The Little Book of Chefs' Tips

By Richard Maggs

Fifty brilliant tips from an experienced chef and caterer that will help even the most ham-fisted amateur cook transform they way they create meals. How to chop onions with the minimum of fuss and maximum effect; how to cook the perfect roast chicken; why sauces thicken. The kitchen will never be the same again

• Format: Paperback
• Language: English
• ISBN: 190457338X
• ISBN13: 9781904573388
• Release Date: May 2006
• Publisher: Absolute Press
• Length: 112 Pages
• Weight: 0.16 lbs.
• Dimensions: 0.4" x 4.0" x 4.9"