Customer Review

90 of 90 people found the following review helpful
4.0 out of 5 stars Great for Beginners, April 11, 2010
This review is from: In the Green Kitchen: Techniques to Learn by Heart (Hardcover)
While I agree with the other reviewer that the recipes aren't especially inspired, nor is it as helpful as the Art of Simple Food, it IS great for what I think is its target audience - those who are new to local cooking (and cooking in general), and need a place to start. There are a growing number of 20 and 30 somethings who grew up on boxed, processed meals, and are stepping into the kitchen. We focus on organic, locally sourced products and need to know the simple ways to prepare them. That's where this book comes in handy. As it states in the introduction, if one can commit some of these principles to memory, it will be easy to cook based on what ingredients one has on hand. While some of it may seem pretty basic, I frequent a number of cooking forums and several times a week people ask what the best way to roast a chicken is. And I love how she has tips sprinkled throughout - such as how to make your own baking powder and vinegar. This is the Betty Crocker book for those who wish to focus on clean, green eating. The Art of Simple Food would be the Joy of Cooking, following that analogy.

If you are experienced in the kitchen, you'll probably want to pass. But if you're new to cooking from scratch, it's a great way to get started.
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Showing 1-2 of 2 posts in this discussion
Initial post: Jun 5, 2010 11:25:56 AM PDT
C. johnson says:
I agree this book is great for those starting out in the kitchen. It's simple, straight forward and gives good and exact details.
Even for an experienced cook I've learned from the book and find it resourceful.

It's a great gift idea for the high school graduate!

Posted on Nov 15, 2010 12:11:06 PM PST
TXtraveler says:
There's also a large number of 20- and 30-somethings who grew up eating homemade, often organic food cooked by parents who used techniques of Julia Child, Alice Waters and others, from the '60s and '70s on -- and who simply never learned to cook the good food they were used to at home. This cookbook is good for that group, but let's not assume they don't know the techniques because they grew up on packaged and processed food.
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