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Chargement... The Complete Guide to Cooking Techniques (Practical Handbook) (édition 1999)par Norma Macmillan
Information sur l'oeuvreThe Complete Guide to Cooking Techniques (Practical Handbook) par Norma MacMillan
   Aucun Actuellement, il n'y a pas de discussions au sujet de ce livre.  aoibhealfae | Sep 23, 2013 |   There's also some basic thing like vegetable cuttings, how to cut ribs, how to tie a chicken for roast or stuffing or making breast cut or fish fillet. I do enjoy the pictures that accompany with every action it shows. Anyone would call this book as picture book but to me, a good cook book that was intended to be instructional should require more than several pictures that show how it was done. Frankly, it does help me gauge whether my Hollandaise sauce look okay or not and help with plating because every one of it was professionally photographed as it should be. Its information packed and is good if you are learning basic culinary and is a beginner in western kitchen. However, if you want to learn the basic and more difficult recipes, I would suggest the Professional Cooking instead. (  ) aoibhealfae | Sep 23, 2013 | aucune critique | ajouter une critique
This handbook is the most accessible, comprehensive visual guide to cookery techniques, all shown in step-by-step detail. It provides tips for coping with tricky procedures and helpful advice on ingredients and equipment.' Aucune description trouvée dans une bibliothèque |
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 Google Books — Chargement...GenresClassification décimale de Melvil (CDD)028Information Library and Information Sciences Reading and Information Media UseClassification de la Bibliothèque du CongrèsÉvaluationMoyenne: (4)
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There's also some basic thing like vegetable cuttings, how to cut ribs, how to tie a chicken for roast or stuffing or making breast cut or fish fillet. I do enjoy the pictures that accompany with every action it shows.
Anyone would call this book as picture book but to me, a good cook book that was intended to be instructional should require more than several pictures that show how it was done. Frankly, it does help me gauge whether my Hollandaise sauce look okay or not and help with plating because every one of it was professionally photographed as it should be.
Its information packed and is good if you are learning basic culinary and is a beginner in western kitchen. However, if you want to learn the basic and more difficult recipes, I would suggest the Professional Cooking instead.
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