All About Apples - A tasting menu from Scott Carsberg of by Scott Carsberg, Hillel Cooperman, Peyman Oreizy

By Scott Carsberg, Hillel Cooperman, Peyman Oreizy

100 pages 291 images "capture the reality of the way Lampreias nutrients is actually made."

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It takes practice to get it right. Luckily, even if your quenelle isn’t perfectly smooth, it will still taste great. Bolzano Apple Cake Apple Cake. There are seemingly infinite ways to make an apple cake. But this isn’t just any apple cake. The cake is made of apples. I mean the dough (actually more of a batter) is really only there as connective tissue binding the apples together. This cake is like a wall of apple. Sweet apple bricks laid tightly one on top of the other. It comes to the table a sugary rectangle.

One who cooks meals in his own restaurant every day. One tasting menu. Eight recipes. One hundred pages of obsessive detail. 291 gorgeous photos of every step, not just of the final dish. Read it. Cook from it. Cherish it. Keep it in a safe place so nobody steals it.

Mix well. Once you’ve got the right consistency, add a pinch of salt–½ a teaspoon. Mix thoroughly. Slowly add 5 to 7 tablespoons of the Farina pasta flour. The amount depends on the moisture of the ricotta. You’ll have to judge this yourself. Place in refrigerator, covered with a cloth towel, until ready to boil. Let the mixture sit for a couple of minutes to settle. Fold it into a pastry bag with a medium even tip. Pipe onto parchment paper in smallish inch-high cylinders. Cut around the dumplings, leaving them on inch-square parchment paper rectangles.

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