The Cook's Book: Techniques and tips from the world's master chefs (Hardcover)

~ (Editor) "WHEN THE IDEA FOR THIS BOOK WAS FIRST PUT FORWARD, IT SEEMED OBVIOUS THAT CHEFS FROM DIFFERENT PARTS OF THE WORLD SHOULD BE INVITED TO..." (more)
Key Phrases: cut into yin, shelled weight, floured dish towel, Middle East, Parmigiano Reggiano, New York (more...)

Editorial Reviews

Amazon.com Review

If you have somehow never cooked and yet want to, there's always that troublesome problem of where to begin. Fortunately, The Cook's Book, edited by Jill Norman and published by those masters of how-to books, Dorling Kindersley, has answered that question in over 600 glorious pages. With The Cook's Book you can pick your point of entry and launch yourself into the world of food with no fear.

You could order take-out for everything but dessert, for example, and start there. And whose holding your hand? Well, Pierre Hermé, one of the great pastry chefs in the world. Or how about if you build a dinner party around a fish course and order in everything else? Charlie Trotter will see you through to an excellent end. There are fully 18 internationally renown chefs represented between the covers of The Cook's Book. These are not the sort of folks who generally give introductory courses, and yet that's what this tome delivers in depth. Trotter's chapter on fish, the way it is lavishly illustrated and carefully explained, is a publishable masterpiece on its own. But it's only one chapter among 24 that guides the new cook through basic prep and cooking technique with side trips into a variety of international cuisines. Everything is explained editorially and visually in this brilliantly designed production. One glance at the photo of creamy risotto and you’ll know if your risotto is creamy or not.

This isn't to say seasoned cooks won't find themselves slavishly turning these gorgeous pages and licking their chops as well. But what's wonderfully important about The Cook's Book is that it is the answer for any neophyte wondering where to begin. --Schuyler Ingle

From Publishers Weekly

This superlative volume is a culinary arts education in itself: what foodie wouldn't want to read Charlie Trotter's tips on preparing fish and shellfish, or Norman Van Aken's take on Latin American cooking? Instructions from world renowned chefs like Paris's Pierre Hermé and Japan's Hisayuki Takeuchi ring with authority, though female chefs are notably absent, save for Sydney's Christine Manfield. This book takes a two-tiered approach by expanding on the basics in chapters on sauces and dressings, flavorings, and poultry and game birds, and exploring specific cuisines in sections on India, Japan, the Middle East and other regions. The book may be best suited to professional chefs; amateurs might not be ready to tackle Ferran Adrià's Potato Foam: 21st Century Tortilla, or Shaun Hill's Roast Woodcock, in which the head is left on, "since the brains are a delicacy... eaten in much the same way as a lollipop." Technically, this is more than just a cookbook, but the recipes (with luscious photos) for dishes like Paul Gayler's Venison with Cherries, Cinnamon & Walnuts; Peter Gordon's Vanilla & Duck Broth with Rice Noodles; and Dan Lepard's Flatbread with Pumpkin, Green Olives & Shallots are worth the price of the book alone. (Sept.)
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Product Details

• Hardcover: 648 pages
• Publisher: DK ADULT (August 29, 2005)
• Language: English
• ISBN-10: 0756613027
• ISBN-13: 978-0756613020
• Product Dimensions: 10.9 x 9.1 x 1.9 inches
• Shipping Weight: 6.6 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #216,516 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

44 of 54 people found the following review helpful:

5.0 out of 5 stars A Passion for Cooking, October 11, 2005

By	Rebecca Johnson "SeasonedwithLove.com" (Washington State) - See all my reviews (TOP 10 REVIEWER)    (REAL NAME)    (COMMUNITY FORUM 04)

"Techniques are the key to good cooking. The Cook's Book provides the most comprehensive guide to all you may ever need in the kitchen." ~Jill Norman

Jill Norman, editor of the Elizabeth David classic cookbooks, has created a celebration of cooking that is bursting with knowledge and techniques. There are over 1800 full-color photographs and the recipes cover all major cooking styles, including Thai, Mexican, French, Indian and Chinese. Top Chefs from around the world present cooking methods you can master at home. They also include many of their signature dishes. Each Chef has their own chapter:

Sauces & Dressings - Paul Gayler, UK

All the basic saucemaking techniques are covered from deglazing to using a paste of butter and flour to thicken a sauce. Classics are covered in step-by-step beauty as mayonnaise, Hollandaise and Béarnaise are created and then varied to suit all occasions.

Foams - Ferran Adrià

We all know the types of foams we don't want, like when making food and a pot boils over or when making strawberry jam, but how do you make foams on purpose and with a sense of perfection. Here they take the form of Pistachio foam, frozen chocolate mousse and cappuccino almond foam with truffle juice.

Stocks & Soups - Shaun Hill, UK (All the basics for soups and heartwarming meals)

Flavorings - Peter Gordon

An especially exciting chapter filled with freshly crushed spices and herb mixtures. How do you dry-roast spices or grind them in a mortar and pestle? The recipes include sexy offerings like Saffron-Poached Peaches or Coconut & Palm sugar sauce.

Latin American Cooking - Norman Van Aken (Classics like caramelized plantains served with Mojo marinated chicken.)

Eggs & Dairy Products - Michael Romano

Fish & Shellfish - Charlie Trotter (He goes to great lengths in this chapter to show you how to prepare every type of seafood imaginable. This is Seafood 101.)

