{"product_id":"chefs-secrets-isbn-9781594740053","title":"Chef's Secrets","description":"Chef’s Secrets—Revealed!\u003cbr\u003e  \u003cbr\u003e In \u003ci\u003eChef’s Secrets\u003c\/i\u003e, more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they’ve learned through years of experience.\u003cbr\u003e  \u003cbr\u003e      •  Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill\u003cbr\u003e      •  Charlie Palmer on Roasting a Perfect Turkey\u003cbr\u003e      •  Bruce Aidells on the Secret to Flavorful Pork\u003cbr\u003e      •  Gary Guitard on Tempering Chocolate\u003cbr\u003e      •  Plus techniques from Sara Moulton, Marcus Samuelsson, Norman Van Aken, Roxanne Klein, James Peterson, Emily Luchetti, and dozens of other top-notch chefs!\u003cbr\u003e  \u003cbr\u003e 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), \u003ci\u003eChef’s Secrets \u003c\/i\u003eis an essential reference for any food lover’s bookshelf!\u003cb\u003eFrancine Maroukian\u003c\/b\u003e is a freelance writer whose work frequently appears in Town \u0026amp; Country, Esquire, and Travel + Leisure.TABLE OF CONTENTS\u003cbr\u003e\u003cbr\u003eIntroduction\u003cbr\u003e Chapter One—Technique\u003cbr\u003e      How to Build a Three-Zone Fire on a Charcoal Grill by Steven Raichlen\u003cbr\u003e      How to Make Dredging Neat and Easy by Sara Moulton\u003cbr\u003e      How to Slice or Dice with a Vegetable Peeler by Andrew Friedman\u003cbr\u003e     How to Detach a Stuck Cheese Wrapper by Max McCalman\u003cbr\u003e      How to Peel Ginger with a Teaspoon by Kathy Casey\u003cbr\u003e      How to Get a Crispy Pizza Crust and Tender Toppings by Matthew and Todd Birnbaum\u003cbr\u003e      How to Make Cappuccino at Home by Jean-Philippe Iberti and Todd Carmichael\u003cbr\u003e      How to Make a Flawless Omelet by Lisa Schroeder\u003cbr\u003e      How to Fold a Burrito by W. Park Kerr\u003cbr\u003e      How to Check a Cure Solution by Marcus Samuelsson\u003cbr\u003e      How to Remove the Worms from Morel Mushrooms by Andrew Carthy\u003cbr\u003e      How to Do Your Own Stove Top Smoking by Alison Awerbuch\u003cbr\u003e Chapter Two—Meat \u0026amp; Poultry\u003cbr\u003e      How to Defrost Meat, Poultry, and Game by Jim Galle\u003cbr\u003e      How to Barbecue Tender Meat by Robert Pearson\u003cbr\u003e      How to Choose Prime Beef by James Cannon\u003cbr\u003e      How to Form a Burger Patty by William Bradford Gates\u003cbr\u003e      How to Make Pork More Flavorful by Bruce Aidells\u003cbr\u003e      How to Carve a Whole Ham by Sharon Meehan\u003cbr\u003e      How to Bone a Leg of Lamb by James Botsacos\u003cbr\u003e      How to Joint a Chicken by David Waltuck\u003cbr\u003e      How to Roast a Chicken—Perfectly by Jimmy Bradley\u003cbr\u003e      How to Roast Fowl by Charlie Palmer\u003cbr\u003e      How to Ensure a Crisp Roast Duck by John Villa\u003cbr\u003e Chapter Three—Fish \u0026amp; Shellfish\u003cbr\u003e      How to Deal with a Whole Fish by Gregory Zapantis\u003cbr\u003e      How to Remove the Skin from a Salmon Filet by Denis Fitzgerald\u003cbr\u003e      How to Sear a Fish in a Stainless Steel Pan by Albert Di Meglio\u003cbr\u003e      How to Tap into the Secret Life of Anchovies by Ari Weinzweig\u003cbr\u003e      How to Filet an Eel by Andrew Chase\u003cbr\u003e      How to Tenderize Octopus with Wine Corks by Michael Cressotti\u003cbr\u003e      How to Turn Out Tender Shrimp by Mark Filippo\u003cbr\u003e      How to Sprinkle in Shrimp Flavor by Joe Jack\u003cbr\u003e      How to Achieve Sand-Free Clams by Paul Wade\u003cbr\u003e      How to Fire-Roast Oysters by Cory Schreiber\u003cbr\u003e      How to Tenderize a Lobster by Bradford Thompson\u003cbr\u003e      How to Shell a Cooked Lobster by Mark Gaier and Clark Frasier\u003cbr\u003e Chapter Four—Produce\u003cbr\u003e      How to Keep Cooked