| ||||||||||||
B & W illustrations throughout
Product Details
Would you like to update product info or give feedback on images? |
How WRONG I was! :-)
I have found this book to be completely invaluable in my kitchen.
What I found was that I often know how to make more complex recipes, but when I needed to make a more "standard" recipe - I was often at a loss.....how DO you cook a pot roast? Make a mint julep? What temperature DO you cook a yam at, anyway? All this and much more is in this book. This book has easy to find sections on meats, fish, poultry, drinks, desserts and much more, and many many recipes. It also has a provides a fairly exhaustive definition of almost anything cooking related from types of crabs to buy all the way to the various types of sugars available on the market.
When I'm at a loss for what to serve for dinner, I just flip through this book for ideas. The same goes for when I am experimenting and creating some new japanese-creole dish to subject my family to! :-)
This is a LARGE book, with no flashy pictures or anything like that (there are some basic drawings - for example, what part of the cow gets cut up for what kind of meat. Things like that), so you are getting a lot for your money.
I would highly recommend this book for anyone who enjoys spending any time in the kitchen. I enjoy it so much that I'm buying another copy as a gift for my little sister's wedding shower! :-)
This is the Encyclopedia of cookbooks. It has hundreds, perhaps over 1000 recipes (I've not even tried to count), but what makes it really good is its comprehensivness. It will take a meat like chicken, and tell you all about chicken, the different ways of cooking chicken, giving you tips. In the veggies section, you'll learn a bit about the history of each vegetable, and various ways of cooking them.
We have LOTS of other cookbooks. Our second most favorite cookbook is "The Joy of Cooking", but I assure you this one is better.
My wife, who is doing most of the cooking, almost always turns to this book if she needs to learn how to cook something new, or needs to refresh her memory, or needs to remember the estimated cooking times for turkey per pound, etc.
There is so much information in this tomb as to defy the imagination. Using just one example from how to boil an egg: this book tells you to avoid the green discoloration around the yolk--put the eggs in cold water, and start the boiling process with a cold start. When the water FIRST begins to boil, turn off the heat and let the eggs cook for varying periods of time (depending on whether you want truly hard boiled eggs or are trying to achieve slightly runny yolks with firm whites, etc.)Finally when the stove timer goes off, you pour the remaining hot water out, and put cold water on the eggs, stopping the cooking process.
... Read more ›
