200 Skills Every Cook Must Have

200 Skills Every Cook Must Have : The Step-By-Step Methods That Will Turn a Good Cook Into a Great Cook

3.76 (60 ratings by Goodreads)
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Description

"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.
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Product details

  • Paperback | 256 pages
  • 201 x 218 x 20mm | 794g
  • English
  • Reprint
  • 1770856439
  • 9781770856431
  • 1,823,772

Review quote

[Review of hardcover edition: ] Think of this book as cooking skills for dummies ratcheted up to a higher level.... Two British chefs export their ways and wisdom to teach, update, and demystify novices as well as experienced cooks about critical kitchen skills. Along the way, when recipes are offered, so much the better. Their basics cover literally anything necessary to start cooking, from the rudiments of fashioning a tomato sauce to advice for soaking saffron. Therefore, such advanced skills as crafting croissants or building a fancy cake don't qualify. Many of the 200 techniques feature color photographs; all include ingredients, directions, expert tips, and, occasionally, recommended variations (for instance, foodstuffs to fold into couscous). It's the tips, though, that readers will savor... Well organized and explained.-- (12/01/2013)
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About Clara Paul

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.
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Rating details

60 ratings
3.76 out of 5 stars
5 22% (13)
4 47% (28)
3 20% (12)
2 10% (6)
1 2% (1)
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