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Anya Fernald’s approach to cooking is anything but timid; rich sauces, meaty ragus, perfectly charred vegetables… Her execution is unfussy, inspired by cucinapovera – the frugal cooking of Italian peasants, Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties.
We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to chef and restaurant books.thatleave you no roadmap for tonight’s dinner. Anya gives you the confidence, and the recipes, to love cooking again.
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