Discover the culinary secrets that advanced cooks and chefs use in the kitchen! This guide is part of an educational series for those who are new to the culinary arts. It provides inexperienced cooks with important information for buying, prepping, cooking, and storing plant, dairy, animal, and seafood proteins.

Learn how to avoid the biggest mistakes new cooks make in the kitchen along with simple tips and techniques that can help avoid those mistakes. Discover the best prepping and cooking methods for specific types of proteins, explained in uncomplicated terms, that can easily elevate any dish.

Plant proteins discussed include vegetables, legumes, nuts, seeds, and whole grains. Dairy proteins include milk, egg, and cheese.

Animal proteins include cow, bison, venison, lamb, goat, pork, and poultry. Seafood proteins covered include fish, clams, crab, crawfish, langoustine, lobster, mussels, oysters, scallops, and shrimp.

Prepping techniques teach how to cure, brine, marinate, and pickle proteins. Cooking instructions teach how to properly bake, broil, braise, fry, grill, pan sear, sauté, smoke, and poach proteins.

Pro tips are included throughout to ensure successful results. Everything you need to know about working with proteins is included.

Cook’s Companion is culinary training for beginners. Learn at your own pace and never mess up a meal again!This guide is formatted as a reference guide with quick reference charts, tables, and illustrations.

It also is cross-referenced throughout for cooks who wish to build a well-rounded knowledge base. It uses cookbook formatting for time and volume measurements.

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