Cover art for Encyclopedia of Cooking Skills & Techniques
Anness Publishing, January 2012
Hardcover, 264 pages

Encyclopedia of Cooking Skills & Techniques

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This accessible book presents all the essential cookery techniques clearly and simply with step-by-step photographs, and then shows how to put them into practice in over 200 recipes and variations. Most cookbooks assume a prior knowledge and understanding of skills and terminology - that we know how to bread fish for frying, spatchcock a chicken, make gravy, clarify butter, peel tomatoes, mince garlic, cook rice, make an omelette, melt chocolate, toast nuts, line a flan tin, make a whisked sponge or knead bread dough.

All these techniques, and many more, are fully explained in this guide, so you can follow the step-by-step photographs and create delicious dishes with confidence. The recipes allow you to practise the skills you are learning or perfecting, and also provide a classic collection of everyday dishes from roasts to stews to puddings, in one easy volume. Whether you are a complete novice, an occasional dabbler or an experienced cook, there are times when everyone longs for the basic techniques and methods to be laid out clearly and logically. The authors reveal that there are no mysteries to fine and successful cooking: techniques that might have be thought difficult or complex are shown to be delightfully and impressively simple. If you want to cook, have to cook or like to cook, this invaluable guide will set you on the way.

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