Cooking the Bible is very helpful for unusual ingredients and cooking techniques. I am often confused and forced to find information about specific ingredients through multiple channels. For example, do you know that coriander is also known as Chinese coriander?
Jeni Wright made a book for the kitchen. The cover of the book can be wiped off from splashes and splashes because the cover is designed for kitchen use. I like every item and she will show you how to choose ingredients, how it tastes, how to store it, how to prepare it, and what it can be used for. Small formulations are often used to demonstrate the use of this ingredient.
The book also tends to spend a lot of time studying the meat of many varieties and dairy products. When she covers the meat, she will tell you about the different pieces of meat, the ideal pieces of meat, and how to prepare the pieces. Some recipes are also provided so you can prepare food. When it comes to poultry, she will provide all the information about cutting, what kind of ideal state they should be, and how to prepare, but she also took the time to tell you how to cut chicken, duck, and even pheasant.
Cook in the 21st century is a wonderful book with all kinds of information. Through this book, I can easily find information about technology and ingredients. I like that she covers common, not common techniques and ingredients. This book is a great complement to anyone's cooking library.
Orignal From: Book Review - 21st Century Chef - Ingredient Bible - Terminology - Tools and Techniques
No comments:
Post a Comment