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Name: Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook: Mollenkamp, Aida, Farnum, Alex: 9781452101293: Amazon.com: Books
Price: 16 USD
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Rating: 4.5 (74 reviews)

Aida Mollenkamp

Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook Hardcover – Illustrated, October 24, 2012

by Aida Mollenkamp (Author), Alex Farnum (Photographer)

4.5 74 ratings

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Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation for cooks in Keys to the Kitchen. This comprehensive manual collects more than 300 innovative, contemporary recipes as well as color photographs, plenty of informative illustrations, a substantial technique primer, and helpful how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills. For members of the tech-savvy new generation who can't cook but want to, this essential reference guide makes an ideal starting place and for those already at ease in the kitchen it's full of "who knew" moments for expanding their repertoire of great recipes.

Print length

448 pages
Language

English
Publisher

Chronicle Books
Publication date

October 24, 2012
Dimensions

7.5 x 1.47 x 10.25 inches
ISBN-10

1452101299
ISBN-13

978-1452101293
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From the Publisher


	The Ultimate Bar Book	The Bar Book	Flour	Tartine Revisited	One Pan, Two Plates
Great recipes	✓	✓	✓	✓	✓


	Modern Jewish Cooking	Brown Sugar Kitchen	Grilled Cheese Kitchen	Art of the Bar Cart	Tartine Bread
Delicious recipes	✓	✓	✓	✓	✓

Editorial Reviews

Amazon.com Review

Featured Recipe: Broiled Swordfish with Pomegranate-Mint Agrodolce

Agrodolce means "sweet-sour" in Italian and refers to a sauce with those predominant flavors. Normally made simply with onions, vinegar, and sugar, this one adds pomegranate, pine nuts, and mint for a more colorful—in both looks and flavor—version.

Difficulty: Easy

Yield: 4 servings

Total time: 1 hour, 20 minutes

Hands-on time: 40 minutes

Takeaway: How to broil fish.

Recipe Within a Recipe: The agrodolce sauce can be used as a condiment for grilled meats, sandwiches, or on toasts with goat cheese as an impromptu appetizer.

Pomegranate-Mint Agrodolce

1 tbsp olive oil, plus more for drizzling
1 lb/455 g shallots, halved and cut into 1-in/2.5-cm slices
6 garlic cloves, thinly sliced
1 cup/240 ml red wine vinegar
½ cup/120 ml apple juice
¼ cup/50 g packed light brown sugar
1 tsp kosher salt, plus more for seasoning
½ tsp freshly ground black pepper, plus more for seasoning
1 bay leaf
½ cup/135 g pomegranate seeds
1/3 cup/70 g toasted pine nuts
¼ cup/55 g thinly sliced fresh mint leaves

Four swordfish steaks (about 2 lb/910 kg total)

For the Pomegranate-Mint Agrodolce

Heat the oil in a medium saucepan over medium-high heat. When it shimmers, add the shallots and garlic, stirring occasionally, until they are golden brown and tender, 10 to 15 minutes.

Stir in the vinegar, juice, brown sugar, the 1 teaspoon salt, the ½ teaspoon pepper, and bay leaf. Decrease the heat to low and simmer, stirring occasionally, until the shallots are very tender and the liquid is thick and syrupy, about 40 minutes. Stir in the pomegranate seeds, pine nuts, and mint. Season with salt and pepper.

For the broiled swordfish

Heat the broiler to high and arrange a rack 6 to 8 inches from the heating element. Pat the fish dry, drizzle with oil, and sprinkle with salt and pepper. Place the fish under the broiler and cook until the fish is flaky, opaque throughout, and has a 135°F/57°C internal temperature, 8 to 12 minutes. Serve topped with agrodolce sauce.

Notes

Check out Seafood Watch online for current information about purchasing seafood.

When you add the vinegar to the agrodolce, open a window or turn on a fan because the vinegar fumes released may sting your eyes or make you cough.

