Asiabooks.com

DONE.: A COOK'S GUIDE TO KNOWING WHEN FOOD IS PERFECTLY COOKED

With this product, you earn 31 point(s).

How to order

Normal Price ฿925

Special Price ฿786.25

DONE.: A COOK'S GUIDE TO KNOWING WHEN FOOD IS PERFECTLY COOKED
15%

DONE.: A COOK'S GUIDE TO KNOWING WHEN FOOD IS PERFECTLY COOKED

Hardcover

฿925
฿786.25
(Save ฿138.75 )

How to order

With this product, you earn 31 point(s).

Point details
7-14 Business days

PAYMENT METHOD

payment01 payment02 payment03
คำที่เกี่ยวข้อง COOKING TECHNIQUES

Synopsis: DONE.: A COOK'S GUIDE TO KNOWING WHEN FOOD IS PERFECTLY COOKED

This is the handbook that answers the age-old question that cooks everywhere struggle with all the time: how do you know when it's done? Covers 75 of the most vexing foods, from fish to baked goods, in words and pictures, with stage-by-stage doneness photos for foods that are best taught visually. No recipes, just the key info cooks need to know for how to tell when something is done. These problems solved and more: too-firm artichokes, chewy shellfish, raw-in-the-middle salmon and fried chicken, grey-ringed hard-boiled eggs, wet quiche, runny berry pie, rubbery bacon, dry-as-dirt Christmas turkey, too-gooey brownies and greasy and clumpy buttercream frosting.

Product Details

ISBN 9781452119632
Weight 1.5
Publisher CHRONICLE BOOKS
Dimension Width(กว้าง)(CM) 7.2441
Dimension Length(ยาว)(CM) 0.9449
Dimension High(สูง/หนา)(CM) 9.2520
Language English

Highlight

This is the handbook that answers the age-old question that cooks everywhere struggle with all the time: how do you know when it's done? Covers 75 of the most vexing foods, from fish to baked goods, in words and pictures, with stage-by-stage doneness photos for foods that are best taught visually.

All Reviews

Comments & Ratings (0 review)

  • (0)
  • (0)
  • (0)
  • (0)
  • (0)
PETERSON, JAMES

about author

James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces," his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking," a 2008 James Beard Award winner. He has been one of the country's preeminent cooking instructors for more than 20 years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. He is revered within the industry and highly regarded as a professional resource. James Peterson cooks, writes, and photographs from Brooklyn, New York.

read more

You may also like

Recommended for you