The First-Timer's Cookbook (First Timer's Cooking & Baking) [Kindle Edition]

Shawn Bucher (Author)

Book Description

The First-Timer's Cookbook is the one cookbook that teaches all the basics. With simple techniques and easy step-by-step instructions for cooking almost anything, now you can learn how to cook, not just what to cook.
Easy to follow step-by-step instructions...
Lots of descriptive photos...
Easy to understand and fun to use!

Product Details

• File Size: 9951 KB
• Print Length: 145 pages
• Publisher: BookWise Publishing (January 9, 2012)
• Sold by: Amazon Digital Services, Inc.
• Language: English
• ASIN: B006VOOQC2
• Text-to-Speech: Enabled
• X-Ray: Enabled
• Lending: Enabled
• Amazon Best Sellers Rank: #346,888 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Most Helpful Customer Reviews

43 of 51 people found the following review helpful

2.0 out of 5 stars Not Ready for Prime Tme! April 12, 2012

By Grandma TOP 500 REVIEWERVINE™ VOICE

Format:Kindle Edition|Amazon Verified Purchase

Grandma is not sure who the "First Timer" referred to in the title of Shawn Bucher's The First-Timer's Cookbook. Grandma thinks he may be referring to first time cooks, but he may just as well be referring to himself as a cookbook author, because Shawn has entirely forgotten the single most essential element of any cookbook or manual of techniques - the Table of Contents. Beginning cooks often need to refer to instructions for various techniques repeatedly while they are learning. Having to page through an entire manual to find the one you need is not conducive to easy learning.

While Shawn has included a number of helpful pictures, notably the pictures demonstrating how to cut various vegetables, some of his pictures are mere space fillers and others demonstrate dramatic short-comings. Grandma was pretty appalled to see the pictures of Shawn's demonstration of the breading technique. Anyone who has ever watched a cooking show that demonstrated how to apply a bread coating knows the mantra "Wet hand, dry hand" and yet every one of the pictures in this particular series that show hands, shows both hands manipulating the ingredients, no wet hand or dry hand in sight, just gunky hands soon to be a real mess! (There is a reason for wet hand - dry hand.)

Sometimes Shawn is just plain wrong. Take his "A Tip for Faster Boiling"

"If you're impatient like me, remember these tricks I have found that speed up the boiling process. It's really easy. First, salt the water by dropping about a tablespoon of salt to every gallon or two of water, then put a cover on the pot. The salt helps flavor the water and the cover keeps the heat in the pot.... Also, make sure that you always fill the pot with warm or hot water initially. Try it this way next time you cook pasta and see how much time you save."

Grandma has a couple of huge problems with this statement. First, anyone who has ever taken a chemistry class knows full well that the addition of salt to water actually raises the boiling point, not lowers it. (Add the salt when the water comes to a boil - and don't forget it!) Secondly, you should never use hot tap water when cooking for two specific reasons: it brings along with it junk and rust from the inside of your hot water tank and many hot water faucets contain lead, even today. (Assume your faucets contain lead unless you have a specific certificate that came with the faucet saying that it does not.) Lead in the faucets dissolves far more quickly in hot water than in cold.

This tip was hardly the only place that Grandma found this book not only not authoritative (frequently) but often just plain wrong. Shawn gives directions for baking potatoes that include wrapping the potato in foil. This technique, while often used in restaurants to prepare large numbers of "baked" potatoes at one time, actually produces a potato that is steamed rather than baked as every cooking authority on the planet will be happy to inform you. Unless you're cooking your baked potatoes in a campfire, save the aluminum foil.

"The First-Timer's Cookbook" just isn't ready for prime time. Grandma recommends that new cooks find a more authoritative source for information. Note: there are no actual recipes.

