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Chef's Secrets [Paperback]

By Francine Maroukian (Contributor) & Harry Bates (Illustrator)
Our Price $ 14.41  
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Item Number 390393  
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Item Specifications...

Pages   224
Est. Packaging Dimensions:   Length: 0.5" Width: 5.5" Height: 7"
Weight:   0.85 lbs.
Binding  Softcover
Release Date   Sep 1, 2004
Publisher   Quirk Books
ISBN  1594740054  
EAN  9781594740053  
UPC  082345300540  

Availability  0 units.

Item Description...
Chef’s Secrets—Revealed!
In Chef’s Secrets, more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they’ve learned through years of experience.
     •  Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill
     •  Charlie Palmer on Roasting a Perfect Turkey
     •  Bruce Aidells on the Secret to Flavorful Pork
     •  Gary Guitard on Tempering Chocolate
     •  Plus techniques from Sara Moulton, Marcus Samuelsson, Norman Van Aken, Roxanne Klein, James Peterson, Emily Luchetti, and dozens of other top-notch chefs!
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), Chef’s Secrets is an essential reference for any food lover’s bookshelf!
Francine Maroukian is a freelance writer whose work frequently appears in Town & Country, Esquire, and Travel + Leisure.

Chapter One—Technique
     How to Build a Three-Zone Fire on a Charcoal Grill by Steven Raichlen
     How to Make Dredging Neat and Easy by Sara Moulton
     How to Slice or Dice with a Vegetable Peeler by Andrew Friedman
    How to Detach a Stuck Cheese Wrapper by Max McCalman
     How to Peel Ginger with a Teaspoon by Kathy Casey
     How to Get a Crispy Pizza Crust and Tender Toppings by Matthew and Todd Birnbaum
     How to Make Cappuccino at Home by Jean-Philippe Iberti and Todd Carmichael
     How to Make a Flawless Omelet by Lisa Schroeder
     How to Fold a Burrito by W. Park Kerr
     How to Check a Cure Solution by Marcus Samuelsson
     How to Remove the Worms from Morel Mushrooms by Andrew Carthy
     How to Do Your Own Stove Top Smoking by Alison Awerbuch
Chapter Two—Meat & Poultry
     How to Defrost Meat, Poultry, and Game by Jim Galle
     How to Barbecue Tender Meat by Robert Pearson
     How to Choose Prime Beef by James Cannon
     How to Form a Burger Patty by William Bradford Gates
     How to Make Pork More Flavorful by Bruce Aidells
     How to Carve a Whole Ham by Sharon Meehan
     How to Bone a Leg of Lamb by James Botsacos
     How to Joint a Chicken by David Waltuck
     How to Roast a Chicken—Perfectly by Jimmy Bradley
     How to Roast Fowl by Charlie Palmer
     How to Ensure a Crisp Roast Duck by John Villa
Chapter Three—Fish & Shellfish
     How to Deal with a Whole Fish by Gregory Zapantis
     How to Remove the Skin from a Salmon Filet by Denis Fitzgerald
     How to Sear a Fish in a Stainless Steel Pan by Albert Di Meglio
     How to Tap into the Secret Life of Anchovies by Ari Weinzweig
     How to Filet an Eel by Andrew Chase
     How to Tenderize Octopus with Wine Corks by Michael Cressotti
