The Cooks's Companion: A Complete Step-by-Step Guide to Over 250 CookingTechniques

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Overview

This book gives home chefs information they seldom find in even the best cookbooks. It's a step-by-step guide to basic techniques for slicing vegetables and other foods . . . blending a variety of ingredients . . . making basic stocks and sauces . . . using and storing herbs and spices . . . using eggs for successful custards, crepes, souffl├ęs, and omelets . . . skinning, filleting, and boning fish . . . tenderizing and marinating meats . . . preparing dried, fresh, and filled pasta . . . adding decorative ...

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Overview

This book gives home chefs information they seldom find in even the best cookbooks. It's a step-by-step guide to basic techniques for slicing vegetables and other foods . . . blending a variety of ingredients . . . making basic stocks and sauces . . . using and storing herbs and spices . . . using eggs for successful custards, crepes, souffl├ęs, and omelets . . . skinning, filleting, and boning fish . . . tenderizing and marinating meats . . . preparing dried, fresh, and filled pasta . . . adding decorative touches to pastries and other desserts, and much more. The author gives instructions for more than 250 food preparation techniques that apply to all major food groups. Though this reference guide is not primarily a cookbook, it does include several tempting sample recipes that offer readers a chance to practice their newly acquired skills. The author's perspective is international, bringing together the tastes and techniques of many different cultures. The spiral binding keeps pages open and flat, so home chefs can refer to instructions while performing kitchen tasks. More than 600 color photos illustrate her methods.

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Product Details

  • ISBN-13: 9780764156182
  • Publisher: Barron's Educational Series, Incorporated
  • Publication date: 6/15/2003
  • Pages: 224
  • Product dimensions: 6.46 (w) x 8.06 (h) x 0.94 (d)

Table of Contents

Herbs, Spices, and Flavorings: Buying, using, and storing herbs and spices. Enhancing the flavor, color, and aroma of food. Serving a dramatic flambe 6
Stocks and Sauces: The full-bodied flavor of homemade stocks and sauces revealed in step-by-step techniques 30
Dairy Products and Eggs: Exploring the versatility and nutritious benefits of cooking with dairy products 48
Fish and Shellfish: Step-by-step guidance to choosing and preparing the full range of fish and shellfish, from cleaning to serving 74
Poultry and Meat: Handling, preparing, and presenting meat and poultry: trussing, splitting and flattening, stuffing, cutting-up, boning and rolling, cooking and carving 100
Vegetables: A detailed round-up of preparation, cooking, and serving ideas for a wide range of vegetables 136
Grains and Legumes: Exploring the wide world of grains, beans, and peas, with a glossary of the many kinds of rice 160
Fruit: Advice on choosing, ripening, and cleaning fruit. Details of tropical and exotic fruits and different methods of cooking fruit 172
Pasta, Noodles, and Dumplings: From selecting fresh and dried pasta, to homemade pasta made simple. including a glossary of standard noodle types worldwide 176
Pastry: From melt-in-the-mouth shortcrust to the puffiest puff pastry. Step-by-step advice on choosing and measuring ingredients, techniques for rolling out pastry, finishing, fillings, defrosting pastry, and glazes 188
Bread and Cakes: Making your own bread and the secret of light cakes. Classic recipes for quick breads, muffins, pound cake, and cheesecake 198
Chocolate: Sweet advice on tempering, dipping in, coating, and decorating with chocolate--with a simply sublime recipe for chocolate truffles 216
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