FREE SHIPPING on Orders of $40 or More!
The Basic Basics: How to Cook from A-Z
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, pulses, 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, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.

1118018752
The Basic Basics: How to Cook from A-Z
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, pulses, 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, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.

35.95 Out Of Stock
The Basic Basics: How to Cook from A-Z

The Basic Basics: How to Cook from A-Z

by Janet MacDonald
The Basic Basics: How to Cook from A-Z

The Basic Basics: How to Cook from A-Z

by Janet MacDonald

Overview

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, pulses, 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, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.

Product Details

ISBN-13: 9781898697985
Publisher: Grub Street
Publication date: 09/30/1998
Series: BASIC BASICS Ser.
Pages: 160
Product dimensions: 6.08(w) x 9.20(h) x 0.50(d)

About the Author

Janet Macdonald has published books on numerous subjects. Her first book on naval history was Feeding Nelson’s Navy: The True Story of Food at Sea in the Georgian Era; her second, the British Navy’s Victualling Board, 1793-1815: Management Competence and Incompetence. She took her MA in Maritime History at The Greenwich Maritime Institute, London, and her PhD at King’s College London, where she was awarded a Laughton Scholarship. Her thesis was on the administration of naval victualling. Her most recent book is From Boiled Beef to Chicken Tikka: 500 Years of Feeding the British Army.
From the B&N Reads Blog
Page 1 of

Related Subjects

Cookbooks, Food & Wine
Cooking Fundamentals & Reference
General & Miscellaneous Cooking
Beginner's Cooking & Fundamentals
Cooking - General & Miscellaneous
Cooking basics and fundamentals
Cooking->General and miscellaneous
Cookbooks, Food & Wine
Cooking Fundamentals & Reference
General & Miscellaneous Cooking
Beginner's Cooking & Fundamentals
Cooking - General & Miscellaneous
Cooking basics and fundamentals
Cooking->General and miscellaneous

Customer Reviews