Essentials of CookingBook - 2003
Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT?
Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
Baker & Taylor
Featuring more than 1,100 full-color photographs and 150 recipes, this richly illustrated introduction to the art of cooking provides step-by-step instruction in one hundred essential cooking techniques, accompanied by informative background on what each techniques does in terms of the taste of food. Reprint.