Williams-Sonoma Tools & Techniques
We adore this Williams-Sonoma Tools & Techniques cookbook that has step-by-step photos on just about everything you can think of to do with cooking such as cooking fresh pasta, cooking dried pasta, slicing a frozen torte, and preparing pizza dough. It is truly a remarkable book. It is mainly a cooking guide, but also features 50 recipe staples.
Format: Hardcover with dust jacket, 351 pages.
Author: Chuck Williams, General Editor and Jennifer Newens, Executive Editor
Description: Have you ever wondered what the difference is between a pie pan and a pie dish, or what exactly is a Dutch oven? Are you curious about which are the best pots and pans to purchase for your new kitchen? Are you unsure how to handle key cooking tasks: What's the best way to start a fire in a charcoal grill? Where does the thermometer go when testing a chicken for doneness? How do you fix a broken hollandaise? The friendly explanations and instructive step-by-step photographs in this book will answer these questions and more.
Consider this book a bible of essential kitchen tools and cooking techniques. The first section is a comprehensive guide to basic tools and equipment for the home kitchen, with special features explaining the differences among cookware materials and a primer on cutlery styles and uses. The second section contains more than 250 cooking techniques that will help you accomplish tricky cooking tasks-cutting vegetables into a variety of shapes; boning and skinning a chicken breast; preparing and shaping fresh pasta dough; and filing and frosting a layer cake. Troubleshooting tips show you what can go wrong and how to fix it without having to start again.
Also included are more than 50 recipe staples, such as buttermilk pancakes, perfect poached salmon, classic roast chicken, sautéed summer vegetables, homemade chicken and beef stock, and dozens of vinaigrettes and sauces-many featuring flavortul variations. Even when using a recipe from another cookbook, Williams-Sonoma Tools &Techniques will be your guide to beating egg whites to stiff peaks, shucking oysters, carving a bone-in roast, and scores of other kitchen tasks.
Easy to use, the book is organized alphabetically by subject, with numbered tabs marking each tool category, technique, and recipe. Use the comprehensive indices in the back to locate a specific tool or task, or consult the many charts for measurement equivalents, doneness temperatures for meat and poultry, and substitution suggestions for common ingredients.
Whether you are a novice in the kitchen or a seasoned home cook, Williams-Sonoma Tools & Techniques is the ultimate source of kitchen wisdom.
Condition: Good condition.
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