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What's a Cook to Do?: An Illustrated Guide…
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What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips,… (edition 2007)

by James Peterson (Author)

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231385,625 (4.08)1
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 sauté sweetbreads or flambé 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.… (more)
Member:mille162
Title:What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
Authors:James Peterson (Author)
Info:Artisan (2007), Edition: 1, 422 pages
Collections:Your library
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What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks by James Peterson

  1. 10
    Knights of Dark Renown by David Gemmell (Sandwich76)
    Sandwich76: A fantasy novel that you can finish while your roast is in the oven
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English (2)  Dutch (1)  All languages (3)
Showing 2 of 2
Great help in figuring out what different food products are and what to do with some of them. ( )
  SeraSolig | Feb 18, 2009 |
Excellent source book for new and experienced cooks alike. ( )
  unadillacats | Mar 11, 2008 |
Showing 2 of 2
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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 sauté sweetbreads or flambé 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.

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