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Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked
Done. answers the age-old question that stumps all cooks: "Is it ready yet?" In this infinitely handy kitchen guide, foremost cooking authority James Peterson gives at-aglance answers for more than 85 of the most vexing-to-cook foods, from sauces, vegetables, fish, and meats to sweets. Detailed descriptions of smell, sound, look, and texture provide a quick reference, whil ...more
Hardcover, 224 pages
Published April 8th 2014 by Chronicle Books
(first published February 18th 2014)
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cooking reference. This is not a cookbook but rather a pictorial guide to what relative stages of doneness look like (i.e., well-done vs. rare--overcooked eggs vs. perfectly cooked), which is kind of a neat thing to have on your shelf but probably not necessary for experienced home cooks.
Good, but this only scratches the surface. There are dozens of cuts of meat and there are only a few here. Plus, some of the "recipes" are very specific. Though the step-by-step photos are way more helpful than most of the Gisslen stuff I learned in culinary school. Nice to have, I guess, but $30 is a lot to pay for a book that, once you get the hang of the techniques, is basically an attractive doorstop. Rent from the library, pencil the details into your favorite cookbook, and you're...
James Peterson grew up in northern California and studied chemistry and philosophy at UC Berkeley. After his studies, he traveled around the world, working his way through Asia, by land, to Europe. Eventually he landed in Paris and was amazed by the French attitude toward food and drink. (This was in the mid seventies when food in America was practically non-existent.) It was in France that he fou ...moreMore about James Peterson...