Virgin to Veteran

Virgin to Veteran

4.11 - 1251 ratings - Source

Virgin to Veteran is a cookbook with a difference! Written by Sam Stern, the twenty-year-old prodigy and author of five successful cookbooks already to his name, this is a modern masterclass in cooking designed to inspire and get young people (primarily twenty and thirty-somethings) into the kitchen and cooking with confidence. The way Sam sees it, there are only so many meals youa€™ll ever cook, so you really should learn how to make each one special. From mastering the basics to insider tips and techniques, Virgin to Veteran will teach you everything you need to become a confident cook. Starting with qVirgin Kitchen Set-Upq (the stuff you need to know to set up a workable space) Virgin to Veteran moves on through ten chapters each focusing on a particular ingredient or food group. Diagrams and step-by-step guides demonstrate relevant skills such as knife-work, sauce-making and baking, while other key areas such as sourcing and substituting ingredients, seasonality and the secrets of great presentation are also covered. Once youa€™ve learned how to cook using a particular ingredient or technique, Sam shows other ways that you can put your newfound skills to good use. From fast food to slow, food to go or eat in, healthy to greedy, there are over 150 recipes to match every mood, budget and lifestyle. Virgin to Veteran is chock full of useful information presented in an engaging, accessible way that will teach young cooks the classic skills and techniques necessary to turn out delicious, mouth-watering recipes, all of which have been updated to fit how we live now. With Sam as your teacher, you will be creating fabulous meals in no time flat!SPANISH NEIITIIIIIIS EEEI]S 4 INSIIEINENTS 9 ounces gooda€”quality ground pork 9 ounces gooda€”quality ground beef 1 cup fresh ... Make the meatballs: Tip all the ingredients except the oil into a bowl and mix together lightly with a fork.

Title:Virgin to Veteran
Author:Sam Stern
Publisher:Rowman & Littlefield - 2013-04-02


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