Customer Reviews

Basic Gourmet

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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.

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.

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!

The best part about this book is not the recipes (which taste great and are easy to follow), but the introduction section which explains about the basic kitchen. The authors advise the aspiring gourmet on the basics of food (like spices), cooking (what does braising mean?), and equipment. They let you know what the most important things are to have in your kitchen (from pots and knives to types of salt). This is a real help to those of us inclined to buy gadgets, without knowledge of their usefulness. By the way, the food is great, too.

Great cookbook for those just getting started cooking. The introduction is a good primer on kitchen basics and technique. The recipes are easy to follow and very tasty. The photography alone is a great source for serving tips. Highly recommended for the novice or experienced cook.

The beginning cook will appreciate this beautifully photographed book. In addition to 100 simple recipes, complete with variations and tips, the book offers advice on cookware, terms and ingredients, buying and cooking vegetables, fresh fish, even eggs.

Many recipes include information on freezing, doing ahead and cutting calories. Well-organized and easy to use, featuring dishes as simple as roast chicken or mashed potatoes, as impressive as chilled salmon with mayonnaise, and as hearty as braised lamb shanks, this is an all-round useful and attractive volume

Almost every page in my copy of this book is stained from being used in the kitchen. This book provides some of the most basic , perfect-every-time recipes you can find...cheese pie, clam chowder, creamy onion soup, chinese noodle salad, quiche, roasted chicken and more. It has a wonderful glossary, a great section on vegetables including how to buy them and variations on preparation. This would be a wonderful gift, paired with a new cooking tool for the aspiring young cook/chef.

I have this book and The Basic Gourmet Entertains. It's one that I come back to time after time. This copy I ordered for a gift.