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Perfect for a new cook!
I've read several books with food tips and I have to say this one has left me feeling a bit more inspired and more excited to cook. I know that's a bit corny to say but this book offers that extra information a cook needs, stuff other books only offer a small portion of. I definitely recommend this as something to add to your cooking collection. First book I grab for ideas I bought this to replace the copy I shared with my family. I should have ordered several. It is a great first cookbook and a good reference manual for experienced cooks. The alphabetical layout makes more sense and the book is full of good basic ideas for all types of food and methods. A useful volume providing both recipes and hints on cooking An interesting concept is at the base of this book. It provides hundreds of recipes--as a part of what is described as 5,000 "ingenious kitchen hints, secrets, shortcuts, and solutions." Coverage is from A to Z. Some examples of helpful hints. On page 3, substitutes for alcohol in recipes are noted. Instead of one tablespoon of sherry or Madeira, use one tablespoon of apple juice. Another item under A is the choice of the right apple for the right purpose. For example, Golden Delicious apples can be used for sauce, baking, salads, and eating; McIntosh apples are best for eating and sauce; and so on. And immediately after these hints, there is a nice recipe for spicy applesauce (using McIntosh apples). On page 75, for those readers addicted to Buffalo Chicken Wings, there is a recipe for Buffalo Hot Sauce. While I would prefer old-fashioned Tabasco Sauce, the recipe calls for somewhat milder hot pepper sauces, for palates that aren't as willing to burn. In addition, there are a couple recipes for using the sauce other than on chicken wings. What about making Mango Salsa? Page 268 features a simple, easy to make recipe. Polenta? Pages 377-378 provide a veritable "how to do it" mini-manual, including what to do if you err in making it (such as burning the bottom of the polenta). On Page 531, you can read how to prepare vegetables for grilling. For asparagus, snap off the tough ends and use direct heat to grill the vegetable. And so on and so on. A to Z? What about getting the zest from oranges to use in recipes? Here is one of the few places that I have run across this "how you do it" tidbit. All in all, a very nice and useful volume. Great resource for all chefs I love this book! It's organized alphabetically making it an easy reference for quick questions, yet is written in an easy-to-follow, enjoyable tone that keeps me reading after I've found my answer. Listings include ingredients, techniques, and culinary approaches (ie "Cooking for the Week") and encyclopedic answers are enhanced by recipes, illustrations, "fascinating facts" (onions neutralize paint fumes) and endless tips. I've read many books on kitchen science but I return to this one most often for speedy references. As enjoyable for absolute beginner chefs as it is for seasoned pros. Really Helpful for Even the Davnaced Cook I love this book. I collect cookbooks and it is really hard to find something that gets me going. Many of the submissions (which are very well organized) also have great recipes. His long, slow oven cheesecake is worth the price of the entire book!!! Everyone needs this in their culinary library. | |
