21st Century Cook: The Twenty-First Century Bible of Ingredients, Terms, Tools & Techniques [Hardcover]

Jeni Wright (Author), Angela Nilsen (Author)

Book Description

Publication Date: March 28, 2006

The book that every cook needs - the ultimate quick reference to today's ingredients, terms, tools and techniques. Have you ever wondered how to saute a potato? Or the best way to peel an onion, joint a chicken, or fillet a fish? Or what exactly the difference is between a roasting tin and a baking tray, or penne and macaroni? Or when you should use olive oil instead of sunflower oil? The answers to these and countless other questions that your mother knew the answer to can be found in this new kitchen bible. 21st Century Cook will help you decipher recipe instructions, find the tools and equipment you'll need and provides valuable tips and hints on how to prepare and cook all types of food. The book also contains a handy basic recipe section covering stocks, gravies, pastry and sauces as well as a reference section with conversion charts and temperature guides. It's time to shelve Mrs Beeton; this book is all you'll need to become a modern master in the kitchen.

Editorial Reviews

About the Author

JENI WRIGHT, author of several Le Cordon Bleu titles, and ANGELA NILSEN, winner of Cookery Journalist of the Year at the 2004 UK Guild of Food Writers Award.

Product Details

• Hardcover: 480 pages
• Publisher: Cassell Illustrated (March 28, 2006)
• Language: English
• ISBN-10: 1844033694
• ISBN-13: 978-1844033690
• Product Dimensions: 8.5 x 5.4 x 1.3 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #3,658,714 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Packed with info, February 7, 2007

By 

Stephanie Manley (Houston, TX) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)    (REAL NAME)   

This review is from: 21st Century Cook: The Bible of Ingredients, Terms, Tools & Techniques (Vinyl Bound)

A cooking bible can be so helpful when it comes to unusual ingredients, and cooking techniques. I have often been left wondering, and been forced to go through multiple sources to find out information on a particular ingredient. For example did you know Cilantro is also known as Chinese Parsley?

Jeni Wright makes a book that is made for the kitchen. The cover of the book can be wiped off from splashes and splatters, as the cover was designed for use in the kitchen. I like that with each entry, she will tell you how to choose the ingredient, what it will taste like, how to store it, its preparation, and what it can be used for. Often small recipes are given to have demonstrate the use of the ingredient.

The book also spends much time going over meat of many varieties and dairy products. When covering the meat, she tells you about the different cuts of meat, what they should be ideally, and then how to prepare these cuts. A few recipes are given as well so you can prepare food. When it comes to the poultry she gives all of the information about cuts, what they should look like ideally, and how to prepare, but she also spends time telling you how to cut up a chicken, duck, and even pheasant.

21st Century Cook is a wonderful book packed with all sorts of information. With this book, I can easily find information about techniques and ingredients. I like that she covers the common, and not so common techniques and ingredients. This book would be a great addition to anyone's cooking library.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Excellent!, October 25, 2009

By 

Been cooking for many years... (Maine) - See all my reviews

This review is from: 21st Century Cook: The Bible of Ingredients, Terms, Tools & Techniques (Vinyl Bound)

Excellent book for new cooks as well as accomplished cooks. This book gives details on kitchen tools, vegetables, fish, spices, fruits, meats, etc..... It also explains what different terms mean such as boiled, broiled, poached, acidulate, bain marie, etc.....
Highly recommended - purhcasing more for family members!

2 of 3 people found the following review helpful:

5.0 out of 5 stars Had to share with friends, May 14, 2007

By 

JLK (Green Bay WI) - See all my reviews

Amazon Verified Purchase

This review is from: 21st Century Cook: The Bible of Ingredients, Terms, Tools & Techniques (Vinyl Bound)

I loved this book so much that I had to buy 2 more to give as gifts!