Luscious, Tender, Juicy

Regular price €29.99
A01=Kathy Hunt
Age Group_Uncategorized
Age Group_Uncategorized
Author_Kathy Hunt
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Category1=Non-Fiction
Category=WB
Category=WBA
chef
chewy
consistency
COP=United States
crumb
culinary
decadent
delicate
Delivery_Delivery within 10-20 working days
dough
eq_food-drink
eq_isMigrated=2
eq_non-fiction
gooey
kitchen
Language_English
meat
moist
mouthfeel
PA=Available
Price_€20 to €50
PS=Active
runny
softlaunch
technique
texture
velvety

Product details

  • ISBN 9781682686614
  • Weight: 968g
  • Dimensions: 211 x 262mm
  • Publication Date: 08 Feb 2022
  • Publisher: WW Norton & Co
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

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Succulent shrimp, juicy steak, vegetables bursting with fresh flavour—the secret to cooking exceptional food is keeping it luscious and tender. In this technique-focused guide to delectable dishes, Kathy Hunt delivers recipes for global appetisers, mains, sides, desserts and sweet baked goods. Written for novice and accomplished cooks alike, this masterclass in texture inspires an appreciation for the skills needed to craft exquisite mouthfeel, an often overlooked facet of cooking.

From stir-frying noodles and sautéing fish to grilling delicate vegetables and roasting hearty meats, Luscious, Tender, Juicy covers a wealth of preparation techniques. Hunt explains how to keep food tender and flavourful, an essential aspect of delectable food. The final two chapters, “Luxurious Cakes, Pies and Puddings” and “Velvety Cookies, Pastries and Breads,” focus on sweets that wouldn’t be enjoyable (or even edible) if they weren’t fluffy, molten or gooey.

Kathy Hunt is the author of Herring: A Global History and Fish Market. She has written features and recipes for publications including the Chicago Tribune, Reuters, and Taste of Home. Kathy blogs at KitchenKat.com and divides her time between New York City and suburban Philadelphia where she teaches farmhouse cooking classes.