Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, Hints, and Answers to Frequently Asked Questions, Plus 100 Sure-Fire Recipes to Make You a Better Cook - Couverture souple

Carucci, Linda

 
9780811842433: Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, Hints, and Answers to Frequently Asked Questions, Plus 100 Sure-Fire Recipes to Make You a Better Cook
Couverture souple
ISBN 10 : 0811842436 ISBN 13 : 9780811842433
Editeur : Chronicle Books, 2005

Synopsis

When it comes to food, Linda Carucci is at the top of her class. As a cooking instructor with more than 20 years of food industry experience, no one is more qualified than Linda to reveal the indispensable everyday secrets and shortcuts that professional chefs use constantly in their cooking. Each of the more than 100 sensational recipes soups and salads, pasta and risotto, main courses and side dishes, plus indulgent desserts offers truly useful guidelines and tips. What is a chinois and why will this make homemade chicken stock better? Why are Turkish bay leaves preferable to the California variety? What cut of meat will ensure the most flavorful pork chop? Why is a marinade essential when grilling a flank steak? Why should granita be frozen in a square, rather than round, pan? The recipes go from down-home good and simple-to-prepare favorites (Tomato Cheddar Soup, Spaghetti and Meatballs) to guest-worthy, look-what-I-can-do feasts (Double-Crusted Timpano, Rack of Lamb). Clear illustrations show techniques such as how to cut the skin from a salmon fillet and slice basil into a chiffonade (and what is a chiffonade anyway?). Add to that a myriad of user-friendly charts (recommended temperatures for meat doneness; typical cuts of poultry, meat, and pork), menus, and resources, and any new cook as well as the not-so-new ones will quickly find that going back to school is way more fun (and delicious) than they ever remembered.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

When it comes to food, Linda Carucci is at the top of her class. As a cooking instructor with more than 20 years of food industry experience, no one is more qualified than Linda to reveal the indispensable everyday secrets and shortcuts that professional chefs use constantly in their cooking. Each of the more than 100 sensational recipes soups and salads, pasta and risotto, main courses and side dishes, plus indulgent desserts offers truly useful guidelines and tips. What is a chinois and why will this make homemade chicken stock better? Why are Turkish bay leaves preferable to the California variety? What cut of meat will ensure the most flavorful pork chop? Why is a marinade essential when grilling a flank steak? Why should granita be frozen in a square, rather than round, pan? The recipes go from down-home good and simple-to-prepare favorites (Tomato Cheddar Soup, Spaghetti and Meatballs) to guest-worthy, look-what-I-can-do feasts (Double-Crusted Timpano, Rack of Lamb). Clear illustrations show techniques such as how to cut the skin from a salmon fillet and slice basil into a chiffonade (and what is a chiffonade anyway?). Add to that a myriad of user-friendly charts (recommended temperatures for meat doneness; typical cuts of poultry, meat, and pork), menus, and resources, and any new cook as well as the not-so-new ones will quickly find that going back to school is way more fun (and delicious) than they ever remembered.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Chronicle Books
Date d'édition
2005
Langue
anglais
ISBN 10 
0811842436
ISBN 13 
9780811842433
Reliure
Broché
Nombre de pages
392
Coordonnées du fabricant
non disponible
Personne responsable
Andreas Meier
22029659400
info@rheinberg-buch.de

De Gasperi str. 8
Bergisch gladbach
51427
Allemagne

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9781504983624: Cooking School Secrets for Real World Cooks: Second Edition

Edition présentée

ISBN 10 :  1504983629 ISBN 13 :  9781504983624
Editeur : Authorhouse, 2016
Couverture souple