Paperback: 228 pages
Publisher: International Cuisine Press (October 25, 2015)
Product Dimensions: 6 x 0.5 x 9 inches
Shipping Weight: 12.6 ounces (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
Best Sellers Rank: #468,878 in Books (See Top 100 in Books) #32 in Books > Cookbooks, Food & Wine > Regional & International > European > Russian #224 in Books > Cookbooks, Food & Wine > Professional Cooking #697 in Books > Cookbooks, Food & Wine > Cooking Methods > Slow Cooking
Watching Greg Easter's cooking videos on YouTube is a bit like peeking into the kitchen of a fine restaurant and learning how the chef made your food taste so good. I've been a fan of Chef Easter's YouTube channel CookingInRussia for several years now, and I am always learning something new about food and professional techniques that no one else demonstrates. These are not dumbed-down recipes made easy for the home cook. These are for the home cook who wants to ramp up their knowledge, skill, and enjoyment of making food with incredible flavors. Chef Easter is also quick to reply to questions asked on the channel and readily shares his knowledge and skills. It is obvious that much preparation goes into the videos, which are easy to follow and understand. His recipes are impressiveThe YouTube channel companion books are a great idea, and an excellent addition to the YouTube videos. It's a unique idea and shows a level of commitment that goes beyond the video.Chef Easter has made many improvements to Volume 2 of the channel companion series. In this volume, the complete recipe is included with the ingredient list and the procedure. Recipes can be prepared without having to follow along with the video while cooking.Just seeing how a great recipe is prepared would be enough, but Greg Easter takes the extra step of teaching exactly why certain techniques and ingredient combinations work to take flavor to the next level. Volume 2 starts out with a section that covers how flavors are produced, such as the chemistry behind flavor development (including Bacon Chemistry) and details about flavor ingredients, flavor pairings, and detailed information about herbs and spices. He also expands on subjects touched upon in the video series, such as steak tenderness.
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