000			03540cam a22005057i 4500
001			data
005			20260322212120.0
008			data
035			_a21474569
906			_a0 _bibc _ccopycat _d2 _eepcn _f20 _gy-gencatlg
010			_a 2019303079
020			_a9781250146274 _q(paper over board)
020			_a1250146275 _q(paper over board)
035			_a(OCoLC)1039082393
040			_aPNX _beng _erda _cPNX _dDLC _dNZAUC _dOCLCO _dOCLCQ _dOCLCF _dIGA _dNYP _dOCLCA _dOCL _dDLC
042			_alccopycat
050	0	0	_aTX651 _b.C48 2018
082	0	4	_a641.5 _223
100	1		_aChalmers, Irena, _eauthor.
245	1	4	_aThe confident cook : _bbasic recipes and how to build on them / _cIrena Chalmers ; drawings by Robert Graham Penny.
250			_aFirst Picador Cookstr Classics edition.
264		1	_aNew York : _bPicador Cookstr Classics, _c2018.
300			_axxv, 241 pages : _billustrations ; _c20 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aPicador Cookstr Classics
500			_aIncludes index.
500			_aReprint, with new foreword. Originally published: New York : Praeger Publishers, Inc., ©1975.
505	0		_aForeword / by Anne Willan -- Introduction -- Soups -- Casserole cooking -- Sauces -- Soufflés -- Poaching -- Roasting -- Broiling -- Frying and Sautéing -- Deep-fat frying -- Scrambled eggs and omelettes -- Crêpes and their relatives -- Mousses and cold soufflés -- Custards -- Menu planning.
520			_a"Anyone who can understand the reasoning behind basic cooking techniques can become a creative, relaxed, and confident cook. Chalmers takes the would-be chef through how the addition or substitution of a few ingredients can transform a simple dish into a culinary masterpiece. The Confident Cook, invaluable to experienced cooks as well as to beginners, demonstrates that in fact there are only four or five basic methods of cooking food. Once mastered, these basic methods can be used with many different ingredients to create countless dishes. Chalmers shows how beef stew, braised veal, coq au vin, and a vegetable casserole, for example, are similar in their preparation; how a simple beef stew can become a hearty Mulligan, a Belgian carbonnade, a French boeuf bourguingnon, or your own less classic invention. More important, she shows how you can whip up something delectable from whatever supplies you have available without being tied to a recipe with specified ingredients. About two hundred recipes are given with logical and practical directions, and some seventy-five original line drawings clearly illustrate each technique and some of the finished dishes. But the heart of this book is the information that makes it possible to dispense altogether with recipes and to start experimenting - confidently and successfully - with your own creative cooking ideas."-- _cProvided by publisher.
650		0	_aCooking.
650		0	_aCooking, American.
650		0	_aCooking, European.
650		7	_aCOOKING / Methods. _2bisacsh
650		7	_aCooking, European. _2fast _0(OCoLC)fst01753310
650		7	_aCooking, American. _2fast _0(OCoLC)fst01753224
650		7	_aCooking. _2fast _0(OCoLC)fst01754966
655		7	_aCookbooks. _2fast _0(OCoLC)fst01752725
655		7	_aCookbooks. _2lcgft
700	1		_aWillan, Anne, _ewriter of foreword.
700	1		_aPenny, Robert Graham, _eillustrator.
830		0	_aPicador Cookstr classics.
999			_c1834 _d1834