2 cups (470 ml) ketchup Flour for dredging 2 tablespoons (30 ml) cooking oil Slice liver, removing any bloodshot parts.

Pearl, Newfoundland Lodge , Mt. indd 41 Preheat oven to 350°F (180°C). In a large frying pan, heat oil until barely smoking. Add ribs and sauté until brown. Transfer ribs to a greased baking dish. Add remaining ingredients to pan and bring to boil for 1 minute. Pour mixture over ribs. Cover with foil and bake until tender, about 2 hours. Flowers River Lodge, Mt. Pearl, Newfoundland Where’s It From and What’s It Taste Like? ■ Caribou (reindeer) live primarily in North America and Siberia. Their meat is sweeter than that of other venison.

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