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This book provides the home cook with a comprehensive overview of the tools, techniques and recipes used by professional chefs. Unlike the conventional cookbook format of organizing recipes in categories such as salads, meat dishes, seafood and so on, the recipes are largely arranged by cooking method. For example, the section on sautéeing and frying includes diverse choices ranging from southern-fried chicken to vegetable tempura.
There are sections on steaming, poaching and braising, grilling and roasting, making soups, stocks and sauces, and more, each beginning with instructions on key preparation and cooking techniques used throughout the section.
Filled with photographs that provide both inspiration and clear instruction, this is an invaluable reference for the beginner and experienced cook alike.
Hardcover, 9 1/2" x 10", 408 pages, revised 2013 edition.
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