Not recommended. Read more ›

3 of 3 people found the following review helpful

5.0 out of 5 stars Perfect book for the un-sure cooker! April 13, 2012

By J. Callahan

Format:Kindle Edition|Amazon Verified Purchase

A lot of what is in the beginning of the book are things I wish everyone already knew. I'm OCD when it comes to sanitation. I guess to some people it's not always "common sense". The book quickly explains sanitation and not cross-contaminating which I had to teach my husband. He'd never thought of not putting raw chicken and raw veggies on the same cutting board. The book tells how to set a table correctly is very explanatory.
As far as another post mentioned, "dry hand-wet hand" is not that critical in the home. Nor is baking a potato with foil wrong at all. Do what you want....make a mess, but wash your hands. This book is great for those who just want to know the basics, not for those who want to work in a high-end restaurant.
I am not a cook at all. I burn everything and most of what I cook and eat, my family won't touch. It has come down to this: I'm not a bad cook, I just have different tastes and ways of doing things. This book is good for Elementary school and Jr. High aged kids to learn the very basics. My daughter is 7 and is learning all of these things. When I was 13 I didn't know how to make macaroni and cheese--I don't want my daughter to be in the same place I was. I'm teaching her really young to know how to make basics and not be afraid to try like I was. I love all of the pictures and step-by-step instructions in this book. I thrive on photos!! Perfect Book! And not wanting pay for it! Thank you for having the courage to write a simple book. You "know-it-all's" have no place reading this anyway.

9 of 12 people found the following review helpful

5.0 out of 5 stars great cooking manual January 12, 2012

By T. Brunette

Format:Kindle Edition|Amazon Verified Purchase

This is quite an informative cooking manual, telling you things you already knew, and things you didn't. I love that it includes information on how to set a proper table, and the right way to buy meat, along with ways to cook it. Easy explanations on how to cook and prepare vegetables. Lots of pictures. Great price too, FREE!

1 of 1 people found the following review helpful

5.0 out of 5 stars Super helpful! April 14, 2012

By Candice Stanford

Format:Kindle Edition|Amazon Verified Purchase

I'm not much of a cook but want to be. This book has a ton of helpful tips and tricks and even common knowledge (well for those who know how to cook) when it comes to cooking. I have enjoyed reading this book. Hopefully we will see more cookbooks from Shawn in the future!

1 of 1 people found the following review helpful

4.0 out of 5 stars Quite Informative April 14, 2012

By Machelle728

Format:Kindle Edition|Amazon Verified Purchase

I think this would be a welcomed addition to anyone just starting out on their own. It was easy to read and follow...

1 of 1 people found the following review helpful

5.0 out of 5 stars The only cookbook you need to start January 15, 2012

By Cheryl Lynn Bone

Format:Kindle Edition|Amazon Verified Purchase

This cookbook should be the first one anyone buys. If you are a beginning cook or have been cooking for awhile, it will still have information you need. The other cookbooks are incomplete until you understand terminology and equipment and rules of the kitchen. This book has it all. I have 3 granddaughters who cook and they love it already.They have a "hope chest" of equipment they received for Christmas that includes liquid and dry measuring cups and spoons. Now they have a guide when I am not there as well.I have a paper copy and now they have one for the next generation.

5 of 7 people found the following review helpful

4.0 out of 5 stars excellent January 14, 2012

By Jrzin

Format:Kindle Edition|Amazon Verified Purchase

This is a how to cook book. It is not a recipe book or a basics-of-getting-food-on-the-table book for teenagers (although they would benefit too). It tells how to hold a knife as chefs do so you can cut fast and accurate without cutting your fingers, the difference between saute and fry, and how to get the breading to stick to the meat or vegetable... to give an idea of what kinds of things the book covers. The author writes in a conversational tone without getting off track.

I found it easy to read, well edited, and with just right number of pictures.

More About the Author

Shawn Bucher is a professional chef turned entrepreneur and author. Having traveled the country and worked professionally in most aspects of the foodservice industry for over 15 years, Shawn has held positions such as Teacher, Food and Beverage Director, Purchasing Manager, Sous Chef and interim Executive chef of a large hotel, Training Chef, and a General manager of both full service and quick service casual restaurants.

Shawn holds a Culinary Certificate, Business degrees and Accounting & Professional Sales Certificates. He is a Certified Executive Chef (CEC), a Certified Culinary Educator (CCE) through the American Culinary Federation and a Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is a former chef instructor for The International Culinary Schools at The Art Institute of Salt Lake City.