Essentials of Cooking - Softcover

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In this unrivaled practical guide, one of America's most widely respected chefs/teachers/cookbook authors distills his vast knowledge and experience into the more than one hundred essential techniques that every cook needs to know. One hundred and fifty recipes and 1,100 photographs unravel the mysteries of the method and provide practical application on the spot. Here are answers to just about every cooking question, from the simple (why you shouldn't leave slices of apples sitting in water) to the sublime (why you should want to roast a whole saddle of lamb).

Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook fish in butter versus of oil? Why is the flavor of roasted vegetables so wonderful? How do you decide whether you want to make a chicken stew or saut,? Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.

There's even an interactive element to the book: "Cues" throughout make it easy for you to delve further into related subjects that might be of interest. After you've made the mashed potatoes, you can learn how to puree other vegetables and fruits; explore how to use vegetables purees in soups or to thicken sauces or to make flans; and find out how to handle all kinds of kitchen equipment you might encounter along the way, from a ricer to a food processor to a food mill or professional drum sieve.

Expect recipes and techniques that are clearly, meticulously, and encyclopedically described in the style that has won so many awards for Peterson's books, as well as an extensive annotated glossary that you will turn to again and again. In fact, expect your experience of cooking to be forever changed.