Cooking from Your Pantry

Cooking from Your Pantry

Delicious Meals in 30 Minutes or Less, with Ingredients from Jars, Cans, Bags, and Boxes

Nancy Silverton, Carolynn Carreno

$2.99

  • Description
  • Author
  • Info
  • Reviews

Description

Looking for quick and easy recipes when you’re not supposed to—or don’t want to—leave your house? Enter Nancy Silverton, the James Beard Award–winning chef profiled on Netflix’s Chef’s Table. One of the most revered restaurant chefs in the country, Nancy turns her attention here to quick and easy recipes that home cooks can whip up using on hand or always easy to get pantry ingredients from jars, cans, bags, and boxes. Here are two dozen delicious recipes for egg, pasta, and polenta dishes—think Olive Oil–Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce; Penne Arrabbiata with Charred Sweet Tomatoes, and Polenta with Sausage Ragù—plus as a sweet treat, her delicious Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts. Taken from her beloved classic cookbook, A Twist of the Wrist, these are thirty-minute meals that you’ll want to stay home and cook—whether you’re on lockdown or not!


Author

Nancy Silverton:
Nancy Silverton is the co-owner of Osteria Mozza (which was awarded a Michelin Star in 2019), Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and is the only person ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. In 2014, Silverton was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food & Wine magazines, and in 2017, she was profiled in an episode of Netflix’s award-winning docu-series Chef’s Table. Silverton is the author of ten cookbooks, including Mozza at Home, The Mozza Cookbook, A Twist of the Wrist, Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton’s Breads from the La Brea Bakery, and Desserts. She is planning to open two new restaurants, an Italian steakhouse in the Hollywood Roosevelt Hotel called The Barish—named after her ancestors, who were cattle ranchers in Saskatchewan, Canada, during the early twentieth century—and Pizzette in Culver City.
 
Carolynn Carreño is a writer whose essays and feature stories have been published in The New York Times Magazine, Saveur, Gourmet, Bon Appétit, Food & Wine, Playboy, Tu Ciudad, the Los Angeles Times, and the Los Angeles Times Magazine, among other publications. She is the author or co-author of more than fifteen books and is currently working on a memoir, Cooking My Way to Mexican, about food and family. She lives in San Diego and Mexico City.|||Nancy Silverton is the co-owner of Osteria Mozza (which was awarded a Michelin Star in 2019), Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and is the only person ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. In 2014, Silverton was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food & Wine magazines, and in 2017, she was profiled in an episode of Netflix’s award-winning docu-series Chef’s Table. Silverton is the author of ten cookbooks, including Mozza at Home, The Mozza Cookbook, A Twist of the Wrist, Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton’s Breads from the La Brea Bakery, and Desserts. She is planning to open two new restaurants, an Italian steakhouse in the Hollywood Roosevelt Hotel called The Barish—named after her ancestors, who were cattle ranchers in Saskatchewan, Canada, during the early twentieth century—and Pizzette in Culver City.
 
Carolynn Carreño is a writer whose essays and feature stories have been published in The New York Times Magazine, Saveur, Gourmet, Bon Appétit, Food & Wine, Playboy, Tu Ciudad, the Los Angeles Times, and the Los Angeles Times Magazine, among other publications. She is the author or co-author of more than fifteen books and is currently working on a memoir, Cooking My Way to Mexican, about food and family. She lives in San Diego and Mexico City.


Nancy Silverton is the co-owner of Osteria Mozza (which was awarded a Michelin Star in 2019), Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and is the only person ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. In 2014, Silverton was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food & Wine magazines, and in 2017, she was profiled in an episode of Netflix’s award-winning docu-series Chef’s Table. Silverton is the author of ten cookbooks, including Mozza at Home, The Mozza Cookbook, A Twist of the Wrist, Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton’s Breads from the La Brea Bakery, and Desserts. She is planning to open two new restaurants, an Italian steakhouse in the Hollywood Roosevelt Hotel called The Barish—named after her ancestors, who were cattle ranchers in Saskatchewan, Canada, during the early twentieth century—and Pizzette in Culver City.
 
Carolynn Carreño is a writer whose essays and feature stories have been published in The New York Times Magazine, Saveur, Gourmet, Bon Appétit, Food & Wine, Playboy, Tu Ciudad, the Los Angeles Times, and the Los Angeles Times Magazine, among other publications. She is the author or co-author of more than fifteen books and is currently working on a memoir, Cooking My Way to Mexican, about food and family. She lives in San Diego and Mexico City.

Info

Reviews