{"product_id":"9781770853010","title":"The Cook's Compendium","description":"\u003cp\u003e  Essential and varied cooking experience presented in 265 expert tips.   \u003c\/p\u003e\u003cp\u003e  This compendium contains 265 tremendously useful cooking tips, techniques, shortcuts and indispensable recipes that cooks of all experience will find to be valuable additions to their skill set. Step-by-step photographs, labeled diagrams, tables, charts, \"fix it\" and \"try it\" features, and much more make this compendium an indispensable resource.   \u003c\/p\u003e\u003cp\u003e  The book covers a wide range of topics in seven thematic chapters with 20 delicious recipes scattered throughout to practice techniques. There is comprehensive information on essential pantry ingredients and practical tools.  \u003c\/p\u003e\u003cp\u003e  The book's sections include:   \u003c\/p\u003e\u003cp\u003e  \u003c\/p\u003e\u003cli\u003e Fish -- using fresh fish, cooking fish, shellfish, sustainable fish alternatives, sushi  \u003c\/li\u003e  \u003cli\u003e Meat -- tenderizing meat, cooking steak, the versatility of pork, lamb, popular poultry \u003c\/li\u003e  \u003cli\u003e Grains and legumes -- how to make rice, perfect risotto, pasta sauces, homemade pasta \u003c\/li\u003e  \u003cli\u003e Vegetables and fruits -- chopping, slicing, peeling, greens, mushrooms, herbs, garlic and the essential spices, nuts and seeds, oils \u003c\/li\u003e  \u003cli\u003e Dairy -- understanding dairy ingredients, 30 ways to prepare eggs, cheese, and other dairy \u003c\/li\u003e  \u003cli\u003e Baking -- utensils and ingredients, art of pastry, basic baking knowledge, breads and cakes \u003c\/li\u003e  \u003cli\u003e Dinner's at 8 -- presentation techniques and menus. \u003c\/li\u003e  \u003cp\u003e  Concise text, step-by-step color photographs and instructions fill the user-friendly spreads. Essential preparations and techniques that may befuddle beginning cooks -- and which experienced cooks should have in their skill set -- are shown in detail, such as how to make risotto; calculating roasting times; checking doneness; making brown butter; beating egg whites; peeling tomatoes, and caramelizing root vegetables.   \u003c\/p\u003e\u003cp\u003e  With this compendium cooks of all experience will acquire skills, discover tricks, expand their repertoire and gain more confidence to try new things and fix problems.   \u003c\/p\u003e","brand":"Jenni Davis","offers":[{"title":"Firefly Books |  Hardback | Laminated cover |  2014-09-11","offer_id":46011335082239,"sku":"9781770853010","price":24.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0329\/9075\/7001\/files\/BNCImageAPI_9f661e49-0bf2-4ce4-8431-06129cf24974.jpg?v=1723049327","url":"https:\/\/riverbookshop.com\/products\/9781770853010","provider":"River Bookshop","version":"1.0","type":"link"}