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Author: Eliza Acton
Publisher:
ISBN:
Category :
Languages : en
Pages : 682
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Author: Eliza Acton
Publisher:
ISBN:
Category :
Languages : en
Pages : 682
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Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470587806
Category : Cooking
Languages : en
Pages : 730
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Book Description
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Author: Cook's Illustrated Magazine
Publisher: Boston Common Press
ISBN: 9780936184449
Category : Gravies
Languages : en
Pages : 0
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Book Description
Want to know the best way to turn pan drippings from a roast chicken into a quick sauce? Ever wonder how to prevent lumps from forming in bechamel sauce? You'll find the answers to these questions, along with the recipes in How to Make Sauces and Gravies. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. Once you understand some basic principles, good sauces are easy to prepare and will vastly improve your cooking. With over 95 pages of recipes, hand-drawn illustrations and step-by-step instructions, this charming cookbook will provide you with the recipes, tips and techniques needed to guarantee perfect sauces for meat, poultry, fish, and vegetables
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256052
Category : Cooking
Languages : en
Pages : 497
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Book Description
Take your cooking skills to the next level while developing a knockout repertoire of 200 essential, satisfying dishes—from simple meals to dinner-party centerpieces We’ve made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake. In this book, you’ll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor—from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet—including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next—or even your first!—dinner party with recipes guaranteed to impress (and to work), such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna. Most of us—not just newbies—could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well). And that’s just the tip of the iceberg of what these recipes teach. You'll discover how to “reverse sear” thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin. As you progress through this book, you will also gain a deeper understanding of ingredients, better techniques, and the secrets we use in the test kitchen via sidebars called “Think Like a Cook,” which offers insights that can help in your larger culinary life—from picking the perfect avocado to cooking the perfect eggs.
Author:
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ISBN:
Category :
Languages : en
Pages : 832
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 252
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Author:
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 476
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Book Description
Author: Keda Black
Publisher: My Cooking Class
ISBN: 9781554077618
Category : Cooking
Languages : en
Pages : 0
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Book Description
Gives instructions on how to prepare different types of sauces. Interspersed within the recipes are ideas that showcase the sauces.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 852
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1462
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