From Americaas 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 sautAc sweetbreads or flambAc 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. Itas 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 youare likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that youave eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.To grill At the height of the season, on the grill with burgers or steaks, grilled corn is sublime. If you grill corn in the green husk, it will actually steam and end up with a slightly grassy flavor. To get a grilled flavor, husk the corn first and grill until anbsp;...
|Title||:||What's a Cook to Do?|
|Publisher||:||Artisan Books - 2007-04-19|