Synopsis
Learn the culinary techniques taught to professionals with this comprehensive guide to cooking.
Chef School takes you through all the culinary processes you need to be a great cook, teaching you everything from the fundamental to the flamboyant. Whether you want to brush up on your existing skills or learn entirely new techniques, the clear instructions and step-by-step photography ensure that you'll soon find preparing lobster as easy as skinning a tomato. With over 250 skills and techniques covered, you'll be able to transform your food from ordinary to restaurant-quality and become a masterchef!
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About the Authors
Joanna Farrow is a food stylist and cookery writer. She has worked on a number of magazines and has written a diverse range of cookery books for Hamlyn including her own series of ingredient and recipe specific cookbooks such as Fish, Sauce, Pasta, Tart, Preserve and Chocolate.
Joanna Farrow is a food stylist and cookery writer. She has worked on a number of magazines and has written a diverse range of cookery books for Hamlyn including her own series of ingredient and recipe specific cookbooks such as Fish, Sauce, Pasta, Tart, Preserve and Chocolate.
"About this title" may belong to another edition of this title.
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