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Notes on cooking : a short guide to an essential craft

Author: Lauren Braun Costello; Russell Reich
Publisher: New York, NY : RCR Creative Press, 2009.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
"Notes on Cooking" is an essential primer that can help anyone become a better cook without a single recipe. The books 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. Includes an afterword by Dorothy Hamilton, founder & CEO of The French Culinary Institute, a recommended  Read more...
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Genre/Form: Electronic books
Handbooks and manuals
Quotations
Handbooks, manuals, etc
Quotations, maxims, etc
Additional Physical Format: Print version:
Costello, Lauren Braun.
Notes on cooking.
New York, NY : RCR Creative Press, 2009
(DLC) 2008939351
(OCoLC)313659804
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Lauren Braun Costello; Russell Reich
ISBN: 9780972425568 097242556X 9780972425537 0972425535 1306031729 9781306031721
OCLC Number: 690213326
Description: 1 online resource (xxvii, 143 pages)
Contents: Understanding the recipe --
The cook's role --
Tools & equipment --
Procurement & storage --
Mise en place --
Building blocks --
Temperature --
Pantry --
Stocks & sauces --
Produce --
Seafood --
Poultry --
Meat --
Bread & pastry --
Dairy & eggs --
Wine & spirits --
Repairing food --
Presentation --
Last thought --
Afterword / by Dorothy Hamilton --
Appendices. Flavor lexicon ; Classic combinations ; Cooking essentials --
Recommendations [for further reading].
Responsibility: Lauren Braun Costello, Russell Reich.

Abstract:

"Notes on Cooking" is an essential primer that can help anyone become a better cook without a single recipe. The books 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. Includes an afterword by Dorothy Hamilton, founder & CEO of The French Culinary Institute, a recommended equipment list, an annotated reading list, and an index.

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