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The Basics Techniques of Continental Cooking 2007 Filip Verheyden Small Book

g-trek
  • (510)
US $80.00
Condition:
Like New
“Previously owned, sparingly read.”
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eBay item number:373467892272
Last updated on Feb 20, 2021 11:10:58 PSTView all revisionsView all revisions

Item specifics

Condition
Like New
A book that looks new but has been read. Cover has no visible wear, and the dust jacket (if applicable) is 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. See all condition definitionsopens in a new window or tab
Seller Notes
“Previously owned, sparingly read.”
Narrative Type
Nonfiction
Topic
Reference, Methods / General, General
Type
Cookbook
Subjects
Food & Drink
Author
FiLIP Verheyden
Cookery Topic
Classic Recipes
Special Attributes
1st Edition
ISBN
9781933633183
Book Title
Basics : the Techniques of Continental Cooking
Publisher
Melville House Publishing
Item Length
6.6 in
Publication Year
2007
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
0.9 in
Genre
Cooking
Item Weight
20 oz
Item Width
4.9 in
Number of Pages
320 Pages

About this product

Product Identifiers

Publisher
Melville House Publishing
ISBN-10
1933633182
ISBN-13
9781933633183
eBay Product ID (ePID)
57218096

Product Key Features

Book Title
Basics : the Techniques of Continental Cooking
Number of Pages
320 Pages
Language
English
Publication Year
2007
Topic
Reference, Methods / General, General
Illustrator
Yes
Genre
Cooking
Author
FiLIP Verheyden
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
20 oz
Item Length
6.6 in
Item Width
4.9 in

Additional Product Features

Intended Audience
Trade
LCCN
2007-061186
TitleLeading
The
Dewey Edition
22
Reviews
"It is like a little bible.... It is a beautifully made book, as well as very useful... Amazing." -Martha Stewart "A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, The Basics zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, The Basics plunges onward into contemporary cuisine." -Jonathan Hayes, The New York Times Magazine, "It is like a little bible.... It is a beautifully made book, as well as very useful... Amazing." -Martha Stewart "A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills,The Basicszips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there,The Basicsplunges onward into contemporary cuisine." -Jonathan Hayes,The New York Times Magazine
Photographed by
Le Duc, Tony
Dewey Decimal
641.5
Synopsis
Over 150 concise descriptions of the skills and techniques no cook should be without, from how to make fundamental sauces to how to master core cutting and preparation techniques, plus a collection of basic but astonishing recipes to try it all out., "A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, The Basics zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, The Basics plunges onward into contemporary cuisine."-Jonathan Hayes, The New York Times Magazine "This book is written in a clear style and filled with wise advice."-Le Figaro Magazine "Each page contains one photo, one recipe, and one clever tip. What more could one want?"-Beau & Bon The book the United Kingdom's Bulletin called "a cooking bible" comes to America: It's the award-winning and best-selling title with the 150 most important techniques used in European kitchens. Unlike US and Canadian cookbooks, The Basics focuses on kitchen skills rather than recipes. Learn standard European methods to cut and prepare vegetables and meats, make cream sauces, and perfect b'arnaise and consomm?'. And as The New York Times Magazine noted, there is also an impressive collection of newly minted continental techniques-including how to "cook fennel sous vide (slow-simmered in a vacuum-sealed pouch) and recipes for of-the-moment constructions like foie-gras foam and savory jellies." Readers are encouraged to experiment, and recipes utilizing the book's techniques are provided for just such experimentation. Unlike anycookbook on the market, The Basics is sure to make waves in North America. Filip Verheyden studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers. Tony Le Duc has been a foodphotographer since 1984, producing images for some twenty books, including The House of Books.'?, The book the United Kingdom's "Bulletin" called "a cooking bible" comes to America: It's the award-winning and best-selling title with the 150 most important techniques and kitchen skills used in European kitchens. Also includes beautiful photos throughout.
LC Classification Number
TX643.V47 2007

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