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Book synopsis

Do you know the difference between baking soda and baking powder? Or how long raw eggs will last in your refrigerator? What is "resting time?" What is the proper temperature to cook chicken? Did you know that you should never thaw raw meat out on your counter top or even submerged in warm or hot water? Why? Both of these methods could leave you physically ill and one might even kill you! If you don't know why, now is the time to learn how to..."Conquer Your Kitchen!" In "Conquer Your Kitchen," Chef Jai Scovers will show you how to eat healthier and still provide wholesome meals that your entire family will love. You'll also discover over 100 surprising kitchen secrets that will save you valuable time and money. Including... - Why you should always start every meal with a pot of cold water! - What every home chef's kitchen and pantry should have! - How to cook the perfect pasta, rice and/or potatoes every time! - How to deal with the "picky" or "light" eater in your family! - The surprisingly easy way to deal with everyday messy problems like removing burnt foods from your pots and pans! - How to fight back against meal-ruining events like lumpy gravy! - You'll even learn how to remove that nasty garlic or onion smell from yours hands with a simple household utensil! Also, for the first time ever and only in "Conquer Your Kitchen," you will discover the most important thing to have in your home when it comes to you and your family's good health. This one simple "trick" is guaranteed to change your life and how you will eat forever, allowing you and your entire family to eat better to live better.

Book details

Book category Books in English Lifestyle, sport & leisure Cookery / food & drink etc Health & wholefood cookery

• Full title: Conquer Your Kitchen...
• Author: Chef Jai Scovers
• Language: English
• Binding: Paperback
• Number of pages: 136
• EAN: 9780979930256
• ISBN: 0979930251
• ID: 11599333
• Publisher: March Third Imprints
• Weight: 191 g
• Dimensions: 229 × 152 × 7 mm
• Date of publishing: 16. February 2015

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