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With the exception of pound cake this seems to be a rather good survey of basic cooking skills and recipes.
If you're the kind of person who reads recipes to see how others make things, but don't actually follow them exactly anyways, then you'll love this!
I wouldn't recommend this book if you aren't somewhat experienced in the kitchen, but everyone who has an interest in cooking will love this book.
I learned of this on a foodie site. Ordered it and was very impressed. Has in depth discussion of HOW to do the old cooking techniques. This is not a recipe book. Read morePublished 2 months ago by Midwest Lady
At the recommendation of an on-line friend I finally caved, and bought this book. I'm oh so very glad I did! It's a cookbook to read, not just follow recipes. Read morePublished 5 months ago by SueZQ
I haven't read the whole thing yet. Although, in truth, I don't expect to read the section on fermenting. Read morePublished 7 months ago by Chubby Mom
I'm going to make 80% of the foods in this book. I've already done these foods but this book shone a new light on it, you must read it to understand. Read morePublished 9 months ago by misspriss
I love this book although the almond milk did not turn out, the moroccin lemons rock and so does the sour dough not only that but its fun to just readPublished 10 months ago by kimi
When the tasting chef at my company mentioned that this was his favorite cookbook, I immediately took note. I'm so happy that I did! Read morePublished 13 months ago by Trent
great book. I love the way it is written. I won't necessarily have it sitting open in while i'm cooking in the kitchen, but it will be used to inspire new recipes.Published 13 months ago by travis yutzy
I bought this for a friend who asked me to purchase it for her. She does a lot of cooking from scratch and loves the book.Published 13 months ago by Frank
I know some people love reading cookbooks. I am not usually one of them, but this one I read beginning to end. (I may have skimmed the bits about making sausage. Read morePublished 18 months ago by Evelyn S.