The Cook's Compendium: 265 Essential Tips, Techniques, Trade Secrets and Tasty Recipes

The Cook's Compendium: 265 Essential Tips, Techniques, Trade Secrets and Tasty Recipes

by Jenni Davis

Paperback(Reprint)

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Product Details

ISBN-13: 9781770859357
Publisher: Firefly Books, Limited
Publication date: 12/05/2017
Edition description: Reprint
Pages: 180
Product dimensions: 7.40(w) x 9.40(h) x 0.40(d)

About the Author

Jenni davis is an author and editor. Her previous books include Cocktails: A Complete Guide.


Table of Contents

CONTENTS

Foreword
About this book
Key ingredients
Utensils, gadgets and gizmos

Chapter 1 Fish & Shellfish

    Fresh with fish
    The art of cooking fish
    Mastering shellfish

Chapter 2 Meat

    Tenderizing meat
    Surely it's all just cooking?
    Beef: The ultimate red meat
    Versatile pork
    Create your own sizzle
    Lively lamb
    Popular poultry

Chapter 3 Grains & Legumes

    Rice is nice
    Perfect risotto
    Sensational sushi
    Pasta, bella!
    Serious about sauce
    Artisan pasta
    Know your noodle
    A handful of grains
    Luscious legumes

Chapter 4 From the Ground

    Chopping, slicing, peeling
    Root veggies
    Tasty greens
    Mushrooms: A classic addition
    Vegetable fruits
    Juicy fruit
    Herbal magic
    Essential garlic
    Variety of spice
    Nuts and seeds
    Know your oils

Chapter 5 Dairy

    Understanding dairy ingredients
    The joy of eggs
    Cheese connoisseur
    Mastering roux
    Cream and butter

Chapter 6 Baking

    Utensils and ingredients
    The art of pastry
    Baking bread
    Cakes worth celebrating

Chapter 7 Dinner's at Eight

    Set the scene
    Eat with your eyes
    Menu inspirations

Glossary
Charts
Index
Credits


Preface

Foreword

Cooking is a joy. Not assembling packages and jars of processed foods and uniting them, but real cooking, from scratch, using the best ingredients. It's only when you serve your first batch of homemade pasta with a sauce of your own making, when a cube of tender meat falls apart almost before your fork reaches it, when the aroma of baking fills the kitchen, that you really start to understand why chefs love their work so much.

Cooking engages all your senses, often without you noticing. Taste is only part of it — you use your eyes to judge color, your ears to listen for a sizzle, your nose to gauge progress. You touch steak, fish, a cake to assess whether it's cooked. Your intuition tells you what will work, and what won't. And these are just examples. Be aware of all your senses as you cook and you'll find it's as soothing as a meditation.

This isn't a recipe book, although there are recipes scattered throughout to demonstrate techniques. Rather, it's a book about "how" and "why" — cooking is a far less daunting prospect if you're armed with knowledge about how ingredients behave and why you don't always get the result you'd hoped for. From now on, you always will!

Jenni Davis


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