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See It, Cook It: Easy-to-Do, Fool-Proof Recipes for the Would-Be Gourmet
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About this ebook
If you’ve ever shown even the slightest interest in cooking, you’ve probably accumulated quite a wealth of cookbooks over the yearssome that you probably haven’t even opened more than once or twice. This cookbook, however, is too useful to ever begin gathering dust in your home.
With over 50 stunning photographs, just flipping through the pages is akin to touring a gallery of food-based art. See It, Cook It’s mouth-watering entries range from pumpkin soup, to quiche, to classic crème brulée. The book is divided into starters, main courses, and desserts. Each recipe includes a gorgeous double-page spread with photographs of the raw ingredients required, a shot of the completed dish, and charming hand-written cooking instructions. Some fan favorites are:
Indian pineapple curry
Spaghetti pizza
Ratatouille-paella
Raspberry cupcakes
And mushroom risotto!
The recipes are simple yet creativeperfect for impressing guests, or having an effortlessly delicious dinner with your family. Gorgeous images, delectable food, and delicious fun!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
With over 50 stunning photographs, just flipping through the pages is akin to touring a gallery of food-based art. See It, Cook It’s mouth-watering entries range from pumpkin soup, to quiche, to classic crème brulée. The book is divided into starters, main courses, and desserts. Each recipe includes a gorgeous double-page spread with photographs of the raw ingredients required, a shot of the completed dish, and charming hand-written cooking instructions. Some fan favorites are:
Indian pineapple curry
Spaghetti pizza
Ratatouille-paella
Raspberry cupcakes
And mushroom risotto!
The recipes are simple yet creativeperfect for impressing guests, or having an effortlessly delicious dinner with your family. Gorgeous images, delectable food, and delicious fun!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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See It, Cook It - Oliver Brachat
SALAD IN A JAR
Wash the salad greens and dry them well. Tear them into bite size pieces. Wash the cucumber and tomatoes and cut them into slices. Peel the onion and slice into thin rings. Take the skin off the avocado, remove the seed, and carefully dice. Wash the radishes and cut them into slices. Wash the green onions and cut them into fine rings. Peel the carrots and cut them into sticks. Wash the herbs, pat them dry, and chop them finely. Place everything into either a canning or a mason jar, alternating vegetables by layer.
For the dressing, mix the crème fraîche, mustard, and vinegar together. Peel the garlic, chop it finely, and add it to the mixture. Stir in the olive oil drop by drop, using a whisk, so that a homogeneous mass takes shape. Season with salt and pepper. Pour the dressing into another jar, and then, ideally, bring everything with you on a picnic.
SPICY SHRIMP TOAST
Clean the shrimp and pat them dry. Peel the ginger and cut it into small pieces. Puree both of them finely and season with
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