Customer Reviews

How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know

5 star:		(5)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

(...)One can get satisfaction from the fact that this means established writers like Ms. Meyers can put their old wine into new bottles and publish new titles with new twists and new wisdom. The format of this book, `How to Peel a Peach' is a perfect fit for a recognized culinary authority. It collects into a single source all the facts, tips, opinions, and wisdom about food that you may get from a year's viewing the Food Network or a five-year subscription to `Martha Stewart Living'. This is not the kind of material you will typically find in a book by Tom Colicchio or Mario Batali or Eric Rippert or Joel Robuchon. These authors will provide great insights into applying great artistry to superior ingredients. They may even give good information on what makes a great artichoke or a great tomato, but they will not tell you much about the difference between fresh chilies, dried chilies, and chili powder.

The primary strength of the book is precisely in it's pulling together between one pair of covers just about any information you may commonly want about fruits and vegetables and starches and fats and fish and chickens and so on... Almost all of the information is presented in a question and answer format, which has an appeal, but which has some drawbacks in a book that attains its greatest value as a reference. I suspect the format leads to inconsistent coverage of similar topics and misses on showing the similarities in cooking, for example, squid, octopus, and cuttlefish.

Another major strength of this book is that almost all the information in the book is top quality. I was truly impressed by the consistent quality of the advice from page to page and from subject to subject. I failed to find any general statement with which I would argue. There were some specifics on which I suspect the author may have not been careful enough to avoid short-term changes in the marketplace. On mustards, for example, she quite correctly gives the same opinion as a recent `Cooks Illustrated' article, saying that Dijon mustard has a relatively short shelf life. A good mustard may hold its bite for maybe about three months. Like `Cooks Illustrated' nine months ago, Ms. Meyers endorses the Maille brand of Dijon and discounts the American brand Gray Poupon. As luck would have it, in a recent article, `Cooks Illustrated' revisited mustards and found that aging bottles of Maille could not compare to a fresh bottle of Gray Poupon. Culinary wisdom changes and my observation is that Ms. Meyers is up to date on almost every issue. On seasoning meat, the latest thinking is to do it before searing. Ms. Meyers endorses this.

Yet another strength of the book is that the author is clearly not relying entirely on her own opinion. For many questions, the author quotes recognized authorities such as Maida Heather and Shirley Corriher especially on baking issues on which Ms. Meyer honestly confesses to not be an authority. The reliance on experts extends to referring to their books for important recipes as when she refers us to Julie Sahni and Madhur Jaffrey for recipes of garam masala.

One general argument I have with the book one I pick with every author who makes recommendations on things you should keep in your pantry. Buying any product with the expectation you will use it on some yet to be decided recipe is an invitation to waste. Ironically, my opinion on this is backed by none other than Madhur Jaffrey who answered the question on what to stock in the pantry by saying `Nothing'. Her solution is to shop only for the recipes that appeal to you. Eventually, you are sure to build up a supply of things you really need. Another general weakness I find in this book is the recipes. They seem to have no connection to the Q and A, and their choice seems to have no pattern. There are also some rather serious copy editing errors as when the roasting temperature for a roast duck was not stated.

The value you find in this book will depend on how much you already know and your style of cooking.

(...)

I recently developed a great interest in cooking, but didn't know what to get, what the differences betweenproducts were, what to use with what, etc. I cook for my boyfriend and myself every night and try to make different and exciting dishes, but in order to do that, you need to know specifics and understand some basics. That is what this book gives. I've always searched for a cookbook that I could read through easily without constantly having to checking other parts of the book for clarification. I've only gone through the first chapter "Kitchen Equipment & Utensils," but it's amazing how much knowledge I've already learned. I used to go into stores like Sur La Table because I always loved cooking equipment, but I never understood what the many utensils were meant to do. This book has helped me with a lot of basics - like what the differences are between cast-iron skillets, sauce pans, copper pans, etc. Also, she gives you tips throughtoutthe book - how to season the skillet, maintain your wooden cutting board, and much more. They're things you would normally learn from your mother. For someone who is just getting into cooking, she provides her favorite labels on things from types of equipment to brands of olive oil. I just got the book yesterday and haven't been able to put it down. Also, last night I made one of her recipes, Tuna Tartare. It was REALLY great! I've always ordered it in restaurants, but never tried to make it at home. My boyfriend was saying how he was full and couldn't really eat much. He finished his ENTIRE portion! Great stuff! The ingredients most recipes call for are things you will definitely be able to find at a local fine food/health store. I definitely recommend anyone just getting into cooking to get this book. Easy reading and easy to understand!

