The BasicsBook - 2007
Over 150 concise descriptions of the skills and techniques no cook should be without, from how to make fundamental sauces to how to master core cutting and preparation techniques, plus a collection of basic but astonishing recipes to try it all out.
Publisher: Hoboken, NJ : Melville House, 2007.
Edition: First U.S. edition.
Branch Call Number: 641.5 VER
Characteristics: 320 pages : color illustrations ; 17 cm