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.
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