This vividly photographed cooking manual illustrates the six techniques that lay the groundwork for a solid culinary foundation: knife skills, cooking meat to perfection, making pan sauces, and how to expertly prepare vegetables, three ways. Based on the best-selling class at author Jennifer Clair’s New York City cooking school, this cooking-class-in-a-book is concise, approachable, and immediately illuminating. Throughout the book, myth-busting “Students Ask” and “Chefs Say” columns offer pearls of indispensable kitchen wisdom. It is a must-have culinary guide for beginner and novice cooks who are looking to gain basic skills in their newly stocked kitchens.
This vividly photographed cooking manual illustrates the six techniques that lay the groundwork for a solid culinary foundation: knife skills, cooking meat to perfection, making pan sauces, and how to expertly prepare vegetables, three ways. Based on the best-selling class at author Jennifer Clair’s New York City cooking school, this cooking-class-in-a-book is concise, approachable, and immediately illuminating. Throughout the book, myth-busting “Students Ask” and “Chefs Say” columns offer pearls of indispensable kitchen wisdom. It is a must-have culinary guide for beginner and novice cooks who are looking to gain basic skills in their newly stocked kitchens.
This vividly photographed cooking manual illustrates the six techniques that lay the groundwork for a solid culinary foundation: knife skills, cooking meat to perfection, making pan sauces, and how to expertly prepare vegetables, three ways. Based on the best-selling class at author Jennifer Clair’s New York City cooking school, this cooking-class-in-a-book is concise, approachable, and immediately illuminating. Throughout the book, myth-busting “Students Ask” and “Chefs Say” columns offer pearls of indispensable kitchen wisdom. It is a must-have culinary guide for beginner and novice cooks who are looking to gain basic skills in their newly stocked kitchens.