Sunday, September 3, 2017

DONE. A COOK'S GUIDE TO KNOWING WHEN FOOD IS PERFECTLY COOKED

Download eboook DONE. A COOK'S GUIDE TO KNOWING WHEN FOOD IS PERFECTLY COOKED

DONE. A COOK'S GUIDE TO KNOWING

WHEN FOOD IS PERFECTLY COOKED

Achieved. answers the age-vintage query that stumps all chefs: "Is it prepared yet?" on this infinitely handy kitchen guide, important cooking authority James Peterson gives at-aglance answers for extra than 85 of the most vexing-to-prepare dinner meals, from sauces, greens, fish, and meats to chocolates.

Targeted descriptions of scent, sound, look, and texture offer a short reference, even as more than 500 coloration images absolutely capture each key degree of doneness. With distilled causes of the ten primary cooking methods for context, accomplished. is the solution to thermometer dependence. it is an on the spot classic for chefs of all ability stages.


About the Author

James Peterson is the James Beard Award–winning author of 15 cookbooks and the technique instructor at New York City's Institute of Culinary Education. He lives in Brooklyn, New York.

There are some excellent techniques and photo illustrations in this guide. Many are quite fundamental but some are surprising if you are not a seasoned cook. It is a helpful book to have on hand if you're planning to do something you don't usually do like braising for example. There is plenty to learn here and it's a great gift for young cooks in general. Since I am a rather experienced cook I only gave it 4 stars because much of what is listed was redundant to my experience. But for younger cooks and those who might be unclear on how to accomplish the basics of excellent cooking for the best results, I would highly recommend it.-Randy
Lots of practical info. I have learned when to stop cooking certain foods so they come out near-perfect. Over-cooking food is a tendency most of us have. This book explains over and under cooking.-Gourmand

DOWNLOAD COOKING EBOOK  DONE. A COOK'S GUIDE TO KNOWING WHEN FOOD IS PERFECTLY COOKED | 50 Mb | Pages 229 | PDF | English

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