Never used! Light wear to corners/edges from shelving. Wholesale pricing available via Amazon business.Never used! Light wear to corners/edges from shelving.

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Bibliographic Details

Title: The Cook's Compendium: 265 Essential Tips, Techniques, Trade Secrets and Tasty Recipes
Publisher: Firefly Books
Publication Date: 2017
Language: English
ISBN 10: 1770859357
ISBN 13: 9781770859357
Binding: Soft cover
Condition: Like New

About this title

Synopsis

Essential and varied cooking experience presented in 265 expert tips.

This compendium contains 265 tremendously useful cooking tips, techniques, shortcuts and indispensable recipes that cooks of all experience will find to be valuable additions to their skill set. Step-by-step photographs, labeled diagrams, tables, charts, "fix it" and "try it" features, and much more make this compendium an indispensable resource.

The book covers a wide range of topics in seven thematic chapters with 20 delicious recipes scattered throughout to practice techniques. There is comprehensive information on essential pantry ingredients and practical tools.

The book's sections include:

Fish -- using fresh fish, cooking fish, shellfish, sustainable fish alternatives, sushi

Meat -- tenderizing meat, cooking steak, the versatility of pork, lamb, popular poultry

Grains and legumes -- how to make rice, perfect risotto, pasta sauces, homemade pasta

Vegetables and fruits -- chopping, slicing, peeling, greens, mushrooms, herbs, garlic and the essential spices, nuts and seeds, oils

Dairy -- understanding dairy ingredients, 30 ways to prepare eggs, cheese, and other dairy

Baking -- utensils and ingredients, art of pastry, basic baking knowledge, breads and cakes

Dinner's at 8 -- presentation techniques and menus.

Concise text, step-by-step color photographs and instructions fill the user-friendly spreads. Essential preparations and techniques that may befuddle beginning cooks -- and which experienced cooks should have in their skill set -- are shown in detail, such as how to make risotto; calculating roasting times; checking doneness; making brown butter; beating egg whites; peeling tomatoes, and caramelizing root vegetables.

With this compendium cooks of all experience will acquire skills, discover tricks, expand their repertoire and gain more confidence to try new things and fix problems.

About the Author

Jenni davis is an author and editor. Her previous books include Cocktails: A Complete Guide.

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

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