200 Skills Every Cook Must Have: The Step-by-Step Methods That Will Turn a Good Cook into a Great Cook - Softcover

Paul, Clara; Treuille, Eric

3.75

72 ratings by Goodreads

9781770856431: 200 Skills Every Cook Must Have: The Step-by-Step Methods That Will Turn a Good Cook into a Great Cook

Softcover

ISBN 10: 1770856439 ISBN 13: 9781770856431

Publisher: Firefly Books Ltd, 2015

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"Think of this book as cooking skills for dummies ratcheted up to a higher level.... Well organized and explained."
--Booklist

"This book will turn a good cook into a great cook."
--Vancouver Sun

This step-by-step guide to essential cooking techniques explains and illustrates every important cooking method that, once mastered, will give a cook the confidence to make all dishes, no matter the challenge.

The ten chapters describe essential tools and equipment, and explain tried-and-tested procedures to prepare a wide range of items perfectly and consistently.

The book includes:

Essential Equipment: Knives, utensils, pots and pans, ovenware, bakeware, gadgets and machines
Sauces: Gravy, vinaigrette, mayonnaise, hollandaise, pastry cream, caramel, chocolate, and more
Vegetables: Slicing, julienne, charring peppers, peeling tomatoes and more
Fruits and Nuts: Peeling, skinning, pitting, poaching fruit and more
Meat: Cuts of beef, lamb and pork; boning, roasting and more
Poultry: Trussing, stuffing, spatchcocking, boning, jointing and more
Fish: Boning, filleting, poaching, broiling, and more
Seafood: Deveining shrimp, cracking crab, preparing squid, and more
Eggs: Testing eggs for freshness, poaching, baking, souffle and more
Pastry and Baking: Puff pastry, buttercream, pavlova and more
Pasta, Grain, Legume, Bread: Ravioli, risotto, polenta, croutons and more
Broths: Brown, vegetable, and fish broths; skimming and freezing
Spices: Toasting and grinding spices, using a vanilla bean

200 Skills Every Cook Must Have is the one secret ingredient that turns any cook into a great one.

"synopsis" may belong to another edition of this title.

Review:

[Review of hardcover edition: ] The book, a fine choice for cooking novices and those unsure of how to make Pavlova, provides kitchen building blocks ranging from cracking an egg to flambeing, with step-by-step images, expert tips plus charts on meat cuts and equipment.--Bill Daley, Judy Hevrdejs and Joe Gray"Hartford Courant" (12/12/2013)

[Review of hardcover edition: ] This would be a great book for someone starting out in the kitchen or who has been cooking for just a few years.--Nancy J. Stohs"Milwaukee Journal-Sentinel" (01/08/2014)

[Review of hardcover edition: ] Think of this book as cooking skills for dummies ratcheted up to a higher level.... Two British chefs export their ways and wisdom to teach, update, and demystify novices as well as experienced cooks about critical kitchen skills. Along the way, when recipes are offered, so much the better. Their basics cover literally anything necessary to start cooking, from the rudiments of fashioning a tomato sauce to advice for soaking saffron. Therefore, such advanced skills as crafting croissants or building a fancy cake don't qualify. Many of the 200 techniques feature color photographs; all include ingredients, directions, expert tips, and, occasionally, recommended variations (for instance, foodstuffs to fold into couscous). It's the tips, though, that readers will savor... Well organized and explained.-- (12/01/2013)

[Review of hardcover edition: ] This book will turn a good cook into a great cook.--Vancouver Sun (12/13/2013)

About the Author:

Clara Paul attended Ballymaloe Cookery School. She runs her own catering company, contributes recipes to various publications, and is head chef at Books For Cooks. Eric Treuille owns and operates Books For Cooks and is a regular cooking demonstrator. His books include Cordon Bleu Techniques.

"About this title" may belong to another edition of this title.