No More Takeout: A Visual Do-It-Yourself Guide to Cooking
Even the best takeout food gets boring after a while--and expensive. But how do people develop basic kitchen skills and become accomplished home cooks? This unique cookbook shows them the way, offering a complete illustrated guide to cooking basics and beyond. It provides more than 100 recipes--from simple to spectacular--and demonstrates how to prepare them using step-by-step full-color photographs. Chef Stephen Hartigan divides his recipes into three levels: Level I includes basic comfort foods and simple snacks; Level II ups the ante with more sophisticated skills and flavor twists; Level III goes for broke with elegant dishes to impress the family . . . or that special someone. Written in lively, conversational style, the book includes nearly 400 color photos, advice on equipping a kitchen, sample menus with easy-to-follow game plans, and lots of helpful tips and sidebars.Stephen Hartigan (New York, NY) trained at top London restaurants and was named one of the top ten chefs in Ireland. Since moving to the U.S., he has worked at New York′s Caf? Gray and as a private chef to a prominent entertainment attorney. Jerry Boak (New York, NY) is a freelance writer who has also worked at top restaurants in New York and Seattle.
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Quick Bites and Simple Snacks
Easy Main Dishes
Basic Basics Desserts
Elegant First Courses
Sophisticated Main Dishes
Soups and Stews
Marvelous Main Dishes
20 minutes add salt arugula baking sheet beef bell pepper board Chef’s knife boil bouillon cube butter cayenne pepper cheese cilantro coarsely chopped colander cool Cutting board Chef’s diced dish drop of water ﬁnely ﬁngers ﬁrst ﬁsh ﬂavor ﬂour fry pan garlic Gear Cutting board gently golden brown Ingredients juice Kitchen FYI kosher salt large bowl LEVEL SERVES meat medium bowl Medium saucepan medium-high heat minutes Gear Cutting mixture mushrooms Nonstick fry pan olive oil pan hot pan over medium-high Paring knife Parmesan cheese pasta pastry peeled pepper to season Place the fry plate pot stickers potatoes Preheat the oven ramekins ready to cook recipe refrigerate Remove from heat roasting pan salad salt and pepper sauce sauté SERVES 4 PREP shrimp simmer page xxiii sizzles slices slotted spoon small bowl soup spatula steak STEP 2 STEP Stir sugar tablespoons tablespoons olive oil teaspoon tomato tongs trimmed Whisk Wooden spoon