The Great Cook ─ Essential Techniques and Inspired Flavors to Make Every Dish Better

Learn how to cook more than 100 classic, all-time favorite dishes-and learn how to cook them perfectly. Confidently turn out a pie with a flaky, tender crust; customizable homemade pasta; or a wow-the-crowd Coq Au Vin with this cooking course in a book.


Chef and culinary instructor James Briscione guides readers through 35 in-depth, recipe-oriented lessons: Roast chicken. Biscuits. Layer Cakes. Each lesson is detailed with instructive photos of every step, and variation recipes will help build on newly acquired skills. Briscione also shares essential tips and methods from professional kitchens that home cooks can use to make each dish even better. It's like getting a private, personal lesson from a culinary expert at home.



More than 500 stunning color photographs and 105 essential, easy-to-follow recipes makes this an invaluable kitchen companion for anyone who loves to cook-or wants to learn how.

James Briscione is a chef, author, TV personality, and culinary instructor. He started his culinary career working for Frank Stitt in Birmingham, and at age 24 became the Chef de Cuisine at Stitt's flagship restaurant, Highlands Bar and Grill. James moved to New York, where he worked at the renowned Restaurant Daniel and was the winner of the first season of Food Network's Chopped and the Chopped Champions series. He's the co-author of Just Married & Cooking and is the Director of Culinary Development at the Institute for Culinary Education.