This is the handbook that answers the age-old question that cooks everywhere struggle with all the time: how do you know when it's done? Covers 75 of the most vexing foods, from fish to baked goods, in words and pictures, with stage-by-stage doneness photos for foods that are best taught visually. No recipes, just the key info cooks need to know for how to tell when something is done. These problems solved and more: too-firm artichokes, chewy shellfish, raw-in-the-middle salmon and fried chicken, grey-ringed hard-boiled eggs, wet quiche, runny berry pie, rubbery bacon, dry-as-dirt Christmas turkey, too-gooey brownies and greasy and clumpy buttercream frosting.
About the Author
James Peterson is an award-winning food writer, cookbook author, photographer and cooking teacher.
Number Of Pages: 224
Published: 2nd June 2014
Publisher: CHRONICLE BOOKS
Dimensions (cm): 23.5 x 18.4 x 2.3
Weight (kg): 0.91