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The Essential Cook: Everything You REALLY Need to Know About Foods and Cooking
Provides information about cooking techniques, types of dishes, sauces, dressings, nutrition, meal planning, kitchen tools, foods, and seasonings
- GenresCookbooksNonfiction
530 pages, Hardcover
First published January 1, 1989
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Displaying 1 - 6 of 6 reviews
October 21, 2013
Where has this book been all of my cooking life....I am no slouch in the kitchen but if I had known this existed my cooking would have been better for it. The book is easy to follow and has a good flow to the information, and I like that the "master recipe" is just the basic how to so you can them come up with your own versions.
It is a great resource book, and I'm really hoping this will be released in digital format but if not I still plan on picking this one up. A must have for every kitchen.
Book was provided by Author/Publisher through NetGalley for an honest review.
It is a great resource book, and I'm really hoping this will be released in digital format but if not I still plan on picking this one up. A must have for every kitchen.
Book was provided by Author/Publisher through NetGalley for an honest review.
February 3, 2015
Perusing through this book shows me that it lives up to it's name. A cooking coach is exactly what it is. It has the in-depth details that many cookbooks assume you already know. It explains how ingredients are used, how cooking techniques operate and how to best used frozen foods.
If you are a beginner you will appreciate how detailed this book gets. I'm not a beginner and I'm seeing plenty of things that will change my kitchen techniques for the better. I can imagine giving this to a young person just setting up their own household or a person that loves to cook for more inspiration.
I haven't tried any recipes out of it yet but to me, a book like this isn't really about the recipes, it's about giving you the know-how so that every recipe you try turns out great.
The only reason I gave this 4 stars is because he gives bits of nutritional information throughout with nutritional recommendations and I didn't always completely agree with his recommendations. If you stick to the cooking advice, 5 stars.
I received this book from Netgalley and I appreciate the opportunity to read and review it.
If you are a beginner you will appreciate how detailed this book gets. I'm not a beginner and I'm seeing plenty of things that will change my kitchen techniques for the better. I can imagine giving this to a young person just setting up their own household or a person that loves to cook for more inspiration.
I haven't tried any recipes out of it yet but to me, a book like this isn't really about the recipes, it's about giving you the know-how so that every recipe you try turns out great.
The only reason I gave this 4 stars is because he gives bits of nutritional information throughout with nutritional recommendations and I didn't always completely agree with his recommendations. If you stick to the cooking advice, 5 stars.
I received this book from Netgalley and I appreciate the opportunity to read and review it.
March 15, 2014
3-14-2014 – I have been informed that my epub copy is an early galley of the finished epub book due to publish in May/June 2014 for Nook. This should be kept in mind when reading my review as the final polished version will likely address the concerns expressed in my review with regard to links/sizing. However, I cannot comment further since I have not seen the final version.
Original review..
This is not a cookbook; that should be clear from the beginning. I received my copy of My Cooking Coach from Netgalley.com in exchange for an honest review on my blog, www.momsbookbanter.blogspot.com. These are my own opinions, and are not influenced by the publisher/author. I read my copy on a Nook Color, which may or may not impact the reading experience including use of the embedded links, if you are reading on a different device. So what is this book if it is not a cookbook? It is a cooking lesson covering everything from how to stock a pantry, through what to do with leftovers and several techniques in detail. This book provides a wealth of information for the novice cook, and a solid foundation for which to build a cooking vocabulary and expertise. If, like me, you have been cooking for many, many years then this book is more of a reference volume, with insight on classic know how and excellent reference tables.
Some things in really liked about this book include the clickable links to recipes/definitions/appendixes. I also found the numerous charts and tables on topics such as how to prepare what cut of meat, and what flavors pair well with which veg/meat to be very helpful. I thought that the introductory chapters covering reading a label, understanding how to use the various forms of food (canned, fresh, dried), and basic overview of essential ingredients for every kitchen, were great info for a beginner to have and understand. There are chapters devoted to each type of meat and vegetables as well as eggs. Finally, I really appreciated that there was a section devoted to microwave cooking and how to properly use it since I think this is often misunderstood/used (not that I’m a professional, just my opinion).
One thing you won’t find is any information on baking or dessert. The links are great, but the back button disappears too quickly so you have to note your page before you use them. Also, there are several graphics, but I wasn’t able to adjust them to zoom in on my Nook Color. That said, the graphics are good, I just would have liked to be able to see them better. One thing that I found frustrating is that the master recipes covered too much ground in one recipe. For example, how to fry a fish covers three coating method and 5 fry methods in one recipe. That can be confusing to follow. However, if each was its own master recipe I can see how this would be a very long book. At the end of the day, if you are a novice this is a great reference and the links make looking up definitions and techniques easy. If you are looking to expand your skills, get back to basics, or even try making up your own recipes this is also a great place to start.
Original review..
This is not a cookbook; that should be clear from the beginning. I received my copy of My Cooking Coach from Netgalley.com in exchange for an honest review on my blog, www.momsbookbanter.blogspot.com. These are my own opinions, and are not influenced by the publisher/author. I read my copy on a Nook Color, which may or may not impact the reading experience including use of the embedded links, if you are reading on a different device. So what is this book if it is not a cookbook? It is a cooking lesson covering everything from how to stock a pantry, through what to do with leftovers and several techniques in detail. This book provides a wealth of information for the novice cook, and a solid foundation for which to build a cooking vocabulary and expertise. If, like me, you have been cooking for many, many years then this book is more of a reference volume, with insight on classic know how and excellent reference tables.
Some things in really liked about this book include the clickable links to recipes/definitions/appendixes. I also found the numerous charts and tables on topics such as how to prepare what cut of meat, and what flavors pair well with which veg/meat to be very helpful. I thought that the introductory chapters covering reading a label, understanding how to use the various forms of food (canned, fresh, dried), and basic overview of essential ingredients for every kitchen, were great info for a beginner to have and understand. There are chapters devoted to each type of meat and vegetables as well as eggs. Finally, I really appreciated that there was a section devoted to microwave cooking and how to properly use it since I think this is often misunderstood/used (not that I’m a professional, just my opinion).
One thing you won’t find is any information on baking or dessert. The links are great, but the back button disappears too quickly so you have to note your page before you use them. Also, there are several graphics, but I wasn’t able to adjust them to zoom in on my Nook Color. That said, the graphics are good, I just would have liked to be able to see them better. One thing that I found frustrating is that the master recipes covered too much ground in one recipe. For example, how to fry a fish covers three coating method and 5 fry methods in one recipe. That can be confusing to follow. However, if each was its own master recipe I can see how this would be a very long book. At the end of the day, if you are a novice this is a great reference and the links make looking up definitions and techniques easy. If you are looking to expand your skills, get back to basics, or even try making up your own recipes this is also a great place to start.
March 22, 2014
This is an extremely detailed comprehensive book if you want to learn how to cook or would like to know how to cook better.
It covers a multitude of things ... here are the chapters:
Part One: First, You Steal a Chicken - How to Plan, Select, Store, Prepare, Cook, Flavor and Serve Most Foods
Chapter 1 - Prepackaged Foods - Frozen, Canned and Dried ~ Descriptions and guides
Chapter 2 - Essential Ingredients ~ Acidic liquids, butter, cheeses, flour, spices, etc.; how to make bread crumbs, clarify butter, etc.
Chapter 3 - Eggs ~ How to separate eggs, beat egg whites, scramble eggs, etc.
Chapter 4 - Poultry ~ How to cut up a bird, roast poultry, carve roasted bird, etc.
Chapter 5 - Fish and Shellfish ~ How to clean and dress fish, fry fish and shellfish, make fish stew, etc.
Chapter 6 - Meats ~ Cooking beef, veal, pork, etc., how to carve meat roasts, etc.
Chapter 7 - Vegetables and Other Foods Called Vegetables ~ how to shuck corn, simmer, poach, steam, bake, roast vegetables, etc.
Part Two: How Good Cooks Do it - Basic Cooking methods and Techniques
Chapter 8 - About Recipes ~ Cooking from a recipe, converting a recipe, etc.
Chapter 9 - Three (and Maybe Four) Ways to Cook: Basic Cooking Methods and Techniques ~ Cooking in liquids, dry heat, in fats, microwave cooking, etc.
Chapter 10 - Combination Cookery: What to do with Leftovers ~ Casseroles, marinades, stews, hash, salads, etc.
Chapter 11 - Hot Sauces ~ Gravy, white sauce, tomato sauce, butter sauce, etc.
Chapter 12 - Cold Sauces or Dressings ~ Mayonnaise, vinaigrette dressing, etc.
Part Three: How to Set a Dining Table and Other Facts of Life
Bacterial food borne illnesses, metric conversion, kitchen accidents, kitchen tools, setting a dining table , glossary of cooking terms, etc.
This is not a book that you would pick up and read cover to cover ... instead, you would use it as your bible when you want to know how to do something or would like to learn how to do something new.
Blog review post: http://www.teenaintoronto.com/2014/03...
It covers a multitude of things ... here are the chapters:
Part One: First, You Steal a Chicken - How to Plan, Select, Store, Prepare, Cook, Flavor and Serve Most Foods
Chapter 1 - Prepackaged Foods - Frozen, Canned and Dried ~ Descriptions and guides
Chapter 2 - Essential Ingredients ~ Acidic liquids, butter, cheeses, flour, spices, etc.; how to make bread crumbs, clarify butter, etc.
Chapter 3 - Eggs ~ How to separate eggs, beat egg whites, scramble eggs, etc.
Chapter 4 - Poultry ~ How to cut up a bird, roast poultry, carve roasted bird, etc.
Chapter 5 - Fish and Shellfish ~ How to clean and dress fish, fry fish and shellfish, make fish stew, etc.
Chapter 6 - Meats ~ Cooking beef, veal, pork, etc., how to carve meat roasts, etc.
Chapter 7 - Vegetables and Other Foods Called Vegetables ~ how to shuck corn, simmer, poach, steam, bake, roast vegetables, etc.
Part Two: How Good Cooks Do it - Basic Cooking methods and Techniques
Chapter 8 - About Recipes ~ Cooking from a recipe, converting a recipe, etc.
Chapter 9 - Three (and Maybe Four) Ways to Cook: Basic Cooking Methods and Techniques ~ Cooking in liquids, dry heat, in fats, microwave cooking, etc.
Chapter 10 - Combination Cookery: What to do with Leftovers ~ Casseroles, marinades, stews, hash, salads, etc.
Chapter 11 - Hot Sauces ~ Gravy, white sauce, tomato sauce, butter sauce, etc.
Chapter 12 - Cold Sauces or Dressings ~ Mayonnaise, vinaigrette dressing, etc.
Part Three: How to Set a Dining Table and Other Facts of Life
Bacterial food borne illnesses, metric conversion, kitchen accidents, kitchen tools, setting a dining table , glossary of cooking terms, etc.
This is not a book that you would pick up and read cover to cover ... instead, you would use it as your bible when you want to know how to do something or would like to learn how to do something new.
Blog review post: http://www.teenaintoronto.com/2014/03...
October 6, 2020
My Cooking Coach by Charles Delmar
Book Review by Dawn Thomas
501 Pages
Publisher: Cooking Coach Corp, LLC
Release Date: August 5, 2013
This book is an excellent resource for any level of cook and contains three section. Each section is organized by food type and includes detailed directions.
Part One: First, You Steal a Chicken - How to Plan, Select, Store, Prepare, Cook, Flavor and Serve Most Foods
Chapter 1 - Prepackaged Foods - Frozen, Canned and Dried
Chapter 2 - Essential Ingredients
Chapter 3 - Eggs
Chapter 4 - Poultry
Chapter 5 - Fish and Shellfish
Chapter 6 - Meats
Chapter 7 - Vegetables and Other Foods Called
Part Two: How Good Cooks Do it - Basic Cooking methods and Techniques
Chapter 8 - About Recipes ~ Cooking from a recipe, converting a recipe, etc.
Chapter 9 - Three (and Maybe Four) Ways to Cook: Basic Cooking Methods and Techniques ~ Cooking in liquids, dry heat, in fats, microwave cooking, etc.
Chapter 10 - Combination Cookery: What to do with Leftovers ~ Casseroles, marinades, stews, hash, salads, etc.
Chapter 11 - Hot Sauces ~ Gravy, white sauce, tomato sauce, butter sauce, etc.
Chapter 12 - Cold Sauces or Dressings ~ Mayonnaise, vinaigrette dressing, etc.
Part Three: How to Set a Dining Table and Other Facts of Life
This is not a typical cookbook. It is a book that deserves to be kept in the kitchen so you can refer to it regularly. You can use it to learn how to perform a particular task or confirm information you already have. I highly recommend it to anyone that wants to be a better cook.
Book Review by Dawn Thomas
501 Pages
Publisher: Cooking Coach Corp, LLC
Release Date: August 5, 2013
This book is an excellent resource for any level of cook and contains three section. Each section is organized by food type and includes detailed directions.
Part One: First, You Steal a Chicken - How to Plan, Select, Store, Prepare, Cook, Flavor and Serve Most Foods
Chapter 1 - Prepackaged Foods - Frozen, Canned and Dried
Chapter 2 - Essential Ingredients
Chapter 3 - Eggs
Chapter 4 - Poultry
Chapter 5 - Fish and Shellfish
Chapter 6 - Meats
Chapter 7 - Vegetables and Other Foods Called
Part Two: How Good Cooks Do it - Basic Cooking methods and Techniques
Chapter 8 - About Recipes ~ Cooking from a recipe, converting a recipe, etc.
Chapter 9 - Three (and Maybe Four) Ways to Cook: Basic Cooking Methods and Techniques ~ Cooking in liquids, dry heat, in fats, microwave cooking, etc.
Chapter 10 - Combination Cookery: What to do with Leftovers ~ Casseroles, marinades, stews, hash, salads, etc.
Chapter 11 - Hot Sauces ~ Gravy, white sauce, tomato sauce, butter sauce, etc.
Chapter 12 - Cold Sauces or Dressings ~ Mayonnaise, vinaigrette dressing, etc.
Part Three: How to Set a Dining Table and Other Facts of Life
This is not a typical cookbook. It is a book that deserves to be kept in the kitchen so you can refer to it regularly. You can use it to learn how to perform a particular task or confirm information you already have. I highly recommend it to anyone that wants to be a better cook.
October 14, 2013
If you dream of knowing how to cook like a chef, to be comfortable with different ingredients and techniques, this book is one you want on your shelf. Perhaps you just want to know how to set the table ? It's all there. I have been watching cooking shows, reading various cookbooks over the years and been amazed at the abilities of the chefs. This book makes me feel comfortable to prepare just about anything. The hows and whys of certain methods was eye opening. I plan on buying it for several of my foodie friends.
Great illustrations and an easy to use format.
Great illustrations and an easy to use format.
Displaying 1 - 6 of 6 reviews