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Essentials of Cooking by James Peterson 1999 HC/DC VG
US $0.99
Condition:
“has slight cover wear”
Very Good
A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections.
- Buy It NowEssentials of Cooking by James Peterson 1999 HC/DC VG
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US $7.47 delivery in 2–4 days
Get it between Tue, Sep 30 and Thu, Oct 2 to 94104.
Located in: Murphysboro, Illinois, United States
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eBay item number:134096474446
Item specifics
- Condition
- Very Good
- Seller Notes
- “has slight cover wear”
- Country/Region of Manufacture
- Japan
- Features
- Dust Jacket, Illustrated
- Original Language
- English
- Intended Audience
- Adults
- ISBN
- 9781579651206
- Book Title
- Essentials of Cooking
- Publisher
- Artisan
- Item Length
- 10.3 in
- Publication Year
- 1999
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1 in
- Genre
- Cooking
- Topic
- General, Methods / General
- Item Weight
- 52.1 Oz
- Item Width
- 9.2 in
- Number of Pages
- 312 Pages
About this product
Product Identifiers
Publisher
Artisan
ISBN-10
1579651208
ISBN-13
9781579651206
eBay Product ID (ePID)
736194
Product Key Features
Book Title
Essentials of Cooking
Number of Pages
312 Pages
Language
English
Publication Year
1999
Topic
General, Methods / General
Illustrator
Yes
Genre
Cooking
Type
Textbook
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
52.1 Oz
Item Length
10.3 in
Item Width
9.2 in
Additional Product Features
Intended Audience
Trade
LCCN
99-032539
Dewey Edition
21
Dewey Decimal
641.5
Table Of Content
BASICS HOW TO: Peel Vegetables Shuck, Stem, Trim, and Seed Vegetables Cut Up Vegetables and Herbs Prepare Fruits Take the Meat out of a Coconut Make a Chicken Broth Make a Fish Broth Make a Crustacean Broth Make a Green Salad Make a Vinaigrette Make Infused Oils Make a Mayonnaise Make a Hollandaise Sauce Clarify Butter Make a Flavored Butter Make a Beurre Blanc Make a Tomato Sauce Make Fresh Egg Pasta Dough Roll and Cut Fresh Pasta Dough Make Stuffed Pasta Shapes Make Gnocchi Make Blini and Crepes Cook Risotto, Pilaf, Fluffy Rice, and Paella Determine Doneness of Foods VEGETABLES & FRUITS HOW TO: Roast Vegetables Make a Vegetable Gratin Slow-Cook (Braise) Green Vegetables Glaze Root Vegetables Deep-fry Vegetables Make Potato Chips and French Fries Grill Vegetables Steam and Boil Vegetables Saute Vegetables Cook Artichokes Make Mashed Potatoes and Other Vegetable and Fruit Purees Make a Vegetable Flan Make a Chunky Vegetable Soup Make a Creamy Vegetable Soup Roast Fruit Poach Fruit FISH & SHELLFISH HOW TO: Poach a Big Fish Poach a Small Fish Poach Fish Steaks and Fillets, Small Whole Fish, and Shellfish Cook Fish Fillets en Papillote Bake Fish and Make a Sauce at the Same Time (Braise) Roast a Whole Fish Deep-fry Seafood Grill Seafood Saute Seafood for a Crisp Crust Cook Squid (and Other Tentacled Creatures) Stir-fry in a Wok Steam Shellfish Shuck Oysters Prepare Lobster Prepare Soft-shell Crabs Cook Crayfish Use Salted Anchovies Make Miso Soup POULTRY & EGGS HOW TO: Roast a Chicken Poach Chicken in a Pot Cut Up a Chicken Make a Chicken Stew Make a Chicken Saute Make Fried Chicken Grill Chicken Saute Breaded Chicken Breasts Make a Chicken Liver Mousse Roast a Turkey and Make Giblet Gravy Cut Up a Duck Boil Eggs Poach Eggs Bake Eggs Make an Omelet Make a Souffle MEAT HOW TO: Roast a Leg of Lamb Roast a Rack of Lamb and Make a Jus Roast a Rack of Pork Roast a Prime Rib of Beef Grill (or Broil) Chops and Steaks Saute Steaks, Chops, Noisettes, and Medallions (and Make a Pan Sauce) Saute a Small Whole Loin of Pork, Veal, or Venison Make Pot-au-Feu and Other Boiled Dinners Poach a Tender Cut of Meat Make a Pot Roast Make a Stew Cook Veal, Beef, and Lamb Shanks Make a Stew Without Browning Make a Veal Stew Prepare Sweetbreads WORKING FROM SCRATCH HOW TO: Prepare a Wbole Round Fish Fillet a Salmon Bone a Whole Round Fish Prepare a Whole Flatfish Scale, Clean, and Bone Whole Small Fish Hot-Smoke Fish Fillets Cold-Smoke Fish Fillets Cure Seafood (Brining and Salting) Trim and Cut Up a Breast of Veal for Stew Trim and Partially Bone a Leg of Lamb Butcher a Double Rack of Lamb Trim and French a Rack of Lamb Trim and Roast a Saddle of Lamb Cut Up a Rabbit Prepare and Braise a Large Rabbit GLOSSARY INDEX
Edition Description
Teacher's edition
Synopsis
In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. 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., One of America's most widely respected cookbook authors distills his vast knowledge and experience into 100 essential techniques -- from soft-boiling an egg to roasting a whole saddle of lamb -- every cook should know. 150 recipes. 750 color photos. 50-page Glossary of terms and ingredients.
LC Classification Number
TX651.P48 1999
Item description from the seller
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Seller feedback (2,085)
- j***n (548)- Feedback left by buyer.Past monthVerified purchaseAs listed, shipped fast and packed well. Would use again.
- z***r (682)- Feedback left by buyer.Past monthVerified purchaseAll good so far. As described. Packaged well. Shipped fast. Thank you!! ⭐️⭐️⭐️⭐️⭐️
- t***5 (1993)- Feedback left by buyer.Past 6 monthsVerified purchaseItem arrived well packed and as described
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Seller feedback (2,085)
- j***n (548)- Feedback left by buyer.Past monthVerified purchaseAs listed, shipped fast and packed well. Would use again.
- z***r (682)- Feedback left by buyer.Past monthVerified purchaseAll good so far. As described. Packaged well. Shipped fast. Thank you!! ⭐️⭐️⭐️⭐️⭐️
- t***5 (1993)- Feedback left by buyer.Past 6 monthsVerified purchaseItem arrived well packed and as described