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On Cooking: A Textbook of Culinary Fundamentals
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Subtitle: Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
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Date: 2010-01-14
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Jacques Pépin Wikipedia ~ Jacques Pépin French pronunciation ʒak pepɛ̃ born December 18 1935 is an internationally recognized Frenchborn American chef television personality and author Since the late 1980s he has appeared on French and American television and written an array of cookbooks that have become best sellers
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Salt Fat Acid Heat Mastering the Elements of Good ~ Samin Nosrat is a writer teacher and chef Called “a goto resource for matching the correct techniques with the best ingredients” by The New York Times and “the next Julia Child” by NPR’s All Things Considered she’s been cooking professionally since 2000 when she first stumbled into the kitchen at Chez Panisse lives cooks surfs and gardens in Berkeley
What Can Be Used as a Substitute for Creme Fraiche Our ~ Creme fraiche offers a distinct tart flavor similar to that of sour cream but it has a thinner consistency Creme fraiche doesnt curdle easily under heat which makes it suitable for cooking and adding richness to sauces and soups
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