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Weinstein, Bruce, PhD, and Scarbrough, Mark, and Schaeffer, Lucy (Photographer):

Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-By-Step Photos, and Ideas for Over 500 Great Meals - encadernado, livro de bolso

2009, ISBN: 9780470180808

John Wiley & Sons, 2009. Hard cover. Very Good/Very Good. Bruce Weinstein and Mark Scarbrough, the creators of the bestselling Ultimate cookbook series, are known for their great re… mais…

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Scarbrough, Mark, Weinstein, Bruce:

Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals - livro usado

2009, ISBN: 9780470180808

Avec la contribution de: Schaeffer, Lucy, Houghton Mifflin Harcourt, Relié, 416 Seiten, Publiziert: 2009-03-13T00:00:01Z, Produktgruppe: Livre, 3.29 kg, Livres anglais et étrangers, Bouti… mais…

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Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals - novo libro

2009

ISBN: 9780470180808

Avec la contribution de: Schaeffer, Lucy, Houghton Mifflin Harcourt, Relié, 416 Seiten, Publiziert: 2009-03-13T00:00:01Z, Produktgruppe: Livre, 3.29 kg, Livres anglais et étrangers, Bouti… mais…

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Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals - Weinstein, Bruce
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Weinstein, Bruce:
Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals - encadernado, livro de bolso

2009, ISBN: 0470180803

[EAN: 9780470180808], Neubuch, [PU: Wiley], Jacket, Books

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Bruce Weinstein:
Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-By-Step Photos, and Ideas for Over 500 Great Meals - novo libro

ISBN: 9780470180808

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Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals
Autor:
Título:
Número ISBN:

0470180803


Bruce Weinstein and Mark Scarbrough, the creators of the bestselling Ultimate cookbook series, are known for their great recipes. But in their exciting new book, Weinstein and Scarbrough provide more than just recipes: they demonstrate the essential techniques people need to become more confident in the kitchen. Cooking Know-How is organized around 65 "master recipes" for a wide range of dinnertime favorites, from Filet Mignon, Ribs, and Pot Roast to Enchiladas, Thai Curry, and Vindaloo. The authors use each master recipe as a jumping-off point to teach basic techniques, providing detailed step-by-step instructions along with full-color how-to photographs. Once cooks understand the techniques, they can try out one of the eight recipe variations the authors provide at the end of each master recipe section (for Bean Soup, for example, the eight choices range from Black Bean Soup to Minestrone). Or, even better, they can start improvising their own variations. Filled with authoritative how-to instructions, lively advice and asides, over 300 illuminating color photographs, and more than 500 terrific recipes, Cooking Know-How is a one-of-a-kind how-to cookbook--the ideal kitchen companion for both cooking beginners and veteran home chefs seeking to expand their skills and repertoire. Bruce Weinstein and Mark Scarbrough (Colebrook, CT) are the authors of the bestselling series of single-topic Ultimate cookbooks, including The Ultimate Ice Cream Book (978-0-688-16149-1). They are contributing editors to Eating Well and columnists for Cooking Light, Today's Health and Wellness, weightwatchers.com, and Relish. Weinstein and Scarborough also write regularly for other magazines and newspapers and have appeared on the Today show, the CBS Early Show, and The View, among other programs.

Dados detalhados do livro - Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals


EAN (ISBN-13): 9780470180808
ISBN (ISBN-10): 0470180803
Livro de capa dura
Livro de bolso
Ano de publicação: 2009
Editor/Editora: Houghton Mifflin Harcourt
406 Páginas
Peso: 1,497 kg
Língua: eng/Englisch

Livro na base de dados desde 2008-12-26T18:15:59+00:00 (Lisbon)
Página de detalhes modificada pela última vez em 2023-09-28T09:09:26+01:00 (Lisbon)
Número ISBN/EAN: 0470180803

Número ISBN - Ortografia alternativa:
0-470-18080-3, 978-0-470-18080-8
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: bruce, schaeffer, lucy, mark weinstein
Título do livro: know how, know over, the great ideas, how better cook, photos, easy cooking, cook step step, 500

Dados da editora

Autor: Bruce Weinstein; Mark Scarbrough
Título: Cooking Know-How - Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals
Editora: John Wiley & Sons
Ano de publicação: 2009-03-27
Peso: 1,505 kg
Língua: Inglês
30,90 € (DE)
Not available (reason unspecified)

BB; GB; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Kochen und Rezepte allgemein; Kochen

Acknowledgments. Introduction. Bean Soup. Beef Stew. Biryani. Boneless Center-Cut Pork Chops with a Pan Sauce. Boneless Skinless Chicken Breasts with a Pan Sauce. Braised Bone-in Chicken Breasts or Thighs. Braised Bone-in Pork Chops. Brunswick Stew. Burgers. Cacciatora. Chicken and Rice. Chicken Soup. Chili. Chilled Fruit Soup. Creamy Vegetable Soup. Duck Breasts with a Fruit Sauce. East Indian Curry. Enchiladas. Escabeche. Filets Mignons and Other Red Meat Medallions with a Simple Sauce. Fish Fillets with a Simple Pan Sauce. Fricassee. Fried Rice. Frittata. Gratin. Hash. Jerk Casserole. Lo Mein. Macaroni and Cheese. Marinara. Meatballs. Mediterranean Fish Stew. Mussels. New England Chowder. Omelet. Oven-Frying. Packets. Pad Thai. Paella. Pan-Frying. Pasta in a Cream Sauce. Picadillo. Pizza. Poached Fish Fillets. Pot Pie. Pot Roast. Rack of Lamb. Ribs. Risotto. Roasted Birds 1: Under 4 Pounds Each. Roasted Birds 2: Large Birds. Roasted Fish. Roasted Meat. Roasted Shrimp. Scallops or Shrimp with a Pan Sauce. Scaloppine. Shanks and Bones. Skewers. Soufflé. Steaks 1: Strips and Sirloins with Herb Butter. Steaks 2: Rib-Eyes, T-Bones, Veal Chops, and Other Bone-In Steaks. Steamed Whole Fish. Steam-Roasted Duck and Goose. Stir-Frying. Strata. Tagine. Tetrazzini. Thai Curry. Veggie Burgers. Vindaloo. Index.
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