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Harry Bates Chef's Secrets (Paperback)
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eBay item number:315077948299
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Book Title
- Chef's Secrets : Insider Techniques from Today's Culinary Masters
- Publication Name
- Chef's Secrets
- Title
- Chef's Secrets
- Subtitle
- Insider Techniques from Today's Culinary Masters
- Illustrator
- Harry Bates
- Contributor
- Francine Maroukian (With)
- Format
- Trade Paperback
- ISBN-10
- 1594740054
- EAN
- 9781594740053
- ISBN
- 9781594740053
- Publisher
- Quirk Books
- Genre
- Cooking, Référence
- Release Year
- 2004
- Release Date
- 01/09/2004
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 0.8in
- Item Length
- 7in
- Item Width
- 5.5in
- Item Weight
- 13 Oz
- Publication Year
- 2004
- Topic
- Personal & Practical Guides, Reference, General, Methods / General
- Number of Pages
- 224 Pages
About this product
Product Information
Chef's Secrets--Revealed! In Chef's Secrets , more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they've learned through years of experience. * Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill * Charlie Palmer on Roasting a Perfect Turkey * Bruce Aidells on the Secret to Flavorful Pork * Gary Guitard on Tempering Chocolate * Plus techniques from Sara Moulton, Marcus Samuelsson, Norman Van Aken, Roxanne Klein, James Peterson, Emily Luchetti, and dozens of other top-notch chefs! Each technique is explained in the chef's own words, along with a short, revealing interview and a detailed profile of the chef's accomplishments. With tips stretching from the basics (how to peel ginger with a teaspoon) to the extreme (how to peel a tomato with a blow-torch), Chef's Secrets is an essential reference for any food lover's bookshelf!
Product Identifiers
Publisher
Quirk Books
ISBN-10
1594740054
ISBN-13
9781594740053
eBay Product ID (ePID)
109204420
Product Key Features
Book Title
Chef's Secrets : Insider Techniques from Today's Culinary Masters
Format
Trade Paperback
Language
English
Topic
Personal & Practical Guides, Reference, General, Methods / General
Publication Year
2004
Genre
Cooking, Référence
Number of Pages
224 Pages
Dimensions
Item Length
7in
Item Height
0.8in
Item Width
5.5in
Item Weight
13 Oz
Additional Product Features
As Told to
Maroukian, Francine
Lc Classification Number
Tx652.7
Reviews
Tricks of the Trade Finally, a book that tells you how to tenderize octopus with wine corks! You don't find that useful? I guess you have a better way of tenderizing octopus. For the rest of us, there's Chef's Secrets: Insider Techniques from Today's Culinary Masters (Quirk), by food writer and former caterer Francine Maroukian. Actually, most pages of this pocket-size book are filled with more prosaic, infinitely more helpful tips, like how to fold a burrito, how to roast a chicken perfectly, how to ripen fruit quickly, and how to boost the flavor of pasta. The people dispensing the advice are renowned chefs among them Charlie Palmer, Roxanne Klein, and Norman Van Aken and following each of the kitchen hints is a short Q&A with them. So now we know: The three foods that Scott Conant, chef at Manhattan's L'Impero, will never get bored with are mortadella (a.k.a. bologna), Skippy extra-chunky peanut butter, and sea urchin - O Magazine
Illustrated by
Bates, Harry
Copyright Date
2005
Target Audience
Trade
Lccn
2004-104631
Dewey Decimal
641.5
Dewey Edition
22
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:315077948299
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Item does not ship to United States
Item location:
60502, United States
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