Each technique is further explained in terms of what it does to the taste of the food: What happens if you cook a fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautÚ?
Here are the answers to just about every cooking question from the simple to the sublime: how to boil an artichoke, cook a soft-boiled egg, and even butcher a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master....Continua