When most people tie the knot, they probably already have some sense of their way around a kitchen. What makes the newlywed kitchen unique is the way you experience it together and what it says about you as a couple. The Newlywed Cookbook aims to help today’s couples inhabit their kitchen. The recipes are infused with global flavors, seasonal ingredients, some retro nostalgia, and lots of flexibility—most can be customized to suit your particular tastes.
Introduction includes recommendations for cooking for two, cooking for a crowd, setting the table and setting up the kitchen, as well as sections about wine and beer. Recipes are divided by Breakfast & Brunch, Starters & Snacks, Soups & Salads, Pasta, Pizza & Risotto, Main Courses, Side Dishes and Desserts, along with Kitchen Essentials, Essential Tools and Basic Recipes. Each recipe is accompanied by step by step instructions and full-color photographs to help guide you through the process.
Recipe highlights include Glazed Doughnuts, Raised Waffles with Strawberry-Rhubarb Compote, California Breakfast Bowls, Tomato & Feta Tart, Crab Cakes with Lemon Aioli, Pork Ramen with Bean Sprouts, Chicken Tortilla & Lime Soup, Grain Salads, Pizza Four Ways, Ravioli with Bitter Greens & Toasted Walnut Butter, White Lasagna with Mushrooms & Prosciutto, Lemongrass Shrimp Skewers, Korean Short Ribs, Bacon Wrapped Filet Mignons, Cheese Soufflé, Caramelized Brussels Sprouts, Scalloped Potatoes with Leeks & Gruyère, Individual Tiramisus with Espresso & Rum, Salted Caramel Apple Pie, Fresh Lemon Mousse, Coffee Crunch Ice Cream, Peanut Butter and Sea Salt Cookies, and many more!
Nominated for a 2018 IACP (International Association of Culinary Professionals) Cookbook Award!
|Product dimensions:||8.50(w) x 10.10(h) x 1.10(d)|
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Mussels Steamed in Belgian Ale, Shallots & Herbs
2 Tbsp butter
¼ cup (1 oz/30 g) finely chopped shallots
1 clove garlic, minced
½ tsp chopped fresh thyme
¾ cup (6 fl oz/180 ml) Belgian ale
1 lb (500 g) mussels, scrubbed well and beards removed
1½ tsp Dijon mustard
2 Tbsp chopped fresh flat-leaf parsley
Salt and freshly ground pepper
Crusty bread for serving
In a wide pot over medium-high heat, melt the butter. Add the shallots and sauté until soft, about 4 minutes. Add the garlic and thyme and cook for 1 minute longer.
Add the ale and bring just to a boil.
Add the mussels, cover, and cook, stirring occasionally, until the mussels open, 6–8 minutes. As they open, using a slotted spoon, transfer them to a warmed serving bowl. Discard any mussels that fail to open after 8 minutes.
Remove the pot from the heat and whisk in the mustard and parsley. Season to taste with salt and pepper. Pour the sauce over the mussels and serve with crusty bread.