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Essentials of Cooking

Contributors

By James Peterson

Formats and Prices

Price

$18.99

Price

$24.99 CAD

Format

ebook (Digital original)

Format:

ebook (Digital original) $18.99 $24.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around April 5, 2003. This date is subject to change due to shipping delays beyond our control.

In this unrivaled practical guide, one of America’s most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot.

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? How do you decide whether you want to make a chicken stew or sautT?

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 or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you’ve chosen that technique makes you a master.

On Sale
Apr 5, 2003
Page Count
312 pages
Publisher
Artisan
ISBN-13
9781579655389

James Peterson

About the Author

James Peterson is the author of nine award-winning and short-listed cookbooks, including the James Beard Cookbook of the Year Sauces: Classical and Contemporary Sauce Making, as well as Essentials of Cooking, Glorious French Food, and What’s a Cook to Do? He teaches, writes about, photographs, lives, breathes, and cooks fine food.

Learn more about this author