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- catalog abstract ""The New Making of a Cook is a handbook for good, hands-on cooking, offering a variety of styles. Madeleine explains each and every preparation and cooking technique worth knowing in today's kitchen, from julienning vegetables to roasting meats, from microwaving whole fish to baking bread, from deglazing a pan to boning a chicken, complete with step-by-step line drawings." "For Madeleine, hand techniques still reign supreme over the machine; nothing can beat a cook's touch for determining when a cake is ready or when a steak is done, or a sharp eye to perceive when a sauce has achieved the perfect consistency. Madeleine takes the time to provide all the descriptive cues necessary for the cook to use his or her own determination as to whether it's time to move on to the next step or whether the dish is done." "Understanding ingredients and how they react in combination or when subjected to heat is a big part of becoming an experienced cook. The New Making of a Cook tells the important whats and whys of cooking: What's the difference between mono- and polyunsaturated fats? What happens when fruits ripen? Why do egg whites stiffen when they are beaten? Knowing the answers to these and other questions will help the cook develop culinary judgment and the ability to troubleshoot a recipe."--Jacket.".
- catalog contributor b10445957.
- catalog created "1997.".
- catalog date "1997".
- catalog date "1997.".
- catalog dateCopyrighted "1997.".
- catalog description ""The New Making of a Cook is a handbook for good, hands-on cooking, offering a variety of styles. Madeleine explains each and every preparation and cooking technique worth knowing in today's kitchen, from julienning vegetables to roasting meats, from microwaving whole fish to baking bread, from deglazing a pan to boning a chicken, complete with step-by-step line drawings." "For Madeleine, hand techniques still reign supreme over the machine; nothing can beat a cook's touch for determining when a cake is ready or when a steak is done, or a sharp eye to perceive when a sauce has achieved the perfect consistency. Madeleine takes the time to provide all the descriptive cues necessary for the cook to use his or her own determination as to whether it's time to move on to the next step or whether the dish is done." "Understanding ingredients and how they react in combination or when subjected to heat is a big part of becoming an experienced cook. The New Making of a Cook tells the important whats and whys of cooking: What's the difference between mono- and polyunsaturated fats? What happens when fruits ripen? Why do egg whites stiffen when they are beaten? Knowing the answers to these and other questions will help the cook develop culinary judgment and the ability to troubleshoot a recipe."--Jacket.".
- catalog description "Includes bibliographical references and index.".
- catalog description "Tools of the trade -- Good ingredients for good dishes -- A wine primer for cooks -- Miracles in a shell : the techniques of egg cookery -- Happy marriages : vegetable broths, meat stocks and consommes, and all types of mixed vegetable and meat soups -- A multinational society : sauces from all over the world -- Colors on your plate : cooking vegetables -- Grains, legumes, and pasta -- Of river, lake, and sea critters : all manner of cooking and preparing fish -- All manner of cooking meats -- Fruit and the cook -- Cooks in the bakery.".
- catalog extent "p. cm.".
- catalog identifier "0688152546".
- catalog issued "1997".
- catalog issued "1997.".
- catalog language "eng".
- catalog publisher "New York : Morrow,".
- catalog subject "641.5 21".
- catalog subject "Cooking.".
- catalog subject "TX714 .K356 1997".
- catalog tableOfContents "Tools of the trade -- Good ingredients for good dishes -- A wine primer for cooks -- Miracles in a shell : the techniques of egg cookery -- Happy marriages : vegetable broths, meat stocks and consommes, and all types of mixed vegetable and meat soups -- A multinational society : sauces from all over the world -- Colors on your plate : cooking vegetables -- Grains, legumes, and pasta -- Of river, lake, and sea critters : all manner of cooking and preparing fish -- All manner of cooking meats -- Fruit and the cook -- Cooks in the bakery.".
- catalog title "The new making of a cook : the art, techniques, and science of good cooking / Madeleine Kamman.".
- catalog type "text".