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1 Burnside Cooking and Food- Culinary Reference

This title in other editions

The Cook's Book: Techniques and Tips from the World's Master Chefs

by

The Cook's Book: Techniques and Tips from the World's Master Chefs Cover

 

Synopses & Reviews

Publisher Comments:

With tips, techniques and advice from the top chefs of the world - it's the essential companion you'll always want to hand in your kitchen Master every technique and develop your culinary skills with classic, contemporary and innovative recipes from around the world. Eighteen top chefs, including Marcus Wareing, Charlie Trotter and Ken Hom, present the basic preparations and the best methods with clearly explained, step-by-step advice. Features over 600 delicious recipes Illustrated with sumptuous photography. Contains professional skills, adapted for the home. From homely English food to international cuisine, let these top chefs from across the globe bring their expertise into your home. Share their passion for food, broaden your repertoire - and cook for success every time with this one-stop guide. It's the essential ingredient for every kitchen.

Review:

"This superlative volume is a culinary arts education in itself: what foodie wouldn't want to read Charlie Trotter's tips on preparing fish and shellfish, or Norman Van Aken's take on Latin American cooking? Instructions from world renowned chefs like Paris's Pierre Herm and Japan's Hisayuki Takeuchi ring with authority, though female chefs are notably absent, save for Sydney's Christine Manfield. This book takes a two-tiered approach by expanding on the basics in chapters on sauces and dressings, flavorings, and poultry and game birds, and exploring specific cuisines in sections on India, Japan, the Middle East and other regions. The book may be best suited to professional chefs; amateurs might not be ready to tackle Ferran Adri's Potato Foam: 21st Century Tortilla, or Shaun Hill's Roast Woodcock, in which the head is left on, 'since the brains are a delicacy... eaten in much the same way as a lollipop.' Technically, this is more than just a cookbook, but the recipes (with luscious photos) for dishes like Paul Gayler's Venison with Cherries, Cinnamon & Walnuts; Peter Gordon's Vanilla & Duck Broth with Rice Noodles; and Dan Lepard's Flatbread with Pumpkin, Green Olives & Shallots are worth the price of the book alone. (Sept.)" Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Bursting with luscious color photography and clear, step-by-step techniques drawn from the world's top chefs, "The Cook's Book" presents a one-stop reference for all home cooks--from those who want to gain more confidence in the kitchen and hone their skills to anyone who is eager to learn basic methods from scratch.

Product Details

ISBN:
9780756613020
Subtitle:
Techniques and Tips from the World's Master Chefs
Author:
Norman, Jill
Author:
Kochhar, Atul
Author:
Trotter, Charlie
Publisher:
DK Publishing
Subject:
General
Subject:
Cookery
Subject:
Methods - General
Subject:
Courses & Dishes - General
Subject:
Reference
Copyright:
Publication Date:
20050829
Binding:
ELECTRONIC
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
648
Dimensions:
11.42x9.20x1.71 in. 6.61 lbs.

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Related Subjects

Cooking and Food » Reference and Etiquette » General

The Cook's Book: Techniques and Tips from the World's Master Chefs Used Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 648 pages DK Publishing - English 9780756613020 Reviews:
"Publishers Weekly Review" by , "This superlative volume is a culinary arts education in itself: what foodie wouldn't want to read Charlie Trotter's tips on preparing fish and shellfish, or Norman Van Aken's take on Latin American cooking? Instructions from world renowned chefs like Paris's Pierre Herm and Japan's Hisayuki Takeuchi ring with authority, though female chefs are notably absent, save for Sydney's Christine Manfield. This book takes a two-tiered approach by expanding on the basics in chapters on sauces and dressings, flavorings, and poultry and game birds, and exploring specific cuisines in sections on India, Japan, the Middle East and other regions. The book may be best suited to professional chefs; amateurs might not be ready to tackle Ferran Adri's Potato Foam: 21st Century Tortilla, or Shaun Hill's Roast Woodcock, in which the head is left on, 'since the brains are a delicacy... eaten in much the same way as a lollipop.' Technically, this is more than just a cookbook, but the recipes (with luscious photos) for dishes like Paul Gayler's Venison with Cherries, Cinnamon & Walnuts; Peter Gordon's Vanilla & Duck Broth with Rice Noodles; and Dan Lepard's Flatbread with Pumpkin, Green Olives & Shallots are worth the price of the book alone. (Sept.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Bursting with luscious color photography and clear, step-by-step techniques drawn from the world's top chefs, "The Cook's Book" presents a one-stop reference for all home cooks--from those who want to gain more confidence in the kitchen and hone their skills to anyone who is eager to learn basic methods from scratch.
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