Start here : instructions for becoming a better cook / Sohla El-Waylly ; foreword by Samin Nosrat ; photographs by Laura Murray ; illustrations by Aly Miller ; design by Chris Cristiano.
"More than 150 recipes--and techniques--for cooking with creativity and confidence"-- Provided by publisher.
El-Waylly teaches you foundational techniques and basic food science to help you hone your skills and intuition. Whether you're a skilled veteran who wants to look at things from another perspective or you've never even boiled an egg, the topics in this book are indispensable to any cook. El-Waylly believes a good cook should be afraid of anything in the kitchen, and that every skill you learn will help you confidently try new cuisines, get creative in the kitchen, and-- most important-- make dinner. -- adapted from inside front cover.
- ISBN: 9780593320464
- ISBN: 0593320468
- Physical Description: lxxiii, 578 pages : color illustrations ; 29 cm
- Edition: First edition.
- Publisher: New York : Alfred A. Knopf, 
- Copyright: ©2023
"This is a Borzoi book published by Alfred A. Knopf"--Title page verso.
|Bibliography, etc. Note:||
Includes bibliographical references (pages 558-559) and index.
|Formatted Contents Note:||
Culinary lessons. Taste: how else are you gonna know if your food's any good? ; Temperature management 101: master heat by cooking eggs all the ways ; Just add water: (or any liquid) to cook grains, beats & pasta ; Break it down & get sauce: how to stew & braise ; Steam & poach: quick cooking & clean flavors ; Go to brown town: cooking with dry heat -- Baking & pastry lessons. All about butter: and how to mix & cream it right ; Whip (& fold) it good: take your desserts to fluff city ; Smooth operator: set the silkiest custards & puddings ; Caramelize: scorching syrups & molten caramels ; Getting to know dough: easy breads for everyone ; After party!: layer cakes for days.
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Cooking > Technique.
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