Glossary of Ingredients, Equipment & Techniques

This section details some of the equipment and raw materials called for throughout this book. I know there are cooks who like to buy every utensil they can to do the job perfectly, but it should be noted that few commercial kitchens have every gadget and purpose-designed utensil in their Batterie de Cuisine. Professionals are often forced to compromise by using whatever is on hand, principally because of the high cost and lack of storage space.

I have also outlined some of the techniques of cooking. Apprentice cooks learn these ‘tricks’ from their mentors, the experienced chefs, and they then develop and refine these technical skills as they practise their craft. Ultimately, these techniques become an automatic part of their cooking and normal procedure, as they will for anyone who cooks with care.