Cook Like a Pro by The Editors of Williams-Sonoma, Paperback | Barnes & Noble
Cook Like a Pro
  • Alternative view 1 of Cook Like a Pro
  • Alternative view 2 of Cook Like a Pro
  • Alternative view 3 of Cook Like a Pro
  • Alternative view 4 of Cook Like a Pro
  • Alternative view 5 of Cook Like a Pro
  • Alternative view 6 of Cook Like a Pro
<Previous >Next

Cook Like a Pro

by The Editors of Williams-Sonoma
     
 

Cook Like a Pro is the essential reference book for any kitchen. Whether you’re outfitting your kitchen for the first time or need a visual guide to cutting up a chicken, this comprehensive book features more than 1,500 full-color photographs, 250 techniques, 200 tools, and 50 recipes.

This book is a bible of essential kitchen tools and cooking

Overview

Cook Like a Pro is the essential reference book for any kitchen. Whether you’re outfitting your kitchen for the first time or need a visual guide to cutting up a chicken, this comprehensive book features more than 1,500 full-color photographs, 250 techniques, 200 tools, and 50 recipes.

This book is a bible of essential kitchen tools and cooking techniques. The first section is a comprehensive guide to basic tools and equipment for the home kitchen, with special features explaining the differences among cookware materials and a primer on cutlery styles and uses. The second section contains more than 250 cooking techniques that will help you accomplish tricky cooking tasks—cutting vegetables into a variety of shapes; boning and skinning a chicken breast; preparing and shaping fresh pasta dough; and filling and frosting a layer cake. Troubleshooting tips show you what can go wrong and how to fix it without having to start again. Also included are more than 50 recipe staples, such as buttermilk pancakes, perfect poached salmon, classic roast chicken, sautéed summer vegetables, homemade chicken and beef stock, and dozens of vinaigrettes and sauces—many featuring flavorful variations. Even when using a recipe from another cookbook, Cook Like a Pro will be your guide to beating egg whites to stiff peaks, shucking oysters, carving a bone-in roast, and scores of other kitchen tasks.

Table of Contents

Tools
Bakeware
Bakeware Materials
Baking Tools
Cook’s Tools
Cookware
Cookware Materials
Cutlery & Accessories
Knife Construction
Electrics
Grilling Tools
Measuring Tools & Timers
Pasta & Bread Equipment

Techniques
Baking & Pastry Basics
Breads & Batters
Cakes
Cookies & Bars
Cooking Basics
Egg Cookery
Fish
Fruit
Grains & Legumes
Grilling Basics
Herbs & Spices
Knife Skills
Meat
Pasta
Pies & Tarts
Poultry
Sauces
Shellfish
Stocks
Vegetables

Product Details

ISBN-13:
9781616284398
Publisher:
Weldon Owen
Publication date:
10/16/2012
Edition description:
Original
Pages:
368
Product dimensions:
6.84(w) x 8.62(h) x 0.90(d)

Meet the Author

The editors of Williams-Sonoma are a collective group of talented writers and editors who have been working on the Williams-Sonoma publishing program for more than 20 years. The editors were mentored extensively by Williams-Sonoma founder Chuck Williams, who has helped to revolutionize cooking in America through his retail stores, catalog, and web site.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >