Full name: The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

Author: Madeleine Kamman Year: 1994 Rank: Rating: Original Rating: Pop Rating: Genres/categories: Cookbooks Purchase/reserch links: LibraryThing Goodreads Amazon ISBNs: 9780688152543 0688152546

"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. Similar books: The Making of a Cook by Madeleine Kamman A Platter of Figs and Other Recipes by David Tanis The Best Light Recipe by Editors of Cook* Magazine Square Meals by Jane Stern Gordon Ramsay's Fast Food by Gordon Ramsay Mark Bittman's Kitchen Express by Mark Bittman Tyler Florence's Real Kitchen by Tyler Florence Ottolenghi: The Cookbook by Yotam Ottolenghi Think Like a Chef by Tom Colicchio Heart of the Artichoke by David Tanis Simple to Spectacular by Jean-Georges Vongerichten Jamie at Home by Jamie Oliver EveryDayCook by Alton Brown Blue Ginger by Ming Tsai Jamie's America by Jamie Oliver Barefoot Contessa Family Style by Ina Garten Binging with Babish by Andrew Rea Thug Kitchen by Thug Kitchen The Skinnytaste Cookbook by Gina Homolka Jerusalem by Yotam Ottolenghi