| Description |
xxvii, 143 pages ; 20 cm |
| Bibliography |
Includes bibliographical references (pages 127-130) and index. |
| Contents |
Understanding the recipe -- The cook's role -- Tools & equipment -- Procurement & storage -- Mise en place -- Building blocks -- Temperature -- Pantry -- Stocks & sauces -- Produce -- Seafood -- Poultry -- Meat -- Bread & pastry -- Dairy & eggs -- Wine & spirits -- Repairing food -- Presentation -- Last thought -- Afterword / by Dorothy Hamilton -- Appendices. Flavor lexicon ; Classic combinations ; Cooking essentials -- Recommendations [for further reading]. |
| Subject |
Cooking -- Handbooks, manuals, etc.
|
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Cookbooks -- Handbooks, manuals, etc.
|
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Cooking -- Quotations, maxims, etc.
|
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Cookbooks -- Quotations, maxims, etc.
|
| Added Author |
Reich, Russell, 1963-
|
| ISBN |
9780972425513: $21.95 |
|
0972425519: $21.95 |
|
