Chef's Secrets
Chef's Secrets
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Résumé
more than 80 renowned chefs share the tricks, timesaving techniques, and wisdom they've learned through years of experience. Each technique is described in the chef's own words, along with a short, revealing interview and detailed profile of the chef's accomplishments.
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Chef's Secrets by Francine Maroukian
Learn the kitchen secrets of the country's top food professionals in Chef's Secrets, a collection of wisdom from more than 80 leading chefs and food authorities. Each chef will be introduced with basic profile information, a brief interview wherein the chefs reveal interesting tidbits and personal information, and shortcuts, innovations, and insider information from the chefs in their own voices. The book is organized into chapters that encompass broad categories such as Meat and Poultry, Fish and Shellfish, Baking and Desserts, Equipment, and more, with an extensive index for ease of use. From Steven Raichlen's advice on lighting a three-zone charcoal grill fire to James Peterson's secret to intensifying a sauce; and from Jimmy Bradley's technique for roasting the perfect chicken to J. Bryce Whittlesey's instructions for peeling a tomato with a blowtorch, Chef's Secrets will appeal to beginners as well as established foodies. It's the perfect addition to any food lover's bookshelf.
Francine Maroukian is a freelance writer whose work frequently appears in Town & Country, Esquire, and Travel + Leisure.
| SKU | Non disponible |
| ISBN 13 | 9781594740053 |
| ISBN 10 | 1594740054 |
| Titre | Chef's Secrets |
| Auteur | Francine Maroukian |
| État | Non disponible |
| Type de reliure | Paperback |
| Éditeur | Quirk Books |
| Année de publication | 2004-09-01 |
| Nombre de pages | 224 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |