The Big Book of Sides und über 1,5 Millionen weitere Bücher verfügbar für Amazon Kindle. Erfahren Sie mehr
  • Alle Preisangaben inkl. MwSt.
Nur noch 1 auf Lager (mehr ist unterwegs).
Verkauf und Versand durch Amazon.
Geschenkverpackung verfügbar.
The Big Book of Sides: Mo... ist in Ihrem Einkaufwagen hinzugefügt worden
+ EUR 3,00 Versandkosten
Gebraucht: Wie neu | Details
Verkauft von ---SuperBookDeals---
Zustand: Gebraucht: Wie neu
Kommentar: 100% Geld zurueck Garantie. Zustand Wie neu. Schneller Versand, erlauben sie bitte 8 bis 18 Tage fuer Lieferung. Ueber 1,000,000 zufriedene Kunden. Wir bieten Kundenbetreuung in Deutsch.
Möchten Sie verkaufen?
Zur Rückseite klappen Zur Vorderseite klappen
Anhören Wird wiedergegeben... Angehalten   Sie hören eine Probe der Audible-Audioausgabe.
Weitere Informationen
Alle 8 Bilder anzeigen

The Big Book of Sides: More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More (Englisch) Gebundene Ausgabe – 28. Oktober 2014

Alle 2 Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Amazon-Preis Neu ab Gebraucht ab
Kindle Edition
"Bitte wiederholen"
Gebundene Ausgabe
"Bitte wiederholen"
EUR 30,28
EUR 19,35 EUR 19,94
7 neu ab EUR 19,35 2 gebraucht ab EUR 19,94

Hinweise und Aktionen

  • Große Hörbuch-Sommeraktion: Entdecken Sie unsere bunte Auswahl an reduzierten Hörbüchern für den Sommer. Hier klicken.

Jeder kann Kindle Bücher lesen — selbst ohne ein Kindle-Gerät — mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.


Mehr über den Autor

Entdecken Sie Bücher, lesen Sie über Autoren und mehr


Über den Autor und weitere Mitwirkende

Rick Rodgers is an award-winning cookbook author and cooking teacher and the writer of more than forty cookbooks on subjects from baking to grilling and more. Rodgers often works behind the scenes as a recipe tester, co-author, and consultant on cookbooks by other authors, including Lilly Pulitzer and Sarabeth Levine of Sarabeth’s Bakery. He has also written corporate cookbooks for clients such as Kingsford Charcoal and Sur La Table, as well as many titles for Williams-Sonoma. Rodgers’s recipes have appeared in Bon Appétit, Cooking Light, Men’s Health, Food and Wine, and Fine Cooking, among other magazines. He has received Bon Appétit Magazine’s Food and Entertaining Award as Outstanding Cooking Teacher and an IACP Cookbook Award for The Chelsea Market Cookbook. Rick Rodgers has been guest chef on all of the national morning shows.

Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten.

Getting It to the Table


Cooking Methods

The most obvious way to vary your side dishes begins with the choice of ingredients. But choosing one cooking technique over another will also change things up. For example, roasting will add sweet, caramelized notes, while steaming retains the food’s natural characteristics, and braising creates an interchange of flavors between the food and the cooking liquid. Most of these techniques refer to vegetables because they are the stars of the side dish menu.


Cooking methods are separated into two large categories: moist heat and dry heat. Moist-­heat methods (boiling, simmering, blanching, steaming, braising, and pan-­roasting) require liquids, including water and steam, to cook the food. Dry-­heat methods (sautéing, stir-­frying, roasting, baking, grilling, and deep-­frying) do not use water as their cooking element, and the heat source does the work.


Moist-­Heat Cooking Methods


Boiling, Simmering, and Blanching

Boiling cooks the food in strongly bubbling hot water (with a temperature of 212ºF at sea level, although you won’t need a thermometer!). This technique does a relatively fast job of softening tough vegetables, so it is one of the most common methods for root vegetables, corn, and the like, and boiling also does a great job of brightening the food’s color. Its main drawback is that nutrients can be leached into the cooking water.


Simmering uses water heated to a slightly lower temperature than boiling to create smaller bubbles for a more delicate cooking method for tender ingredients.


Blanching is a technique that partially cooks the food by boiling it briefly, and then finishes the cooking later with a second method, usually sautéing.


