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The Gym Life Cooking Technique Book: Learn How Basic Cooking Technique Gives You The Ultimate Power in The Kitchen Kindle Edition
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The book is written to give you a basic idea of how to cook. There aren't so many unique recipes as much as there is general knowledge of "this is how you cook steak", "this is how you cook chicken", etc. There are a few good dessert recipes thrown in and the chocolate mousse definitely sounds good...I just wish there was calorie information on each.
If you have always wanted to learn basic cooking for yourself, this short book is a good introduction. The author includes several online resources you can go to later to continue on the cooking journey with them. For the price, this is a good value. If you are even an intermediate cook, however, you might not find as much here to help you.
While I'm not culinarily trained, I'm not a novice in the kitchen either. So, reading THE GYM LIFE COOKING TECHNIQUE BOOK gave me an insight here or there, but nothing drastic. This book would probably have better structure as an ebook. There are links available to ebook users where free downloads of each technique can be gotten.
I firmly believe cooking for yourself and your family using fresh, quality ingredients is the best way to go. If you're busy during the week, do like I've started doing: Cook a lot on the weekends so that you have enough leftovers to carry you through the week. This works especially well for me because it's only my husband and I at home.
There is one thing mentioned in the book that I disagree with slightly. Cooking healthy and at home will not give you abs. Yes, it will certainly help you to be healthy and, likely, more active, but I think the abs would come if you worked out along with eating better. Which brings me to another thought ... Nowhere in this book does it mention exercising and working out. Yes, this is a cooking technique book. I get that. But food alone will not make you skinny, will not tone your flabby arms as you lose the weight, and will not build muscle in your arms, legs, and stomach. Food is certainly a key factor, but exercise in conjunction with eating healthier could have been mentioned.
I did learn something from this book that I've not heard anywhere else. I've never heard it mentioned to temper your meat before cooking. I will be trying that out to see the difference that it makes. I'm all about experimentation in the kitchen and I think you should be, too.
In the spirit of Colin's book, how else are you to learn until you try?
*A physical copy of this book was provided by the author in exchange for an honest review.
The explanation of cooking techniques are most informative and will help the novice cook develop skills and confidence in the kitchen.
The simple recipes will help achieve optimal health by using the best ingredients to make quick and delicious meals.
The message is clear: eat REAL FOOD for long-term health.
The tools are provided to ensure success: from the practical everyday kitchen tools required to the clearly explained techniques for successful cooking.
It really is a cookbook aimed at healthy eating made easy.
If you want to eat and live well this is the cookbook.
Second, I have to agree with the idea behind Stuckert's choices of ingredient: good stuff, all basic groceries, prepared simply to make the most of the best ingredients. There's a place in the world for fancy flavors, ingredients, and combinations - but really, food that lets each flavor be what it is, perfectly done, is truly delightful. And experience, not just my own, corroborates his claim that good cooking impresses persons of the apposite sex.
I found a few points where I differ from Stuckert's advice - not disagree, really, but diverge in matters of personal preference and choice. I'm not a fitness buff, for one. Far from it, very far. I enjoy exercise of many sorts (as long as it's not labelled "exercise"), but I'm not burning 6000 kcal a day in the gym. People like me will need to adjust amounts so our intake matches our needs. And, unlike Stuckert, I avoid meat. Most of the same principles apply to plant-based diet, albeit with differences. An experienced vegetarian won't have any problems adapting Stuckert's advice, but I'm not sure experienced cooks of any stripe would be attracted to this book. Also, I'd add two seasonings to my list of rock-bottom essentials: hot peppers and soy sauce.
Then there are a very few points where I must disagree with Stuckert's advice. He demonizes iodized salt, for example, without explanation and without acknowledging that iodide, whatever its source, is a necessary nutrient and hard to get on an inland diet. Also, he goes Paleo, with explicit advice against gluten. Given the central nature of grains in a vegetarian diet, that detail is a non-starter for me. (For me, the biggest problem with a gluten-free diet is that they don't let you eat gluten - and I'm a huge fan of seitan, a vegetarian protein source consisting wholly of gluten.)
I can't comment on how well the fitness fans will like this, but I find the basics sound, useful, easy to apply, and rich with possibility. There are plenty more things that could have been said, but the would have diluted the simple essence of the ideas being conveyed. As with most things, I disagree with the author on a few points, but only a few and nothing that detracts from the central ideas. And, for the cooking shy, this book is thin. You'll read it at one sitting, and won't come away overwhelmed. On the whole, this looks like a great book for the right reader.