Cool Kitchen: No Oven, No Stove, No Sweat!, 150 Delicious, No-Work Recipes for Summertime or Anytime

Overview

Tired of toiling over the stove in the sweltering summer heat? Annoyed by the thought of spending your summer evening in the kitchen cooking dinner?

Cool Kitchen is the solution. Serving up 150 recipes prepared without going near the oven or stove top, Lauren Chattman proves that a delicious no-cook meal of Summer Minestrone with Tomatoes, Peppers, and Garlic, Smoked Mozzarella Sandwiches with Lemony Olives and Peaches with Ricotta-Walnut Filling can delight, satisfy, and ...

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Overview

Tired of toiling over the stove in the sweltering summer heat? Annoyed by the thought of spending your summer evening in the kitchen cooking dinner?

Cool Kitchen is the solution. Serving up 150 recipes prepared without going near the oven or stove top, Lauren Chattman proves that a delicious no-cook meal of Summer Minestrone with Tomatoes, Peppers, and Garlic, Smoked Mozzarella Sandwiches with Lemony Olives and Peaches with Ricotta-Walnut Filling can delight, satisfy, and impress. From Honeydew and White Wine Soup to Black-Eyed Pea and Smoked Ham Salad, from Roast Beef and Rosemary Mushrooms on Focaccia to Chocolate-Cherry Sundaes, this book is filled with soups and starters, mains and desserts — all prepared in little time and with little effort.

Written in an easy style with readily available ingredients, Cool Kitchen is sure to be a refreshing addition to anyone's summertime cooking.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Chattman, formerly pastry chef at Nick and Toni's restaurant in East Hampton, Long Island, does what she promises in this sunny book, delivering 150 recipes that don't require a stove or oven. She sometimes gets by, however, on a technicality, as when she tells you how to make Perfect Scrambled Eggs and How to Poach Boneless, Skinless Chicken Breasts by enclosing those instructions in boxes rather than setting them up as recipes. The recipes themselves are reliable and full of fresh ingredients, most giving their ingredients in their titles. Five-Spice Nuts are nuts tossed with five-spice powder, and Vodka-Spiked Cherry Tomatoes with Cumin-Cilantro Dipping Salt says it all. Some offerings may seem hardly recipes, e.g., Herbed Goat Cheese and Sun-Dried Tomatoes on a Bagel, but succeed by their reminding readers of new, unexpected combinations. Fresh Tuna Nioise Salad cleverly incorporates uncooked, sushi-quality tuna; Fresh Figs, Walnuts, and Mascarpone is certainly a tasty combination. Meal prep without cooking has a necessarily limited scope, but Chattman, offering upbeat headers and a useful glossary, brings welcome fresh air to the prospect of summer in the kitchen. May
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Product Details

  • ISBN-13: 9780688155131
  • Publisher: HarperCollins Publishers
  • Publication date: 4/22/1998
  • Edition description: 1 ED
  • Edition number: 1
  • Pages: 164
  • Product dimensions: 8.22 (w) x 8.33 (h) x 0.75 (d)

Read an Excerpt

White Gazpacho

Makes 6 servings

This cold soup is a classic of Spanish cuisine. Almonds give it a lovelyrichness, and the green grape garnish prevents it from being too rich.Make sure to use sherry wine vinegar. There's no substitute for the particularly Spanish flavor it imparts.

Ingredients

1 cup whole blanched almonds
3 cloves garlic, coarsely chopped
1 1/2 cups stale Italian or French bread, crusts removed and torn into small pieces
3 cups ice water
1/4 cup extra-virgin olive oil
1 tablespoon sherry wine vinegar
1/2 teaspoon salt, or to taste
1 cup seedless green grapes

Instructions

1. Place the almonds, garlic, bread pieces, and 1 cup of the water in the work bowl of a food processor. Process until a smooth paste forms, scraping down the sides of the bowl 3 or 4 times as necessary.

2. With the motor running, add the oil in a slow stream. Add the remaining 2 cups water and process until smooth.

3. Scrape the mixture into a large bowl. Whisk in the vinegar and salt. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated for up to 6 hours until ready to serve.)

4. Ladle the soup into 6 serving bowls. Garnish with the grapes. Serve immediately.


Baja Shrimp Salad with Avocado Dressing

Makes 4 servings as an appetizer; 2 servings as a main course

For me, nothing evokes the west coast of Mexico like this elementalcombination of shrimp, avocado, and lime. Very good cooked shrimpcan be found in the freezer case of your supermarket. The salad, lettuce and all, can be wrapped in warmcorn or flour tortillas.

Ingredients

1 ripe avocado, peeled, pitted, and cut into 1/4-inch dice
1 small, ripe tomato, cored and cut into 1/4-inch pieces
2 tablespoons chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/2 teaspoon salt, or to taste
12 ounces medium cooked shrimp, peeled
Green leaf lettuce, for garnish (optional)

Instructions

Combine the avocado, tomato, onion, olive oil, lime juice, and salt in a small bowl. Arrange the shrimp (on top of lettuce, if you like) on 4 plates. Spoon the avocado mixture over each plate. Serve immediately.

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