- Paperback: 448 pages
- Publisher: Clarkson Potter (March 7, 2000)
- Language: English
- ISBN-10: 0609802070
- ISBN-13: 978-0609802076
- Product Dimensions: 5.5 x 1.2 x 7.6 inches
- Shipping Weight: 1.2 pounds
- Average Customer Review: 33 customer reviews
- Amazon Best Sellers Rank: #408,514 in Books (See Top 100 in Books)
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Timing Is Everything: The Complete Timing Guide to Cooking Paperback – March 7, 2000
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Jack Piccolo's Timing Is Everything, a guide to food timing and storage, sets out to dispel the when-is-it-done doubts. In chart after chart, Piccolo provides shorthand preparation information and cooking times for most fruits and vegetables, grains, meat, poultry, fish, sausages, and more. Additional chapters on microwaving, pressure cooking, and food storage supply similarly useful data. If dish success is based on a number of variables in addition to (and as important as) cooking time, Piccolo is, nonetheless, on the right track. Most cooks will welcome a "fingertips" source for better-than-ballpark dish and storage timing plus the kind of succinct preparation advice he offers. How long will the roast beef take? Find the book's beef section and consult the comprehensive charts. Choose your cut, then learn, for example, that a seven- to eight-pound rib roast, started in a 550-degree oven, is cooked to rare--an internal temperature of 115 to 120 degrees Fahrenheit--in one-and-a-half to one-and-three-fourths hours. Piccolo also includes explicit data on defrosting and heating in the microwave and on shelf, refrigerator, and freezer storage. Whether used to resolve timing quandaries or as a cookbook adjunct, Timing Is Everything should help cooks become more confident as well as knowledgeable. --Arthur Boehm
From Library Journal
After an introduction to cooking methods, Piccolo provides charts detailing timing for everything from braising small game birds to defrosting in the microwave to storing foods in the pantry, refrigerator, or freezer. There is certainly a lot of information here, but whether or not there is an audience for the book seems questionable. Most novice cooks (and many others as well) would prefer to follow recipes, while more experienced cooks, when improvising, would probably just turn to a favorite cookbook for guidance on timing. Not a necessary purchase.
Copyright 2000 Reed Business Information, Inc.
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Cooking is my hobby. I don't cook every day for my family. I prefer to have two or three couples over for a great meal, rather than eat in a restaurant. Most of the time I intuit recipes half remembered from my childhood or from a great dining experience. Discerning how long a certain cut of meat should cook, or how much time I should allow for potatoes or carrots to be sauteed, boiled or steamed so that they come out at the same time as the main dish is a problem when you cook the way I do. Up to now, I have had to wade through cookbooks looking for similar recipes or rely on their dreaded meat temperature cooking chart. I have found that cookbooks are all over the lot! One cookbook's medium roast beef temperature is another book's well done. One book will tell you to boil potatoes for x minutes for mashing, another one will say y minutes, and neither will tell you wether you are boiling the potatoes whole, halved, or quartered.
Timing is Everything solves that problem. It is painstakingly accurate, well organized, and seems to anticipate my questions as I am formulating them. It is basic. It is informative. It is a permanent fixture in my kitchen library, and will be until I stop eating, which is as close to forever as I can get.