Basic Gourmet [Paperback]

Diane Morgan (Author), Kathleen Taggart (Author), Dan Taggart (Author), Georgia Vareldzis (Author)

Book Description

Publication Date: March 1, 1995

This definitive beginner's cookbook is designed to make life in the kitchen easy and rewarding with advice on everything from buying cookware to stocking a pantry to understanding culinary terms. Full-color photos enhance 100 easy-to-prepare recipes, all guaranteed to provide a trusted repertoire for the novice.

Editorial Reviews

Amazon.com Review

This collaboration by a quartet of Oregon-based cooks does indeed contain some gourmet recipes. The assumption, however, is that the reader knows absolutely nothing, and needs to be led through each step of (for example) the chicken-roasting process. The authors also know when to act as a cheering section: "If you can fall out of bed, you've got the brains to do this." The Basic Gourmet will convince you that you do.

From Publishers Weekly

Four experienced cooking instructors with an irresistible love of their subject go far toward teaching beginners in the kitchen to learn to cook and to learn to love cooking. Starting off with a brief, lucid run-through of essential equipment, ingredients, terms and techniques (including how to read a recipe), they ease into recipes?for "basic American" dishes?that are gracefully written, succinct and easy-to-follow. Covered are classics, e.g., roast leg of lamb, poached salmon and strawberry shortcake; modern standbys like lasagna, burritos and stir-frys; such comfort food as mashed potatoes and "Golden Raisin Bread Pudding." Throughout, "Cook's Notes" offer explanations and variations, while concise essays ("Buying Fresh Fish and Shellfish," "Tips on Making Green Salads") amplify further with advice on cleaning and storage, etc. Appealing photos, an engaging format and the right amount (never too much) of information tempt new cooks to become good cooks who will likely enjoy both the product and process of their efforts.
Copyright 1995 Reed Business Information, Inc.

Product Details

• Paperback: 168 pages
• Publisher: Chronicle Books (March 1, 1995)
• Language: English
• ISBN-10: 0811804763
• ISBN-13: 978-0811804769
• Product Dimensions: 8.6 x 7.9 x 0.6 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #989,980 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars My "other" Joy of Cooking, March 12, 2002

By A Customer

This review is from: Basic Gourmet (Paperback)

I am the kind of cook who routinely misreads tbl. for tsp., wonders how long "browning" should take (and keeps poking to see what the underside looks like), and tries to substitute ingredients--all with disasterous results. The Basic Gourmet has been a lifesaver for me in this regard: it tells me exactly what I need to know when I need to know it, and it doesn't leave me guessing or, god forbid, interpreting.

The book's first section lists and discusses equipment in detail, setting a teacherly--not bossy or condescending--tone that continues throughout its many delicious recipes, each of which is followed by tidbits such as when you might want to substitute one herb for another, what might make a good accompaniment, etc. The book is detailed and packed full of tips and suggestions, but it doesn't bury the information so that a beginning cook can't see the forrest for the trees. From scrambled eggs and omlet flipping techniques to stuffed pork chops, this cookbook covers all the basics while managing to treat its readers like the potential gourmands they are: even the scrambled egg recipe makes me feel like I'm sitting down to really appreciate a meal rather than taking baby steps or just "making do" for dinner that night. The authors anticipate common mistakes and questions, explain their terminology, give a range of preferred options for altering a recipe, and, best of all, have included all the information you need for each recipe with the recipe itself--not in an index or introductory section somewhere else in the book.

I love my Joy of Cooking, and I refer to it and the Silver Palate often, but this is the cookbook that I learned from and to which I regularly return. This is a great cookbook for beginners, well-conceived and well-executed, and very well designed.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Great, classic, simple recipies, June 21, 1998

By A Customer

This review is from: Basic Gourmet (Paperback)

As a cook who has over 15 cookbooks this is the one I reach for most often. The recipes are simple but exceptionally tasteful. An experienced cook will find a multitude of useful variations and substitutions listed for each recipe, as well as forgotten techniques. For once there is a whole cookbook full of items you can find in a regular supermarket.

7 of 7 people found the following review helpful:

5.0 out of 5 stars An excellent starter cookbook for anyone., April 14, 1999

By A Customer

This review is from: Basic Gourmet (Paperback)

This is great cookbook for dedicated beginners who want to learn to really cook not just get by. The recipes are varied and once you master them are easily adapted and changed around to suite your sense of adventure. The zucchini bread and chocolate gingerbread are always a hit and the tabbouleh page is the dirtiest page in the book...always a sign of a good cookbook...pages that stick together!