Read The New Making of a Cook: The Art, Techniques, and Science of Good Cooking

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

Madeleine Kamman

4.9/5 (14000 ratings)

Description:The Making of a Cook became an instant classic upon its publication in 1971. Since then much has changed in the way America cooks and The New Making of a Cook meets these changes head-on. This fully revised edition teaches every technique used in today's homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching America's top chefs how to cook, Madeleine knows what works and why. Today's cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten. The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for today's cook, it will become a classic all over again.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with The New Making of a Cook: The Art, Techniques, and Science of Good Cooking. To get started finding The New Making of a Cook: The Art, Techniques, and Science of Good Cooking, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Format: PDF, EPUB & Kindle Edition

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ISBN: 0688152546

Description: The Making of a Cook became an instant classic upon its publication in 1971. Since then much has changed in the way America cooks and The New Making of a Cook meets these changes head-on. This fully revised edition teaches every technique used in today's homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching America's top chefs how to cook, Madeleine knows what works and why. Today's cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten. The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for today's cook, it will become a classic all over again.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with The New Making of a Cook: The Art, Techniques, and Science of Good Cooking. To get started finding The New Making of a Cook: The Art, Techniques, and Science of Good Cooking, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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

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

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