200 SKILLS EVERY COOK MUST HAVE The Step-by Step Methods That Will Turn a Good Cook Into a Great Cook

Clara Paul and Eric Treuille

ISBN 10: 1770856439 / ISBN 13: 9781770856431

Published by Firefly Books, Richmond Hill, Ontario, 2015

About this Item

**Bundle Up & Save On Postage** A very nice soft cover copy without flaw. 8 X 8.5" 256 pages. This book is an illustrated guide to the most important tips and techniques that are the key to cooking with confidence and consistency. The book explains and illustrates every important technique, from impressive knife skills to creating perfect pastry, and gives cooks a new level of comfort with tricky dishes like lobster and souffle. For the culinary novice or the experienced amateur, 200 Skills shows how to stew, steam and saute to success every time. It is the secret ingredient that turns a good cook into a consistently great one.

Seller Inventory # 578362

Bibliographic Details

• Title: 200 SKILLS EVERY COOK MUST HAVE The Step-by Step Methods That Will Turn a Good Cook Into a Great Cook
• Publisher: Firefly Books, Richmond Hill, Ontario
• Publication Date: 2015
• Language: English
• ISBN 10: 1770856439
• ISBN 13: 9781770856431
• Binding: Soft cover
• Edition: 1st Edition
• Condition: Fine
• Seller catalogs:
  • Cookbooks, Food & Drink
  • Cooking : Techniques

About this title

Synopsis

"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.

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.