It's Your Turn To Do The Cooking Cookbook
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There are three important steps that you should follow when cooking with a recipe. They will not only ensure that the food will come out great, but the whole process will be a more rewarding and enjoyable experience. 1. Read the entire recipe before your start ! In fact, read it twice before you start! 2. Gather all items and ingredients to be used and put them in a convenient place so they are readily available when the recipe calls for them. French Chefs call this “Mise en place” “Everything in place”. Ingredients are measured out, washed, chopped and placed in individual bowls. Put all the tools, equipment and ingredients out and ready to use. Preparing the “Mise en place” ahead of time allows you to cook without having to stop and assemble items. 3. Use the proper tools and ingredients when cooking. When shopping, ask your butcher, fish monger or clerk for help to assure that you get the right ingredients, meat, seafood or appliance you will need. They are there to help! Cooking with a recipe is not an exact science. Unlike baking recipes that must be followed exactly, cooking leaves room to make adjustments to some parts of the recipe as you go along to achieve the results you desire. Although there are certain ingredients that must be included in the recommended amounts, think of a recipe as more of a guide that you may modify to achieve the final product. You may choose to make adjustments to certain ingredients like seasonings, ie; a little more garlic, a little less salt, substitute one seasoning for another, onion powder instead of real onions or spice it up with a little hot sauce. That is why it is not uncommon to find dozens of different recipes for the same food. The best chefs in the world each put their own spin on recipes that they put their name on. You should do the same. Use your imagination and have a great time. And if available, always use fresh ingredients whenever possible.
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About the Book
This book is beyond a collection of recipes, its intent is transparent. Take the fear out of cooking. The content is a clear and gradual progression from complete novice toward the vocabulary and technique of an industry professional. This book offers an unique selection of recipes from breakfast to a late night snack and everything in between. Full of beautiful photos and easy to follow, “step by step,” directions, you can be assured your final dish will not only taste great but will make a beautiful presentation. So now, “It's Your Turn To Cook”,
About the Author
Sue Belcher and Greg Iverson have been in the restaurant industry for many years. Owning four locations, each catering to a different clientèle, their food covered the gamut from juicy hamburgers at their Daiquiri bar on the beach to steaks and prime rib at their full service restaurant on the Mississippi Gulf Coast. Having lost three of their locations to Hurricane Katrina in 2005, they have stayed active in the industry as food and restaurant consultants.