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Cook It Right: Achieve Perfection with Every Dish You Cook (1997)

by Anne Willan

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Anne Willan, founder and president of La Varenne Cooking School, has years of experience teaching cooking and compiling cookbooks. In Cook It Right, she precisely defines the perfect states of readiness for over 150 types of ingredients and recipes, each clearly illustrated in color photographs. Willan recognizes that perfect results are elusive, and she gives the reader easy last-minute solutions and useful hints in every section. Whatever the problem, her Quick Fix boxes provide clever ways of turning failure into success - with a flourish. For example, you can transform bland-tasting shellfish into a delicious seafood salad or add it to a pasta sauce. Poultry overcooked? Slice it into long, thick slices and serve with a piquant Oriental dipping sauce. This down-to-earth advice gives the reader the confidence to tackle any type of ingredient.… (more)
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Anne Willan, founder and president of La Varenne Cooking School, has years of experience teaching cooking and compiling cookbooks. In Cook It Right, she precisely defines the perfect states of readiness for over 150 types of ingredients and recipes, each clearly illustrated in color photographs. Willan recognizes that perfect results are elusive, and she gives the reader easy last-minute solutions and useful hints in every section. Whatever the problem, her Quick Fix boxes provide clever ways of turning failure into success - with a flourish. For example, you can transform bland-tasting shellfish into a delicious seafood salad or add it to a pasta sauce. Poultry overcooked? Slice it into long, thick slices and serve with a piquant Oriental dipping sauce. This down-to-earth advice gives the reader the confidence to tackle any type of ingredient.

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Anne Willan is an internationally acclaimed culinary expert with 30 years of experience, celebrated author and founder/president of the La Varenne cooking schools. In Cook It Right, she precisely defines the perfect states of readiness for over 150 types of ingredients and recipes, each clearly illustrated in color photographs. Willan recognizes that perfect results are elusive, and she gives the reader easy last-minute solutions and useful hints in every section.

Whatever the problem, her Quick Fix boxes provide clever ways of turning failure into success -- with a flourish. For example, you can transform bland-tasting shellfish into a delicious seafood salad or add it to a pasta sauce. Poultry overcooked? Slice it into long, thick slices and serve with a piquant Oriental dipping sauce. This down-to-earth advice gives the reader the confidence to tackle any type of ingredient.

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