Annotations:
Anyone can follow a recipe, but it is the ability to improvise that sets a great home cook apart. "Cooking Know-How" is the ultimate guide to cooking basics, because unlike most other cookbooks, this useful guide is much more than just a list of recipes. It is a step-by-step manual, packed with photos, that will guide readers towards a true understanding of basic kitchen techniques. The book's unique format mimics a cooking class experience, with 65 "master recipes," each accompanied by examples and suggestions for improvisation. So based on a simple master recipe for Bean Soup, for example, the reader can go on to create Southern Black-Eyed Pea Soup, Minestrone, and countless other related dishes (over 500 included). The master recipes are explained in great detail, and each is accompanied by full-color, step-by-step photos -- 325 in all -- that illustrate key culinary techniques. From absolute beginners to accomplished home cooks and aspiring professionals, everyone can gain something from this thoughtful, step-by-step approach. And with the expertise of two highly experienced food professionals shining through in every recipe, "Cooking Know-How" is the ideal resource to teach readers of any level how to cook with confidence.
Publisher's Remarks:
Welcome to a whole new kind of cookbook. "Knowing how to cook has challenged lots of men. Women, too. What most people learn is a specific recipe: how to make this pasta sauce, or that loaf of bread. What about learning how to cook in general? And not just the 'how' but the 'how come?' That requires a technique book. "What you'll find in this book is an alphabetical list of sixty-five recipe-driven, technique-centered explications that build out into hundreds of dishes. "Armed with the knowledge of the simple mechanics of a dish, the five or so steps it takes to make it, you can walk into the market, find what's fresh (or on special), bring it home, and have dinner on the table without any worries, any overly romantic pretensions, or any cookbooks piled on the floor: fresh every time--and your way, too."
--from the Introduction "The recipes are structured without being fussy and the majority are relatively easy. This is a welcome rarity, imparting a useful, innovative framework as well as the confidence to depart from it."
--"Publishers Weekly"
Product Detail:
Author: Weinstein, Bruce
Author: Scarbrough, Mark
Photographer: Schaeffer, Lucy
Publisher: John Wiley & Sons Inc, 3/1/2009
Content Language: English
Book,
Hardcover: 406 pages
Weight: 3.3 lbs.
Dimensions: L: 10.5 in. x W: 8.25 in. x H: 1.25 in.
Comes with Illustrations
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