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Essentials of Cooking

This book can be downloaded and read in iBooks on your Mac or iOS device.

Description

In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot.
Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT?

Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.

From Publishers Weekly

Jan 04, 1999 – Having written the masterful Vegetables and Fish, Peterson delivers an all-encompassing cookbook that is equally accomplished. This comprehensive manual is accompanied by extensive photographs and runs the instructional gamut, from boiling an egg to curing seafood. Paris-trained Peterson highlights basic French techniques, such as making beurre blanc, hollandaise sauce and stocks, blanquette de veau (creamed veal stew), beef daube and roast chicken. Chapters cover the "basics," such as cutting vegetables, making a green salad and clarifying butter, as well as "working from scratch" (e.g., gutting a fish, making fresh pasta dough). Explicit cross-referencing and applicable "Kitchen Notes and Tips" follow every demonstration. Since the focus is specifically on technique (e.g., poaching, saut ing, deep-frying, grilling), traditional recipes are omitted. So, while Peterson explains the steps involved in making a basic mayonnaise, he does not provide measured quantities of ingredients, forcing readers to actively engage their senses during the cooking process rather than just read a recipe. He also introduces various kitchen equipment in his demonstrations, discussing the difference, for instance, between a ricer and a potato masher. Throughout, Peterson displays his culinary virtuosity, creating an invaluable, timeless reference that demystifies the cooking process.
Essentials of Cooking
View in iTunes
  • $9.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Methods
  • Published: Apr 05, 2003
  • Publisher: Artisan
  • Seller: Workman Publishing Co., Inc.
  • Print Length: 312 Pages
  • Language: English
  • Requirements: To view this book, you must have an iOS device with iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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