The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

by Madeleine Kamman

Hardcover, 1997

Genres

Food & Cooking

Status

Available

Call number

641.5

Collection

Your library

Publication

William Morrow Cookbooks (1997), Edition: 1st, 1228 pages

Description

Filled with low-fat cooking tips and hints, along with hundreds of recipes th extract maximum flavor from the least required amount of fat, this revised cookbook teaches every technique used in today's homes and professional kitchens. Tour.

User reviews

LibraryThing member BrianDewey

I can't say I've learned much from this book yet. It's more intruiging than educational, at least so far.

Subjects

Cookery

Language

English

Original language

English

Physical description

1228 p.; 10 inches

ISBN

0688152546 / 9780688152543

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