What's a Cook to Do?
- ISBN-10
- 1579653189
- ISBN-13
- 9781579653187
- Category
- Cooking
- Pages
- 422
- Language
- English
- Published
- 2007-01-01
- Publisher
- Artisan Books
- Author
- James Peterson
Description
A richly illustrated introduction to the art of cooking provides step-by-step instruction in five hundred cooking techniques, tricks, and solutions that range from how to season a cast iron pan or how to prevent shells from sticking to hard-cooked eggs to how to carve a turkey and bake a perfect pie. By the author of Essentials of Cooking and Glorious French Food. Original.
Get the book
Other editions
Similar books
-
Essentials of Cooking
By James PetersonIndex 299 CONTINUED FROM FRONT FLAP Expect recipes and techniques that are. balloon whisks , 179 , 181 cheesecloth , 109 , 141 cherry pitters , 25 chopsticks , 25 , 124 , 130 copper bowls , 179 , 181 couscousière , 284–85 cutting ...
-
Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked
By James PetersonWith distilled explanations of the ten basic cooking methods for context, this is an instant classic that brings professional-chef style expertise to your own kitchen.
-
Ready, Set, Cook: How To Make Good Food with What's On Hand (No Fancy Skills, Fancy Equipment, Or Fancy Budget...
By Dawn PerryCreate meals in no time with more than 125 recipes from the former food director of Real Simple.
-
Open Kitchen: Inspired Food for Casual Gatherings
By Susan SpungenIn Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family.
-
How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart
By Pam AndersonOnce the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak
-
The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients
By Ronna WelshAdd the greens all at once, submerging them with a spoon or tongs. Cook until they turn bright green and become soft and very pliable, about 1 minute. Drain the leaves and immediately plunge them into the ice bath to stop cooking.
-
Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
By Michelle Tam, Henry FongWhat's a crazy busy (but kind of lazy) home cook to do? The answer: pick up this book. Ready or Not makes healthy Paleo home cooking a breeze, no matter if there's time to prepare or just minutes to spare.
-
How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook
By Mark BittmanThis is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.
-
What the F*@# Should I Make for Dinner?: The Answers to LifeÕs Everyday Question (in 50 F*@#ing Recipes)
By Zach GoldenDerived from the incredibly popular website, whatthefuckshouldimakefordinner.com, the book functions like a "Choose your own adventure” cookbook, with options on each page for another f*@#ing idea for dinner.
-
Cook This Book: Techniques That Teach and Recipes to Repeat: a Cookbook
By Molly Baz... Heat , by Samin Nosrat Season , by Nik Sharma Six Seasons , by Joshua McFadden Vegetable Kingdom , by Bryant Terry A Very Serious Cookbook , by Jeremiah Stone and Fabian von Hauske Where Cooking Begins , by Carla Lalli Music Zaitoun ...