Essentials of Cooking

Nonfiction, Food & Drink, Reference
Cover of the book Essentials of Cooking by James Peterson, Artisan
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: James Peterson ISBN: 9781579655389
Publisher: Artisan Publication: April 5, 2003
Imprint: Artisan Language: English
Author: James Peterson
ISBN: 9781579655389
Publisher: Artisan
Publication: April 5, 2003
Imprint: Artisan
Language: English

In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot.

Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT?

Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot.

Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT?

Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.

More books from Artisan

Cover of the book The Right Color by James Peterson
Cover of the book The Newish Jewish Encyclopedia by James Peterson
Cover of the book Rimbaud - A Season In Hell - Une Saison En Enfer by James Peterson
Cover of the book Other People's Money And How The Banks Use It. by James Peterson
Cover of the book La Boheme by James Peterson
Cover of the book Goblin Market by James Peterson
Cover of the book Susan B. Anderson's Kids' Knitting Workshop by James Peterson
Cover of the book La Boheme Galant by James Peterson
Cover of the book Trilce by James Peterson
Cover of the book Seven Fires by James Peterson
Cover of the book The Downfall by James Peterson
Cover of the book Utopia by James Peterson
Cover of the book Pure Dessert by James Peterson
Cover of the book Apologia Pro Vita Sua by James Peterson
Cover of the book Song of the Lark by James Peterson
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy