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How to Cook Revised Edition: An Easy and Imaginative Guide for the Beginner

3.73 of 5 stars 3.73  ·  rating details  ·  15 ratings  ·  5 reviews
A fully revised and updated edition of Raymond Sokolov's classic kitchen primer for beginning chefs of all ages, filled with 150 simple, sophisticated recipes, easy–to–learn techniques, and indispensable advice.

First published in 1986, Ray Sokolov's How To Cook is the ultimate book for beginning cooks of all ages. Unlike most kitchen primers, How To Cook does not assume
Paperback, 320 pages
Published May 4th 2004 by William Morrow Cookbooks (first published May 1st 2004)
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Alethea A
A great beginning/basics course in cooking, highly recommended for newlyweds, graduates, or newly kicked-out-of-the-nest for whatever reason... If you just needed to know how to make mashed potatoes or fry an egg the right way without having to open a box or watch a 20-minute episode of Alton Brown's Good Eats refer to this book instead.
I read every page, every word, every recipe. Wonderful. Simple but informative (did you know that butter foams for a minute after it hits the saucepan because it's releasing water?) and funny, esp. when he says things like "If you use a light weight pan (tsk, tsk)" and "You can serve these with the shells on but don't let me hear about it." An excellent read for novice and experienced cooks. And, no, you don't have to read every word to get a lot out of this cookbook.
I really enjoyed this book. It was well written, informative, and easy to understand. It's perfect for a beginner in the world of cooking!
Keren Fuller
Good easy to read instructions...makes everything possible!
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