21st Century Cook: The Bible of Ingredients, Terms, Tools & Techniques (Paperback)

by Jeni Wright (Author), Angela Nilsen (Author) "Describes a liquid to which acid (usually lemon juice in water) has been added, to prevent the flesh of fruits and vegetables from discolouring..." (more)
Key Phrases: fan ovens, crushed dried chillies, golden caster sugar, Gas Mark, Storing Fresh Herbs, Middle Eastern (more...)

Editorial Reviews

Product Description

Every cook needs this ultimate quick reference to today's ingredients, terms, tools, and techniques. It's thoroughly modern, in a handy format with ribbon markers and a wipe-down, splash-proof cover, and caters to a new and highly motivated market interested in celebrity chefs and the popular Food Network shows. But it's the information inside that's truly amazing: nearly 500 pages of instructions cover everything from sautéing a potato and filleting a fish to storing fresh herbs and selecting the right pan-and it goes A to Z through meats, poultry, fruits, vegetables, spices, and more. There's lots of advice on ethnic cooking, too.

About the Author
JENI WRIGHT, author of several Le Cordon Bleu titles, and ANGELA NILSEN, winner of Cookery Journalist of the Year at the 2004 UK Guild of Food Writers Award.

Product Details

• Paperback: 224 pages
• Publisher: Cassell (July 1, 2006)
• Language: English
• ISBN-10: 1844034305
• ISBN-13: 978-1844034307
• Product Dimensions: 8.5 x 5.2 x 1.4 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,209,423 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars Packed with info, February 7, 2007

By	Stephanie Manley (Houston, TX) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

A cooking bible can be so helpful when it comes to unusual ingredients, and cooking techniques. I have often been left wondering, and been forced to go through multiple sources to find out information on a particular ingredient. For example did you know Cilantro is also known as Chinese Parsley?

Jeni Wright makes a book that is made for the kitchen. The cover of the book can be wiped off from splashes and splatters, as the cover was designed for use in the kitchen. I like that with each entry, she will tell you how to choose the ingredient, what it will taste like, how to store it, its preparation, and what it can be used for. Often small recipes are given to have demonstrate the use of the ingredient.

The book also spends much time going over meat of many varieties and dairy products. When covering the meat, she tells you about the different cuts of meat, what they should be ideally, and then how to prepare these cuts. A few recipes are given as well so you can prepare food. When it comes to the poultry she gives all of the information about cuts, what they should look like ideally, and how to prepare, but she also spends time telling you how to cut up a chicken, duck, and even pheasant.

21st Century Cook is a wonderful book packed with all sorts of information. With this book, I can easily find information about techniques and ingredients. I like that she covers the common, and not so common techniques and ingredients. This book would be a great addition to anyone's cooking library.

1 of 2 people found the following review helpful:

5.0 out of 5 stars Had to share with friends, May 14, 2007

By	JLK (Green Bay WI) - See all my reviews

I loved this book so much that I had to buy 2 more to give as gifts!