The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and sauteing

The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and sauteing

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Overview

The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and sauteing by Jamee Ruth

Jame Ruth knows her pots and pans. And in this user-friendly cookbook full of useful information and delicious recipes, she demystifies the various shapes, sizes, materials, and uses for stovetop cookware. Perfect for newlyweds, high school and college grads, and for anyone who took shop class instead of home ec, The Cookware Cookbook gives all the tips, techniques, and recipes needed to get cooking with that new sauce pan or skillet. Descriptions include uses for typical add-on pans like a fish poacher or a pasta pentola, plus 60 recipes specifically developed to teach readers the most efficientand excitingways to use the wide variety of pots and pans available to today's home cooks. Whether flipping flapjacks on a cast-iron griddle or slow-cooking a succulent leg of lamb in a braising pan, preparing meals is easy when armed with the right pan for the right job.

Product Details

ISBN-13: 9780811842365
Publisher: Chronicle Books LLC
Publication date: 08/28/2005
Pages: 144
Product dimensions: 1.00(w) x 1.00(h) x 1.00(d)
Age Range: 13 - 18 Years

About the Author

Jamee Ruth has worked as a television food stylist and as a personal chef to numerous entertainment celebrities. A highly regarded expert on culinary equipment, she has made frequent guest appearances on television and radio programs. Based in California,

Leigh Beisch is a San Francisco based photographer. Her work has appeared in Viva Margarita (0-8118-4022-0) and Saffron Shores (0-8118-3052-7).

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