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Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook! Paperback – October 20, 2009


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Product Details

  • Paperback: 384 pages
  • Publisher: Andrews McMeel Publishing (October 20, 2009)
  • Language: English
  • ISBN-10: 0740783440
  • ISBN-13: 978-0740783449
  • Product Dimensions: 5.1 x 1 x 6.8 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Best Sellers Rank: #457,510 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Sur La Table is the trusted authority when it comes to all things cooking related. Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware, bakeware, tools, cookbooks, and cooking school programs designed to make any cook's life easier. They have coauthored nine cookbooks including The Art and Soul of Baking (2008), which received the 2009 IACP Cookbook Award for Baking, was chosen by Gourmet magazine as a book club selection, and was nominated for 2009 baking book of the year by the James Beard Foundation. Baking Kids Love (2009) was also nominated for a 2010 IACP Cookbook Award for Kids/Family Cookbooks. The original store and headquarters are in Seattle, Washington.

Rick Rodgers is a renowned cooking instructor and radio and television guest chef who has written dozens of books on virtually every cooking subject, including his best-selling 101 series, and the IACP Cookbook Award nominees Kaffeehaus and The Carefree Cook. Rodgers has also written more than ten titles for a Williams-Sonoma series, as well as Tips Cooks Love by Sur La Table. Rodgers lives in the New York City area.

rickrodgers.com

More About the Author

Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day.

Rick has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, including media appearances in every major local market.

Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appetit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France) and he is a speaker at many festivals and seminars.

Rick lives in the New York City area. His website is www.rickrodgers.com.

Customer Reviews

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43 of 44 people found the following review helpful By Charles Nordlander TOP 500 REVIEWERVINE VOICE on October 24, 2009
Format: Paperback Vine Customer Review of Free Product ( What's this? )
The field of "cooking tips" books is a crowded one, which already includes the superb "834 Kitchen Quick Tips" from Cooks Illustrated to choose but one example. So the real question is, "How does 'Tips Cooks Love' stack up to the competition?" Speaking as a decent cook, myself, and as the owner of an extensive kitchen library, my tip to cooks would be, "Pass this one by." I have two main complaints about this attractively packaged volume:

First, the organization, apart from being alphabetical, seems completely haphazard. There appears to have been no guiding editorial voice in choosing what went into the book vs. what was left out, or in the amount of information for each entry. So, for example, you get more than two full PAGES of info (almost none of it "tips") for balsamic vinegar--that's more than the book devotes to key cooking topics like roasting or grilling--but there's no entry in "B" at all for a widely used cooking ingredient like basil.

Second--and this is my main complaint--while this is titled as a "tips" book, it is really a hodgepodge of dictionary, encyclopedia, recipes (which are the longest entries in the book, running up to four pages each) and yes, some tips. In short, it's a book that doesn't know what it wants to be, and ends up master of none, especially as the tips book it claims to be. Plus, there is far too much information in this book that falls into the ridiculously obvious, "D'uh" category. For example, in the info about "rice cookers" (which could actually be packed with useful, time-saving tips), you'll learn instead that this appliance "was originally created for Asian families who eat rice three times a day." REALLY? Trust me: that's just one of many examples you'll find of eye-roll inducing stupidity in this book.
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10 of 11 people found the following review helpful By Dick Johnson VINE VOICE on October 19, 2009
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Many of the tips were new to my wife and I; others were of the 'doesn't everyone know that' type; and then there were those slap yourself 'I'd forgotten that!' tips that we used to know. I won't admit how many there were in the third category - our memories aren't slow, just deliberate.

Though the tips are presented in alphabetical order, there is also a much needed index - some of the tips aren't intuitively posted. For example - instead of putting the 'mile-high apple pie' recipe with apples or under 'M', it is under 'P' for pie (though it is cross-referenced under apples). In the index it's listed under apple pies; pies; and mile-high apple pie.

This is not a recipe book or encyclopedia. It is a book of tips. There is a lot lacking. For example: 'Vanilla" has two pages about working with vanilla beans but nothing about extract (real or artificial).

I was impressed by the 'goodies' that were included like: a chart of baking pan volumes (I'm sure I could do the math without it - cough! cough!); volume equivalents; and an ounces per cup chart.

The inclusion of pots & pans; bake ware; and utensils was a nice touch as well. Like too many of this type of book on our shelves, this is not a 'must-have'. It definitely is a 'nice-to-have'. And, most of all, this would make a great gift for folks in their first homes or apartments. (That'll keep them from stealing yours!)
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4 of 4 people found the following review helpful By L. Mountford TOP 500 REVIEWERVINE VOICE on March 14, 2010
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I rather enjoyed reading parts of this book, but I'm not sure what purpose it actually serves. Tips? A few, yes. But the alphabetical organization and spotty coverage of topics, combined with the fact that many "tips" are VERY lengthy "articles" on the history and/or usage of an item make it somewhat difficult to discover anything that can be put to use in the kitchen NOW.

This might be the perfect "bathroom reading" book -- something to digest piecemeal in short reading sessions. But I didn't find it particularly useful as a reference, and the mixture of articles, "tips," and recipes makes it difficult to pin down.

An odd, if somewhat interesting, little book, indeed.
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1 of 1 people found the following review helpful By Elisa 20 TOP 1000 REVIEWERVINE VOICE on October 22, 2009
Format: Paperback Vine Customer Review of Free Product ( What's this? )
There are many useful tips in here--concise pages interspersed throughout with "top tips" on things like baking...braising...deep-frying, etc. There are also useful charts scattered throughout--volume equivalents...metric conversions...oven temperature equivalents, candy temperature, meat doneness temperature and so on.

There are also some recipes (mile-high apple pie...salmon with panko crust...wheat bread, etc.)

Plus, all the random items that make up the bulk of the alphabetical organization of this book (a sample section, in order: "ice cream, immersion blender, knives, lamb.")

The key phrase is, "scattered throughout". Here's the Table of Contents, in full: "Introduction ix...Terms 1....Acknowledgments 350")

That's it. Yes, its organized alphabetically but that is pretty random with recipes and food items and various topics with short entries following each other with no other organizational pattern. I can't imagine anyone really using this as a reference unless you were checking something you already knew was there. Most of the things you'd look up, probably would be missing. And how do they think you could find the recipes? (Oh, yes, there's an Index in the back, but it doesn't have "Recipes". You have to know what to look for. And its little tiny type, too, for no good reason that I can see, as there's plenty of white space on the page).

Speaking of design...aside from the organizational problem, why are publishers so enamoured of such small type when there's plenty of space? And why, why, why feature "special pages" with very tiny white type on a light green background? It is so hard to read (and reading is still more important than book design when it comes to cooking). That's a pet peeve, and really gets this book 3 1/2 stars instead of 4.

Fun to skim, there's useful information, but aside from the tables (and if you happen upon a good recipe by chance) its not a very useful general reference.
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