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Basics: The Foundations of Modern Cooking Hardcover – May 1, 2007


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Hardcover, May 1, 2007
$67.61 $17.78
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Product Details

  • Hardcover: 320 pages
  • Publisher: Melville House (May 1, 2007)
  • Language: English
  • ISBN-10: 1933633182
  • ISBN-13: 978-1933633183
  • Product Dimensions: 6.5 x 5 x 0.9 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #476,128 in Books (See Top 100 in Books)

Editorial Reviews

Review

"It is like a little bible.... It is a beautifully made book, as well as very useful... Amazing."
—Martha Stewart

"A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, The Basics zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, The Basics plunges onward into contemporary cuisine."
—Jonathan Hayes, The New York Times Magazine

About the Author

Filip Verheyden studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers.

Tony Le Duc has been a food photographer since 1984, producing images for some twenty books, including The House of Books.

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By Amazon Customer on December 31, 2007
Format: Hardcover
For someone who is "kitchen challenged", as my husband says, this book is very helpful. It essentially explains, in easy terms, basic cooking techniques, what they are and how to perform them. There are some recipes that appear to be time consuming, but I love the book just for helping me to understand what "braising" is.
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2 of 2 people found the following review helpful By Lea Jackson on May 27, 2008
Format: Hardcover
"The Basics" is a wonderful addition to a cookbook collection. It explains many techniques one might not be familiar with, alont with some one might never have heard of, but will be intriqued by. I learned a lot about methods I'd seen on Food TV but had never seen discussed in any other cookbook. The explanations were straight forward, and they made me want to try them, as well. Highly recommended.
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4 of 5 people found the following review helpful By E. Grant on January 1, 2008
Format: Hardcover
I have given this lovely book as a gift to a young friend who is curious about cooking and has a strong aesthetic sense. Not only is the book a beautiful object with the gold edged pages, gold embossed lettering, red page marker and compact, black exterior it is illustrated with great photos and the pages are made of a substantial weight. The recipes are fun to read and consider as well as actually make and the skill level is varied. Perhaps this would not be the only cookbook on the shelf but it definitely deserves a spot.
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1 of 1 people found the following review helpful By Steven Lambert on June 24, 2010
Format: Hardcover Verified Purchase
The title of the books says it all: "The Basics". If you follow the directions of this book, you will have a firm grasp of basic cooking techniques, and you will be able to master pretty much any dish you wish to try in the future. This is actually the second copy of "The Basics" that we have purchased; our niece is a budding chef, and after seeing our copy, she begged us for her own. Now she is well on her way to cooking stardom.
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Format: Hardcover
I purchased this book as a gift to a friend who has enjoyed its detailed explanations of the many cooking procedures and processes. Excellent learning guide for the beginning to advanced cook.
Cynthia Briggs/Cookbook Author
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1 of 2 people found the following review helpful By D. Weiss on December 11, 2007
Format: Hardcover
My introduction to the book was on Martha Stewart. I looked for the book at Borders, but they were out of stock. In addition, the price was $30.
I purchased three copies. I plan to give them as xmas gifts. One to a novice cook, one to an experienced cook and one for me. I love the book.
Dollars well spent!
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