Done.
A Cook's Guide to Knowing When Food Is Perfectly Cooked
Published on 8. April 2014
224 pages
978-1-4521-3228-0 (ISBN)
Description
A unique cooking-times reference from a multiple James Beard Award winner that "will give confidence and reassurance to new and veteran home cooks alike" (
The Kitchn).
It's the age-old question that stumps all cooks: Is it ready yet? In this infinitely handy kitchen guide, the celebrated author of Essentials of Cooking, James Peterson, gives at-a-glance answers for more than eighty-five of the most vexing-to-cook foods, from sauces, vegetables, fish, and meats to sweets.
Detailed descriptions of smell, sound, look, and texture provide a quick reference to getting the timing just right, while more than five hundred color photographs clearly capture each key stage of doneness. With distilled explanations of the ten basic cooking methods for context, this is an instant classic that brings professional-chef style expertise to your own kitchen.
It's the age-old question that stumps all cooks: Is it ready yet? In this infinitely handy kitchen guide, the celebrated author of Essentials of Cooking, James Peterson, gives at-a-glance answers for more than eighty-five of the most vexing-to-cook foods, from sauces, vegetables, fish, and meats to sweets.
Detailed descriptions of smell, sound, look, and texture provide a quick reference to getting the timing just right, while more than five hundred color photographs clearly capture each key stage of doneness. With distilled explanations of the ten basic cooking methods for context, this is an instant classic that brings professional-chef style expertise to your own kitchen.
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Book
04/2014
Chronicle Books
€26.00
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Person
James Peterson is the James Beard Award-winning author of 15 cookbooks and the technique instructor at New York City's Institute of Culinary Education. He lives in Brooklyn, New York.
Content
- Intro
- Cover
- Title
- Copyright
- Acknowledgements
- Contents
- Introduction
- How We Determine Doneness
- Sautéing
- Glazing
- Braising
- Frying
- Roasting
- Poaching
- Grilling
- Broiling
- Smoking
- Barbecuing
- Sauces
- Clarified Butter
- Mayonnaise and Aïoli
- Hollandaise Sauce
- Roux
- Salad Vinaigrette
- Eggs
- Beaten Egg Whites
- Hard-Boiled Eggs
- Poached Eggs
- Omelets
- Cheese Soufflé
- Gnocchi
- Quiche Lorraine
- Roots, Vegetables, Rice & Beans
- Roasted or Glazed Carrots
- Fried Potatoes
- Sautéed Potatoes
- Steamed Potatoes
- Roasted Potatoes
- Roasted Beets
- Roasted Peppers
- Glazed Onions
- Sautéed Mushrooms
- Blanched Spinach
- Simmered Artichokes
- Blanched, Roasted, or Sautéed Brussels Sprouts
- Boiled, Steamed, or Roasted Asparagus
- Braised Fennel
- Steamed Broccoli
- Blanched Green Beans
- Steamed or Sautéed Zucchini
- Rice Pilaf
- Risotto
- Cooked Dried Beans
- Seafood
- Poached Oysters
- Steamed Mussels and Clams
- Steamed or Sautéed Scallops
- Shrimp Tempura
- Boiled Lobster
- Grilled Tuna Steak
- Braised Halibut
- Sautéed, Grilled, or Poached Salmon Steaks and Fillets
- Grilled Whole Roundfish
- Poached Whole Flatfish
- Grilled, Sautéed, or Braised Squid
- Braised or Sautéed Octopus
- Poultry
- Roast Chicken
- Sautéed Chicken
- Grilled Chicken
- Sautéed Skinless Boneless Chicken Breasts
- Fried Chicken
- Sautéed Chicken Livers and Chicken Liver Mousse
- Roast Turkey
- Sautéed Duck Breasts
- Pork & Lamb
- Sautéed Bacon
- Sautéed Sausage
- Sautéed Pork Chops
- Braised Pork Shoulder Chops
- Roasted Leg of Lamb
- Roasted Rack of Lamb
- Beef
- Grilled Porterhouse
- Grilled or Sauteéd Hamburgers
- Beef Stew
- Pot Roast
- Braised or Poached Oxtails
- Osso Buco
- Braised or Sautéed Sweetbreads
- Sweets & Breads
- Whipped Cream
- Crème Anglaise
- Zabaglione
- Pastry Cream
- Buttercream Frosting
- Crème Fraîche
- Double Cream
- Soft-Ball Sugar
- Caramel
- Choux (Cream Puff Pastry)
- Brownies
- Cakes
- Berry Pie
- Bread Pudding
- Pancakes and Blinis
- Popovers and Yorkshire Puddings
- Brioche
- Index
- About the Author
