In this unrivaled 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. This book will help unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of what it does to the taste of the food: What happens if you cook a 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 sauté?
Here are the answers to just about every cooking question from the simple to the sublime: how to boil an artichoke, cook a soft-boiled egg, and even butcher 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. Paperback, 312 pages.
