Cookbook author and founder of the Home Cooking New York cooking school, Jennifer Clair in conversation with Noelle Carter, LA Times Test Kitchen Director. Book signing to follow. Free event. RSVP to firstname.lastname@example.org.
Bursting with vibrant photographs, step-by-step photo tutorials, and delicious recipes to test out new-found skills, Six Basic Cooking Techniques focuses on the six essential skills needed to create a strong foundation so that any home cook can maximize his/her culinary potential:
Cooking Meats to Perfection
Making Delicious Pan Sauces
Blanching Green Vegetables
Cooking Leafy Greens
And after the last 15 years of teaching hands-on cooking classes (as well as having been a Food Editor at Martha Stewart Living and the Recipes Editor at The Wall Street Journal), chef-instructor Jennifer Clair knows exactly what questions burn in the minds of home cooks and answers them in the "Students Ask" pages peppered throughout the book. She covers:
What salt you should use for cooking: kosher, table, or sea
How to remove the smell of garlic from your fingertips
Why you should never mince basil or mint
How to achieve restaurant-worthy crispy chicken skin
How to check the internal temperature of meat
Which vegetables should be roasted together and why
Why blanching green vegetables is better than steaming them
Six Basic Cooking Techniques is an intimate guide that offers home cooks confidence and leaves them with an "I can do it" attitude.