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The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better, by James Briscione, Editors of Cooking Light Magazine
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Learn how to cook more than 100 classic, all-time favorite dishes-and learn how to cook them perfectly. This cooking course in a book will show you how to confidently turn out a pie with a flaky, tender crust, make homemade pasta, and master a wow-the-crowd Coq Au Vin.
Chef and culinary instructor James Briscione guides readers through 36 in-depth, recipe-oriented lessons: Roast chicken. Seafood. Layer Cakes. Each lesson is detailed with instructive photos of every step, and variation recipes will help build on newly acquired skills. Briscione also shares essential tips from professional kitchens that home cooks can use to make each dish even better. It's like getting a private, personal lesson from a culinary expert in the comfort of your own home. More than 500 stunning color photographs and 105 essential, easy-to-follow recipes makes this an invaluable kitchen companion for anyone who loves to cook-or wants to learn how.
- Sales Rank: #525255 in Books
- Published on: 2015-04-14
- Released on: 2015-04-14
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.25" w x 8.38" l, .0 pounds
- Binding: Hardcover
- 368 pages
Review
"The new book, "The Great Cook," from author James Briscione and the editors of "Cooking Light" magazine, would be a thoughtful gift for a beginning cook, for any friend who enjoys cooking or for yourself. It's an especially good choice for one who wants to watch her diet and eat more healthfully."―Pittsburgh Post-Gazette
"This is a book for a beginner who can build confidence with trying each new recipe and its variations."―Chicago Tribune
"[The Great Cook] leads you through more than 100 recipes in great detail so that you really grasp what you are doing and why. You'll master each recipe so that before you know it, you'll be the one giving cooking lessons to your friends and family."―Leite's Culinaria
"The Great Cook is chock full of recipes and alluring food photography showcasing key steps, tips, and tricks to mastering each menu item. What sets Briscione's cookbook apart are the sections that go deeper into recipe preparation - pantry-stocking, tools needed, and techniques to practice...Brilliant!"―Washington Independent Review of Books
About the Author
James Briscione is a chef, author, TV personality, and culinary instructor. He started his culinary career working for Frank Stitt in Birmingham, and at age 24 became the Chef de Cuisine at Stitt's flagship restaurant, Highlands Bar and Grill. James moved to New York, where he worked at the renowned Restaurant Daniel and was the winner of the first season of Food Network's Chopped and the Chopped Champions series. He's the co-author of Just Married & Cooking and is the Director of Culinary Development at the Institute for Culinary Education.
Most helpful customer reviews
3 of 3 people found the following review helpful.
I've already cooked my way through almost half the book and I'm in love with every bit of it
By Sarabeth
The recipes, the design & photography, Chef James' chef tips & tricks! I've already cooked my way through almost half the book and I'm in love with every bit of it. The "at-home" cooking lesson feel is different (and brilliant) and I can't get enough of the step-by-step photos. A few cherry-picked favorites so far: Spicy Thai-Coconut Chicken Soup, Bananas Foster Banana Bread, Buttermilk Biscuits and the Salted Caramel Brownies. I'm making myself hungry!
Buy this book if you love gorgeous design and solid recipes! My only question- Why isn't the handsome chef's face on any of the pages??
1 of 1 people found the following review helpful.
How To Become A Great Cook -- If You've Never Cooked But You Want To -- Try This!
By J. A. Bell
Photos, photos, photos! If you like pictures that show you the ingredients you'll need as well as pictures of the finished dish, you will love this cookbook!
College students should have this cookbook! How do you roast a chicken? How do you grill fish? It's in here and the directions are explicit and easy to follow.
These cooking lessons are designed to turn the novice cook into a competent chef. If you're already a competent chef, variations on the lessons and some of the techniques might interest you.
Each "Today's Lesson Master Lesson" is preceded by a double-page spread photo of your "mise en place," or your "set up:" the ingredients you'll be needing for that recipe.
All of the classic recipes are here, including chicken stock, chili, meat loaf, coq au vin, pork medallions, lamb chops, steamed mussels, sauteed shrimp, salads and vegetables, mac and cheese, muffins, banana bread, brownies, pies, cakes, souffles and many more.
Tips and techniques include: how to hold a knife, how to chop garlic, how to chop an onion, essential kitchen tools, pantry staples, basic techniques and more.
I've never seen a cookbook with so many photos, and clear ones at that. I recommend a heavy duty plexiglass book holder because this is a thick, heavy book. At $23, this one is a steal!
1 of 1 people found the following review helpful.
The Great Cook... Book
By Mimi
A must have for the beginning cook and even for those who have been in the kitchen awhile, creating those special meals and kitchen disasters. Emphasis on prep work, what you need, the how's and whys things work , and great recipes.
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