What's a Cook to Do? : An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook.

Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.

Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal.

Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

" Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal." -- Amazon.com viewed January 4, 2021 Cover 1 Also by James Peterson 3 Copyright 5 Contents 6 Introduction 7 Tools, Techniques, and Advice 11 Eggs, Cheese, Pasta, and Rice 89 Vegetables and Fruits 123 Shellfish and Fish 197 Poultry and Meat 247 Broths, Soups, and Sauces 304 Pies and Tarts 334 Cakes, Batters, and Custards 357 Beverages 407 Etiquette 413 Acknowledgments 418 Index 420 A 420 B 420 C 421 D 424 E 424 F 424 G 425 H 425 I 426 J 426 K 426 L 426 M 427 O 427 P 428 Q 429 R 429 S 430 T 432 V 432 W 433 Y 433 Z 433 A richly illustrated introduction to the art of cooking provides step-by-step instruction in five hundred cooking techniques, tricks, and solutions that range from how to season a cast iron pan or how to prevent shells from sticking to hard-cooked eggs to how to carve a turkey and bake a perfect pie. By the author of Essentials of Cooking and Glorious French Food. Original. A practical, chockablock, quick-reference, A-to-Z answer book which reveals: how to season a cast- iron pan, bake a perfect pie, keep shells from sticking to hard- cooked eggs; how to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you're likely to encounter; and more.