For more than two decades, Ronna Welsh has been empowering home cooks and chefs with radically simple strategies for cooking creatively and efficiently. In this sweeping masterwork with 400 recipes, she shows how to make varied, impromptu, economical, and delicious meals by coaxing the most flavor from common ingredients.
The Nimble Cook teaches optimal prep methods, like the perfect way to dry and store greens—forget the salad spinner—for a salad made in seconds to pair with a vinaigrette composed of refrigerator door condiments. It provides hundreds of “starting point” recipes to transform basic dishes into luxurious ones, like an onion jam for burgers; a cheese stock for decadent risotto; or a mix of salt and whirred bay leaves that takes roasted shrimp or fish from ordinary to extraordinary.
RONNA WELSH is the owner of Purple Kale Kitchenworks cooking school in Brooklyn, NY. Her popular workshops have been profiled in the New York Times, Bon Appétit,Real Simple, and the Wall Street Journal. She worked as a chef and restaurant consultant for many years.
A selection of recipes from the book will be available on the White Hart menu this evening.
The White Hart Speaker Series is presented in collaboration with The White Hart Inn & Scoville Memorial Library