The Cooks' Book: For the Cook Who's Best at Everything

by Louise Dixon

The proper way to eat lobster, how to use different types of chillies, an explanation of different cuts of meat, how to infuse oils and vinegars—jam-packed with useful hints, tips, wit, and wisdom, this celebration of food will delight and inspire the cook in every home  Whether a cook wants to get back to basics, throwing away the convenience food and cooking some good old grub, or is simply interested in learning about the tried-and-tested methods used in the good old days, collected in this guide are the wisdom and advice of the trained chef. A treasure trove of information, this beautiful retro-look book will bring out the best in everyone in the kitchen. It includes advice on food hygiene, handling, and preparation; techniques and tricks to help bread rise and pies taste just like Grandma made them; old and surprising new uses for store cupboard staples; tips and tricks for successful jams, preserves, and pickles; storage and reheating advice; and, stories, anecdotes, quips, and quotes from food writers, gourmands, and chefs.

Genres: Cookbooks

160 pages, Hardcover

First published October 9, 2008

Reviews

[Marta]

Um livro muito completo e bom para ficarmos a saber as bases. Na minha opinião, chega a ir além das bases. Mais que não seja, é um livro excelente para consultar os cortes da carne quando necessário (para traduções de culinária, por exemplo).