Advanced
Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Title details for The Basic Basics How to Cook from A–Z by Janet Macdonald - Available

The Basic Basics How to Cook from A–Z

by Janet Macdonald
ebook
Read a sample Read a sample
Get cooking with this beginner’s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes.
 
This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry.
 
Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe—such as a basic broth or pie—is included, which allows the reader to develop the skills demonstrated.
 
Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.
Expand title description text
Series: Basic Basics Publisher: Grub Street Publishing

Kindle Book

  • Release date: April 16, 2008

OverDrive Read

  • ISBN: 9781909808355
  • Release date: April 16, 2008

EPUB ebook

  • ISBN: 9781909808355
  • File size: 3058 KB
  • Release date: April 16, 2008

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Reference Nonfiction

Languages

English

Get cooking with this beginner’s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes.
 
This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry.
 
Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe—such as a basic broth or pie—is included, which allows the reader to develop the skills demonstrated.
 
Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.
Expand title description text
Cooking & Food Reference Nonfiction