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From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook.
Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.
Look elsewhere for how to bone skate or trim out a saddle of lamb, how to saut� sweetbreads or flamb� dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal.
Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
- Sales Rank: #143767 in Books
- Published on: 2007-04-19
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x 1.06" w x 6.06" l, 1.52 pounds
- Binding: Paperback
- 422 pages
- James Peterson
- cookbook
- food and wine
From the Back Cover
ALL IS REVEALED
How To season a cast-iron skillet, bake a perfect fruit tart, form crystal-clear ice cubes, make the perfect burger, decide which breading is best for veal scaloppine and chicken breasts, know where to position the wineglass.
Whether it's about peeling, or chopping or carving, or blending or whipping, or even restaurant etiquette, it's all here, compiled into 484 entries by master teacher and award-winning author James Peterson. Packed with 533 step-by-step color photographs, hundreds of inspired ideas, and dozens of delicious recipes.
About the Author
James Peterson is the author of nine award-winning and short-listed cookbooks, including the James Beard Cookbook of the Year Sauces: Classical and Contemporary Sauce Making, as well as Essentials of Cooking, Glorious French Food, and What's a Cook to Do? He teaches, writes about, photographs, lives, breathes, and cooks fine food.
Most helpful customer reviews
9 of 9 people found the following review helpful.
Great Info
By Mars
This is a great little reference book. In fact, it has more step by step info than I had expected. I often forget that I have it and can use it along side with my cook books, or even in some cases in place of a cook book. I found the best way to use it was to go thru each topic quickly and try to remember what info it offered so I would remember to pull it out when I faced a particular cooking situation. It's improved my cooking, not just the outcome, but the ease of actually doing it. I'm not an expert cook and perhaps the contents would be less important to someone more experiences. I think this is perfect for someone who enjoys cooking and would like to be better at it and learn some more basic techniques.
5 of 5 people found the following review helpful.
Great Help in the Kitchen. Well Indexed
By Alex Wilson
I really like this kitchen book. There are ten sections: Tools, Techniques, and Advice; Eggs, Cheese, Pasta, and Rice; Vegetables and Fruit; Shellfish and Fish; Poultry and Meat; Broths, Soups, and Sauces; Pies and Tarts; Cakes, Batters, and Custards; Beverages; and Etiquette. There are tips on how to julienne leeks, pit an apricot, buy shrimp, roast a chicken, make any cream soup with a blender, choose a cake pan, make a simple frozen souffl�, make perfectly clear ice.... The book has a few good recipes, and it is extremely helpful for simple techniques and tricks. I gave this book five stars because of the amount of information it has. Additionally, the index is amazing! This book would make an awesome gift for someone who wants to learn how to cook, is moving into their own home, and/or for a first cookbook (it has some basic recipes).
1 of 1 people found the following review helpful.
A good reference book
By J.H. Manfried
This book makes a good "go to" book to find an answer to a problem. It is not really a cook book to sit and read (although I did). It has some very good tips and tricks in it that will help anyone from the beginner cook to the above average home cook. There are some pretty good recipes in it as well.
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