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Chef's Secrets: Insider Techniques from America's Culinary Masters: Insider Techniques from Today's Culinary Masters

Chef's Secrets: Insider Techniques from America's Culinary Masters: Insider Techniques from Today's Culinary Masters

by Francine Maroukian (Author)

  • Used

    Paperback 2004

    $3.21
Synopsis

Learn the kitchen secrets of the country's top food professionals in Chef's Secrets, a collection of wisdom from more than 80 leading chefs and food authorities. Each chef will be introduced with basic profile information, a brief interview wherein the chefs reveal interesting tidbits and personal information, and shortcuts, innovations, and insider information from the chefs in their own voices. The book is organized into chapters that encompass broad categories such as Meat and Poultry, Fish and Shellfish, Baking and Desserts, Equipment, and more, with an extensive index for ease of use. From Steven Raichlen's advice on lighting a three-zone charcoal grill fire to James Peterson's secret to intensifying a sauce; and from Jimmy Bradley's technique for roasting the perfect chicken to J. Bryce Whittlesey's instructions for peeling a tomato with a blowtorch, Chef's Secrets will appeal to beginners as well as established foodies. It's the perfect addition to any food lover's bookshelf.

$3.21

Save:$14.15 (81%)

Quantity

1 in stock

More Information

Format: Paperback
 Pages: 224
 Publisher: Quirk Books
Published: 01 Jan 2004
ISBN 10: 1594740054
ISBN 13: 9781594740053

Media Reviews
Tricks of the Trade
Finally, a book that tells you how to tenderize octopus with wine corks! You don't find that useful? I guess you have a better way of tenderizing octopus. For the rest of us, there's Chef's Secrets: Insider Techniques from Today's Culinary Masters (Quirk), by food writer and former caterer Francine Maroukian. Actually, most pages of this pocket-size book are filled with more prosaic, infinitely more helpful tips, like how to fold a burrito, how to roast a chicken perfectly, how to ripen fruit quickly, and how to boost the flavor of pasta. The people dispensing the advice are renowned chefs--among them Charlie Palmer, Roxanne Klein, and Norman Van Aken--and following each of the kitchen hints is a short Q&A with them. So now we know: The three foods that Scott Conant, chef at Manhattan's L'Impero, will never get bored with are mortadella (a.k.a. bologna), Skippy extra-chunky peanut butter, and sea urchin -O Magazine
Tricks of the Trade
Finally, a book that tells you how to tenderize octopus with wine corks! You don't find that useful? I guess you have a better way of tenderizing octopus. For the rest of us, there's Chef's Secrets: Insider Techniques from Today's Culinary Masters (Quirk), by food writer and former caterer Francine Maroukian. Actually, most pages of this pocket-size book are filled with more prosaic, infinitely more helpful tips, like how to fold a burrito, how to roast a chicken perfectly, how to ripen fruit quickly, and how to boost the flavor of pasta. The people dispensing the advice are renowned chefs among them Charlie Palmer, Roxanne Klein, and Norman Van Aken and following each of the kitchen hints is a short Q&A with them. So now we know: The three foods that Scott Conant, chef at Manhattan's L'Impero, will never get bored with are mortadella (a.k.a. bologna), Skippy extra-chunky peanut butter, and sea urchin -O Magazine
Author Bio
Francine Maroukian is a freelance writer whose work frequently appears in Town & Country, Esquire, and Travel + Leisure.