Techniques and tips from the world’s master chefs !

THIS BOOK IS BASED ON THE BELIEF THAT HOME COOKS CAN BENEFIT FROM UNDERSTANDING CHEFS’ TECHNIQUES. CHEFS PRACTICE AND PERFECT THEIR SKILLS DAILY; THEY DEVELOP SHORTCUTS WHERE POSSIBLE, BUT ALSO ACCEPT THAT A SLOW PROCESS, PERFORMED WELL, MAY BE NECESSARY FOR A GOOD RESULT.

WHILE MANY TECHNIQUES REMAIN ROOTED IN THE CLASSIC FRENCH TRADITION, MAINSTREAM WESTERN COOKING IS CONSTANTLY EVOLVING AS CHEFS EMBRACE IDEAS FROM OTHER CUISINES OR INVENT WHOLLY NEW PRACTICES.

THE TALENTED CHEFS FROM MANY COUNTRIES WHO HAVE CONTRIBUTED TO THIS BOOK ARE ALL AT THE TOP OF THEIR PROFESSION AND AT THE FOREFRONT OF CULINARY DEVELOPMENT.

THEY SHARE THEIR EXPERTISE AND DEMONSTRATE THE BEST METHODS FOR PREPARING ALL KINDS OF FOOD THROUGH HUNDREDS OF PRECISE STEP- BY-STEP PHOTOGRAPHS AND EXPLANATORY NOTES.

THESE ENABLE YOU TO FOLLOW CLOSELY HOW A CHEF FILLETS A FISH OR CLARIFIES A CONSOMMÉ; A BAKER ACHIEVES THE RIGHT TEXTURE IN A DOUGH OR THE PERFECT CRUST ON A LOAF; OR A PASTRY CHEF CREATES A SUMPTUOUS TART OR A STUNNING DESSERT. THE TECHNIQUES ARE FOLLOWED BY SIMPLE RECIPES BASED ON THE INGREDIENTS PREPARED, AND SIGNATURE DISHES FROM EACH CHEF’S REPERTOIRE.

THE PRINCIPAL CHAPTERS ARE DEVOTED TO PREPARATIONS SUCH AS SAUCES, CAKES, OR DESSERTS, OR TO INGREDIENTS SUCH AS EGGS, VEGETABLES, OR MEAT.

THESE ARE INTERSPERSED WITH CHAPTERS THAT GIVE AN INSIGHT INTO THE TECHNIQUES, TOOLS, AND FOODS OF THE WORLD’S MOST IMPORTANT CUISINES. HERE EACH CHEF DEMONSTRATES THE KITCHEN SKILLS AND RECIPES THAT TOGETHER WILL CREATE AN AUTHENTIC MEAL, INVITING YOU TO NEW CULINARY ADVENTURES, BE THEY THAI OR LATIN AMERICAN.

SOME CONCENTRATE ON CLASSIC PREPARATIONS; OTHERS SHOW HOW TRADITIONAL TECHNIQUES ARE NOW BEING APPLIED
TO NEW INGREDIENTS.