By Linda Carucci
Suggestions, thoughts, shortcuts, assets, notion, and solutions to commonly asked questions, plus 100 triple-tested recipes to make you a greater prepare dinner. There’s not anyone extra certified than Linda Carucci to bare the insider secrets and techniques and shortcuts that pro cooks use each day. More than simply a cookbook, within the ten years because the first version of Cooking tuition secrets and techniques for genuine global chefs has made its approach into the palms of 40 thousand chefs around the usa, this has turn into an integral go-to consultant for inner doneness temperatures, what to appear for in cooking gear, and which cooking tools deliver out the easiest during which foods. Each of the one-hundred-plus recipes was once demonstrated a minimum of thrice, at any time when through a special cook dinner— exceptional for a cookbook. Recipe testers’ reviews and suggestions encouraged the book’s commonly praised Sidebars and Recipe secrets and techniques scattered all through: What’s that eco-friendly tinge on my potatoes? (Solanine . . . and it’s toxic.) How am i able to arrange risotto for corporation with no being held hostage within the kitchen? (Learn eating place cooks’ assistance and strategies in secrets and techniques to profitable Risotto.) What’s the fuss approximately most of these varied salts? (Join Linda as she takes you on a guided tasting of today’s most ordinarily used cooking salts—and spills the beans approximately why cooks have yes favorites.) You’ll take pleasure in the author’s heat and services as a instructor as she takes you step-by-step during the practise of classics like Roasted filled Turkey with Pan Gravy, My Grandmother’s Baked filled Manicotti with Twenty-Minute Tomato Sauce, and Apple Crisp with Bourbon and Sp’Ice Cream. after which it’s directly to sensational show-stoppers reminiscent of Paella with Shellfish, Sausage, and bird; Double-Crusted Timpano with Fusilli, Ricotta, and gentle Little Meatballs; and White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis.
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Extra info for Cooking School Secrets for Real World Cooks
I am indebted to my mentors and colleagues who have helped me with the humbling craft of writing: Antonia Allegra, John Birdsall, Joan Cirillo, Nancy Freeman, Deborah Grossman, Randy Milden, Joanne Robb, Jennie Schacht, Elizabeth Thomas, Thy Tran, Charlene Vojtilla, and Laura Werlin. I also want to acknowledge and thank the faculty, staff, and fellow students at Book Passage in Corte Madera, California; fellow members of the Food Writing and Publishing section of the International Association of Culinary Professionals; the San Francisco Professional Food Society writers’ group; the 2002 Culinary Institute of America Food Media Conference; and the 2002 Symposium for Professional Food Writers at The Greenbrier.
This book would not have come to fruition were it not for the careful advice, guidance, and shepherding provided by Bill LeBlond, Amy Treadwell, and Jan Hughes. I want to be the president of Sharon Silva’s fan club. Her genius and sensitivity as copy editor have enhanced this book significantly. Thanks also to Alice Harth for her clear and precise illustrations, Ed Anderson for design, and Jake Gardner for art direction. As a cooking teacher, I feel lucky whenever I get to share my craft with enthusiastic students, either in my own kitchen in Oakland, California, in cooking schools around the country, or at COPIA: The American Center for Wine, Food & the Arts in Napa, California, where, since writing this book, I have been invited to serve as the Julia Child Curator of Food Arts.
Blot up excess marinade or moisture before cooking to enhance caramelization and prevent steaming and sticking. When appropriate, wait until the surface has been caramelized before brushing on any basting sauces. • Don’t crowd items in the pan or on the grill. Leave plenty of room around each piece so that steam can escape as the food cooks, or else the pieces will steam instead of caramelize. Cook in batches, if necessary, to avoid crowding. • For tender and moist results, cook foods to the appropriate internal temperature (see pages 164 and 209).