A Cook's Compendium

This is an indispensable compendium of technical know-how for the home cook, which shows not only HOW to cook, but WHY cooking works. If you really understand what's going on inside the oven or a griddle pan, you will feel much more in control of your cooking!
A Cook's Compendium shows you all the best ways to cook meat and fish, pulses and legumes, pastas and grains, and unlocks the mysteries of pastries and baking. It will make you feel like a confident cook, whether you choose to follow a recipe or invent something with what's in the cupboard. There are money-saving tips, shoestring ways to impress dinner party guests, and flavour combination panels suggesting unusual ingredient pairings.
The book is full of tips, techniques, and all-important troubleshooting advice which will allow you to get the best out of the meals you prepare. It is like an essential cooking course, combined with tasty recipes. Contents: Introduction; Store Cupboard; Meat & Fish; Grains & Legumes;Vegetables, Fruits, Oils, Herbs & Spices; Dairy; Baking; Dinners at Eight; Resources, Index.