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

(Hardback)

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Description

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.

Reviews

"The new book, "The Great Cook," from author James Briscione and the editors of "Cooking Light" magazine, would be a thoughtful gift for a beginning cook, for any friend who enjoys cooking or for yourself. It's an especially good choice for one who wants to watch her diet and eat more healthfully."--Pittsburgh Post-Gazette
"This is a book for a beginner who can build confidence with trying each new recipe and its variations."--Chicago Tribune
"[The Great Cook] leads you through more than 100 recipes in great detail so that you really grasp what you are doing and why. You'll master each recipe so that before you know it, you'll be the one giving cooking lessons to your friends and family."--Leite's Culinaria
"The Great Cook is chock full of recipes and alluring food photography showcasing key steps, tips, and tricks to mastering each menu item. What sets Briscione's cookbook apart are the sections that go deeper into recipe preparation - pantry-stocking, tools needed, and techniques to practice...Brilliant!"--Washington Independent Review of Books

Author Bio

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 and Cooking and is the Director of Culinary Development at the Institute for Culinary Education.