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What's a Cook to Do? : An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks by James Peterson (2007, Trade Paperback)
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About this product
Product Identifiers
PublisherArtisan
ISBN-101579653189
ISBN-139781579653187
eBay Product ID (ePID)52859322
Product Key Features
Book TitleWhat's a Cook to Do? : an Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
Number of Pages432 Pages
LanguageEnglish
Publication Year2007
TopicQuestions & Answers, General, Methods / General, Courses & Dishes / General
IllustratorYes
GenreCooking, Reference
AuthorJames Peterson
FormatTrade Paperback
Dimensions
Item Height1.1 in
Item Weight24.4 Oz
Item Length8.1 in
Item Width6.4 in
Additional Product Features
Intended AudienceTrade
LCCN2006-042904
SynopsisFrom 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 saut sweetbreads or flamb 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 and guru-to-the-professionals comes a practical, quick-reference, A-to-Z answer book for the rest of us--an illustrated guide to 500 essential tips, techniques, and tricks for the kitchen. Full color., 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 saute sweetbreads or flambe 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.
LC Classification NumberTX651.P484 2006
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