Done. A Cook’s Guide to Knowing When Food is Perfectly Cooked by James Peterson

Chronicle Books

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  •  Overview

    This is the handbook that answers the age-old question that cooks everywhere struggle with all the time: how do you know when it’s done? Covers 75 of the most vexing foods—from fish to baked goods—in words and pictures, with stage-by-stage doneness photos for foods that are best taught visually. No recipes, just the key info cooks need to know for how to tell when something is done.

    These problems solved and more:

    too-firm artichokes

    chewy shellfish

    raw-in-the-middle salmon and fried chicken

    gray-ringed hard-boiled eggs

    wet quiche

    runny berry pie

    rubbery bacon

    dry-as-dirt Thanksgiving turkey

    too-gooey brownies

    greasy and clumpy buttercream frosting


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