Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s). Bookseller Inventory #
Synopsis: In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot.
Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT?
Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
Review: After reading Essentials of Cooking, you will grill any fish with confidence, make delicious gratins using whatever vegetables are nicest at the market, and know that any pilaf, risotto, or paella you cook will come out just right. Author James Peterson's goal is to get people to cook comfortably without hewing to the precision of recipes and to feel relaxed in the kitchen whatever the task. Peterson accomplishes this by combining text with detailed color photos and paying attention to everything that makes a cook proficient. He teaches both small techniques, such as how to hold a swivel peeler, as well as large ones, such as how to determine the doneness of a steak, roast, or fish using just touch and sight and how to dress a salad by coating the leaves with oil, then dissolving salt in a spoon with vinegar and drizzling this over the greens before tossing them. In every case, the 1,100-plus color shots give a precise picture of what the reassuring text explains.
To teach skills and technique, Peterson leads you, for example, through sweating the leeks for Pureed Leek and Potato Soup in butter, then cooking the potatoes until they soften, and so on. This explanation includes no quantities or timing. Peterson's point is that these vary according to how much soup you are making, so he tells what to look for and when, enabling you to make this soup for 4 or 40. One possible drawback of this book is that you may have to consult its well-organized index when you need to locate one of the valuable hints grouped in any of the Kitchen Notes and Tips boxes, like the fact that chicken can be cooked over lower heat than steaks and chops because it takes longer to cook through. But cooks and eager students will settle into Essentials of Cooking, as one dives into a good novel, becoming immersed in its depth and practicality. Complete beginners might feel overwhelmed at first by the density of information and the tightly packed layout on each page. If they view this volume as a handbook, reading particular sections as needed, they will comfortably appreciate the nurturing Peterson offers their kitchen skills. --Dana Jacobi
Title: Essentials of Cooking (Cookery)
Publisher: Konemann UK Ltd
Book Condition: VERY GOOD
Book Description -. Hardcover. Condition: Very Good. Essentials of Cooking (Cookery) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9783829060813
Book Description Konemann UK Ltd 30/11/2000, 2000. Condition: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Seller Inventory # 6545-9783829060813
Book Description Konemann UK Ltd 30/11/2000, 2000. Condition: Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Seller Inventory # 2341-9783829060813
Book Description Konemann UK Ltd, 2000. Hardcover. Condition: Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence!. Seller Inventory # mon0002274404
Book Description Konemann UK Ltd, 2000. Condition: Very Good. Ships from the UK. Great condition for a used book! Minimal wear. Seller Inventory # GRP96777069
Book Description Konemann UK Ltd, 2000. Hardcover. Condition: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Seller Inventory # CHL1148470
Book Description Konemann UK Ltd, 2000. Hardcover. Condition: Very Good. Dispatched from the UK. *EXPRESS DELIVERY AVAILABLE AT CHECKOUT*. Seller Inventory # mon0000212271
Book Description Konemann, Cologne, 2000. Hardback. Condition: Very Good. Dust Jacket Condition: Very Good. The comprehensive illustrated guide to cooking techniques. Very good hardback copy in very good dustjacket. xi, 299pp. Size: 8vo - over 7¾" - 9¾" tall. Seller Inventory # 025377
Book Description Konemann, Cologne, 2000. Hard Cover. Condition: Good. Dust Jacket Condition: Good. Hb, xii + 299pp, colour illustrations. Good+ with clean contents in Good dj which has corner edgewear. Couple of scribbles along top edge of text block. The award-winning author provides a practical guide which explains the "hows" and more importantly, "whys", of over a hundred techniques. Includes 150 recipes and 1,100 photographs. Seller Inventory # 037151
Book Description Konemann UK Ltd, 2000. Hardcover. Condition: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Seller Inventory # 3829060815