As a hobbyist chef who enjoys entertaining friends and associates at dinner parties, I found the book filled with interesting tips, which might have been useless to more professional chefs but added to my more limited store of kitchen techniques. And the book is written in such a way that it compelled me just to read it, even when I wasn't looking for a specific suggestion or solution.

I'm a bit mixed on this book. I have say I have not read more than half of it.

On the one hand there are scores of tips on subjects I know nothing about. These are helpful. On the other hand, there are scores of tips on subjects I know to be factually incorrect. Unfortunately, the combination results in a credibility issue where I'm not sure how good the book is.

An example is her choice knives are high carbon as opposed to stainless steel. I certainly agree with this. But then she recommends Wusthof and Henckels. Both are stainless steel knives. Another is her guidance on aluminum pots for electric stoves. If you can even get a new aluminum (American made) pot that is delivered with a flat bottom you're fortunate. If they're delivered with flat bottoms, they don't remain that way for long. On the subject of fine vinegars, France or the USA with hardly a mention of Italy's balsamicos which are priced commensurate with the fact they are the top of the heap.

Ms. Meyers recommendations of specific branded food ingredients are her opinions. Unfortunately, they don't hold up well in various tasting tests I've read and my own personal experience. Even French testing of mustards will frequently rate Grey Poupon well above many of the French brands. Her choice of the waxy tasting Maille is certainly debatable. Again, its her opinion and at times flies in the face of other respected chefs (real, not celebrity).

Ms. Meyers cooking education was done in the French part of Switzerland. As a result, her recipes are heavily influenced by the French school. Not a criticism but, in no way a universal dictum. French cooking has died from the center of culinary excellence. Be it popular opinion or cooking excellence, its not all that easy to find a French restaurant anymore. The top of the heap in New York is owned and run by Italians. The issue I have here is a beginner will miss a whole lot of great culinary experiences relying on just this book.

Although the author has a "bias" towards Italian cooking, its "Swissified" Italian. The omission of key ingredients and the substitution of creams and butters where olive oil rules is not Italian.

I've worked and lived in the US, Italy, Switzerland, Germany, Ireland and the UK. I love great food and there is no shortage of great meals in any of these countries. As a cookbook, How to Peel a Peach is too narrow in scope.

Its a decent book but I would not buy it again.

The Q&A are very informative. I've read some of the recipes Meyers ut in this book elsewhere (as in Catalan Paella years ago in a magazine); some of the recipes are new to me. As a group, the receipes are super, just what I'd expect from Perla Meyers.

I am a cataloger and this book came across my desk. How many times have I had questions about food like how fresh it is, how to keep it from drying out, how long and the best way I could refrigerate it and the best way to prepare it. I am just giddy with delight to find a book that is finally answering questions that have come up over my many years as a household cook. This book is a treasure for the new cook and a blessing for the older one. My next gift to my sons, who will be starting their own households soon, will be this great cookbook and text. *Three words to describe this book would be entertaining, informative and practical.

This is a very good book for those just beginning on the road to being a great cook, but it has a lot of little thoughts and reminders for everyone. Enjoying this one immensely.

I picked up some very good information in this book, but some of it is not in a usable format. The most helpful part of this book was noting various types of fruit that are the best, what item should be used for what type of application, advice on various brands the author thinks are best (I did disagree once or twice...for example she recommends bouillion cubes for making sauces and soups) THIS part is invaluable. Overall though, I did not learn as much new information as I had hoped, but primarily the 4 star is because it is hard to reference in this book, so you have to rely on your memory...