Done.

May 15, 2014

In this handbook, award-winning author Peterson (Vegetables, Revised) uses step-by-step photographs to show what omelets, pot roast, and other foods look like when perfectly cooked. He shares multiple techniques for determining doneness, but many can't be put into practice without a separate cookbook. For instance, his guides to shrimp tempura and hollandaise sauce can be used as recipes, but those for blinis and pastry cream, which contain no ingredient quantities or ratios, cannot. VERDICT A helpful visual reference for beginners. Similar titles with recipes, such as Clara Paul and Eric Treuille's 200 Skills Every Cook Must Have, may be more versatile.

Copyright 2014 Library Journal, LLC Used with permission.