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:
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.
|Publisher:||Firefly Books, Limited|
|Product dimensions:||7.60(w) x 9.80(h) x 0.70(d)|
About the Author
Jenni davis is an author and editor. Her previous books include Cocktails: A Complete Guide.
Table of Contents
Foreword About this book Key ingredients Utensils, gadgets and gizmos
Chapter 1 Fish & Shellfish
- Fresh with fish The art of cooking fish Mastering shellfish
Chapter 2 Meat
- Tenderizing meat Surely it's all just cooking? Beef: The ultimate red meat Versatile pork Create your own sizzle Lively lamb Popular poultry
Chapter 3 Grains & Legumes
- Rice is nice Perfect risotto Sensational sushi Pasta, bella! Serious about sauce Artisan pasta Know your noodle A handful of grains Luscious legumes
Chapter 4 From the Ground
- Chopping, slicing, peeling Root veggies Tasty greens Mushrooms: A classic addition Vegetable fruits Juicy fruit Herbal magic Essential garlic Variety of spice Nuts and seeds Know your oils
Chapter 5 Dairy
- Understanding dairy ingredients The joy of eggs Cheese connoisseur Mastering roux Cream and butter
Chapter 6 Baking
- Utensils and ingredients The art of pastry Baking bread Cakes worth celebrating
Chapter 7 Dinner's at Eight
- Set the scene Eat with your eyes Menu inspirations
Glossary Charts Index Credits
Cooking is a joy. Not assembling packages and jars of processed foods and uniting them, but real cooking, from scratch, using the best ingredients. It's only when you serve your first batch of homemade pasta with a sauce of your own making, when a cube of tender meat falls apart almost before your fork reaches it, when the aroma of baking fills the kitchen, that you really start to understand why chefs love their work so much.
Cooking engages all your senses, often without you noticing. Taste is only part of it you use your eyes to judge color, your ears to listen for a sizzle, your nose to gauge progress. You touch steak, fish, a cake to assess whether it's cooked. Your intuition tells you what will work, and what won't. And these are just examples. Be aware of all your senses as you cook and you'll find it's as soothing as a meditation.
This isn't a recipe book, although there are recipes scattered throughout to demonstrate techniques. Rather, it's a book about "how" and "why" cooking is a far less daunting prospect if you're armed with knowledge about how ingredients behave and why you don't always get the result you'd hoped for. From now on, you always will!