Chef School

Name: Chef School
Brand: HAMLYN
SKU: 391548
Price: 25.79 EUR
Availability: InStock

JOANNA FARROW

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25,79 €

Znižanje Razprodano

Različice izdelka

Trda

25,79 €

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ISBN

9780600618188

Mladinska knjiga ID

391548

Leto izida

2009

Datum izida

30.04.2009

Velikost (šxdxv)

150 × 200 × 10

Status dobavljivosti

Na zalogi pri dobavitelju

Jezik

ANG

Založnik

HAMLYN

Avtor

JOANNA FARROW

Opis

Step-by-step Techniques for Culinary ExpertiseTakes you through the culinary processes you need to be a great cook. This work covers over 250 skills and techniques."Chef School" takes you through all the culinary processes you need to be a great cook, teaching you everything from the fundamental to the flamboyant. Whether you want to brush up on your existing skills or learn entirely new techniques, the clear instructions and step-by-step photography ensure that you'll soon find preparing lobster as easy as skinning a tomato. With over 250 skills and techniques covered, you'll be able to transform your food from ordinary to restaurant-quality and become a masterchef!Introduction. Including: Cooking utensils and equipment; Weights and measures; Stocks and Sauces. Including: Beef stock; Chicken stock; Vegetable stock; Fish stock; Court bouillon; Classic white sauce; Bechamel; Espagnole; Demi glaze sauce; Beurre blanc; Mayonnaise; Hollandaise; Harissa; Pesto; Creme anglaise; Chocolate sauce; Sabayon; Fruit coulis; Meat and Poultry. Including: Guide to meat cuts; Boning a leg of lamb; Boning a shoulder of lamb; Boning a loin of pork; Stuffing and rolling pork; Carving chicken and meat; Jointing and boning a chicken; Stuffing and trussing a chicken; Spatchcocking; Preparing rabbit; Preparing liver; Preparing kidneys; Fish and Shellfish. Including: Fish scaling; Gutting; Boning; Filleting and skinning a round fish; Filleting and skinning a flat fish; Preparing squid; Preparing crab; Preparing mussels and clams; Preparing oysters; Preparing lobster; Preparing scallops; Preparing prawns, shrimps and langoustine; Dressed crab; Vegetables and fruit. Including: Skinning tomatoes; Skinning peppers; Preparing globe artichokes; Crushing garlic; Cutting julienne strips; Cutting chiffonade; Preparing pineapple; Preparing mango; Preparing avocado; Eggs. Including: Separating, whisking and folding; Bavarois; Omelettes; Souffles; Ice creams; Sorbets; Ice cream bombes; Pancakes; Meringues; Pasta. Including: Basic egg pasta; Ravioli; Tortellini; Tagliatelle; Gnocchi; Pastry and patisserie. Including: Shortcrust pastry; Sweet crust pastry; Pate sucree; Flaky pastry; Puff pastry; Choux pastry; Pastry decorations; Breads. Including: Making by hand; Making by machine; Kneading; Shaping; Speciality breads and rolls; Glossary of terms.