EVERY HOME COOK HAS QUESTIONS and How to Peel a Peach has the answers. Whether you're a bona fide beginner or a kitchen dynamo, chances are you've been stumped by culinary questions great and small. In these pages, wise, worldly culinary professional Perla Meyers comes to the rescue, offering a wealth of information about ingredients, equipment, ...
EVERY HOME COOK HAS QUESTIONS and How to Peel a Peach has the answers. Whether you're a bona fide beginner or a kitchen dynamo, chances are you've been stumped by culinary questions great and small. In these pages, wise, worldly culinary professional Perla Meyers comes to the rescue, offering a wealth of information about ingredients, equipment, and techniques in a forthright Q&A format. With timeless recipes that illustrate her points, it's as if this prominent cooking teacher is by your side, conducting a series of special classes just for you.
New. 0471221236 Wiley hardcover, 2004, 1st edition, dust jacket price $29.95, No marks or 'shelf wear' (New/New) Bubble-wrapped and mailed in a BOX with free delivery confirmation/tracking. NOTE: If the seller doesn't state the edition, you will likely receive a paperback, a low quality book club edition or a shop-worn remainder marked reprint copy a.k. a "New" to the wall-mart mentality sellers (caveat emptor).
I rarely read cookbooks, but the title of this one caught my eye at the library while I was in the nonfiction section looking for "The Orchid Thief". "Everyone knows how to peel a peach!" I thought. But this book gave me a tiny little hint about peeling a peach that I didn't know, so I was hooked. I checked it out from the library and read most of it like I was reading a novel. There are many good tips and recipes, but the best thing in the whole book was how to perfectly roast prime rib. I followed the instructions and my roast was perfect. I made it for Christmas, New Year's Day and Easter. Everyone loves it!
I recently purchased 5 copies of this book to give to friends and family. I had to buy one for myself, too, of course - the library copy was getting worn out just from me. The only down side is that now that I can roast beef perfectly, will I ever roast a turkey again? I'll have to check out Perla Meyers' tips for poultry first.
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