Chef's Secrets: Insider Techniques from Today's Culinary Masters

by Francine Maroukian (primary_contributor), Harry Bates (Illustrator)

Chef’s Secrets—Revealed!
 
In Chef’s Secrets , more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they’ve learned through years of experience.
 
     •  Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill
     •  Charlie Palmer on Roasting a Perfect Turkey
     •  Bruce Aidells on the Secret to Flavorful Pork
     •  Gary Guitard on Tempering Chocolate
     •  Plus techniques from Sara Moulton, Marcus Samuelsson, Norman Van Aken, Roxanne Klein, James Peterson, Emily Luchetti, and dozens of other top-notch chefs!
 
Each technique is explained in the chef’s own words, along with a short, revealing interview and a detailed profile of the chef’s accomplishments. With tips stretching from the basics (how to peel ginger with a teaspoon) to the extreme (how to peel a tomato with a blow-torch), Chef’s Secrets is an essential reference for any food lover’s bookshelf!

Genres: Cookbooks, Cooking, Food, Nonfiction

224 pages, Paperback

First published September 1, 2004

Reviews

[Cindy · Rating 3 out of 5]

I found this book in a Little Free Library in my neighborhood. It was fun to read, even though most of the tips are about cooking various animal products, which I almost never cook. I discovered that I more or less NEED a European-style veggie peeler, though. And if I ever cook clams again, I will know how to get them to spit out the sand inside their shells. One of the most interesting tips has to do with morel mushrooms, which I won't repeat here in case you are eating right now! It's simple, though, and I'll definitely use it if I happen to come upon some morels in the woods.
It's also interesting to read HOW the chefs share their tips. It's obvious that some are arrogant, some are warm and friendly. They all are generous in sharing these tips.

[Jennifer · Rating 3 out of 5]

Contains a lot of cool tricks, like how to get the sand out of clams. There are entries from a lot of chefs I like. Fun to read and I hope to be able to use someof these tidbits in my kitchen. Is broken up into sections like "techniques", "fish", "desserts", etc.

[Steven · Rating 3 out of 5]

Good for anyone who knows nothing about cooking whatsoever.

[Jennifer · Rating 4 out of 5]

I found this at the Burlingame Library and immediately put it to use. I love the perfect omelette hints. Who knew!! The other hints are really good. It has many wonderful and helpful suggestions.