A01=Annie Mahle
Age Group_Uncategorized
Age Group_Uncategorized
apartment
appliance
Author_Annie Mahle
automatic-update
boat
camp
cast iron
Category1=Non-Fiction
Category=WBA
cooking for two
COP=United States
cutting board
Delivery_Delivery within 10-20 working days
dorm
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
food prep
food processor
galley
gift
hot plate
knives
Language_English
newlywed
one bowl
organize
PA=Available
plan
Price_€10 to €20
PS=Active
small batch
softlaunch
spices
storage
toaster oven
Product details
- ISBN 9781635862874
- Weight: 480g
- Dimensions: 186 x 202mm
- Publication Date: 28 Sep 2021
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Whether home is a small apartment, a tiny house or RV, a boat, or a college dorm room, space in the kitchen is nearly always at a premium. But cooking in a small kitchen, with minimal equipment, doesn't have to be limiting; it can actually be is a great opportunity to hone food-prep skills and become a more efficient, versatile home chef. And the smarter the workspace, the easier it is to cook. In The Tiny Kitchen Cookbook, chef Annie Mahle shares her small-space cooking strategies and 50 of her favorite recipes she developed as the galley chef aboard the J&E Riggin, a windjammer she operated with her husband off the coast of Maine for many summers. From her 6-by-8-foot kitchen, she prepared three beautiful, flavorful meals from scratch every day, for up to 30 people. From versatile breakfast options, such as Sweet Corn and Jalapeno Pancakes or Pan Roasted Honey Pears with Oatmeal, to one-bowl salads and mains, stovetop meals such as Pan-Fried Red Snapper with Fresh Peas, Shiitakes, and Asparagus with Dill, dishes that can be prepared in the toaster oven (for cooks without a full oven) such as Cheese-Stuffed Meatballs with Fresh Tomato Sauce and Fettuccini, and even make-ahead desserts in a mug, every recipe is delicious and utterly attainable in a kitchen with as little as six square feet of counter space. Along with gorgeous recipes, Mahle delivers tips and techniques for making the most of a small kitchen. Strategies such as “shopping” the pantry before going to the store, transforming leftovers into new meals, create vertical storage options, and buy utensils that nest all help create meals with maximum flavor in minimal space.
Annie Mahle trained at The Culinary Institute of America. As chef aboard a Maine Windjammer, she prepared three meals a day for guests. Her cooking, recipes, and cookbooks have been highlighted on TODAY and Throwdown! with Bobby Flay. Her food and the Riggin have been featured in the Food Network, Family Circle, Woman’s Day, the Boston Globe, and more. She resides in Maine.
