Chef's Secrets: Insider Techniques from Today's Culinary Masters
224
Chef's Secrets: Insider Techniques from Today's Culinary Masters
224Paperback
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Overview
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!
Product Details
| ISBN-13: | 9781594740053 |
|---|---|
| Publisher: | Quirk Publishing |
| Publication date: | 09/01/2004 |
| Pages: | 224 |
| Product dimensions: | 5.50(w) x 7.00(h) x 0.75(d) |
About the Author
Read an Excerpt
TABLE OF CONTENTS
Introduction
Chapter One—Technique
How to Build a Three-Zone Fire on a Charcoal Grill by Steven Raichlen
How to Make Dredging Neat and Easy by Sara Moulton
How to Slice or Dice with a Vegetable Peeler by Andrew Friedman
How to Detach a Stuck Cheese Wrapper by Max McCalman
How to Peel Ginger with a Teaspoon by Kathy Casey
How to Get a Crispy Pizza Crust and Tender Toppings by Matthew and Todd Birnbaum
How to Make Cappuccino at Home by Jean-Philippe Iberti and Todd Carmichael
How to Make a Flawless Omelet by Lisa Schroeder
How to Fold a Burrito by W. Park Kerr
How to Check a Cure Solution by Marcus Samuelsson
How to Remove the Worms from Morel Mushrooms by Andrew Carthy
How to Do Your Own Stove Top Smoking by Alison Awerbuch
Chapter Two—Meat & Poultry
How to Defrost Meat, Poultry, and Game by Jim Galle
How to Barbecue Tender Meat by Robert Pearson
How to Choose Prime Beef by James Cannon
How to Form a Burger Patty by William Bradford Gates
How to Make Pork More Flavorful by Bruce Aidells
How to Carve a Whole Ham by Sharon Meehan
How to Bone a Leg of Lamb by James Botsacos
How to Joint a Chicken by David Waltuck
How to Roast a Chicken—Perfectly by Jimmy Bradley
How to Roast Fowl by Charlie Palmer
How to Ensure a Crisp Roast Duck by John Villa
Chapter Three—Fish & Shellfish
How to Deal with a Whole Fish by Gregory Zapantis
How to Remove the Skin from a Salmon Filet by Denis Fitzgerald
How to Sear a Fish in a Stainless Steel Pan by Albert Di Meglio
How to Tap into the Secret Life of Anchovies by Ari Weinzweig
How to Filet an Eel by Andrew Chase
How to Tenderize Octopus with Wine Corks by Michael Cressotti
How to Turn Out Tender Shrimp by Mark Filippo
How to Sprinkle in Shrimp Flavor by Joe Jack
How to Achieve Sand-Free Clams by Paul Wade
How to Fire-Roast Oysters by Cory Schreiber
How to Tenderize a Lobster by Bradford Thompson
How to Shell a Cooked Lobster by Mark Gaier and Clark Frasier
Chapter Four—Produce
How to Keep Cooked Green Vegetables Crisp and Colorful by Eric Torralba
How to Crisp Tender Greens by Douglas Katz
How to Use Beets to Make a Beurre Rouge by Ken Vedrinski
How to Improve the Consistency of a Tomato by Joël Antunes
How to Peel a Tomato with a Blowtorch by J. Bryce Whittlesey
How to Peel Tiny Pear Tomatoes by Chris Quintile
How to Dry Tomatoes in a Convection Oven by Dick Erath
How to Peel and Pit an Avocado by Roberto Santibañez
How to Quickly Ripen Fruit by Ryan Hughes
How to Peel a Peach by David Carmichael
How to Care for Strawberries by Emily Luchetti
How to Get Coconut Water Out of a Baby Coconut by Roxanne Klein
Chapter Five—Rice, Beans, & Pasta
How to Boost the Flavor of Pasta by Scott Conant
How to Make Perfect Pasta from Scratch by Jennifer Newbury
How to Make Gnocchi the Irish-Italian Way by Barbara Lynch
How to Make Shortcut Ravioli by Jay Murray
How to Keep a White Risotto White by Alex A. Freij
How to Use Bacon to Its Best Advantage When Cooking Beans by John Manion
Chapter Six—Kitchen Staples
How to Intensify the Flavor of Sauce by James Peterson
How to Make a Pan Sauce by Norman Van Aken
How to Double-Flavor a Classic Jusby Paul Kahan
How to Make Perfect Golden Chicken Consommé by Pierre Schaedelin
How to Make a Perfect Vinaigrette by David McMillan
How to Make a Perfect Cup of Tea by Steve Smith
How to Preserve the Essence of White Truffles by Sandro Gamba
How to Make Garlic Paste by Brian Streeter
Chapter Seven—Dessert & Baking
How to Chop and Melt Chocolate by Katrina Markoff
How to Temper Chocolate by Gary Guittard
How to Pipe Chocolate by François Payard
How to Make the Best Ganache Ever by Robert Steinberg
How to Make a Chocolate Soufflé Days in Advance by Jason Foss
How to Make a Chocolate Bag by Lisa Dupar
How to Spray-Paint with Chocolate by Michael Laiskonis
How to Impart Vanilla Flavor by Tracy Kamperdyk Assue
How to Keep Cookie Dough Handy by Maria Helm Sinskey
How to Make Perfect Pie Crust by Shelley Young
How to Bake a Blind Pie Crust by Tamasin Day Lewis
How to Perfect Crème Caramel by Emile Castillo
How to Shape Ice Cream by Nick Tischler
Chapter Eight—Equiptment
How to Select a Chef’s Knife by Norman Kornbleuth
How to Tame a Wild Blender by Andrew Sutton
How to Season a Cast Iron Skillet by Hoppin’ John Martin Taylor
How to Reestablish a Nonstick Surface on Stainless Steel and Aluminum Pans by Deborah Knight
How to Keep Copper Pots Looking Like You Work in a Model Kitchen by Andrew Saba
How to Clean a Wok by Simpson Wong
Table of Equivalencies
Index
Acknowledgments
About the Author