The agrodolce can be made without the mint up to 2 days ahead and refrigerated in an airtight container. Heat over low heat before serving and stir in mint.

About the Author

Aida Mollenkamp is California-based food expert, TV host, writer, and culinary curator. She studied at the Cornell Hotel School and Le Cordon Bleu Paris before joining CHOW.com where she worked behind the scenes as Food Editor. Eventually, she moved to television where she hosted her Food Network show Ask Aida and later the Cooking Channel show, foodCrafters. Over the years, she has authored more than 1,000 original recipes and continues to publish new recipes on her site, aidamollenkamp.com. Through her work, she aims to inspire creativity in the meals you craft, the gatherings you design, and the food adventures you embark upon.

Alex Farnum is a San Francisco-based food and lifestyle photographer whose previous work for Chronicle Books includes Chicken and Egg and Cake Simple.

Product details

Publisher ‏ : ‎ Chronicle Books; Illustrated edition (October 24, 2012)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 448 pages
ISBN-10 ‏ : ‎ 1452101299
ISBN-13 ‏ : ‎ 978-1452101293
Item Weight ‏ : ‎ 3.15 pounds
Dimensions ‏ : ‎ 7.5 x 1.47 x 10.25 inches

Best Sellers Rank: #1,085,199 in Books (See Top 100 in Books)
- #8,282 in Culinary Arts & Techniques (Books)

Customer Reviews:
4.5 74 ratings

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Aida Mollenkamp

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Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Digital Travel Guides For Food Lovers series she has co-authored with Kristen Kellogg are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to co-hosting the Salt & Wind Travel boutique group trips, in all that she does Aida aims to help discerning travelers taste the world.

Customer reviews

4.5 out of 5

74 global ratings

5 star		72%
4 star		18%
3 star		3%
2 star		3%
1 star		4%

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Top reviews from the United States

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Reviewed in the United States 🇺🇸 on November 19, 2013

Verified Purchase

This book says "how to become a more accomplished, adventurous cook" but even IF you think you are already pretty much accomplished and you love adventurous food, this book has a lot to offer. I was bowled over immediately by the first page I randomly turned to, tacos with charred corn and zucchini. It turns out, this is one of my favorite things to order at a restaurant in New Mexico (Blue Corn in Santa Fe) and I am just thinking how great it's going to be to fire up the charcoal grill in summer and make these for guests. Then there is a recipe for brussels sprouts with a horseradish-lemon dressing. The bitter of the horseradish works with the bitter of the sprouts, and the lemon makes it balanced--great idea.

In fact, the recipes that appeal to me the most in this book are vegetables. There ARE a lot of meat recipes (spare ribs, lamb roasts, Peruvian-style beef steak) but the vegetable course appeal to me more. And that means that if you are not a big meat eater, you can find something to perk up your repertoire in this book.

The dessert course is equally adventuresome: mango custard pie, dulce de leche-lemon cheese cake and a chai-flavored coffee cake.

I found many, many things to bookmark for entertaining or for even just to make more out of a haul of vegetables from the farm stand. It also looks like a pretty decent gift for friends of mine who are enthusiastic cooks. Highly recommended.

11 people found this helpful

Helpful

Bex

Cooked my way through the cookbook. Easy to navigate and well explained

Reviewed in the United States 🇺🇸 on November 10, 2017

Verified Purchase

I was slightly hesitant about purchasing this book but was pleasantly surprised! Mollenkamp does a wonderful job breaking down the basics. It was easy to navigate and well explained. One of my favorite features is the added "Riffs" section following many of the recipes. Though it states having 305 recipes, there are so many more recipes within recipes that really help mix it up when you find some favorites. Another personal favorite section is the "FRESHEDovers" and "Waste Not". Though familiar and experienced with cooking, I appreciated these sections with even furthing the life of food in my kitchen.

