The Elements of Cooking: Translating the Chefs Craft for Every Kitchen

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See more. Justice Stewart. Cherie Mercer Twohy. What's a Cook to Do? James Peterson. 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 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. Here are invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

Christiane Jory. Her dishes are delectable. And I am a connoisseur of all things delicious. Each recipe includes an estimated cost and helpful kitchen hints, such as uses for recycled milk cartons and how to freeze egg whites. Never again will finances be an excuse for not entertaining with pizzazz. Dan Toombs. In his highly anticipated new book, Curry Guy Easy, Dan shares the secrets of fuss-free curries, ones that can be cooked in half the time but still taste as good as the takeaway.

Dan has been besieged by requests for more curry house favourites, ones that can be made with very little equipment and faff, without all the need for hours of restaurant preparation. For BIR food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distills that knowledge into a fabulous collection of simple and delectable dishes.

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Similar ebooks. In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry.

This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by Michael Ruhlman

Harold McGee. The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance.

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Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information.

Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus choose thick spears ; how to best prepare the vegetable peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables ; and how to present it coat with butter or oil after cooking to avoid a wrinkled surface. This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-reboil refrigerated meat or fish stocks every few days.

They're so perishable that they can spoil even in the refrigerator. Extreme cold can cause additional skin damage -will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up.

Book 3. Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike. In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need and which ones you don't ; tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.

Aki Kamozawa. Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes.

This guide, which includes recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home. Rick Mast.

The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world.

With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world's great chefs. Summary The Elements of Cooking is a food glossary and collection of essays on topics including stock, sauce, salt, eggs, heat and tools. Notes Previously published: The elements of cooking : an approach to style. New York, N.

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The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen

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