Benares: Michelin Starred Cooking by Atul Kochhar

By Atul Kochhar

At Benares some of the best provider and surroundings are the peak of luxurious, however it is the chic nutrients that actually units the eating place aside. Atul Kochhar's certain, world-class delicacies is showcased during this appealing booklet of recipes from his Michelin-starred kitchen. eighty signature dishes replicate the wonderful nutrition ethos that Atul has created utilizing the easiest of British produce together with his sleek Indian variety. each fragrant wish is explored on a trip to the center of Benares, revealing unique fusions and incredible flavours. throughout starters, mains, cakes, facets and accompaniments, each one heavenly style is a tribute to this master's paintings. this isn't an analogous Atul as obvious on television – it's the Atul who has conquered the Michelin international together with his specialist gastronomy.

Benares is the epicurean artefact the fine-dining room merits. this can be a benchmark paintings: a cookbook to treasure and use to conjure the masterly Michelin spirit at your residence. With very good images through Mike Cooper.

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When I’m not making a simple pie topped only with fresh sliced tomatoes, basil, and olive oil, I use the following sauce. The brightest, tastiest sauce comes from using tomatoes at the peak of tomato season. This sauce’s simple method and quick cooking belie its depth of flavors. 3–4 medium ripe tomatoes (about 13 ⁄4 pounds or 800 g) 3 tablespoons (45 ml) olive oil 1 tablespoon (10 g) chopped garlic ⁄2 teaspoon chopped fresh oregano 1 1) Bring a 4-quart (4 L) pot of water to a boil. Place the tomatoes, 2 or 3 at a time, in the boiling water for 30 seconds and then transfer them to a bowl of ice water.

Quickly open the oven door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook for 5 minutes more. 6) Using the peel, remove the pizza from the oven. Cut into slices and serve. Greg’s Beer Cooler: Stout The roasted malts in stouts really play well with the acid in the tomato sauce. Pick a stout with a moderate level of alcohol to cut the fat of the cheese. indd 29 (RAY) (Text) T (F39)_Job:09-40061/10-40181 Title:RP-Kitchen Workshop Pizza 11-AC70133 #175 Dtp:160 Page:29 29 11/12/13 11:13 AM 11/12/13 11:11 AM LEvEL 1 – LESSON 2 The Pizzaria Say “New York pizza” and the controversy begins: what qualifies as New York style, whose is best, what makes it special, and how to make it at home.

Set the oven to broil and preheat for 30 minutes. Makes one 12-inch (30 cM) pizza 2) Cut the mozzarella, pecorino, and Fontina cheeses into ⁄3 -inch (about 1 cm) dice. You should have just over 1 cup (141 g) combined. 3 ounces (85 g) fresh cow’s milk mozzarella 3) On a floured work surface, flatten the dough ball with your fingertips and stretch it into a 12-inch (30 cm) round. ) 1 ball Neapolitan–Style or Paradiso Pizza Dough (page 35 or 27) 4) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it.

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