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Essential cooking experience presented in 265 expert tips. This compendium contains 265 tremendously useful cooking tips, techniques, shortcuts, wisdom and indispensable recipes that cooks of all experience will find to be valuable additions to their skill set. Step-by-step photographs, labeled diagrams, tables, charts, fix it and try it features, and much more make this compendium an essential resource. The book covers a wide range of topics in seven thematic chapters and 20 recipes to practice techniques. The opening section has information on key ingredients, utensils, useful gadgets and gizmos and other essential tools. Sections include Fish -- using fresh fish, the art of cooking fish, mastering shellfish Meat -- tenderizing meat, beef the ultimate red meat versatile pork, lively lamb, popular poultry Grains and legumes -- rice, perfect risotto, sensational sushi, pasta sauces, artisan pasta, noodles Vegetables and fruits -- chopping, slicing, peeling root veggies greens mushrooms herbal magic essential garlic variety of spices nuts and seeds oils Dairy -- understanding dairy ingredients, the joy of eggs savory and sweet cheese, other dairy Baking -- utensils and ingredients, art of pastry, baking bread, cakes Dinners at 8 -- presentation techniques, menus.