To cook by boiling, simmering, or blanching, fill a large saucepan or pot from one-­half to two-­thirds full with cold water. (The jury is out on whether you can use hot tap water to save time, because some experts believe that old hot-­water pipes leach lead, so cold water is safer from a health perspective.) The water should be salted—­enough that you can taste the salt, but so that the water isn’t as salty as seawater. If you require a measurement, use about 2 teaspoons kosher salt (or 1½ teaspoons fine sea or table salt) for every quart of water. The salt isn’t just there for flavor; it also helps soften the vegetables for quicker cooking. Cover the saucepan and bring the water to a full boil over high heat.


The vegetables should be cut into uniform pieces that will cook in about 5 minutes. (Potatoes and other very hard vegetables will take longer to cook, but evenly sized pieces are still important.) Cooking in liquid breaks down the cell structure in vegetables, so whether you are boiling, simmering, or blanching, check the food occasionally to avoid overcooking. The best tool for this is the tip of a small, sharp knife.


When the food is cooked to the desired texture, drain the contents of the pot in a large colander. In most cases, the food is now ready to season and serve—­rinsing will not “set the color,” so it is totally unnecessary at this point.


However, if the vegetables are going to be reheated later, stop the cooking by rinsing them under cold running water. It is not always necessary to transfer them to a bowl of iced water, a step that just uses another bowl and depletes your supply of ice cubes. You can do it if you wish, but be sure to remove any unmelted ice cubes from the water after the vegetables cool. Drain the cooled vegetables well and pat them dry with clean kitchen towels before storing them in plastic zip-­tight bags.



Steam, the vapor from boiling water, is actually as hot as the water itself, and can cook food on a rack in a closed pot. Steaming’s gentle heat retains the vegetable’s characteristics (shape, flavor, and texture) and nutrients better than boiling in water, but it can take more time.


Place a collapsible steamer rack in a large saucepan. The saucepan must be large enough to contain the vegetables without crowding so the steam can travel freely around the food. Pour in enough water to come just below the insert. (If you are using a steamer-­style saucepan, just add an inch or two of water to the saucepan.) Cover it tightly and bring the water to a full boil over high heat, with a visible head of steam.


Add the food (be careful of the hot vapors) and cover it again. Adjust the heat to maintain the full steam. If you are steaming food (such as artichokes) for more than 15 minutes, check the water level and add more boiling water as needed so it doesn’t boil away. Only check when you think it is really necessary, because opening the lid will drop the temperature.


Braising and Pan-­Roasting

Sturdy vegetables (such as members of the onion family and other roots) often benefit from braising, the technique of slow simmering in a moderate amount of liquid. The gentle cooking tenderizes the vegetable at a relaxed pace, helping it keep its shape. Braising also allows for an exchange of flavors, and the liquid is often turned into a sauce. Pan-­roasting is similar to braising, but the vegetables are browned first for a bit of rich, caramelized flavor.


Vegetables can be braised in a skillet, but for larger quantities, use a saucepan. Sometimes seasoning vegetables (onions, garlic, and their friends) are cooked in the skillet first as a base flavor. Add the main ingredient with just enough liquid (broth, water, wine, or even milk) to barely cover the vegetables, and bring it to a simmer over medium heat. Thin vegetables, such as asparagus, will use less liquid, but root vegetables will take more. Reduce the heat to medium-­low to maintain the simmer, and cover the cooking vessel. Braise the vegetables until they are tender. Often, the lid is removed during the last part of cooking to reduce the liquid and intensify its flavor.


Dry-­Heat Cooking Methods



One of the quickest cooking methods, sautéing cooks the food in a small amount of fat. Sauté comes from the French word “to jump,” and the food is tossed or stirred in the pan on a fairly constant basis to keep it from burning.


Oils with high smoke points are best for sautéing. (The smoke point is the temperature where the oil begins to smoke, which detrimentally changes its chemical composition and flavor.) Canola, olive, grapeseed, or peanut oils are equally good.


Choose a heavy-­bottomed skillet to protect food from the high heat of the burner. Whether you use a pan with high sides to contain the food or one with sloping sides to facilitate turning the food is a matter of personal choice. Heat the fat (butter or oil) in a skillet over medium-­high heat until the oil starts to shimmer or the foam from the melted butter begins to subside. (In some cases, to provide an extra-­hot surface for cooking the food, the oil is added to a preheated skillet, as described below for a wok. Don’t try this with butter, though, as it will burn when it comes into contact with the hot pan.)


The ingredients should be dry before adding them to the skillet. Add the food and cook, stirring occasionally, until it is cooked through. How much you stir depends on the amount of browning you...

