The Pollan Family Table: The Very Best Recipes and Kitchen Wisdom for Delicious Family Meals

The Pollan Family Table: The Very Best Recipes and Kitchen Wisdom for Delicious Family Meals

Corky Pollan, Lori Pollan, Dana Pollan, Tracy Pollan

Language: English

Pages: 352


Format: PDF / Kindle (mobi) / ePub

A BookPage Best Cookbook of 2015
Winner of the Gourmand International Cookbook Award 2015, Best in the World, Best First Cookbook

A gorgeous, fully illustrated collection of recipes, cooking techniques, and pantry wisdom for delicious, healthy, and harmonious family meals from the incredible Pollan family—with a foreword by Michael Pollan.

In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family’s best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals. Michael Pollan, whose bestselling books have changed our culture and the way we think about food, writes in his foreword about how the family meals he ate growing up shaped his worldview. This stunning and practical cookbook gives readers the tools they need to implement the Pollan food philosophy in their everyday lives and to make great, nourishing, delectable meals that bring families back to the table.

Standouts like Grand Marnier Citrus Roasted Chicken, Crispy Parmesan Zucchini Chips, and Key Lime Pie with Walnut Oatmeal Crust are easy to make yet sophisticated enough to dazzle family and friends. With hundreds of exquisite color photographs, The Pollan Family Table includes the Pollan’s top cooking tips and techniques, time-tested shortcuts, advice for those just starting out and market and pantry lists that make shopping for and preparing dinner stress-free. This instant kitchen classic will help readers create incredible meals and cultivate traditions that improve health, well-being, and family happiness.













coating hands) Dijon mustard (11/2 teaspoons) Ketchup (1 teaspoon) Kosher salt Black pepper Place the turkey in a large mixing bowl. Add 1 teaspoon of the oil, the onion, mustard, parsley, garlic, ketchup, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper and mix well. Put the Parmesan cheese in a small dish. One at a time, dip the butter pieces into the Parmesan, making sure to coat all sides. Oil your hands and form the turkey into 6 patties. Make an indentation in the center of each

total of 8. Place the tofu in a single layer on several layers of paper towels on either a plate or cutting board. Cover with more paper towels, place a plate or another cutting board on top, and rest a weight, such as a small skillet, on top of that. This will press the excess liquid from the tofu. Let the steaks drain for at least 10 minutes. In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Pat the tofu steaks dry and place them in the pan. Cook undisturbed

TERIYAKI GLAZE—Store in an airtight jar or container in the refrigerator for up to 1 week or freeze for up to 1 month. If it thickens too much, add a little hot water to loosen. pollan signature salad dressing makes about 3/4 cup 1/3 cup white balsamic vinegar 1 tablespoon raspberry vinegar, champagne vinegar, or sherry vinegar 1 1/2 teaspoons Dijon mustard 1/3 cup grapeseed oil 2 tablespoons extra virgin olive oil Sea salt Freshly ground black pepper ■ FROM THE PANTRY White balsamic

are stiff but not dry, about 2 minutes. Gently fold the egg whites into the batter until incorporated. Pour the batter into the pan, smoothing the top. Bake, rotating the pan halfway through, until the cake is golden brown and a cake tester inserted in the center of the cake comes out clean, 45 to 50 minutes. Allow the cake to cool in the pan for 7 to 10 minutes. While the cake is cooling, combine the Grand Marnier and orange juice in a small saucepan over medium heat and bring to a simmer. Add

Vegetable Medley, 224 Perfect Marinara Sauce, 268 Perfect Roast Chicken Dinner in One Hour, 26–27 Provençal Vegetable Soup au Pistou with Parmesan Crisps, 172–73 Supreme Crispy Quinoa Vegetable Burgers, 115–16 Toasted Quinoa and Vegetable Pilaf, 216 Cauliflower with Toasted Breadcrumbs and Parmesan, 253 celery: Fully Loaded Vegetable Chili, 180–81 Healthy Green Goddess Dip with Crudités, 231 Hearty Lentil Soup, 171 Homestyle Chicken and Stelline Soup, 174–75 Provençal Vegetable Soup

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