A grand tour of the science of cooking explored through popular American dishes, illustrated in full colour.
Voted Cookbook of the Year by the James Beard Foundation and the IACP, this is a masterclass (at nearly a whopping 1000 pages) on cooking techniques. Just some of the topics introduced: knife skills, butchery, choosing produce, storing food, plus grilling, braising, roasting, and yes, the Maillard reaction. Recipes throughout demonstrate these skills and have one thing in common: perfect results.
Details
Hardback / 960 pages
Published 23 Feb 2016
