The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better by Briscione, James

The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better (Hardcover) (ISBN-13: 9780848739911)

Vendor: James Briscione
Product type: Books
Format: Hardcover
$29.95
$29.95
$29.95
Subtotal: $29.95
The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better by Briscione, James

The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better

$29.95
The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better by Briscione, James

The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better

$29.95
Format: Hardcover
Description
Description
x
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.


Author: James Briscione, The Editors of Cooking Light
ISBN-10: 0848739914
ISBN-13: 9780848739911
Publisher: Cooking Light
Language: English
Published: 04/14/2015
Pages: 368
Format: Hardcover
Weight: 3.13lbs
Size: 10.20h x 8.00w x 1.10d

Review Citation(s):
Library Journal 05/15/2015 pg. 102
By James Briscione
By James Briscione
x
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.

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