In This Chapter
Discovering techniques for success
Remembering to save those chicken bones
Building dishes from the bottom up
In observing and interviewing many chefs, we found a consensus among them about how to progress as a cook. The ten points in this chapter reflect their thoughts.
Cooking is so much more fun — and successful — when you approach it with confidence. Chefs say that confidence arises from knowing your techniques so well that they’re second nature. Part II is chock-full of information about the basic techniques you need to know.
Use only the freshest ingredients and buy in-season fresh fruits and vegetables. Seasonal produce offers the highest quality at the lowest price. Why make an apple pie in the summer from mealy fruit held in storage all year when you can make a pie with fresh, ripe peaches or juicy plums? Let what’s fresh and available at the market help you spontaneously decide what’s for dinner. And definitely seek out farmers’ markets in your area.
So much of cooking, even for professionals, is preparation — slicing, peeling, dicing, and ...