What's a Cook To Do? An Illustrated Guide to 484 Essential Tools, Tips, Techniques & Tricks
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Auteur:
James Peterson
- Engels
- Paperback
- 9781579653187
- 19 april 2007
- 422 pagina's
Samenvatting
A practical, chockablock, quick-reference, A-to-Z answer book which reveals: how to season a cast- iron pan, bake a perfect pie, keep shells from sticking to hard- cooked eggs; how to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you're likely to encounter; and more.
From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. 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 castiron 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.
From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. 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 castiron 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.
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Inhoud
- Taal
- en
- Bindwijze
- Paperback
- Oorspronkelijke releasedatum
- 19 april 2007
- Aantal pagina's
- 422
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- James Peterson
- Hoofduitgeverij
- Artisan Books
Vertaling
- Originele titel
- What's a Cook to Do?: An Illustrated Guide to 500 Essential Tips, Techniques, and Tricks
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- Editie
- 1
- Extra groot lettertype
- Nee
- Product breedte
- 152 mm
- Product hoogte
- 25 mm
- Product lengte
- 197 mm
- Studieboek
- Nee
- Verpakking breedte
- 153 mm
- Verpakking hoogte
- 28 mm
- Verpakking lengte
- 201 mm
- Verpakkingsgewicht
- 716 g
EAN
- EAN
- 9781579653187
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