The angle: A visual and technical guidebook to knowing precisely when food is finished cooking.
Recipes for right now: Omelet, Roasted Peppers, Steamed Zucchini, Risotto, Steamed Mussels, Grilled Tuna Steak, Grilled Porterhouse, Fried Chicken, Buttercream Frosting, Caramel, Berry Pie, Brownies
Who would enjoy this book? Cooks who crave precision in the kitchen.
• Who wrote it: James Peterson
• Who published it: Chronicle Books
• Other highlights: I'm betting each of us can think of someone in our lives who would love this book — and most likely that "someone" is ourselves! In Done, James Peterson has created the definitive visual and technical guide to knowing exactly when to stop cooking. This is something that has tripped all of us up at one point or another: How do we know that the risotto is really done? Is the steak medium-rare or rare? Am I about to over-whip these egg whites? Wonder no more.
Along with step-by-step photos showing when foods are nearing doneness, perfectly done, and over-done, Peterson also walks us through tips and tricks for cooking each kind of dish. He talks about things like how to avoid overcooking a soufflé and tricks for cooking perfectly juicy chicken breasts on the stovetop, all in great detail.
This is one of those books to keep handy next to the stove for quick reference — it will give confidence and reassurance to new and veteran home cooks alike.
Find the book at your local library, independent bookstore, or Amazon: Done by James Peterson
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