Chef's Secrets (Insider Techniques from Today's Culinary Masters)
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$16.95
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Product Details
Author:
Andrews McMeel Publishing, LLC
Format:
Paperback
Pages:
224
Publisher:
Quirk Books (September 1, 2004)
Language:
English
ISBN-13:
9781594740053
ISBN-10:
1594740054
Weight:
12.32oz
Dimensions:
5.5" x 7" x 0.6"
Case Pack:
18
File:
Eloquence-SimonAMP_09302026_P10693340_onix30-20260930.xml
As low as:
$13.05
Folder:
Eloquence
List Price:
$16.95
Publisher Identifier:
P-SS
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Pub Discount:
65
Imprint:
Quirk Books
Overview
Chef’s Secrets—Revealed!
In Chef’s Secrets, more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they’ve learned through years of experience.
• Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill
• Charlie Palmer on Roasting a Perfect Turkey
• Bruce Aidells on the Secret to Flavorful Pork
• Gary Guitard on Tempering Chocolate
• Plus techniques from Sara Moulton, Marcus Samuelsson, Norman Van Aken, Roxanne Klein, James Peterson, Emily Luchetti, and dozens of other top-notch chefs!
Each technique is explained in the chef’s own words, along with a short, revealing interview and a detailed profile of the chef’s accomplishments. With tips stretching from the basics (how to peel ginger with a teaspoon) to the extreme (how to peel a tomato with a blow-torch), Chef’s Secrets is an essential reference for any food lover’s bookshelf!
In Chef’s Secrets, more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they’ve learned through years of experience.
• Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill
• Charlie Palmer on Roasting a Perfect Turkey
• Bruce Aidells on the Secret to Flavorful Pork
• Gary Guitard on Tempering Chocolate
• Plus techniques from Sara Moulton, Marcus Samuelsson, Norman Van Aken, Roxanne Klein, James Peterson, Emily Luchetti, and dozens of other top-notch chefs!
Each technique is explained in the chef’s own words, along with a short, revealing interview and a detailed profile of the chef’s accomplishments. With tips stretching from the basics (how to peel ginger with a teaspoon) to the extreme (how to peel a tomato with a blow-torch), Chef’s Secrets is an essential reference for any food lover’s bookshelf!
