How to Cook from A-Z (The Basic Basics) - Softcover

Macdonald, Janet

Softcover

ISBN 10: 1898697981 ISBN 13: 9781898697985

Publisher: Grub Street Cookery, 2008

Synopsis

This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads and pasta, with advice on how to clean, store, prepare and cook each entry.

Line drawings illustrate techniques such as dicing, slicing, coring fruit and rubbing in fat, and where appropriate a very simple recipe - such as a basic broth or pie - is included, which allows the reader to develop the skills demonstrated.

Entries also cover simple but easily-forgotten information such as how to poach an egg, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.

About this title

About the Author:

Janet Macdonald has published books on numerous subjects.  Her first book on naval history was Feeding Nelson’s Navy: The True Story of Food at Sea in the Georgian Era; her second, the British Navy’s Victualling Board, 1793-1815: Management Competence and Incompetence.  She took her MA in Maritime History at the Greenwich Maritime Institute, London, and her PhD at King’s College London, where she was awarded a Laughton Scholarship. Her thesis was on the administration of naval victualling. Her most recent books are From Boiled Beef to Chicken Tikka: 500 Years of Feeding the British Army, Sir John Moore: The Making of a Controversial Hero, Horses in the British Army 1750-1850 and Supplying the British Army in the First World War.

About this edition

• Publisher: Grub Street Cookery
• Publication date: 2008
• ISBN 10: 1898697981
• ISBN 13: 9781898697985
• Binding: Paperback
• Number of pages: 160