Cooking school secrets for real world cooks
Carucci, Linda.
Cooking school secrets for real world cooks by Linda Carucci. - San Francisco : Chronicle Books, 2005. - 352 pages : illustrations ; 23 cm.
Includes bibliographical references (p. 327) and index.
Cooking basics -- Equipment matters -- Knife skills and cuts -- Mise en place -- Do no harm: food safety -- Cooking methods -- How cooking changes the texture and flavor of foods -- Using your senses when you cook -- Understanding your palate -- Cooking with the seasons -- Seasoning to taste -- Brining and today's new meats and poultry -- Attentive tasting -- A few words about menu planning -- Creative cooking -- A few words about plate presentation -- Recipes -- Guidelines for preparing the recipes in this book -- Stocks, soups, and salads -- Secrets for successful stocks and broths -- Recipes that use homemade chicken stock, chicken broth, or vegetable broth -- Secrets for successful soups -- Secrets for successful salads -- Risottos and pastas -- Secrets for successful risotto -- Secrets for cooking perfect pasta -- Seafood, poultry, and meat main dishes -- Secrets for preparing fish and shellfish successfully -- Secrets for selecting and cooking poultry successfully -- Secrets for preparing meats successfully -- On the side -- Secrets for pairing side dishes with main dishes -- Sweet endings -- Secrets for choosing an appropriate dessert -- Secrets for preparing successful desserts -- Seasonal recipes, menus, sources -- Seasonal recipes -- Twelve seasonal menus for casual and special occasions.
0811842436
2004023236
GBA536332 bnb
013185560 Uk
Cookbooks.
TX 715 / .C25 2005
Cooking school secrets for real world cooks by Linda Carucci. - San Francisco : Chronicle Books, 2005. - 352 pages : illustrations ; 23 cm.
Includes bibliographical references (p. 327) and index.
Cooking basics -- Equipment matters -- Knife skills and cuts -- Mise en place -- Do no harm: food safety -- Cooking methods -- How cooking changes the texture and flavor of foods -- Using your senses when you cook -- Understanding your palate -- Cooking with the seasons -- Seasoning to taste -- Brining and today's new meats and poultry -- Attentive tasting -- A few words about menu planning -- Creative cooking -- A few words about plate presentation -- Recipes -- Guidelines for preparing the recipes in this book -- Stocks, soups, and salads -- Secrets for successful stocks and broths -- Recipes that use homemade chicken stock, chicken broth, or vegetable broth -- Secrets for successful soups -- Secrets for successful salads -- Risottos and pastas -- Secrets for successful risotto -- Secrets for cooking perfect pasta -- Seafood, poultry, and meat main dishes -- Secrets for preparing fish and shellfish successfully -- Secrets for selecting and cooking poultry successfully -- Secrets for preparing meats successfully -- On the side -- Secrets for pairing side dishes with main dishes -- Sweet endings -- Secrets for choosing an appropriate dessert -- Secrets for preparing successful desserts -- Seasonal recipes, menus, sources -- Seasonal recipes -- Twelve seasonal menus for casual and special occasions.
0811842436
2004023236
GBA536332 bnb
013185560 Uk
Cookbooks.
TX 715 / .C25 2005
