What's a Cook to Do?

What's a Cook to Do? Cover

What's a Cook to Do?

An Illustrated Guide to 484 Essential Tools, Tips, Techniques, & Tricks

By James Peterson

Artisan Publishers, Paperback, 9781579653187, 422pp.

Publication Date: February 1, 2007

From America's favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook.
Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.
Look elsewhere for how to bone skate or trim out a saddle of lamb, how to saute sweetbreads or flambe dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It's all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you ve eaten your last bland and overcooked meal.
Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

About the Author
James Peterson has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). A French-trained chef and former owner of a highly acclaimed French restaurant in New York, he is also the award-winning author of:
Winner, 1992 James Beard Foundation
Nominee, 1994 James Beard Foundation
Winner, 1997 International Association of Culinary Professionals
Winner, 1999 James Beard Foundation
Nominee, 2000 International Association of Culinary Professionals and Nominee, 2000 James Beard Foundation