     How to Turn Out Tender Shrimp by Mark Filippo
     How to Sprinkle in Shrimp Flavor by Joe Jack
     How to Achieve Sand-Free Clams by Paul Wade
     How to Fire-Roast Oysters by Cory Schreiber
     How to Tenderize a Lobster by Bradford Thompson
     How to Shell a Cooked Lobster by Mark Gaier and Clark Frasier
Chapter Four—Produce
     How to Keep Cooked Green Vegetables Crisp and Colorful by Eric Torralba
     How to Crisp Tender Greens by Douglas Katz
     How to Use Beets to Make a Beurre Rouge by Ken Vedrinski
     How to Improve the Consistency of a Tomato by Joël Antunes
     How to Peel a Tomato with a Blowtorch by J. Bryce Whittlesey
     How to Peel Tiny Pear Tomatoes by Chris Quintile
     How to Dry Tomatoes in a Convection Oven by Dick Erath
     How to Peel and Pit an Avocado by Roberto Santibañez
     How to Quickly Ripen Fruit by Ryan Hughes
     How to Peel a Peach by David Carmichael
     How to Care for Strawberries by Emily Luchetti
     How to Get Coconut Water Out of a Baby Coconut by Roxanne Klein
Chapter Five—Rice, Beans, & Pasta
     How to Boost the Flavor of Pasta by Scott Conant
     How to Make Perfect Pasta from Scratch by Jennifer Newbury
     How to Make Gnocchi the Irish-Italian Way by Barbara Lynch
     How to Make Shortcut Ravioli by Jay Murray
     How to Keep a White Risotto White by Alex A. Freij
     How to Use Bacon to Its Best Advantage When Cooking Beans by John Manion
Chapter Six—Kitchen Staples
     How to Intensify the Flavor of Sauce by James Peterson
     How to Make a Pan Sauce by Norman Van Aken
     How to Double-Flavor a Classic Jusby Paul Kahan
     How to Make Perfect Golden Chicken Consommé by Pierre Schaedelin
     How to Make a Perfect Vinaigrette by David McMillan
     How to Make a Perfect Cup of Tea by Steve Smith
     How to Preserve the Essence of White Truffles by Sandro Gamba
     How to Make Garlic Paste by Brian Streeter
Chapter Seven—Dessert & Baking
     How to Chop and Melt Chocolate by Katrina Markoff
     How to Temper Chocolate by Gary Guittard
     How to Pipe Chocolate by François Payard
     How to Make the Best Ganache Ever by Robert Steinberg
     How to Make a Chocolate Soufflé Days in Advance by Jason Foss
     How to Make a Chocolate Bag by Lisa Dupar
     How to Spray-Paint with Chocolate by Michael Laiskonis
     How to Impart Vanilla Flavor by Tracy Kamperdyk Assue
     How to Keep Cookie Dough Handy by Maria Helm Sinskey
     How to Make Perfect Pie Crust by Shelley Young
     How to Bake a Blind Pie Crust by Tamasin Day Lewis
     How to Perfect Crème Caramel by Emile Castillo
     How to Shape Ice Cream by Nick Tischler
Chapter Eight—Equiptment
     How to Select a Chef’s Knife by Norman Kornbleuth
     How to Tame a Wild Blender by Andrew Sutton
     How to Season a Cast Iron Skillet by Hoppin’ John Martin Taylor
     How to Reestablish a Nonstick Surface on Stainless Steel and Aluminum Pans by Deborah Knight
     How to Keep Copper Pots Looking Like You Work in a Model Kitchen by Andrew Saba
     How to Clean a Wok by Simpson Wong
Table of Equivalencies
About the Author

