Cocina

Publisher review:
This one-stop guide to every aspect of cooking will give you the confidence to cook well, with successful results every time. Perfect the skills you already have, and discover new ways to create delicious recipes from around the world with The cook’s book – the kitchen companion you will always want to have on –hand.
Professional skills, adapted for the home kitchen. Top chefs from across four continents present the basic preparations and best methods, bringing their expertise directly to you so that cooking is always rewarding and enjoyable, even when time is short. Every technique is clearly explained, with photographs that show exactly how it is done – and there are also notes on what to do if it all goes wrong.
Classic, contemporary, innovative. All key ingredients, from meat and fish to eggs and cheese, and every cooking style, from conunties and cultures as disparate as Mexico and France, are featured and explored. Taking inspiration from hundreds of recipes, including many of the contributing chefs’ signature dishes, you will develop, improve, and hone your culinary skills.

Index:
- Prólogo, Marcus Wareing.
- Presentación de los chefs, Jill Norman.
- Información práctica.
- Salsas y aliños, Paul Gayler.
- Espumas, Ferran Adrià.
- Caldos y sopas, Shaun Hill.
- Condimentos, Peter Gordon.
- Cocina latinoamericana, Norman van Aken.
- Huevos y lácteos, Michael Romano.
- Pescados y mariscos, Charlie Trotter.
- Cocina japonesa, Hisyuki Takeuchi.
- Aves de corral y de caza, Shaun Hill.
- Cocina india, Atul Kochhar.
- Carnes, Marcus Wareing.
- Cocina china, Ken Hom.
- Verduras y hortalizas, Charlie Trotter.
- Pasta, Michael Romano.
- Pasta asiática, Christine Manfield.
- Cocina tailandesa, David Thompson.
- Cereales y legumbres, Paul Gayler.
- Panadería, Dan Lepard.
- Cocina mexicana, Rick Bayless.
- Pastelería, Pierre Hermé.
- Cocina de Oriente Medio, Greg Malouf.
- Postres, Pierre Hermé.
- Bizcochos y tartas, Stephan Franz.
- Frutas y frutos secos, Shaun Hill.
- Glosario.