Kitchen Essentials
The Fundamentals of Cookery
Purchase Kitchen Essentials – The Fundamentals of Cookery
What to expect…
Contents
Introduction 4
Foundations of Flavourful Cooking 5
Common Cooking Mistakes to Avoid 6
Key Steps in Preparing Flavourful Food 7
Top 10 Tips for Cooking Success 9
A Shopping Guide 10
The Techniques 14
1 – Basic Techniques 15
2 – Poaching Technique 19
3 – Steaming Technique 23
4 – Sautéing Technique 27
5 – Braising Technique 31
6 – Grilling & Broiling Technique 35
7 – Deep Fat Frying Technique 39
8 – Roasting Technique 43
9 – Stir-Frying Technique 47
Sample Recipes 52
Poaching – Corned Beef with Cabbage & Root Vegetables 52
Steaming – Salmon en Papillote with Cherry Tomatoes, Olives & Feta 54
Sautéing – Fillet of Sole Meunière 56
Braising – Coq au Vin (Chicken Braised with Red Wine) 57
Grilling & Broiling – Vegetable Skewers with a Smoky Red Pepper Sauce 59
Deep Fat Frying – Traditional Fish and Chips 61
Roasting – Leg of Lamb with Minted Red Wine Jus 63
Stir-Frying – Jamaican Jerk Chicken Stir-Fry with Pineapple & Peppers 65
Reference Charts Library 68
Product Quality Chart 69
Basic Cuts of Vegetables 71
Basic Cooking Ratios Chart 72
Basic Pastry Ratios Chart 73
Conversions Chart 74
Egg Cooking Chart 76
Rice & Grains Cooking Chart 77
Stock & Sauce Chart 78
Dressing Recipe Chart 79
Fish and Seafood Cooking Chart 80
Master Meat Cuts Guide 81
Meat Cooking Times Chart 84
Herbs & Spices Usage Chart 85
Spice Blends Chart 86
Marinades Chart 87
Basic Taste Sources Table 88
International Flavour Profile Chart 89
Fermentation & Pickling Chart 91
Preserves & Chutneys Chart 93
Plant-Based Protein Sources & Substitutes 94
Home Beverages Chart 98
Alcohol Free Drinks Chart 99
Home Cocktail Chart 100
Caribbean Cocktail Chart 101
Food & Wine Pairing Chart 102
UK Seasonal Food Chart 103
Home Cooking Food Safety Guide 106
The Beginner Cook’s Fun & Fearless Culinary Glossary 107
Success in the kitchen isn’t just about skill—it’s about having the right knowledge and tools at your fingertips. Kitchen Essentials is a meticulously curated guide that takes culinary professionals and serious food enthusiasts through the key elements of a well-run kitchen. Covering everything from must-have tools and equipment to essential techniques and professional tips, this book ensures that chefs at any level can optimise their workspace and workflow.
Whether you’re a seasoned executive chef, a food and beverage professional, or a passionate home cook looking to refine your skills, Kitchen Essentials provides practical insights to elevate your culinary expertise. This book is more than a reference—it’s a trusted companion in every chef’s journey.
“An invaluable resource for any serious chef or culinary professional. Kitchen Essentials breaks down the core elements of an efficient kitchen, offering practical advice and expert recommendations. A must-read for those who take their craft seriously!”
A LOOK INSIDE
ABOUT the AUTHOR
With over 30 years of global experience in hotels and restaurants, including serving as General Manager of 5-star international hotels, Mark J French has developed a deep expertise in every aspect of food and beverage operations. Beginning his career as a chef and progressing through leadership roles, he has gained invaluable insights into the challenges and opportunities within the hospitality industry. His hands-on experience, combined with a passion for mentorship and innovation, has shaped his approach to training, leadership, and kitchen efficiency.
In Kitchen Essentials, Mark shifts focus to the basics of cooking, providing a meticulously curated guide to the tools and techniques that lead to well-prepared food. Whether you’re a seasoned executive chef, a food and beverage professional, or a passionate home cook, this book ensures that you have the knowledge and resources to optimise your time in the kitchen and elevate your culinary expertise.
Committed to education and excellence in the food and beverage industry, Mark continues to share his knowledge through writing, coaching, and consulting, helping the next generation of culinary professionals navigate an evolving industry with confidence and expertise.
BOOK REVIEWS
I was very interested to read the “Business of Being a Chef” and was not disappointed.
So many very talented chefs fail because they do not understand or lack experience in managing the key fundamentals of the business. This book makes the complicated understandable and provides a roadmap/resource for chefs to refer to as they grow their career.
I have been in the business for 5 decades and author hit the nail squarely on the head!
With a wealth of global experience, Mark has perfectly capture all the essentials of being a successful caterer – beyond cooking great food in an easy – to – read manual that is sure to become a staple for future generations of chefs.
I have had a career of 42 years in kitchens, and I must say the detail in this book “The Business of Being a Chef” is second to none.
The information provided is vital to anyone going into this profession. It covers all aspects, including use of ingredients, flavours, colours, and planning in addition to the business aspects. I would really have benefited from a book like this at the start of my career.
A must for anyone going into the food industry.