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What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

James Peterson
4.1/5 ( ratings)
Read Download
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 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 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.
Language
English
Pages
432
Format
Paperback
Publisher
Artisan
Release
April 19, 2007
ISBN
1579653189
ISBN 13
9781579653187

What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

James Peterson
4.1/5 ( ratings)
Read Download
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 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 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.
Language
English
Pages
432
Format
Paperback
Publisher
Artisan
Release
April 19, 2007
ISBN
1579653189
ISBN 13
9781579653187

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