This step-by-step guide to essential cooking techniques explains and illustrates every important cooking method that, once mastered, will give a cook the confidence to make all dishes, no matter the challenge.

The ten chapters describe essential tools and equipment, and explain tried-and-tested procedures to prepare a wide range of items perfectly and consistently.

The book includes:

Essential Equipment: Knives, utensils, pots and pans, ovenware, bakeware, gadgets and machines
Sauces: Gravy, vinaigrette, mayonnaise, hollandaise, pastry cream, caramel, chocolate, and more
Vegetables: Slicing, julienne, charring peppers, peeling tomatoes and more
Fruits and Nuts: Peeling, skinning, pitting, poaching fruit and more
Meat: Cuts of beef, lamb and pork; boning, roasting and more
Poultry: Trussing, stuffing, spatchcocking, boning, jointing and more
Fish: Boning, filleting, poaching, broiling, and more
Seafood: Deveining shrimp, cracking crab, preparing squid, and more
Eggs: Testing eggs for freshness, poaching, baking, souffle and more
Pastry and Baking: Puff pastry, buttercream, pavlova and more
Pasta, Grain, Legume, Bread: Ravioli, risotto, polenta, croutons and more
Broths: Brown, vegetable, and fish broths; skimming and freezing
Spices: Toasting and grinding spices, using a vanilla bean

200 Skills Every Cook Must Have is the one secret ingredient that turns any cook into a great one.

Informazioni sull?autore:

Clara Paul attended Ballymaloe Cookery School. She runs her own catering company, contributes recipes to various publications, and is head chef at Books For Cooks. Eric Treuille owns and operates Books For Cooks and is a regular cooking demonstrator. His books include Cordon Bleu Techniques.

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Descrizione libreria

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200 Skills Every Cook Must Have: The Step-By-Step Methods That Will Turn a Good Cook Into a Great Cook

Paul, Clara; Treuille, Eric

Usato - Brossura

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