2010-05-08
By skipping steps or glossing over basic techniques, too many cookbooks leave the reader with nothing more than vivid photographs of what their dishes could have looked like. For Marco Canora, of acclaimed Hearth and Insieme restaurants in New York, real success begins with a few key techniques and excellent ingredients. Each section in "Salt To Taste" starts with a lesson aimed a developing a particular skill, avoiding common mistakes, an revealing the tips and tricks a chef uses to ensure a perfect outcome.
Title of the publication: Colicchio, With Cathy Young
"Salt to Taste: The Key to
Confident, Delicious Cooking"
Date: 2010
Publisher: Rodale Press
Price: 34,78 EUR
Pages: 288 p.
Format of the publicity: Hardback (25.9x20.8x2.5 cm)
Language of the publicity: English
ISBN: 9781594867804
Seller of the publication: www.kriso.lt
Griežtai draudžiama HORECAGURU.LT paskelbtą informaciją panaudoti kitose interneto svetainėse, tradicinėse žiniasklaidos priemonėse ar kitur arba platinti mūsų medžiagą kuriuo nors pavidalu be sutikimo, o jei sutikimas gautas, būtina nurodyti HORECAGURU.LT kaip šaltinį.
