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The Basics: The Techniques of Continental Cooking

4.27  ·  Rating Details ·  56 Ratings  ·  11 Reviews
Every cook or home chef reaches that defining moment when he or she puts away the cookbook and begins to experiment ‘off the page’ with flavors and ingredients. But without a full understanding of the rudiments of cooking, these explorations can be leaps of faith at best, and dishes from the simplest to most complex and ambitious risk failure.

Beginning with a chapter on te
Hardcover, 320 pages
Published May 1st 2007 by Melville House (first published 2004)
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Feb 07, 2008 Dani rated it really liked it
Shelves: cookbooks
I got this for a friend who loves to cook. It's a great little book; there are full-color photos accompanying each recipe/technique.

This is really more of a technique cookbook than a recipe cookbook, although there are plenty of recipes. It truly is the "basics" and it provides a good foundation of techniques - like barding, infusing, etc.

The book itself is well-designed, with a woven ribbon placeholder and all the recipes are kept to one page.

One little peeve I have with this book is that I
Babai Sasmal
May 01, 2015 Babai Sasmal rated it it was amazing
need to read
Jenn Ollivier
Jul 26, 2010 Jenn Ollivier rated it it was amazing
This small, unassuming book with it's simple cover and gold rimmed pages contains a wealth of knowledge and beautiful photos on each page. It takes you through the techniques every skilled chef should know from the basic sauces and stocks to the future of molecular gastronomy. This handy little bible should be in every serious foodie's kitchen.
Mar 05, 2009 Jinnie rated it it was amazing
Recommends it for: anyone
Shelves: cookbooks
Just a really solid book about cooking basics. Beautifully illustrated, extemely easy to read and follow, this book will take you from what it means to fry something to glazing pears and making hard-to-pronounce French sauces. It's been invaluable to me as someone newly interested in cooking.
Aug 03, 2010 Wendy rated it really liked it  ·  review of another edition
Title explains it.

Food cooking basics, but not like, "place water in pan, and boil." Slightly more complicated than that, but classy enough to make a semi-good cook like myself the ability to add a touch of fancy to everyday cooking.
Melville House Publishing
Feb 12, 2008 Melville House Publishing rated it it was amazing
Shelves: non-fiction
“It’s perfect for the foodie who needs to be as competent in front of the actual stove as he is at talking up his culinary prowess.” -- Metro New York
Oct 28, 2008 Megan marked it as because-i-work-in-a-bookstore
So not an awesome cover... however this book is supposedly a cook book. But I am here to say that it is most definitely a sex book. Seriously.
Jun 10, 2008 Robin rated it it was amazing
Lovely pictures, a wry wit, a culinary education in a package small enough to slip into a knife bag. Everyone should have a copy.
Jul 07, 2008 Kevin rated it it was amazing
This is one of the most comprehensive, informative, tasteful, compact pictured cookbooks I've come across.
Nov 02, 2007 Guinevere rated it really liked it
basic, simple, gifty. a picture on each page! a MUST in a cookbook.
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