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How often does an otherwise helpful recipe tell you to 'cook until done' with no further instruction? This is the book for anyone who finds it hard to judge when a roast chicken is perfectly cooked or whether steak is well done or rare without cutting into it. As well as clearly showing the perfect results, this is the first book ever to illustrate how NOT to cook! Where relevant, an overcooked and undercooked example is shown alongside the perfectly cooked food. For over 150 ingredients and techniques the crystal clear photographs and precise, informative captions show how to prepare perfect steaks, fish, vegetables, and sauces and other culinary challenges. Along the way possible problems are highlighted and addressed such as why white sauce can taste floury or why mashed potatoes turn to wallpaper paste. How To Cook Absolutely Everything will give readers the confidence to tackle any ingredient and get it right every time.Biografía del autor:
Anne Willan, founder of La Varenne, the famous French cookery school, is well known on both sides of the Atlantic as a leading authority on cooking. With over 35 years international experience as a food writer, Anne Willan's books include the prize-winning French Regional Cooking, Chateau Cuisine and two widely acclaimed works published in over a dozen languages: The Reader's Digest Complete Guide to Cookery and Look and Cook. Anne contributes regular features to BBC Good Food magazine as well as writing for the Washington Post. She has been awarded a prestigious James Beard Award, a Guild of Food Writer's Award and is a Grand Dame of Les Dames D'Escoffier. In 2000, Bon Appetit magazine named Anne 'Cooking Teacher of the Year'.
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Descripción Quadrille Publishing Ltd, 2005. Hardcover. Condición: New. Never used!. Nº de ref. del artículo: P111844002039
Descripción Quadrille Publishing Ltd, 2005. Condición: New. book. Nº de ref. del artículo: M1844002039