دستیار آشپز: مجموعه‌ای از حکمت‌های آشپزی

This handy kitchen reference offers a fount of culinary knowledge, tips, and conversions for cooking globally with international cookbooks. A user-friendly dictionary layout provides quick access to necessary information such as metric conversions, equivalent weights, alternatives for allergy sufferers, and rescue remedies for kitchen disasters. Replacements for hard-to-find ingredients that are often elements of foreign recipes are also included. Guides to commonly used abbreviations, oven temperatures, additives, and dimensions of cooking equipment help cooks convert recipes to use for their own kitchens. Tips for making homemade crème fraiche, using leftover egg whites, perfecting pork glaze, and other kitchen tidbits are interspersed throughout. About the author......Page 1 Title page......Page 2 Contents......Page 5 Introduction......Page 7 How to use this book......Page 8 A......Page 9 B......Page 17 C......Page 42 D......Page 77 E......Page 82 F......Page 92 G......Page 111 H......Page 120 I......Page 124 J......Page 125 K......Page 128 L......Page 135 M......Page 143 N......Page 165 O......Page 169 P......Page 178 Q......Page 204 R......Page 205 S......Page 217 T......Page 254 U......Page 261 V......Page 262 W......Page 268 Y......Page 271 Z......Page 275 Commonly used abbreviations......Page 277 Oven temperatures......Page 278 Celsius/Fahrenheit conversion......Page 279 Liquid volume conversion (metric to imperial)......Page 280 Weight conversion (imperial to metric)......Page 282 Less common measures......Page 283 Common dimensions of cooking equipment......Page 284 Equivalent quantities for some common foods......Page 285 Additives......Page 292 Bibliography......Page 298 Acknowledgements......Page 301 This is your guide to the global kitchen. A collection of handy hints, a dictionary of weird and wonderful foodstuffs, and a reference book, all in one.In The Kitchen Hand Anthony Telford answers culinary conundrums and explains those hard-to-find ingredients in your overseas cookbooks. He tells you what to do with leftover egg-whites, what OO flour is, and how to tell the difference between thickened cream, double cream and pure cream. He gives tips and advice, showing how easy it is to make your own creme fraiche and the perfect pork crackling. What's more, The Kitchen Hand contains every measurement and conversion table you'll ever need, lists of equivalent weights and quantities, alternatives for allergy sufferers and rescue remedies for kitchen disasters. It is the ultimate compendium of kitchen wisdom. A miscellany of kitchen wisdom About the author 1 Title page 2 Contents 5 Introduction 7 How to use this book 8 A-Z listing 9 A 9 B 17 C 42 D 77 E 82 F 92 G 111 H 120 I 124 J 125 K 128 L 135 M 143 N 165 O 169 P 178 Q 204 R 205 S 217 T 254 U 261 V 262 W 268 X 271 Y 271 Z 275 Commonly used abbreviations 277 Oven temperatures 278 Celsius/Fahrenheit conversion 279 Liquid volume conversion (metric to imperial) 280 Weight conversion (imperial to metric) 282 Less common measures 283 Common dimensions of cooking equipment 284 Equivalent quantities for some common foods 285 Additives 292 Bibliography 298 Acknowledgements 301 A guide to the global kitchen, this is a collection of handy hints, a dictionary of weird and wonderful foodstuffs, and a reference book, all in one. Included in its pages are: what to do with leftover egg- whites, what OO flour is, and every conversion and measurement table you should need