Condition: Like New
In Essentials of Cooking, James Peterson distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. With seven hundred and fifty photographs each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs. Throughout, Peterson displays his culinary virtuosity, creating an invaluable, timeless reference that demystifies the cooking process.
Artisan; (January 10, 1999)
Paperback: 300 pages
Weight: 1.7 kg
Dimensions: 23.1 x 1.8 x 25.4 g
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