In diesem Buch

(Mehr dazu)
Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
Hier reinlesen und suchen:


Es gibt noch keine Kundenrezensionen auf
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Sterne

Die hilfreichsten Kundenrezensionen auf (beta) 15 Rezensionen
7 von 7 Kunden fanden die folgende Rezension hilfreich
Just in time for Thanksgiving if you ship in 2 days 22. November 2014
Von Linda Eckhardt - Veröffentlicht auf
Format: Gebundene Ausgabe
They don't call Rick Rodgers Mr. Thanksgiving for nothing. He practically invented the category. I'm so glad I have SIDES to help me make the dressing for the turkey, as well as inspired side dishes. I'm tired of my ideas. I know Rick will be there, by my side, as I cook this big meal. He's known as America's best cooking teacher, and now, a lot of what he knows is in this book. Bravo!
7 von 7 Kunden fanden die folgende Rezension hilfreich
A New Kitchen Bible 6. Dezember 2014
Von Chicago Mama - Veröffentlicht auf
Format: Gebundene Ausgabe
I have so many cookbooks with favorite main dishes, but sadly I end up forgetting to do an equally impressive side dish. No more! This book has it all--every side dish you could think of plus menu and pairing ideas. I have Rick Rodgers' Williams Sonoma cookbooks and they are the best. His instructions are clear and his recipes are delicious every time. Highly recommend!
5 von 5 Kunden fanden die folgende Rezension hilfreich
AMAZING BOOK! Love it - highly recommend you BUY THIS ONE! 7. Januar 2015
Von Blaise Doubman - Veröffentlicht auf
Format: Gebundene Ausgabe
I honestly wasn’t for sure (at first) if I would like this cookbook… I mean, a cookbook about ALL side dishes?! How many different side dishes could a person create!? (And – I’m a dessert guy…)

BUT – I was seriously blown away by this book… I LOVE IT!

The book doesn’t have photographs for every single recipe…but with this book, I’ve really found it doesn’t matter. The descriptions (as well as the recipes) more than make up for lack of photos.

(And I’m a picture person too – and I didn’t seem to miss them with this book…) Don’t get me wrong though – there ARE photos…and the photos that are included are absolutely gorgeous!

The book is sectioned off into several different chapters…

Getting It to the Table: which gives tips and tricks on baking, cooking, deep frying, etc. This section also provides sample menus to give inspiration to your Holiday planning.

Eat Your Vegetables: (I like how Rick goes into detail here about each vegetable and when it’s in season, what you look for in choosing one at the market, and even how to store it – genius!) One of my favorite recipes from this section is the recipe for “Warm Shaved Asparagus With Parmesan, Pine Nuts, and Basil” (page 25). I would have never thought about “shaving” the asparagus into ribbons – I love this idea! How perfect to add to salads, etc. I admit that I skipped the pine nut addition to this recipe – and it still turned out wonderfully!

I also enjoyed “Retro Green Bean Casserole” (page 37) just for the simple fact that he included it here. I love “retro” recipes that remind me of my childhood, of my Grandma and of simpler times.

Speaking of “retro” I also really enjoyed Rick’s “Broccoli and Cheddar Casserole” (page 49). I’ve been making a version of this for years and years – and enjoy it immensely every single time. It reminds me of my Mom’s broccoli and cheese casserole that she still makes to this day… Perhaps that is why the lack of pictures don’t really bother me here with this cookbook – because I have my own “visual memories” when reading along to these recipes…

In this chapter you will also find recipes for Brussels sprouts, cabbage, cauliflower, French chard, corn, eggplant, kale, wild mushrooms, tomatoes, bell peppers, spinach, butternut squash, and on and on and on… It’s easily one of my favorite chapters in this book. And it’s about vegetables – imagine that! Ha! ;)

But I’ll tell you – I WILL “eat my vegetables” if they all taste as good as these recipes make them out to be. Yum!

From The Root Cellar: this section is about – you guessed it…root vegetables. Beets, carrots, celery, leeks, potatoes, etc. fill this chapter with delicious recipes. Some of my favorites!? “Buttermilk Onion Rings” (page 165) and my ALL TIME FAVORITE from this book (for right now – that might change the more recipes I try…) is Rick’s recipe for “Make-Ahead Mashed Potato Casserole” (page 179). What’s not to love about mashed potatoes that you can make ahead and pop into the oven when guests arrive?! And they have cream cheese, butter and sour cream in them! Sounds like one of my recipes – and perfectly wonderful… ;)

I also loved his “Classic Scalloped Potatoes” (page 185) and his simple recipe for “Classic French Fries” (page 205). I’m a huge fan of potatoes (who’s not?) and these recipes make my mouth water.