Not only does Mollenkamp give some great recipes, but there are also explanatory sections teaching terms, basic techniques, food storage, organization, prepping, even cleaning! I'm an avid cookbook collector and this one is definitely a keeper.

A few recipes that I keep loving to go back to: Red curry roast with coconut-chile carrots, Indian-style braised "butter" chicken, Real-deal pancetta and pork ragù, and Summer vegetable-farro salad. Of course there are a few recipes I'm not crazy about, but that's just personal preferences. Thank you!

5 people found this helpful

Helpful

Erin

Amazing

Reviewed in the United States 🇺🇸 on January 3, 2013

Verified Purchase

I got this for my boyfriend for Christmas, as he's been spending more time in the kitchen after I got a new job. He's turned out to be a really good cook, but there some basic stuff he could learn to be a lot better, and this book has it all. This is really not JUST a cookbook, it's an amazing guide to most things that you need to know before you even go into the kitchen (where to shop, what to buy, how to break down larger pieces of meat into portions, what cuts of meat come from what part of the animal and how they are best cooked, etc). This is a lot of the reference stuff that I haven't learned just because, honestly, it's always presented in really dry text. I have to say though, I might be a little biased just because I'm a graphic designer and this book is just beautifully designed. Definitely makes it more fun to read. This book is great for anyone just learning to cook, or anyone that's been cooking for a long time but wants to up their game by brushing up on some basics.

13 people found this helpful

Helpful

Fiddlin' Doc

Another good cookbook

Reviewed in the United States 🇺🇸 on June 8, 2013

Verified Purchase

This cookbook is designed for someone with a lot more commitment to food than I have. Don't get me wrong, I love to eat and I appreciate good, flavorful dishes. This book will certainly get you there. But, I want it to happen easily and this book is more involved than I will probably ever get. It's filled with tips, many of which are obvious, and the recipes often call for specialty items that take shopping time and money. It's a good cookbook, well laid out, with some good sounding recipes. But, frankly, I doubt that I'll ever make a dish from it. It's too involved for me.

19 people found this helpful

Helpful

Bob Nelson

Excellent Presentation

Reviewed in the United States 🇺🇸 on March 31, 2013

Verified Purchase

I ordered this on the recommendation of a family friend who thought Aida's book belonged in my cooking library. It does! Filled with those recipes every cook looks a book to try, it did not fail my expectations. Aida has here a thick book that is simply fun to browse and plot what you want to try next. I look forward to Aida's additional future efforts!
S. Nelson

One person found this helpful

Helpful

laura

Winner

Reviewed in the United States 🇺🇸 on October 28, 2017

Verified Purchase

I’ve had do this cookbook for five years and use it almost every week. It’s the only cookbook I use so frequently. The recipes have such amazing flavors. Rarely do they need any tweaks.
There is also so much teaching in the book- really instructing how to cook. It’s a staple in our home.
Highly recommend!!!

One person found this helpful

Helpful

J. Campbell

Outstanding foundation cookbook

Reviewed in the United States 🇺🇸 on June 26, 2013

Verified Purchase

I bought this cookbook for the primer on techniques and the many how to advice and tips. The recipes have turned out to be an added bonus. I've made some meals from Aida's blog, so I knew I wouldn't be disappointed. I'm certain that I'll be giving this book (along with a Lodge cast iron skillet) as a wedding present or first home present - it's what every new cook needs. I'm not a new cook, but I learned many things reading it.

3 people found this helpful

Helpful

SnowyLeopard

Flavorful Recipes

Reviewed in the United States 🇺🇸 on August 17, 2013

Verified Purchase

This is a wonderful cookbook for anyone who is beginning to cook. The first portion of the book explains how to stock your kitchen with tools and products so that you can easily cook flavorful meals. There is also an index in the back with sauces and spice rubs for food that you wish to cook. It is very user friendly. The recipes are easy to make and the results are very good. It is a worthwhile cookbook.

4 people found this helpful

Helpful

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