I spotted another book by James Peterson recently (he's the author who wrote Sauces, which I posted about a few days ago). This new one I have is called "What's a Cook to Do?" and is an illustrated guide of great little tips and tricks that he has noted over many years of teaching chefs and working in restaurants.
For example, the book outlines how to julienne carrots, how to fillet a fish, why you should throw out your roasting rack (cook atop aromatic vegetables instead), how to bake a perfect pie, and how to season a cast iron pan.
I am only 25 pages into but already highly confident that this guide will be invaluable for any home cook.
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