A Hill of Beans: honestly – I’m not that big of a fan of beans – but I have a feeling this chapter might just change my mind. Example – the “Beer and Maple Beans” (page 228) and “Root Beer Baked Beans” (page 230). I have both marked to try – and may try the “Root Beer Baked Beans” this Holiday season, to add to the table.

Righteous Rice and Great Grains: I love rice and this chapter is filled with amazing recipes such as “Spiced Basmati Rice” (page 252), “Classic Spanish Rice” (page 256) and “Wild Rice with Shallots and Thyme” (page 265). This chapter also contains recipes for polenta and grits – 2 of my favorite foods! I have 2 recipes I’m going to try soon. The first is on page 269 “Cheese and Grits Souffle” (which I’m so excited about!) the other is on page 215, “Lemon Sweet Potatoes with Meringue Topping” – because I mean – how amazing does that sound!?

Anyways, the chapter continues with a recipe for “Crisp Quinoa Cakes” (page 279) that I would really like to try – and think sounds perfect serve along a pork dish of some kind.

The Side Salad Bowl: This chapter contains delicious sounding recipes for cold salads, coleslaw’s, original salads, warm salads and even bean salads! “Blue Ribbon Potato Salad” (page 282), “Loaded Potato Salad with Sour Cream, Bacon and Cheddar” (page 285 – and I will make WITHOUT the bacon…), “Coleslaw with Apples and Poppy Seeds” (page 289), “Bean Salad with Avocado, Grilled Corn, and Red Pepper” (page 299), and recipes for green beans salads, cucumber salads, pasta salads, apple salads and so much more…

The chapter also continues with recipes for salad dressings – which sound amazing. “The Best Ranch Dressing” (page 344) and “Thousand Island Dressing” (page 345) are both marked to try. I may also have to try the “Raspberry, Chipotle, and Poppy Seed Dressing” (page 342), just because I’m wanting to know how the heat plays against the raspberry.

Pasta and Friends: The recipe found on page 349 “Stovetop Macaroni and Pimento Cheese” is worth the price of the book – there I said it! It is AMAZING! I have several other macaroni and cheese recipes in this chapter to try – and they all sound delicious! How about “French Macaroni and Cheese with Leeks” (page 350) or “Baked Ziti with Broccoli and Gorgonzola” (page 351)!? Amazing, right!?

The chapter continues with noodle recipes, orzo recipes and even covers couscous – which I LOVE!

The Bread Basket: I love bread, and this chapter contains amazing recipes for all types of bread! Cornbread, biscuits, yeasted dinner breads, quick breads, muffins and more! I particularly liked the recipes in this chapter for “Stuffings and Dressings” – perfect for Holiday time!

On page 401, it evens gives instructions for how to roast chestnuts – which I’ve always wondered!

Pickles, Relishes, and Sauces: I’m not that big of a fan of pickles, but the chapter part that was focused on relishes and sauces are amazing. Pesto, salsa, ketchup, marmalade, mustard, mayonnaise, gravy, and pan sauces fill this chapter beautifully.

All in all – this book is beautiful and I highly recommend you pick it up – and not just for the Holidays! It WILL BE the perfect book for the Holidays – yes – but you will find yourself using it a LOT more that just around the Holidays. You’ll find yourself picking this book up a LOT for recipes and inspirational ideas.
5 von 5 Kunden fanden die folgende Rezension hilfreich
Good source if one is looking tor different side dishes ... 8. Dezember 2014
Von Carolyn M. Nassar - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
Just received this; checked off many side dishes I will try. Good source if one is looking tor different side dishes for variation.
2 von 2 Kunden fanden die folgende Rezension hilfreich
Great book for creative and yummy sides 29. Dezember 2014
Von judy l guidry - Veröffentlicht auf
Format: Kindle Edition
Great book for creative and yummy sides. I have made the Corn dish with Bacon and Miso. It was a hit among all ages. Very easy and quick. The flavor of bacon and Miso with onion mixed together was an amazing blend. Thank you Rick for this and many other amazing sides. Oh, the Onion Tarte side was also very good. I am not a huge onion eater but this dish sold me. Warm or cold! A must as an appetizer for a party.
Waren diese Rezensionen hilfreich? Wir wollen von Ihnen hören.