Download A Fork In The Road: Tales of Food, Pleasure and Discovery On by Lonely Planet PDF

By Lonely Planet

Subscribe to us on the desk for this 34-course ceremonial dinner of unique tales from food-obsessed writers and cooks sharing their life-changing meals experiences.

The doubtful pleasure of a Twinkie, the hunger-sauced rhapsody of fish heads, the grand occasion of an Indian marriage ceremony dinner party; the issues we consume and the folks we devour with stay strong signposts in our stories, lengthy after the plates were cleared. Tuck in, and bon apetit!

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Read or Download A Fork In The Road: Tales of Food, Pleasure and Discovery On The Road (Lonely Planet Travel Literature) PDF

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Additional info for A Fork In The Road: Tales of Food, Pleasure and Discovery On The Road (Lonely Planet Travel Literature)

Example text

2. In a medium bowl, combine the melted butter, bread, egg, sage, garlic, caraway, milk, and lemon zest. Season with salt and pepper. Mix well and let sit for a few minutes. 3. Rub each bird with olive oil and season with salt and pepper. Stuff each bird with as much stuffing as it will hold, then wrap a slice of bacon around each breast, tucking the bacon under the wings so that the wings are exposed to more heat and will crisp nicely. 4. Place the birds in a single layer in an ovenproof dish or cast-iron pan.

Fry until golden, 3 to 5 minutes, depending on the size of the fillet. 5. Carefully remove the fish with a skimmer, or by raising the fry basket, and gently rest the fillets on paper towels, brown paper bags, or a rack. Serve immediately with your preferred condiments. 2½ cups all-purpose flour ½ cup mustard 3 cups unseasoned bread crumbs Lard or oil, for frying Serves 4 60 A f i e l d Cornmeal Dredge The classic dredge. Using extra finely ground cornmeal gives a superior crunch to this preparation.

If so, gently flip the fish and cook on the other side for about 8 minutes. If not, let the fish cook for another 2 to 3 minutes and check again. 5. Once the meat near the head at the thickest part of the shoulders flakes easily and is cooked through, transfer the fish from the grill to a platter. 6. Mix together the mayonnaise and herbs in a small bowl. Herb Mayonnaise ¾ cup Mayonnaise (page 54) or Aïoli (page 76) 7. Squeeze the lemon over the fish and serve immediately with the herb mayonnaise on the side.

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