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eBook The Culinary Craft download

by Judy Gorman

eBook The Culinary Craft download ISBN: 0899090389
Author: Judy Gorman
Publisher: Yankee Books; 1st edition (September 1, 1984)
Language: English
Pages: 408
ePub: 1555 kb
Fb2: 1912 kb
Rating: 4.8
Other formats: mobi lrf doc azw
Category: Cooking

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The Culinary Craft book. Details (if other): Cancel. Thanks for telling us about the problem. The Culinary Craft: A Guide to the How, What, and Why of Cooking, Plus More Than 300 Kitchen-Tested Recipes.

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The Culinary Institute of America holds nothing back in its mission to provide students. and updatedGarde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary.

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Frequently bought together. Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies.

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a guide to the how, what, and why of cooking, plus more than 300 kitchen-tested recipes. Published 1984 by Yankee Books in Dublin, . 1st ed. by Judy Gorman.

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Explains cooking chemistry, terms, and techniques, and gathers recipes for appetizers, soups, salads, breads, poultry, fish, meat, eggs, cheese, pasta, rice, beans, vegetables, sauces and desserts
Comments: (2)
Jockahougu
I am a novice cook, who can cook enough to prepare myself meals daily. To someone who is enthusiastic about learning about cooking, this cookbook is amazingly instructive. The book teaches how foods and substances interact and behave, as well as thoroughly explain classic cooking terms such as 'braising' or what 'demi-glaze' is. There are many timeless tips given in cross-referenced articles and recipes that gives you a leg up in coming out with the desired dish. The recipes tend to be practical in terms of efficiency and effectiveness in procedure, however some of the ingredients can be specific and may be difficult to attain (monetarily, seasonally, or location-wise, for example it may be difficult to get red current jelly or fresh clams where you live). That said, plenty of the recipes can be managed by those on a budget, but be prepared to stock up on fresh produce, herbs, and spices (I tend to substitute with dried varieties). Gorman seems to really like her spices, and she strongly recommends using fresh herbs.
Dagdarad
This is one of my favorite cookbooks, and I'm a cookbook hoarder! How sad that it isn't in print anymore, but I highly recommend purchasing a copy while available. The author's approach is simple explanations for the why and how of cooking--most enjoyable to read--and then a compilation of a variety of interesting recipes from basic to what-a-great-idea-for-a-dinner-party recipes. The format is beautiful with detailed hints and instructions that result in fail-proof dishes. The author carefully chooses every word making the mini introductions to each recipe a reading pleasure, her anecdotes heartwarming: Grammy's Rolls--"Being able to prepare them was a rite of passage for the girls." Sara's Potato Salad--"This salad is named for my daughter, who would filch a tablespoon every time she passed the refrigerator...." Some of my personal favorites are Vegetable Bean Soup, Hearty Pea and Sausage Soup, the entire bread section, Steamed Clams and Spanish Sausage, Pizza Rustica, Caramel Flan, and her Pesto Sauce--a light, delicate northern Italian version which I make in huge batches in late summer and freeze. An excellent book for anyone desiring to have great recipes and be a well-versed cook along the way.