Cooking school secrets for real world cooks / by Linda Carucci.
Record details
- ISBN: 0811842436
- Physical Description: 352 p. : ill. ; 23 cm.
- Publisher: San Francisco : Chronicle Books ; c2005.
Content descriptions
General Note: | "Tips, techniques, shortcuts, sources, hints, and answers to frequently asked questions, plus 100 sure-fire recipes to make you a better cook"--Cover. |
Bibliography, etc. Note: | Includes bibliographical references (p. 327) and index. |
Formatted Contents Note: | Cooking basics -- Equipment matters -- Knife skills and cuts -- Mise en place -- Do no harm: food safety -- Cooking methods -- How cooking changes the texture and flavor of foods -- Using your senses when you cook -- Understanding your palate -- Cooking with the seasons -- Seasoning to taste -- Brining and today's new meats and poultry -- Attentive tasting -- A few words about menu planning -- Creative cooking -- A few words about plate presentation -- Recipes -- Guidelines for preparing the recipes in this book -- Stocks, soups, and salads -- Secrets for successful stocks and broths -- Recipes that use homemade chicken stock, chicken broth, or vegetable broth -- Secrets for successful soups -- Secrets for successful salads -- Risottos and pastas -- Secrets for successful risotto -- Secrets for cooking perfect pasta -- Seafood, poultry, and meat main dishes -- Secrets for preparing fish and shellfish successfully -- Secrets for selecting and cooking poultry successfully -- Secrets for preparing meats successfully -- On the side -- Secrets for pairing side dishes with main dishes -- Sweet endings -- Secrets for choosing an appropriate dessert -- Secrets for preparing successful desserts -- Seasonal recipes, menus, sources -- Seasonal recipes -- Twelve seasonal menus for casual and special occasions. |
Search for related items by subject
Subject: | Cookbooks |
Available copies
- 1 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
---|---|---|---|---|---|---|---|---|
Downtown Library | TX 715 C37 2005 (Text) | 33109008801748 | Stacks | Volume hold | Available | - |
LDR | 02435cam a22002894a 4500 | ||
---|---|---|---|
001 | 121624881 | ||
003 | SITKA | ||
005 | 20061031065200.0 | ||
008 | 041001s2005 caua b 001 0 eng | ||
020 | . | ‡a0811842436 | |
040 | . | ‡aDLC ‡cDLC ‡dDLC | |
042 | . | ‡apcc | |
050 | 0 | 0. | ‡aTX715 ‡b.C325 2005 |
082 | 0 | 0. | ‡a641.5 ‡222 |
090 | . | ‡aTX 715 C37 2005 | |
100 | 1 | . | ‡aCarucci, Linda. |
245 | 1 | 0. | ‡aCooking school secrets for real world cooks / ‡cby Linda Carucci. |
260 | . | ‡aSan Francisco : ‡bChronicle Books ; ‡aVancouver : ‡bDistributed in Canada by Raincoast, ‡cc2005. | |
300 | . | ‡a352 p. : ‡bill. ; ‡c23 cm. | |
500 | . | ‡a"Tips, techniques, shortcuts, sources, hints, and answers to frequently asked questions, plus 100 sure-fire recipes to make you a better cook"--Cover. | |
504 | . | ‡aIncludes bibliographical references (p. 327) and index. | |
505 | 0 | . | ‡aCooking basics -- Equipment matters -- Knife skills and cuts -- Mise en place -- Do no harm: food safety -- Cooking methods -- How cooking changes the texture and flavor of foods -- Using your senses when you cook -- Understanding your palate -- Cooking with the seasons -- Seasoning to taste -- Brining and today's new meats and poultry -- Attentive tasting -- A few words about menu planning -- Creative cooking -- A few words about plate presentation -- Recipes -- Guidelines for preparing the recipes in this book -- Stocks, soups, and salads -- Secrets for successful stocks and broths -- Recipes that use homemade chicken stock, chicken broth, or vegetable broth -- Secrets for successful soups -- Secrets for successful salads -- Risottos and pastas -- Secrets for successful risotto -- Secrets for cooking perfect pasta -- Seafood, poultry, and meat main dishes -- Secrets for preparing fish and shellfish successfully -- Secrets for selecting and cooking poultry successfully -- Secrets for preparing meats successfully -- On the side -- Secrets for pairing side dishes with main dishes -- Sweet endings -- Secrets for choosing an appropriate dessert -- Secrets for preparing successful desserts -- Seasonal recipes, menus, sources -- Seasonal recipes -- Twelve seasonal menus for casual and special occasions. |
650 | 0. | ‡aCookbooks | |
907 | . | ‡a.b10465066 ‡b04-02-14 ‡c03-18-14 | |
998 | . | ‡adt ‡b03-18-14 ‡cm ‡da ‡e- ‡feng ‡gcau ‡h0 | |
934 | . | ‡a63692 | |
945 | . | ‡g1 ‡i33109008801748 ‡j0 ‡ldtsta ‡o- ‡p$24.00 ‡q- ‡r- ‡s- ‡t1 ‡u0 ‡v0 ‡w0 ‡x0 ‡y.i10582083 ‡z03-18-14 | |
901 | . | ‡a121624881 ‡bCabvavcc ‡c121624881 ‡tbiblio |