Picture Perfect
Cooking by Photograph
Will be published approx. on 11. March 2027
Book
Hardback
448 pages
978-1-4003-4693-6 (ISBN)
Description
A master class that gives you the most important ingredient for great cooking: confidence.
Too often, cookbooks feel incomplete, creating doubt where there should be clarity. Picture Perfect removes all possibility of confusion, laying out every step in explicit detail thanks to its unique, photo-driven approach. Culinary Institute of America-trained author Derek Bissonnette removes all limitations from what you are capable of in the kitchen. By breaking down fundamental techniques via accessible preparations, this cookbook eliminates uncertainty and confusion and provides the confidence that is required for great cooking.
Inside You'll Find:
How to set yourself up for success: the importance of organization, mise en place, and plating
How to handle knives so you can process vegetables quickly and correctly break down chicken and seafood
Accessible recipes to provide hands-on teaching
Insider tips that make notoriously difficult techniques like sauteing, emulsifying, and deep frying second nature
Photos that eliminate all confusion, leaving no doubt as to what the proper technique and approach are
Too often, cookbooks feel incomplete, creating doubt where there should be clarity. Picture Perfect removes all possibility of confusion, laying out every step in explicit detail thanks to its unique, photo-driven approach. Culinary Institute of America-trained author Derek Bissonnette removes all limitations from what you are capable of in the kitchen. By breaking down fundamental techniques via accessible preparations, this cookbook eliminates uncertainty and confusion and provides the confidence that is required for great cooking.
Inside You'll Find:
How to set yourself up for success: the importance of organization, mise en place, and plating
How to handle knives so you can process vegetables quickly and correctly break down chicken and seafood
Accessible recipes to provide hands-on teaching
Insider tips that make notoriously difficult techniques like sauteing, emulsifying, and deep frying second nature
Photos that eliminate all confusion, leaving no doubt as to what the proper technique and approach are
More details
Language
English
Place of publication
United States
Publishing group
HarperCollins Focus
Product notice
With ribbon marker(s)
Dimensions
Height: 254 mm
Width: 203 mm
ISBN-13
978-1-4003-4693-6 (9781400346936)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Person
When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook, Dumplings, Mediterranean: The Ultimate Cookbook, On Board, and Picture Perfect. Find out more at dbfoodphoto.com.