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Part troubleshooter, part culinary encyclopedia, this is an all-purpose, easy-to-use guide for the home cook that answers both basic and complex questions on food and cooking.
Have you ever wondered what was the secret to a perfect omelet, what a double boiler was, or simply wanted to know what makes chocolate bittersweet? This book provides the answers to all these questions and more. Part troubleshooter, part culinary encyclopedia, and always a fun and fascinating read, The Ingredients of a Good Cook provides both beginning and experienced home cooks with the essential information they need, right at their fingertips. Designed to be used as an everyday food and cooking reference, the book clarifies unfamiliar terms and explains the logic behind recipe directions. Entries on key ingredients, equipment, and techniques offer detailed instructions in an easy-to-follow, step-by-step style to help you cook more efficiently. Illustrated with clear, simple line drawings and handy charts, the book is your source for insider information in the kitchen. It’s sure to become a trusted kitchen companion you turn to again and again.
|Product dimensions:||6.30(w) x 8.80(h) x 1.30(d)|
About 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. These editors were mentored extensively by Williams-Sonoma’s founder Chuck Williams, who has helped to revolutionize cooking in America through his retail stores, catalog, and web site.