Notes on Cooking : A Short Guide to an Essential Craft.
Title:
Notes on Cooking : A Short Guide to an Essential Craft.
Author:
Costello, Lauren Braun.
ISBN:
9780972425568
Personal Author:
Physical Description:
1 online resource (177 pages)
Series:
Notes On
Contents:
Cover -- Table of Contents -- Notes on Notes on Cooking -- More Notes on Notes on Cooking -- I. Understanding the Recipe -- II. The Cook's Role -- III. Tools & Equipment -- IV. Procurement & Storage -- V. Mise en place -- VI. Building Blocks -- VII. Temperature -- VIII. Pantry -- IX. Stocks & Sauces -- X. Produce -- XI. Seafood -- XII. Poultry -- XIII. Meat -- XIV. Bread & Pastry -- XV. Dairy & Eggs -- XVI. Wine & Spirits -- XVII. Repairing Food -- XVIII. Presentation -- XIX. Last Thought -- Afterword by Dorothy Hamilton -- Appendix 1: Flavor Lexicon -- Appendix 2: Classic Combinations -- Appendix 3: Cooking Essentials -- Recommendations -- Acknowledgments -- Index.
Abstract:
As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cookwithout a single recipe. The book's 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. The notes provide explanatory commentary, helpful examples, and insights from Alice Waters, Daniel Boulud, Georges Auguste Escoffier, Leonardo da Vinci, and many others. They also include life lessonsabout how to bring delight, how to recognize quality, and how to see beauty in simplicity. For the beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence, Notes on Cooking provides a unique and invaluable apprenticeship.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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