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Done: A Cook's Guide to Knowing When Food is Perfectly Cooked

 
 
Author
James Peterson.
Publisher Chronicle  
Format hardcover
Product Dimensions 9.5 x 7.5 x 0.85 inches
ISBN 9781452119632
Pages/Publication Date 223/2014
Daedalus Item Code 61202
This item is not available.
Description
If you've ever suffered from too-firm artichokes, rubbery shellfish, raw-in-the-middle salmon, boiled eggs with gray yolks, runny berry pie, limp bacon, or a dry Thanksgiving turkey, this kitchen guide could be your salvation. Multiple James Beard Award winner James Peterson tells you exactly how to know—by sound, smell, look, and feel—when more than 85 time-sensitive dishes are perfectly done. He begins with explaining 10 basic cooking methods for context, from sautéing to barbecuing, before describing particular dishes and variations; these are not recipes per se, but general guidelines that will work for whatever quantities or recipes you are using, illustrated with 500 color photos.
 
 
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