Alchemy of the Mortar and Pestle: The Culinary Library

ISBN-10: 1451507119
ISBN-13: 9781451507119
Category: Cooking
Pages: 142
Language: English
Published: 2012-03-10
Publisher: CreateSpace
Author: D & P. GRAMP

Description

Vegetarian, vegan and meat eaters alike will find hundreds of recipes for the Mortar and Pestle in this Volume from The Culinary Library series. Sitting in the number 1, best selling position on Amazon since its release, this is the world's most comprehensive and best loved cookbook for this culinary tool. Chefs, amateur cooks and children alike will find this a valuable resource and food reference. Recipes include curry pastes, sauces, compound butters, marinades, pasta sauces, salsas, dips and spreads. Alchemy in food and cooking is the transformation of average foods to their maximum potential and the Mortar & Pestle is one way to achieve excellence in flavor. Men and women from all cultures around the world have been excited by the Mortar & Pestle for centuries and this cookbook from The Culinary Library is the first cookbook for this kitchen tool. As the definitive voice on the subject this book is suited for curriculum in cooking schools, demonstration cooking and as a textbook in secondary and primary schools. Arguably the first culinary tool invented by man, the Mortar and Pestle remains a world wide favorite unaffected by time, culture or gender. From professional chefs to amateur home cooks the definitive Mortar & Pestle book by D & P Gramp covers history, selection, pre-prep and recipes from sauces, curries, pastes, compound butters and marinades to unguents and elixirs. You will be spellbound by the unfolding magic of this Alchemical food tool. The Culinary Library has also released Volume 2, Edible Flowers and Leaves, with recipes for microgreens, edible flowers and baby leaves and Volume 3, Mastery of the Sauces, which is THE most comprehensive cookbook on Sauces currently on the market with hundreds of recipes from the Classic 5 Mother sauces of French Classical cookery and their derivative sauces to the foams and soil sauce replacements of the molecular gastronomy movement. 5 stars.

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