Timing Is Everything: The Complete Timing Guide to Cooking
by Jack Piccolo
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Description
Cooking shouldn't be a research project, forcing you to read through recipes to find answers to the simplest of questions: How long? Now, Timing Is Everything, the ultimate guide to timing and storage, provides easy answers at a glance. Author Jack Piccolo has assembled chart after chart offering invaluable, at-your-fingertips cooking times for grains, fruits and vegetables, meat, poultry, fish, sausage, even nuts! Taking into consideration size, weight, and thickness, each food's show more cooking time is listed alongside brief, easy-to-follow instructions on each particular cooking method. In an instant, you can find, for example, how long to broil a piece of salmon, toast pine nuts, or boil fettuccine (fresh or dried). In addition, general directions on cooking methods--from baking to deep-frying to stir-frying--and sections on storing and freezing foods are included for quick reference. Separate chapters on microwaving, pressure cooking, and storing foods supply important information in the same easy chart format. Who hasn't wondered about defrosting and reheating in the microwave, or relying on frozen meats and vegetables? By definitively answering these questions, Timing Is Everything takes the guesswork out of cooking so home cooks can be more confident in the kitchen and concentrate on making the most out of their ingredients and preparing a delicious meal. Never overcook another steak, serve pasta that is too al dente, or worry about food safety again. Once you get your hands on this book, you'll be amazed you ever cooked without it. show lessTags
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Member Reviews
takes a refreshingly simple approach to cooking that's great when you're in a hurry or would rather be free of recipes. Author tired of rifling through cookbook after cookbook for basic guidelines.
I love this book! It's a long list of foods, the bare outlines of how to prepare them, and how long each one needs to cook under each method. It's all you need for simple cooking and an indespensible tool when improvising.
Best book for any aspiring chef. You can be assured to cook your food to the correct temperature and done-ness with this superb reference book.
Split peas, p. 12, basic.
Bluefish sauté, p.108, ok
Bluefish sauté, p.108, ok
Mar 25, 2008 (Edited)Lithuanian
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- Reviews
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- Languages
- English
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