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Title details for This Is Camino by Russell Moore - Available

This Is Camino

by Russell Moore
Allison Hopelain
ebook
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A cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes.
Russ and Allison first opened the doors to Camino restaurant in Oakland, California, just as recession forced would-be diners home. Faced with a walk-in refrigerator full of uneaten food and an idling staff, they got industrious—canning, preserving, brining. This efficiency borne out of necessity soon became the driver of innovation for Camino’s cooking and the marker of a truly waste-free kitchen. But Camino is not all prudence and grandmotherly frugality. There’s the smoldering fire at the heart of the restaurant, which likely has a whole lamb leg dangling from a string, turning as it roasts perfectly, its fat seasoning a pot of fresh garbanzo beans underneath. Or, eggplants grilling for a smoky and complex ratatouille. Or, fresh fig leaves browning over the hot embers for a surprising and unforgettable grilled fig leaf ice cream. The pared down approach to ingredients at Camino opens up a world of layered flavors and ingenuity—sophisticated but direct, revelatory and, in its own way, revolutionary. This Is Camino is an extension of the brilliance of the restaurant, full of deep knowledge, good humor, and delicious food.
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Publisher: Clarkson Potter/Ten Speed

Kindle Book

  • Release date: October 13, 2015

OverDrive Read

  • ISBN: 9781607747291
  • File size: 280802 KB
  • Release date: October 13, 2015

EPUB ebook

  • ISBN: 9781607747291
  • File size: 280802 KB
  • Release date: October 13, 2015
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Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Nonfiction

Languages

English

A cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes.
Russ and Allison first opened the doors to Camino restaurant in Oakland, California, just as recession forced would-be diners home. Faced with a walk-in refrigerator full of uneaten food and an idling staff, they got industrious—canning, preserving, brining. This efficiency borne out of necessity soon became the driver of innovation for Camino’s cooking and the marker of a truly waste-free kitchen. But Camino is not all prudence and grandmotherly frugality. There’s the smoldering fire at the heart of the restaurant, which likely has a whole lamb leg dangling from a string, turning as it roasts perfectly, its fat seasoning a pot of fresh garbanzo beans underneath. Or, eggplants grilling for a smoky and complex ratatouille. Or, fresh fig leaves browning over the hot embers for a surprising and unforgettable grilled fig leaf ice cream. The pared down approach to ingredients at Camino opens up a world of layered flavors and ingenuity—sophisticated but direct, revelatory and, in its own way, revolutionary. This Is Camino is an extension of the brilliance of the restaurant, full of deep knowledge, good humor, and delicious food.
Expand title description text
Cooking & Food Nonfiction