Milk Street: The World in a Skillet

Milk Street: The World in a Skillet
Christopher Kimball
RRP:
NZ$ 60.00
Our Price:
NZ$ 48.00
Hardback
h267 x 216mm - 304pg
12 May 2022 US
International import eta 7-19 days
9780316387361
Out Of Stock
Currently no stock in-store, stock is sourced to your order
From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you' ll find 125 recipes that will transform and expand the way you use this versatile piece of cookware. To liberate the skillet from commonplace fare, we share what we' ve learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Reunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers. The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion. To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy. Great cooking is rarely about which pan you put on your stove. It' s about what you put inside it. Push those limits, and find a new world in your kitchen.
"Kitchen adventures beckon in this expansive and appetizing collection. "--Publisher' s Weekly
Christopher Kimball' s Milk Street is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking. We are located at 177 Milk Street in downtown Boston, site of our editorial offices and cooking school. It also is where we record Christopher Kimball' s Milk Street television and radio shows, and is home to our online store, which curates craft food and cookware products from around the world. Visit 177milkstreet. com to shop and for more information.

In stock - for items in stock we aim to dispatch the next business day. For delivery in NZ allow 2-5 business days, with rural taking a wee bit longer.

Locally sourced in NZ - stock comes from a NZ supplier with an approximate delivery of 7-15 business days.

International Imports - stock is imported into NZ, depending on air or sea shipping option from the international supplier stock can take 10-30 working days to arrive into NZ. 

Pre-order Titles - delivery will vary depending on where the title is published, if local stock is available in NZ then 5-7 business days, for international imports it can be 10-30 business days. In all cases we will access the quickest supply option.

Delivery Packaging - we ship all items in cardboard sleeves or by box with either packing paper or corn starch chips. (We avoid using plastics bubble bags)

Tracking - Orders are delivered by track and trace courier and are fully insured, tracking information will be sent by email once dispatched.

View our full Order & Delivery information