Essentials of Cooking
Essentials of Cooking by James Peterson is a comprehensive guide published by Artisan on January 10, 1999. This 299-page book is presented in English and features a wealth of information aimed at enhancing culinary skills. It distills essential cooking techniques into 100 key methods that every cook should master, supported by 750 photographs that clarify each process.
Readers will find detailed explanations of various cooking techniques, exploring the impact of different methods on flavor and texture. The book addresses a wide range of cooking questions, from basic tasks like boiling an artichoke to more complex techniques such as butchering and roasting a whole saddle of lamb. By understanding both how to perform these techniques and the reasons behind them, cooks can elevate their culinary expertise and efficiency.
Official synopsis Publisher
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.
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