- ISBN: 9783944874715 | 3944874714
- Cover: Hardcover
- Copyright: 12/21/2017
•All the little tips that make the subtle differences - the basics for beginners as well as for advanced cooks
•The essentials in a nutshell, with recipes and directions
cook. better should be understood as a promise, because this first-rate, perfectly designed cookbook tells you everything worth knowing about cooking. There are answers to questions every one of us has wondered about: Why does lasagna always taste different, even though we use the same recipe? Those beans had real crunch, but mine are always too soft; why? Why does a simple green salad with a plain dressing taste so good? Finally, answers to these questions and more.
Just like in sports, though, the authors don't send us straight out to the field. Rather, they start us off with a few stretching exercises and some jumping jacks. So we don't leap right into mixing and stirring, but first gain some good basic knowledge while getting into shape for the stove.
It's not until we've absorbed the fundamental knowledge of cooking that we can enjoy experimentation and our own creativity. Our imaginations are set free. And the best thing about cooking is still gathering with friends and family around a table to savor these delicacies.
Contents:
Garlic; Salad; Tenderness; Flavour; Onions; Soffritto; Butternut; Veggies; White Sauce; Mushrooms; Heat; Flames; The Weber; Potatoes; Chocolate.
•The essentials in a nutshell, with recipes and directions
cook. better should be understood as a promise, because this first-rate, perfectly designed cookbook tells you everything worth knowing about cooking. There are answers to questions every one of us has wondered about: Why does lasagna always taste different, even though we use the same recipe? Those beans had real crunch, but mine are always too soft; why? Why does a simple green salad with a plain dressing taste so good? Finally, answers to these questions and more.
Just like in sports, though, the authors don't send us straight out to the field. Rather, they start us off with a few stretching exercises and some jumping jacks. So we don't leap right into mixing and stirring, but first gain some good basic knowledge while getting into shape for the stove.
It's not until we've absorbed the fundamental knowledge of cooking that we can enjoy experimentation and our own creativity. Our imaginations are set free. And the best thing about cooking is still gathering with friends and family around a table to savor these delicacies.
Contents:
Garlic; Salad; Tenderness; Flavour; Onions; Soffritto; Butternut; Veggies; White Sauce; Mushrooms; Heat; Flames; The Weber; Potatoes; Chocolate.
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