Green Vegetables Crisp and Colorful by Eric Torralba\u003cbr\u003e      How to Crisp Tender Greens by Douglas Katz\u003cbr\u003e      How to Use Beets to Make a Beurre Rouge by Ken Vedrinski\u003cbr\u003e      How to Improve the Consistency of a Tomato by Joël Antunes\u003cbr\u003e      How to Peel a Tomato with a Blowtorch by J. Bryce Whittlesey\u003cbr\u003e      How to Peel Tiny Pear Tomatoes by Chris Quintile\u003cbr\u003e      How to Dry Tomatoes in a Convection Oven by Dick Erath\u003cbr\u003e      How to Peel and Pit an Avocado by Roberto Santibañez\u003cbr\u003e      How to Quickly Ripen Fruit by Ryan Hughes\u003cbr\u003e      How to Peel a Peach by David Carmichael\u003cbr\u003e      How to Care for Strawberries by Emily Luchetti\u003cbr\u003e      How to Get Coconut Water Out of a Baby Coconut by Roxanne Klein\u003cbr\u003e Chapter Five—Rice, Beans, \u0026amp; Pasta\u003cbr\u003e      How to Boost the Flavor of Pasta by Scott Conant\u003cbr\u003e      How to Make Perfect Pasta from Scratch by Jennifer Newbury\u003cbr\u003e      How to Make Gnocchi the Irish-Italian Way by Barbara Lynch\u003cbr\u003e      How to Make Shortcut Ravioli by Jay Murray\u003cbr\u003e      How to Keep a White Risotto White by Alex A. Freij\u003cbr\u003e      How to Use Bacon to Its Best Advantage When Cooking Beans by John Manion\u003cbr\u003e Chapter Six—Kitchen Staples\u003cbr\u003e      How to Intensify the Flavor of Sauce by James Peterson\u003cbr\u003e      How to Make a Pan Sauce by Norman Van Aken\u003cbr\u003e      How to Double-Flavor a Classic Jusby Paul Kahan\u003cbr\u003e      How to Make Perfect Golden Chicken Consommé by Pierre Schaedelin\u003cbr\u003e      How to Make a Perfect Vinaigrette by David McMillan\u003cbr\u003e      How to Make a Perfect Cup of Tea by Steve Smith\u003cbr\u003e      How to Preserve the Essence of White Truffles by Sandro Gamba\u003cbr\u003e      How to Make Garlic Paste by Brian Streeter\u003cbr\u003e Chapter Seven—Dessert \u0026amp; Baking\u003cbr\u003e      How to Chop and Melt Chocolate by Katrina Markoff\u003cbr\u003e      How to Temper Chocolate by Gary Guittard\u003cbr\u003e      How to Pipe Chocolate by François Payard\u003cbr\u003e      How to Make the Best Ganache Ever by Robert Steinberg\u003cbr\u003e      How to Make a Chocolate Soufflé Days in Advance by Jason Foss\u003cbr\u003e      How to Make a Chocolate Bag by Lisa Dupar\u003cbr\u003e      How to Spray-Paint with Chocolate by Michael Laiskonis\u003cbr\u003e      How to Impart Vanilla Flavor by Tracy Kamperdyk Assue\u003cbr\u003e      How to Keep Cookie Dough Handy by Maria Helm Sinskey\u003cbr\u003e      How to Make Perfect Pie Crust by Shelley Young\u003cbr\u003e      How to Bake a Blind Pie Crust by Tamasin Day Lewis\u003cbr\u003e      How to Perfect Crème Caramel by Emile Castillo\u003cbr\u003e      How to Shape Ice Cream by Nick Tischler\u003cbr\u003e Chapter Eight—Equiptment\u003cbr\u003e      How to Select a Chef’s Knife by Norman Kornbleuth\u003cbr\u003e      How to Tame a Wild Blender by Andrew Sutton\u003cbr\u003e      How to Season a Cast Iron Skillet by Hoppin’ John Martin Taylor\u003cbr\u003e      How to Reestablish a Nonstick Surface on Stainless Steel and Aluminum Pans by Deborah Knight\u003cbr\u003e      How to Keep Copper Pots Looking Like You Work in a Model Kitchen by Andrew Saba\u003cbr\u003e      How to Clean a Wok by Simpson Wong\u003cbr\u003e Table of Equivalencies\u003cbr\u003e Index\u003cbr\u003e Acknowledgments\u003cbr\u003e About the Author","brand":"Quirk Books","offers":[{"title":"Default Title","offer_id":46302128275685,"sku":"NP9781594740053","price":16.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781594740053.jpg?v=1767723615","url":"https:\/\/k12savings.com\/products\/chefs-secrets-isbn-9781594740053","provider":"K12savings","version":"1.0","type":"link"}