About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 87. Chapters: Cooking tool stubs, Brining, Double boiler, Hot salt frying, Hot sand frying, Marination, Poaching, Pan frying, Pressure frying, Coddling, Conche, Billycan, Blanching, Grater, Electric stove, Tava, Cooking with alcohol, Flesh-hook, High altitude cooking, Porringer, Food dehydrator, Basting, Haybox, Cooking potatoes, Gridiron, Dry roasting, Chimney starter, Brochette, Dough, Canteen, Sauce boat, Pie bird, Julienning, French butter dish, Hot plate, Tea strainer, Set-n-Forget cooker, Juicing, Simmering, Butter knife, Ladle, Cookie cutter, Steak knife, Food mill, Micvac, Pizza stone, Finger cot, Separating eggs, Kazan, Parboiling, Mise en place, Usu, Chinoise, Meat tenderizer, Potato masher, Meat slicer, Herb grinder, Holloware, Butcher knife, Brown Betty, Splayd, Steeping, Comal, Lusikkahaarukka, Berkel meat slicer, Sujeo, Ramekin, Hollywood Style, Glaze, Sporf, Salver, Foam, Browning, Bread pan, Dessert spoon, Trivet, Molinillo, Deveining, Thermal cooking, Slotted spoon, Potato ricer, Lemon reamer, Table knife, En papillote, Pastry fork, Spife, Mouli grater, Butterflying, Swiss steak, Paillard, Curdling, Chimta, Blind-baking, Cuisinart, Boning knife, Lame, Sugar bowl, Pizza cutter, Magic mug, Oven glove, Deba bocho, Moustache cup, Carry over cooking, Zaru, Maceration, Dicing, Tenderizing, Crisping sleeve, Advantium, Muffin tin, Colander, Radappertization, Spherification, Bridge spouted vessel, La Cornue, Radicidation, Reduction, Brunoise, Silpat, Pastry brush, French tian, Tomato knife, Supreme, Grapefruit knife, Pineapple cutter, Bedourie oven, Frosting spatula, Mezzaluna, Food preparation, Drip-O-lator, Blackening, Par-cooking, Candy thermometer, Crock, Grapefruit spoon, Convection microwave, Scotch hands, Blast chilling, Measuring spoon, Mincing, Thermador, Jamonera, Ram press, Thickening, Splatter guard, Cherry pi...
