A multitude of ideas, tips and techniques to reward any serious cook. A prerequisite for every kitchen veteran or aspiring home cook, this comprehensive reference answers virtually every kitchen query and speaks to every culinary concern and condition. For example, how do professional chefs get more juice from a lemon? They simply heat it in a microwave for 10 seconds and roll it on a work surface before cutting and squeezing it. Is wrestling with a pastry cutter frustrating? Pastry chefs grate cold butter with the large holes of a box grater for their dough. In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: Techniques such as altitude cooking, brining, emulsifying, Kosher foods and food dyes Keeping produce safe from spoilage and keeping equipment free of nasty bacteria Condiments, dairy products, eggs, grains, nuts, seeds, pasta, rice, sweeteners and vinegars Ground meat, pork, game, organ meats, fish and mollusks Secrets for great breads, biscuits, cookies, bars, muffins, cakes, puff pastry and chocolate Shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development. Whether they are just browsing or desperately trying to solve a vexing emergency, every home cook will treasure 12,167 Kitchen and Cooking Secrets.

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Bibliographic Details

Title: 12167 Kitchen Cooking Secrets
Publisher: Robert Rose Inc
Publication Date: 2010
Language: English
ISBN 10: 0778802221
ISBN 13: 9780778802228
Binding: Paperback
Condition: Very Good

About this title

Synopsis

A multitude of ideas, tips and techniques to reward any serious cook.

A prerequisite for every kitchen veteran or aspiring home cook, this comprehensive reference answers virtually every kitchen query and speaks to every culinary concern and condition.

For example, how do professional chefs get more juice from a lemon? They simply heat it in a microwave for 10 seconds and roll it on a work surface before cutting and squeezing it. Is wrestling with a pastry cutter frustrating? Pastry chefs grate cold butter with the large holes of a box grater for their dough.

In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including:

Techniques such as altitude cooking, brining, emulsifying, Kosher foods and food dyes
Keeping produce safe from spoilage and keeping equipment free of nasty bacteria
Condiments, dairy products, eggs, grains, nuts, seeds, pasta, rice, sweeteners and vinegars
Ground meat, pork, game, organ meats, fish and mollusks
Secrets for great breads, biscuits, cookies, bars, muffins, cakes, puff pastry and chocolate
Shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.

Whether they are just browsing or desperately trying to solve a vexing emergency, every home cook will treasure 12,167 Kitchen and Cooking Secrets.

About the Author

Susan Sampson is an award-winning newspaper columnist and food editor for the Toronto Star. She lives in Toronto.

"About this title" may belong to another edition of this title.

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