In Chef's Secrets, more than 80 renowned chefs share the tricks, timesaving techniques, and wisdom they've learned through years of experience. The Food Network's Sara Moulton shows how to keep dredging neat and simple; pastry chef Fran ois Payard shows how piping chocolate can make fabulous-looking desserts; Norman Van Aken offers step-by-step instructions for making an intensely flavored pan sauce; and much, much more. Each technique is described in the chef's own words, along with a short, revealing interview and a detailed profile of the chef's accomplishments. With tips ranging from the basics (how to peel ginger with a teaspoon) to the extreme (how to filet an eel), Chef's Secrets will appeal to beginners as well as established foodies. It's the perfect addition to any food lover's bookshelf!
What Others Say
Fun Foodie Read. Uneven suggestions. Lots Great Some dumb
`Chef's Secrets' is a cleverly edited book by caterer and writer Francine Maroukian, subtitled `Insider Techniques from Today's Culinary Masters' which has much to offer, some old chestnuts, and a few misguided suggestions.
The most important aspect of the book is how much you can take away from it upon a single cover to cover reading. I say this because like similar question and answer books, the text is not well organized for hunting down the answer to a particular question, as all sections are more anecdotal than they are systematic in content. Thus, the greatest advantage is gained by reading the book from cover to cover, from front to back, and absorbing a few new, useful techniques.
