One of the most respected culinary journalists presents the 20 essential cooking techniques he considers crucial to improving anyone's cooking--whether intermediate cook, committed hobbyist, or professional. The fresh, gorgeous design includes clear and easy to understand process shots for many of the techniques, as well as beautiful color photographs of the various steps and finished products of each of the 100 recipes. This book, from one of the category's most influential writers, contains original material with strong backlist potential and cross-over appeal for both the recreational and the professional cook.