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Done : a cook's guide to knowing when food is perfectly cooked

Author: James Peterson
Publisher: San Francisco, California : Chronicle Books, 2014.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
In this infinitely handy kitchen guide, foremost cooking authority James Peterson gives at-aglance answers for more than 85 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, while more than 500 color photographs clearly capture each key stage of doneness. With distilled explanations of the 10 basic  Read more...
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Document Type: Book
All Authors / Contributors: James Peterson
ISBN: 9781452119632 1452119635
OCLC Number: 852763618
Notes: Includes index.
Description: 223 pages : color illustrations ; 25 cm
Contents: How we determine doneness --
Sauces --
Eggs --
Roots, vegetables, rice & beans --
Seafood --
Poultry --
Pork & lamb --
Beef --
Sweets & breads.
Responsibility: James Peterson.

Abstract:

The only quick-reference guide that answers the question that plagues cooks more than any other: How do I know when it's done?  Read more...

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"I'm betting each of us can think of someone in our lives who would love this book - and most likely that "someone" is ourselves! ...This is one of those books to keep handy next to the stove for Read more...

 
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