Cooking School Secrets for Real World Cooks: Second Edition - Couverture souple

Carucci, Linda

Couverture souple

ISBN 10 : 1504983629 ISBN 13 : 9781504983624

Editeur : Authorhouse, 2016

Synopsis

Tips, techniques, shortcuts, sources, inspiration, and answers to frequently asked questions, plus one hundred triple-tested recipes to make you a better cook. There's no one more qualified than Linda Carucci to reveal the insider secrets and shortcuts that professional chefs use every day.

More than just a cookbook, in the ten years since the first edition of Cooking School Secrets for Real World Cooks has made its way into the hands of forty thousand cooks across the United States, this has become an indispensable go-to guide for internal doneness temperatures, what to look for in cooking equipment, and which cooking methods bring out the best in which foods.

Each of the one-hundred-plus recipes was tested at least three times, each time by a different cook-- unprecedented for a cookbook. Recipe testers' comments and feedback inspired the book's widely praised Sidebars and Recipe Secrets scattered throughout: What's that green tinge on my potatoes? (Solanine . . . and it's toxic.) How can I prepare risotto for company without being held hostage in the kitchen? (Learn restaurant chefs' tips and techniques in Secrets to Successful Risotto.) What's the fuss about all these different salts? (Join Linda as she takes you on a guided tasting of today's most commonly used cooking salts--and spills the beans about why chefs have certain favorites.)

You'll appreciate the author's warmth and expertise as a teacher as she takes you step by step through the preparation of classics like Roasted Stuffed Turkey with Pan Gravy, My Grandmother's Baked Stuffed Manicotti with Twenty-Minute Tomato Sauce, and Apple Crisp with Bourbon and Sp'Ice Cream. And then it's on to sensational show-stoppers such as Paella with Shellfish, Sausage, and Chicken; Double-Crusted Timpano with Fusilli, Ricotta, and Tender Little Meatballs; and White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis.

A propos du livre

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.

Détails de l'édition

• Éditeur: Authorhouse
• Date d'édition: 2016
• Langue: anglais
• ISBN 10: 1504983629
• ISBN 13: 9781504983624
• Reliure: Broché
• Numéro d'édition: 2
• Nombre de pages: 346
• Coordonnées du fabricant: non disponible
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