The Cook's Book: Techniques and tips from the world's master chefs

by Jill Norman

Hardcover, 2005

Status

Call number

Reference - Technique -- NOR

Call number

Reference - Technique -- NOR

Tags

Reference--Technique

Publication

DK ADULT (2005), Hardcover, 648 pages

Description

Bursting with luscious color photography and clear, step-by-step techniques drawn from the world's top chefs, The Cook's Book presents a one-stop reference for all home cooks--from those who want to gain more confidence in the kitchen and hone their skills to anyone who is eager to learn basic methods from scratch.

Subjects

Cookery

Physical description

648 p.; 10.9 inches

Similar in this library

The Professional Chef by The Culinary Institute of America
Made in Italy: Food and Stories by Giorgio Locatelli
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
Professional Cooking, 4th Edition by Wayne Gisslen
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
28 more
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Larousse Gastronomique by Larousse Gastronomique
Escoffier: The Complete Guide to the Art of Modern Cookery by H. L. Cracknell
Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel Richard
The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques by David Joachim
The Oxford Companion to Food 2nd Ed by Alan Davidson
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers
Bouchon by Thomas Keller
COOK'S ENCYCLOPAEDIA: INGREDIENTS AND PROCESSES by Tom Stobart
Sauces: Classical and Contemporary Sauce Making by James Peterson
Essentials of Cooking by James Peterson
Culinaria Spain (Culinaria Series) by Marion Trutter
Gordon Ramsay's Healthy Appetite: 125 Super-Fresh Recipes for a High-Energy Life by Gordon Ramsay
Gordon Ramsay's Just Desserts by Gordon Ramsay
Culinary Artistry by Andrew Dornenburg
La Varenne pratique: The complete illustrated cooking course, techniques, ingredients, and tools of classic modern cuisine by Anne Willan
The Silver Spoon by Phaidon Press
Ottolenghi: The Cookbook by Yotam Ottolenghi
Thai Food by David Thompson
Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichten
The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking by Madeleine Kamman
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page
Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) by The Culinary Institute of America
Second Helpings of Roast Chicken (Ebury Paperback Cookery) by Simon Hopkinson
The French Laundry Cookbook by Thomas Keller
The Kitchen Diaries: A Year in the Kitchen with Nigel Slater by Nigel Slater
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit

More

Amazon.comLibraryThing
Page: 0.4094 seconds