Eric Gower defines a breakaway cook as someone willing to take a culinary leap by combining everyday staples— chicken, eggs, vegetables, pasta— with an international bazaar of readily available ingredients: miso, pomegranate molasses, green tea, sour pickled plums, star anise, chipotle peppers, and mole, among others. "The Breakaway Cook" shows home cooks how to take these global flavor blasts down from the shelf and use them in new, time-saving ways.
Sprinkle poached eggs with maccha salt (powdered green tea and sea salt) for an all-in-one savory and salty breakfast. Braise duck legs with pickled plums and plum wine for a sweet-and-sour flavor. Pan-fry flank steak with an Indian-inspired spice crust and accompany it with a simple tamarind-tomato chutney. Bake convenient frozen peas with a pestolike mixture of tarragon, scallions, yogurt, and pistachios for a creamy, earthy complement to any meal. Add tea to biscotti for an Asian-Italian-inspired cookie.
"The Breakaway Cook" also includes more than seventy vibrant photographs illustrating a rainbow of dishes, and informative notes on serving wine, tea, and sake.
With bold, gutsy flavors and ready-in-a flash recipes, "The Breakaway Cook" offers innovative ideas so that you can break away and cook endlessly versatile recipes.