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More About Francine Maroukian & Harry Bates

Register your artisan biography and upload your photo! Francine Maroukian is a frequent contributor to Town & Country, Esquire, and Travel + Leisure, and is the author of Chef's Secrets (Quirk, 2004).

Francine Maroukian currently resides in New York City, in the state of New York.

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Reviews - What do our customers think?
Just What I Was Looking For.  Oct 20, 2008
Well I do not work as a chef, I just love to cook and one day I would love to cook for a living and potentially own my own restraunt. I am currently just teaching myself to cook and prepare food because I am not going to culinary school because I don't want to cook in a 5 star restraunt. I want to cook for down to earth hardworking people and make them some good old homemade comfort food. So I am looking for some tips on how to get the most out of every ingredient and every meal. I want to know the tips and tricks that you would only learn by cooking next to a great pro chef and this book teachs me all I need to know about the "tricks" of the trade.
Fun Foodie Read. Uneven suggestions. Lots Great Some dumb  Dec 26, 2004
`Chef's Secrets' is a cleverly edited book by caterer and writer Francine Maroukian, subtitled `Insider Techniques from Today's Culinary Masters' which has much to offer, some old chestnuts, and a few misguided suggestions.

The most important aspect of the book is how much you can take away from it upon a single cover to cover reading. I say this because like similar question and answer books, the text is not well organized for hunting down the answer to a particular question, as all sections are more anecdotal than they are systematic in content. Thus, the greatest advantage is gained by reading the book from cover to cover, from front to back, and absorbing a few new, useful techniques.

In doing this, I found much that was interesting in a `by the way' fashion. The first thing that struck me was the large number of contributors who have graduated from the CIA (Culinary Institute of America) and Johnson and Wales. I believe over half graduated from an American culinary educational program, with these two institutions leading the list. I am certain this is a really major change in the culinary scene over the last 50 years. The second interesting observation was the number of times Wolfgang Puck was mentioned as a model of American culinary innovation and inspiration. This may come as quite a blow to the egos of Jeremiah Tower and the opinions of Jim Villas who tend to minimize Puck's serious contribution to the American culinary scene. That Alice Waters is mentioned once is no surprise. That Wolfgang is mentioned twice, more than any other living chef, is notable. The third interesting observation is the number of people who seem to have apprenticed with either Ducasse or Boulud. These two staging sponsors lead the list by a wide margin. All of this makes reading the contributors' thumbnail biographies and `More Secrets' sidebars interesting, but this is not the main show.

The primary point of the book is the eighty-two chapters, contain 82 culinary `tips' from 82 recognized experts among the American culinary elite. While the seven (7) `culinary masters' named on the cover are well known, the remaining 75 contributors are no slouches. All are serious master chefs or thoroughly vetted writers active today. And, it appears that all of these tips were solicited from the contributors directly by the editor. They are not extracted from the contributors' printed works. The tips are also laid out in great detail. Many are supported by illustrations; however, several of illustrations in these storyboards are less revealing than they might be.

One of the first problems I found with the book is that many of the `insider techniques' are pretty common knowledge to any foodie who has read a few good cookbooks and who dotes on the better Food Network shows such as `Good Eats', `Molto Mario', and `Sara's Secrets' by contributor Sara Moulton. Some good examples of this are the tips on how to peel ginger with a teaspoon, how to defrost meat, how to joint a chicken, how to crisp greens, and how to quickly ripen fruit. Some other tips are just a bit too specialized to be useful to a lot of people. One misleadingly titled example is a tip on how to perfectly roast a chicken that has relatively little to do with what everyone thinks of as `roast chicken'. What the author actually shows us is the classic Italian technique of roasting a deboned chicken under a weight. The following tip by Charlie Palmer on how to roast fowl comes much closer to what the average cook would expect from instructions on roasting birds. Another misguided suggestion is a technique for making an omelet by finishing it in a broiler, in much the same way as you may finish a frittata. I have read at least twenty different techniques for making an omelet, and not one of them finishes the dish in the broiler! This tip is one for the professional short order cook who has a constantly hot salamander at eye level. It is simply a waste of time and gas or electricity to start an omelet on the range and fire up the broiler to finish, especially since every expert on the face of the earth, from Julia Child to Elizabeth David to Jacques Pepin does their omelet on the range from start to finish.

This still leaves a lot of good tips to go around. Out of the 82 sections, I suggest that at least twenty will be of some value to the average foodie amateur. A professional cook may find more useful material, but they may also be already familiar with most of the tips. My favorite sections are on creating dried shrimp flakes to use as a seasoning; how to check the salinity of a curing solution; how to sear a fish in a stainless steel pan; how to turn out tender shrimp; how to use bacon to its best advantage while cooking beans; and how to re-establish a non-stick surface on a stainless steel or aluminum pan.

Just as I am especially fond of single subject cookbooks such as those dedicated to eggs or potatoes or biscuits or cupcakes or salmon, I especially enjoy these `tip' books; however, I find them less useful than the single subject books or the general giants such as `The Joy of Cooking' or `James Beard's American Cookery'. This book is fun, but it is not quite as good as Perla Meyers' `How to Peel a Peach' or Raymond Sokolov's `How to Cook'. Neither of these two books is perfect, but they are more sound as day to day counselors on important techniques.

Recommended as a foodie fun read for a weekend, with some good tips along the way.

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