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Cooking in Russia - Volume 2, by Greg Easter
Download PDF Cooking in Russia - Volume 2, by Greg Easter
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In this second volume, the author continues to share his decades of experience with professional tips and trade secrets from restaurants around the world. In addition to dozens of restaurant-tested recipes (each one with highly detailed step-by-step directions), this volume contains a wealth of information on such topics as producing your own dried seasonings from unexpected ingredients, technical aspects of braising, a lot about molecular flavor chemistry, microwave oven physics (and why you should care), mastering the art of cooking perfect steaks (including an original chart that will change how you think about cooking meat), a guide to spices from India and the reasons for toasting spices in different ways, a dozen common food myths debunked, selecting wines for cooking, some interesting food history, and more.
- Sales Rank: #638464 in Books
- Published on: 2015-10-25
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .52" w x 5.98" l, .75 pounds
- Binding: Paperback
- 228 pages
Most helpful customer reviews
6 of 6 people found the following review helpful.
A fantastic guide to a fantastic cooking video series
By A Customer
Watching Greg Easter's cooking videos on YouTube is a bit like peeking into the kitchen of a fine restaurant and learning how the chef made your food taste so good. I've been a fan of Chef Easter's YouTube channel CookingInRussia for several years now, and I am always learning something new about food and professional techniques that no one else demonstrates. These are not dumbed-down recipes made easy for the home cook. These are for the home cook who wants to ramp up their knowledge, skill, and enjoyment of making food with incredible flavors. Chef Easter is also quick to reply to questions asked on the channel and readily shares his knowledge and skills. It is obvious that much preparation goes into the videos, which are easy to follow and understand. His recipes are impressive
The YouTube channel companion books are a great idea, and an excellent addition to the YouTube videos. It's a unique idea and shows a level of commitment that goes beyond the video.
Chef Easter has made many improvements to Volume 2 of the channel companion series. In this volume, the complete recipe is included with the ingredient list and the procedure. Recipes can be prepared without having to follow along with the video while cooking.
Just seeing how a great recipe is prepared would be enough, but Greg Easter takes the extra step of teaching exactly why certain techniques and ingredient combinations work to take flavor to the next level. Volume 2 starts out with a section that covers how flavors are produced, such as the chemistry behind flavor development (including Bacon Chemistry) and details about flavor ingredients, flavor pairings, and detailed information about herbs and spices. He also expands on subjects touched upon in the video series, such as steak tenderness.
Chef Easter is the real deal and a rarity in the food video world. He gives real recipes based on real science and professional techniques that the home chef can not get anywhere else. Since Food Network shifted from education to entertainment (a point the Chef readily makes), there are few places to get sound cooking advice at a professional level. Many "blog chefs" on YouTube are quick to steer the viewer wrong with crazy ingredients and techniques.
Many CookingInRussia recipes are now my family favorites, and I have made some of them many times. I might not make every recipe Chef Easter has, but I do learn something every time I watch the video. I can't thank him enough for the food education I have gotten from his videos.
Watch the videos (https://www.youtube.com/user/CookinginRussia) and if you are in to what you see, then order this book. It's really nice to have a print version without having to make your own transcription, plus all the extras not found on the channel.
And if you are into tropical cocktails and want to ramp things up to the next level, I highly recommend that you read Greg Easter's Cocktails of the South Pacific and Beyond Cocktails of the South Pacific and Beyond - Advanced Mixology. It's much more than just a recipe book, it includes quite a back-story about the recipes that you will find interesting.
2 of 2 people found the following review helpful.
All his cook books deserve space on your kitchen counters.
By Rosemary C
All his cook books deserve space on your kitchen counters. His cookbooks are the only cook books that stay in my kitchen all the time. And I have an entire bookcase for the rest in our study. He has the best recipe for whatever you are looking for... I promise
1 of 1 people found the following review helpful.
Five Stars
By bcky
I like this book and I really get an education from the chef's recipes and his Youtube videos.
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