The Modern Larder
Click to look inside
World of Books
The feel-good place to buy books
The Modern Larder by Michelle Mckenzie
One ingredient can change the nature of a dish, elevating it from flat to transcendent--with 58 ingredient profiles and more than 260 recipes and variations. Do you have a kitchen full of jars and pastes and flours you want to use more? From capers, cr me fra che, and fish sauce to date syrup, labneh, preserved lemon, and more, Michelle McKenzie offers a fresh perspective on magical pantry items that are often overlooked by home cooks.With 58 ingredient profiles and more than 260 recipes and variations featuring those ingredients, learn to harness the power of your pantry to make dishes extraordinary. Undeniably inspiring yet also happily pragmatic, The Modern Larder will change your approach to cooking and elevate your everyday meals.
MICHELLE MCKENZIE is a professional cook, culinary instructor, food writer, food stylist, and recipe developer. She is the author of Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs, nominated for both the James Beard and IACP Awards. Previously, she was the longtime program director and chef at 18 Reasons, a community cooking school in San Francisco.
Michelle graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic, and seasonal foods. Michelle has worked at some of the best restaurants in the country, has been featured on the Cooking Channel, and has been a contributor for websites such as Food52 and publications such as Sunset magazine.
Michelle graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic, and seasonal foods. Michelle has worked at some of the best restaurants in the country, has been featured on the Cooking Channel, and has been a contributor for websites such as Food52 and publications such as Sunset magazine.
| SKU | Unavailable |
| ISBN 13 | 9781611805703 |
| ISBN 10 | 1611805708 |
| Title | The Modern Larder |
| Author | Michelle Mckenzie |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Shambhala Publications Inc |
| Year published | 2021-09-28 |
| Number of pages | 384 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |