Name: How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart (en Inglés)
Price: 103002.00 COP
Availability: InStock
Author: Anderson, Pam
ISBN: 9781524761660

portada How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart (en Inglés)

Formato

Libro Físico

Autor

Pam Anderson

Editorial

Clarkson Potter Publishers

Año

2018

Idioma

Inglés

N° páginas

272

Encuadernación

Tapa Dura

Dimensiones

24.1 x 19.6 x 2.3 cm

Peso

1.00 kg.

ISBN13

9781524761660

Categorías

Estados unidos de américa
Cocina fácil y rápida
Cocinas nacional y regional

How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart (en Inglés)

Pam Anderson (Autor) · Clarkson Potter Publishers · Tapa Dura

Libro Nuevo

$ 103.002

$ 187.277

Ahorras: $ 84.275

45% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Miércoles 05 de Junio y el Viernes 14 de Junio.

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Reseña del libro "How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart (en Inglés)"

New York Times bestselling author Pam Anderson updates her classic cookbook--which put cooking by heart on the map--to include modern flavors and new techniques that today's home cooks will love, with new and original full-color photographs. It's been 17 years since the blockbuster How to Cook Without a Book was published, and Pam Anderson's method of mastering easy techniques to create simple, delicious meals is even more relevant today. From the working professional who loves cooking to the busy family member trying to get dinner on the table, today's modern home cook wants to master useful techniques and know how to stock pantries and refrigerators to pull together delicious meals on the fly. Understanding that most recipes are simply variations on a theme, Pam innovatively teaches technique, ultimately eliminating the need for recipes. The new edition will reflect ingredients and techniques home cooks love to use today: chicken dishes are revamped by using thighs instead of boneless skinless breasts; hearty, dark greens like kale and swiss chard replace hearts of Romaine in salads; roasted Brussels sprouts and sweet potatoes move from side dish to the main event in more meatless entrees; plus, tips for creating a whole meal using one pot or one sheet pan (instead of dirtying multiple dishes). Each chapter contains helpful at-a-glance charts that highlight the key points of every technique and a master recipe with enough variations to keep you going until you've learned how to cook without a book.