The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better by James Briscione and Cooking Light Magazine

  • How to chop an onion (page 18)

    from The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better The Great Cook by James Briscione and Cooking Light Magazine

    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: onions
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Veggie and tofu stir-fry

    • hbakke on February 22, 2022

      Delicious tofu stir fry. We liked the combination of vegetables with the sauce. I would make this again.

  • Tuscan lemon muffins

    • hbakke on April 11, 2021

      Nice fluffy texture with a great lemon flavor. They were perfectly baked at 16 minutes. I was expecting the tops to brown a bit more, but I'm glad I didn't leave them in the oven longer. I would make these again.

  • Cherry-wheat germ muffins

    • hbakke on December 07, 2021

      These definitely were a more "healthy" tasting muffin than the cake-disguised-as-a-muffin I'm used to. They baked up nicely, but were a little boring.

  • Basic banana bread

    • hbakke on December 02, 2021

      Great banana bread recipe...maybe my new favorite. It had the almost cake like, but not too dry texture that I like and was perfectly cooked at 55 minutes. I was about 1/2 cup short of mashed banana, but I don't think it made too much of a difference in the baked bread. I also skipped the powdered sugar glaze and just sprinkled the top with pearl sugar before baking. Definite repeat for me.

  • Bananas Foster bread

    • hbakke on January 08, 2023

      Great banana bread recipe with a boozy twist. I don't think the dark rum I used as a substitute for Cognac was very noticeable in the bread, but it added a nice background flavor. This was perfectly baked at 1 hour and not overly sweet. I would make this again.

  • Chicken with honey-beer sauce

    • eroachTN on November 22, 2022

      Not as flavorful we I would have expected. Not sure I'd make it again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0848739914
  • ISBN 13 9780848739911
  • Published Apr 14 2015
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

Learn how to cook more than 100 classic, all-time favorite dishes-and learn how to cook them perfectly. This cooking course in a book will show you how to confidently turn out a pie with a flaky, tender crust, make homemade pasta, and master a wow-the-crowd Coq Au Vin.

Chef and culinary instructor James Briscione guides readers through 36 in-depth, recipe-oriented lessons: Roast chicken. Seafood. Layer Cakes. Each lesson is detailed with instructive photos of every step, and variation recipes will help build on newly acquired skills. Briscione also shares essential tips from professional kitchens that home cooks can use to make each dish even better. It's like getting a private, personal lesson from a culinary expert in the comfort of your own home. More than 500 stunning color photographs and 105 essential, easy-to-follow recipes makes this an invaluable kitchen companion for anyone who loves to cook-or wants to learn how.

Other cookbooks by this author