Bibliograph

Cooking basics, what everyone should know, Sean Kahlenberg, The Culinary Institute of America

Type

Label

Cooking basics, what everyone should know, Sean Kahlenberg, The Culinary Institute of America

Language

eng

Illustrations

illustrations

Index

no index present

Literary Form

non fiction

Main title

Cooking basics

Responsibility statement

Sean Kahlenberg, The Culinary Institute of America

Series statement

Great CoursesGreat courses. Better living. Food & wine

Sub title

what everyone should know

Summary

"Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more with an experienced CIA and restaurant chef"--container

Table Of Contents

--, Risotto and what to do with the leftovers, Choosing the best method to cook vegetables, An elegant corn soup with lobster, Sautéed scallops with roasted cauliflower, How to poach an octopus, How to break down and roast a chicken, Braising short ribs and making polenta, Pork Milanese and the art of breading, Grilled salmon : breaking down a round fish, One-dish cookery : coq au vin, Monkfish : from bycatch to haute cuisine, How to make rack of lamb persillade, Making your own pasta : potato gnocchi, Making your own pasta : butternut agnolotti, Cooking the perfect Thanksgiving turkey, Seafood delight : how to make cioppino, Finding your roots : maple-roasted celeriac, How to make great paella, Smoking pork with Mexican street corn, Dover sole : breaking down a flat fish, You too can make ratatouille, Making roast beef and potato gratin, Patience, pickles, and crispy fried chicken, My big steak : executing a three-course meal

Target audience

adult

Classification