What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

4,1 valoración promedio
( 195 valoraciones por Goodreads )
 
9781579653187: What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook.

Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.

Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal.

Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

"Sinopsis" puede pertenecer a otra edición de este libro.

From the Back Cover:

ALL IS REVEALED

How To season a cast-iron skillet, bake a perfect fruit tart, form crystal-clear ice cubes, make the perfect burger, decide which breading is best for veal scaloppine and chicken breasts, know where to position the wineglass.

Whether it's about peeling, or chopping or carving, or blending or whipping, or even restaurant etiquette, it's all here, compiled into 484 entries by master teacher and award-winning author James Peterson. Packed with 533 step-by-step color photographs, hundreds of inspired ideas, and dozens of delicious recipes.

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Los mejores resultados en AbeBooks

1.

James Peterson
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos Cantidad: 1
Librería
LVeritas
(Newton, MA, Estados Unidos de America)
Valoración
[?]

Descripción Estado de conservación: New. Gift Quality Book in Excellent Condition. Nº de ref. de la librería 36SDH6000IJW

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 4,54
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,40
A Estados Unidos de America
Destinos, gastos y plazos de envío

2.

Peterson, James
Editorial: Artisan 2007-04-19 (2007)
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos Softcover Cantidad: > 20
Librería
BookOutlet
(Thorold, ON, Canada)
Valoración
[?]

Descripción Artisan 2007-04-19, 2007. Softcover. Estado de conservación: New. Softcover. Publisher overstock, may contain remainder mark on edge. Nº de ref. de la librería 9781579653187B

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 5,25
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 5,11
De Canada a Estados Unidos de America
Destinos, gastos y plazos de envío

3.

Peterson, James
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos Cantidad: 6
Librería
Paperbackshop-US
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción 2007. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9781579653187

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 8,69
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,40
A Estados Unidos de America
Destinos, gastos y plazos de envío

4.

Peterson, James
Editorial: Artisan
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos PAPERBACK Cantidad: > 20
Librería
Mediaoutlet12345
(Springfield, VA, Estados Unidos de America)
Valoración
[?]

Descripción Artisan. PAPERBACK. Estado de conservación: New. 1579653189 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2132650504

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 11,05
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,40
A Estados Unidos de America
Destinos, gastos y plazos de envío

5.

James K. Peterson
Editorial: ARTISAN, United States (2007)
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos Paperback Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción ARTISAN, United States, 2007. Paperback. Estado de conservación: New. Language: English . Brand New Book. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award- winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to saute sweetbreads or flambe dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It s all here: how to season a cast- iron pan, bake a perfect pie, keep shells from sticking to hard- cooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many colour photographs, bundled into a handy, accessible format with special durable plastic-coated cover and rounded corners. Nº de ref. de la librería AAS9781579653187

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 16,43
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

6.

James K. Peterson
Editorial: ARTISAN, United States (2007)
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos Paperback Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción ARTISAN, United States, 2007. Paperback. Estado de conservación: New. Language: English . Brand New Book. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award- winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to saute sweetbreads or flambe dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It s all here: how to season a cast- iron pan, bake a perfect pie, keep shells from sticking to hard- cooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many colour photographs, bundled into a handy, accessible format with special durable plastic-coated cover and rounded corners. Nº de ref. de la librería AAS9781579653187

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 16,56
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

7.

James Peterson
Editorial: Artisan (2007)
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos Tapa blanda Primera edición Cantidad: 1
Librería
Valoración
[?]

Descripción Artisan, 2007. Estado de conservación: New. Nº de ref. de la librería TH9781579653187

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 13,85
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,99
De Alemania a Estados Unidos de America
Destinos, gastos y plazos de envío

8.

James K. Peterson
Editorial: ARTISAN, United States (2007)
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos Paperback Cantidad: 10
Librería
Book Depository hard to find
(London, Reino Unido)
Valoración
[?]

Descripción ARTISAN, United States, 2007. Paperback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award- winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to saute sweetbreads or flambe dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It s all here: how to season a cast- iron pan, bake a perfect pie, keep shells from sticking to hard- cooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many colour photographs, bundled into a handy, accessible format with special durable plastic-coated cover and rounded corners. Nº de ref. de la librería BTE9781579653187

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 17,21
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

9.

James Peterson
Editorial: Artisan 2007-04-19, New York :|Godalming (2007)
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos paperback Cantidad: 1
Librería
Blackwell's
(Oxford, OX, Reino Unido)
Valoración
[?]

Descripción Artisan 2007-04-19, New York :|Godalming, 2007. paperback. Estado de conservación: New. Nº de ref. de la librería 9781579653187

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 14,72
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 6,80
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

10.

James Peterson
ISBN 10: 1579653189 ISBN 13: 9781579653187
Nuevos Paperback Primera edición Cantidad: 1
Librería
Grand Eagle Retail
(Wilmington, DE, Estados Unidos de America)
Valoración
[?]

Descripción 2007. Paperback. Estado de conservación: New. 1st. Paperback. From America's favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook.Culinary students everywhere rely on the comprehensive and authoritativ.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 422 pages. 0.825. Nº de ref. de la librería 9781579653187

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 21,83
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
A Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda