Most helpful positive review
4 of 5 people found the following review helpful
on January 20, 2012
This is not really a cookbook, but a book that teaches techniques. There is a good introduction for those addicted to recipes, but not knowing techniques... what to do if an ingredient is missing - to be able to prepare food from scratch using seasonal produce. This will give beginning and experienced cooks more skill in preparing their food and know how in their kitchens.
This is a book that takes one along the 12 week `boot camp' for cooking. Included are: knife skills and mise en place, sautéing, stir fry and searing, stocks, soups, and poaching, frying and confit, stewing, braising and steaming, sauces, dips and condiments,roasting and broiling, grilling, yeast breads, quick breads and butters, starches, grains, and pasta, eggs. A few recipes are included in the lesson steps.
There are cross references placed in the text to refer back to chapters - it would have been better to have page numbers rather than chapter numbers, or else tab colour the edges so that it is easier to find. The illustrations are good, but a bit small. Steps are illustrated along the way. There are good instructions, the knife safety and use guidelines are among the best I have seen.
Lessons on the basic science of cooking are included as well as information about cooking ingredients diagrams on cuts of meat, types of seafood, kitchen tools needed, metric conversions and an index that also includes the recipes.
There are really good instructions here, in how to become a better cook and probably some information to learn from even if you are a more experienced cook.