What's a Cook to Do? (ePub)
An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
(Sprache: Englisch)
From the 7-time James Beard Award-winning teacher, an invaluable reference handbook-from picking ripe produce to cooking a perfectly tender lobster.
Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef,...
Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef,...
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From the 7-time James Beard Award-winning teacher, an invaluable reference handbook-from picking ripe produce to cooking a perfectly tender lobster.
Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.
Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It's all here: how to season a cast iron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you're likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you've eaten your last bland and overcooked meal.
Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.
Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It's all here: how to season a cast iron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you're likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you've eaten your last bland and overcooked meal.
Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
Autoren-Porträt von James Peterson
James Peterson is the author of nine award-winning and short-listed cookbooks, including the James Beard Cookbook of the Year Sauces: Classical and Contemporary Sauce Making, as well as Essentials of Cooking, Glorious French Food, and What's a Cook to Do? He teaches, writes about, photographs, lives, breathes, and cooks fine food.
Bibliographische Angaben
- Autor: James Peterson
- 2007, Englisch
- Verlag: Artisan
- ISBN-10: 1579655394
- ISBN-13: 9781579655396
- Erscheinungsdatum: 19.04.2007
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eBook Informationen
- Dateiformat: ePub
- Grösse: 32 MB
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Sprache:
Englisch
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