The Home Cook Knows Bestpresents a creative and vivid collection of recipes for both the home cook and those aspiring to be professional chefs, along with detailed reference sections useful for chefs of all skill levels.In this extensive compilation, author and chef Ben Diaz, a graduate of Le Cordon Bleu, shares both cooking knowledge and recipes. The introductory section includes a thorough examination of cooking fundamentals, including tips on sanitation and food handling, conversion specifications, types of kitchen cutlery, and knife cuts. This is followed by detailed information about selecting and preparing produce, meat, and seafood.The recipe portion includes sections for appetizers, soups and salads, sauces, entrees, and desserts. Some of the offerings include orzo mac and cheese, crab-stuffed zucchini, red bell pepper pancakes, Argentinean lentil stew, Sicilian ragu, red wine gastrique, Thai paella, huli huli chicken, plantain and peach Monte Cristos, coco besitos, and avocado mousse.If you love to cook and are intrigued by food and all its wonderful forms, The Home Cook Knows Bestwill teach you the techniques that will enhance your skills in the kitchen and help you learn to prepare the kind of exquisite dishes that any chef would be proud to serve!Put packages of chicken in disposable plastic bags, if available, to contain any leakage that could cross-contaminate cooked ... Make the grocery store last stop before going home. ... that maintains 40 AdF, and use within one or two days, or freeze at 0 AdF. If kept frozen continuously, it will be safe indefinitely. ... freezer containers to repackage family packs into smaller amounts or freeze the chicken after opening packages. ... It is best to plan ahead for slow, safe thawing in the refrigerator.
|Title||:||From a Cook to Professional Chef|
|Publisher||:||iUniverse - 2008-03|