A beet-and-grapefruit dish perfect for the intermediate home chef

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A beet-and-grapefruit dish perfect for the intermediate home chef
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A handful of culinary guides focus on the intermediate home chef –someone who’s got the basics down and wants to turn up the heat

Cookbook trends can swing from hyper-stylized masterclass tomes detailing intensive cooking projects all the way to those aiming for the simplest, quickest, least-resistant paths to getting a meal on the table.

Baking requires stringency in following recipes, and while Williams succinctly covers the general tenets of cake-making, she doesn’t dwell. Instead, she proceeds with efficient confidence in the reader’s general knowledge, placing control with the reader and baker.by Carla Lalli Music addresses maintaining a love of cooking. Over three parts – strategies, techniques and recipes – she looks to do more with less, balancing passion and the practical.

For example, her Buttery Beets and Grapefruit is a twist on scallops with brown butter and lemon, with the citrus swapped out and roots taking the place of crustaceans. Tucked within the method are takeaways for preparing grapefruit, quick-pickling shallots, searing to establish a proper crust and mounting a butter sauce. All the while the recipe is chatty, quick-moving, and subtly didactic – in other words, the voice so many want as company in the kitchen.

Place shallot slices in a small bowl, cover with cold water and use your fingertips to separate into individual rings. Soak for 5 minutes, then drain and return to same bowl. Season with salt and add vinegar and 1 teaspoon sesame oil. Set pickled shallots aside.

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