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Bezig met laden... Cooking School Secrets For Real-World Cooksdoor Linda Carucci
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 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek.  jeanbmac | Jul 28, 2020 |   Linda Carucci, winner of a prestigious Cooking Teacher of the Year award, has put her classroom knowledge between the covers of "Cooking School Secrets for Real World Cooks" (Chronicle, $23). She opens with general tips on equipment and technique, but those impatient to skip to the recipes will find tips sprinkled throughout those margins too. Her rock-simple garlicky chicken breasts are now the preferred quick chicken fix in my household. If I remember in the morning to toss frozen breasts into a Ziploc with Carucci's simple marinade together before heading to work, I'm guaranteed tender, flavorful meat that can be served in a multitude of ways when I return home. Carucci notes that she grew up eating hearty Italian food and just assumed everyone else did the same. Raised myself on an Italian aunt's long-simmered spaghetti sauce, I was skeptical of Carucci's rigatoni with sausage and mushroom ragu recipe, in which the sauce was much quicker. Surprise, surprise, it was a divine delight, and none the worse for its speedy prep time. And I know I'll be making the sweet, melt-in-your-mouth savory corn pudding again. When I made some recipes, I found myself skipping Carucci's "recipe secrets," the tips listed in the margins. But when I tried a dessert, grilled peach sundaes with caramel sauce, I found each of the offered tips to be useful ones, kind of like getting a recipe from your mom over the phone and having her add in tips learned from a lifetime of cooking. —G.F.C. http://msnbc.msn.com/id/8574948/page/2/ GaelFC | Nov 3, 2006 | geen besprekingen | voeg een bespreking toe
Prijzen
When it comes to food, Linda Carucci is at the top of her class. As a cooking instructor with more than 20 years of food industry experience, no one is more qualified than Linda to reveal the indispensable everyday secrets and shortcuts that professional chefs use constantly in their cooking. Each of the more than 100 sensational recipessoups and salads, pasta and risotto, main courses and side dishes, plus indulgent dessertsoffers truly useful guidelines and tips. What is a chinois and why will this make homemade chicken stock better? Why are Turkish bay leaves preferable to the California variety? What cut of meat will ensure the most flavorful pork chop? Why is a marinade essential when grilling a flank steak? Why should granita be frozen in a square, rather than round, pan? The recipes go from down-home good and simple-to-prepare favorites (Tomato Cheddar Soup, Spaghetti and Meatballs) to guest-worthy, look-what-I-can-do feasts (Double-CrustedTimpano, Rack of Lamb). Clear illustrations show techniques such as how to cut the skin from a salmon fillet and slice basil into a chiffonade (and what is a chiffonade anyway?). Add to that a myriad of user-friendly charts (recommended temperatures for meat doneness; typical cuts of poultry, meat, and pork), menus, and resources, and any new cookas well as the not-so-new oneswill quickly find that going back to school is way more fun (and delicious) than they ever remembered. Geen bibliotheekbeschrijvingen gevonden. |
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 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)641.5Technology Home and family management Food And Drink Cooking, cookbooksLC-classificatieWaarderingGemiddelde: (3.77)
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I have been cooking for many years and have read many cookery books, but this is the first one that spells out everything in detail. Who knew about salting meat and reverse osmosis. Not this reader. Coupled with the explanations and tips are the recipes themselves. All of them noteworthy.
This is a grand book, written by a lovely writer, whose knowledge and personality shines through her words.
I know I am a better-informed cook after diving into Cooking School Secrets. (