The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dressing, Chicken Stock, Chips and Dips, and More!

The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dressing, Chicken Stock, Chips and Dips, and More!

by Erin Coopey

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Overview

Tastier, Healthier, Homemade

You work hard to make dinner—choosing the best food, mastering preparation techniques, and picking the perfect recipes. But what about the unsung staples, the ingredients and condiments that build and accompany your meal? Too often, the store-bought versions are loaded with extra salt, sugar, allergens, and preservatives, and they end up bland and uninspiring. But you don’t have to limit yourself to the same tastes and the same plastic bottles. With Kitchen Pantry Cookbook you can create your own staples—fresh, delicious, and just the way you like them. Chef Erin Coopey shows you 90+ recipes and variations to personalize your pantry. You’ll never go back to the bottles.

Stock your kitchen pantry with:

· Condiments: Everything you need—Mayonnaise, Dijon Mustard, Ketchup, Steak Sauce, and more

· Nut butters and spreads: The classics and the creative—Homemade Peanut Butter, Chocolate Hazelnut Butter, Vanilla Chai Pear Butter, and more

· Salad dressings: All your favorites, from Balsamic Vinaigrette to Honey Mustard to Sesame Tahini

· Stocks: The basics to have on hand, including Chicken Stock, Vegetable Stock, and Court Bouillon

· Relishes and refrigerator pickles: Delicious and easy—Bread and Butter Pickles, Pickled Peppers, Sauerkraut, and more

· Chips, dips, and dunks: Snacks that hit the spot, from Homemade Potato Chips with French Onion Dip to Tortilla Chips with Tomatillo Salsa

Product Details

ISBN-13: 9781610587761
Publisher: Quarry Books
Publication date: 08/01/2013
Sold by: Barnes & Noble
Format: NOOK Book
File size: 35 MB
Note: This product may take a few minutes to download.

About the Author

Erin Coopey is a chef, writer, and food photographer in Seattle, WA. After receiving her culinary degree in Scottsdale, Erin trained at the Culinary Institute of America at Greystone. Erin's recipes have appeared in numerous publications, and she has appeared on several television programs to demonstrate recipes and products. She teaches at South Seattle Community College, PCC Natural Markets, Chefshop.com, Parties That Cook, and privately through Culinary Artist Enterprises.

Table of Contents

Introduction 6

Chapter 1 Condiments

Mayonnaise 10

Bacon Mayonnaise 13

Herbed Mayonnaise 15

Aioli 16

Tartar Sauce 18

Remoulade Sauce 20

Ballpark-Style Yellow Mustard 22

Spicy Brown Mustard 23

Bavarian-Style Mustard 24

Creamy Dill Mustard 26

Whole-Grain Mustard 27

Authentic Dijon-Style Mustard 28

Dijon Mustard 29

Ketchup 30

Sweet and Spicy Ketchup 32

Kansas City-Style Barbecue Sauce 33

Carolina-Style Barbecue Sauce 34

Chili Sauce 35

Worcestershire Sauce 36

Cocktail Sauce 37

Prepared Horseradish 38

Steak Sauce 39

Tomato Purée 40

Chapter 2 Nut Butters and Spreads

Homemade Peanut Butter 44

Honey Peanut Butter 45

Almond Butter 47

Cashew Butter 49

Chocolate Hazelnut Butter 50

Maple Pecan Butter 52

Tahini (Sesame Seed Paste) 53

Redfield Farm Apple Butter 54

Pumpkin Purée 56

Pumpkin Butter 58

Plum Butter with Chinese Five-Spice Powder 59

Vanilla Chai Pear Butter 61

Triple Citrus Curd 62

Lemon Curd 64

Orange Flower Curd 66

Chapter 3 Salad Dressings

Homemade Wine Vinegar 70

Garlic Dill Vinegar 72

Chive Blossom Vinegar 72

Taragon Vinegar 74

Garlic Vinegar 75

Standard Vinaigrette 76

Balsamic Vinaigrette 78

Italian Dressing 80

Mix-and-Match Vinaigrette 82

Caesar Salad Dressing 84

Buttermilk Ranch Dressing 86

Blue Cheese Dressing 88

Green Goddess Dressing 90

Poppy Seed Dressing 91

Honey Mustard Dressing 92

French Dressing 94

Thousand Island Dressing 95

Coleslaw Dressing 96

Sesame Tahini Dressing 98

Asian Ginger Dressing 99

Chapter 4 Stocks

In Stock-The Overview 102

Chicken Stock 104

Beef Stock 106

Chicken Glace 108

Beef Glace 109

Vegetable Stock 110

Fish Stock 112

Court Bouillon 113

Chapter 5 Relishes and Refrigerator Pickles

Corn Relish 116

Tri-Colored Onion Relish 117

Cucumber Relish 118

Sweet Pickle Relish 120

Chow-Chow 122

Nell's Mustard Pickles 123

Bread and Butter Pickles 124

Mrs. Roller's Garlic-Dill Refrigerator Pickles 126

Pickled Onions 128

Spicy Pickled Carrots 130

Pickled Peppers 132

Pickled Green Beans 134

Sauerkraut 136

Chapter 6 Chips, Dips, and Dunks

Homemade Potato Chips 140

Sweet Potato Chips 142

Root Vegetable Chips 144

French Onion Dip 146

Scallion Dip 147

Herb Dip 148

Blue Cheese Dip 149

Clam Dip 150

Pita Chips 152

Artichoke Dip 154

Spinach Dip 156

Hummus 158

Baba Ghanoush 160

Moroccan-Spiced Bean Dip 161

Tortilla Chips 162

Tomatillo Salsa 164

Roasted Tomato Salsa 166

Guacamole 167

Guacamole Naranja 168

Resources 170

About the Author 171

Index 172

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The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dr 5 out of 5 based on 0 ratings. 1 reviews.
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