Japanese Cooking - Hisayuki Takeuchi from Paris (Sushi fans will adore this chapter.)

Poultry & Game Birds - Shaun Hill (A special section on how to cut up poultry into eight pieces - useful for all sorts of recipes.)

Indian Cooking - Atul Kochhar
Meat - Marcus Wareing, UK (Techniques that will take roasting meats to unexplored levels.)

Chinese Cooking - Ken Hom

Vegetables - Charlie Trotter

Charlie Trotter's chapters are highly detailed, showing you ever way to slice and dice vegetables or prepare tomatoes and peppers. He even shows you how to pickle cucumbers and create gourmet Asparacus & Goat Cheese Terrines.

Pasta & Dumplings - Michael Romano (Pasta from scratch!)

Asian Noodles & Dumplings - Christine Manfield from Australia

Thai Cooking - David Thompson

Grains & Beans - Paul Gayler (Secrets for cooking rice or turning lentils into smooth perfection in a Dal.)

Breads & Batters - Dan Lepard (The first recipe I've ever found for Crisp Rye Bread.)

Mexican Cooking - Rick Bayless from Chicago

Pastry & Sweet Doughs - Pierre Hermé (Unique crisp Arlettes and even a recipe for Croissants.)

Middle Eastern Cooking - Greg Malouf (Turkish Coffee)

Desserts - Pierre Hermé (The basics of sugar syrups, candied fruits and nuts, Crème Pâtissière, Rose Ice Cream and unimaginably beautiful Italian Meringue.)

Cakes - Stephan Franz (Essential information on how to cut and fill cakes.)

Fruits & Nuts - Shaun Hill (Figs in cinnamon and lemon, baked apples, steamed orange puddings and even Nougat with almonds, pistachios and candied cherries. Perfect for Christmas.

"Cooking is like a language in which I can communicate my emotions and the love I feel for life and nature." ~Hisayuki Takeuchi

Each chef is featured in the contributing chef's section which gives background information and current projects. This is followed by a section on the equipment you will need to prepare the recipes. There is a focus on accurate measuring and finding high-quality ingredients.

As you read this book from cover to cover you may feel a great sense of accomplishment as you see how many techniques you have already mastered just from cooking for years and years.

I can't think of a more perfect book to give a new cook and if you are just starting to delve into this magical world of flavors and experience, this book will take you into the world of step-by-step instruction. This will make following just about any recipe much easier because you will have seen the techniques and you can also refer back to this book through the index to find just about anything you need to know.

I had barely made it to page 45 when the need to cook up a steak dinner complete with garlic sauces, broccoli in a plum wine sauce and crisp herbed potatoes fried in olive oil overtook me. You may find yourself creating new recipes just because you learn a new technique or it could be an infusion of inspiration born of the pure celebration of cooking itself. Either way, this book will not be only for reading in bed, this is a cookbook you won't be leaving on the counter for long because of the inspirational recipes, excellent glossary and complete index.

Have you ever imagined recipes like this?

Streusel Tart with Pistachios & Cherries - Beautiful simplicity
Tarte Au Citron (Lemon Tart) - So smooth and creamy you may faint with pleasure.
Milk Chocolate Truffles with Passion Fruit
Lime Ice Cream with Cajeta

Some of the classic recipes include:

Sachertorte - The chocolate cake topped with a chocolate glaze
Dresden Stollen - Perfect for Christmas gifts.

Pears swim in syrup poaching to perfection. Lamb is infused with rosemary and orange juice. Sliced carambola drowns in zabaglione. Chocolate marries pumpkin pie and settles into a cheesecake with a splash of country cream.

Such perfection! This is the type of cookbook you can fall in love with, instantly. Looking through this book all at once might leave you a little heady.

~The Rebecca Review

6 of 6 people found the following review helpful:

5.0 out of 5 stars Beautiful book to own, July 12, 2006

By	NYC gal (NY United States) - See all my reviews

Amazon Verified Purchase

Beautiful book and great "techniques" depicted. Have still not cooked from it, but I collect cookbooks and unlike "America's Best Recipes" type books which ponder on and on about what they don't like, this one shows you "how to do it" but also have some "lux" meals that you can try. the el bulli master decomposes foams. you can make that "foam soup" you tried at haute restaurants. the japanese section is mouthwatering and taste good just from the recipes. the pasta and dairy section written by Union Square grill master. the recipes seem doable.

Cons? Chinese section is mediocre in recipes. A bit too English in the meat section. (kidneys and beef wellingtons?) but still great way to learn meats.

The one book to have for techniques and recipes - this one shows you in pictures.

13 of 16 people found the following review helpful:

5.0 out of 5 stars This is an amazing book, December 27, 2005

By	Darkeyes (US) - See all my reviews

Today I found it on borders. I compared it to the professional chef (7th ed) and I was blown away by this book. Don't get me wrong professional chef is a good book but I was more in need to learn "techniques" and this book delivered it with beautiful step by step color photographs. I especially loved the seafood section. I don't know how to skin or filet a fish and this book showed it. If you are more into techniques like me this should be the first book for you. I can't comment on the recipes as I only brushed through them and this book has plenty of color photographs to give you guidance (I do mean plenty unlike most cookbooks). It's a good book for both new and experienced cooks.