Notes on Cooking: A Short Guide to an Essential Craft

by Lauren Braun Costello, Dorothy Hamilton (Afterword), Russell Reich

Presents commentary, examples, and insights from a variety of chefs on the basics of cooking.

Genres: Nonfiction, Food, Cookbooks, Cooking, Reference

175 pages, Hardcover

First published January 1, 2009

Reviews

[Prima Seadiva · Rating 3 out of 5]

Maybe more like 2.5. I was going to do 2 but I give it another half to full star if it gets people cooking. Given today's world where so many people do not learn basic cooking skills at home or school, I can see how it would be both useful and even revelatory to younger cooks. And anything that gets people cooking with less dependence on prepared items and corporate fast food is a good thing.I have been cooking and involved with food as part of my career for over 50 years so a lot of the notes were not new to me. There were some though, so I bought it as occasional reference.

I picked this hardback up in a thrift store for a couple bucks. If I had to pay full price ($19.95) I would have not have bought it as my book budget is tiny. It's a slender book of 150 pages and a very fast read. Very concise, adamant in some ways yet not too dogmatic. You may want to check out from the library or other source before deciding to buy. There are modestly priced used copies online as well.

[Yasmeen · Rating 3 out of 5]

I already knew about 95% of the tips mentioned here, but that doesn't make the book any less valuable. I learned a thing or two, and I would definitely buy this as a present to the beginner cook/baker who wants to know some essentials that will dramatically improve their cooking. The thing is, though, this book does not contain any details. Just guidelines. For example, it says "Learn about types of fish and use fish from the same type in a certain recipe", but it doesn't say more. So, if you like to use Google, you will make use of this book. Otherwise, get something like Harold McGee's 'On Food and Cooking', or Larousse Gastronomique.

[Kate Frisch · Rating 5 out of 5]

I am in love with this little book. I borrowed it from the library, but I'm going to HAVE to buy my own copy. Fast read with fun tips from the kitchen. I can't say I won't break a few of these from time to time (like using a cold egg instead of a room temp one - oops), but so much of it was practical and useful. This would be a good gift for all of my foodie friends/family as well... so if that applies to you, now you know what you'll be getting for Christmas!

[Mandy Barber · Rating 4 out of 5]

Quick, helpful reminders of the basics of cooking to make the most of your food! My only complaint is I didn’t already know some of the undefined words/phrases/processes, so I still feel the need for another resource to help me with basics from the ground up.

[Hubert · Rating 5 out of 5]

Really neat volume, consisting of more than 200 aphoristic principles of cooking, categorized by meat type, baking, temperature, storage, preparation, and a lot more. The author speaks from vast experience, and provides really good advice. It can be read in segments, or used as a reference volume.

[Justin · Rating 2 out of 5]

Well organized tips, but often they are things that I've heard before/seem obvious

[Jordan Munn · Rating 3 out of 5]

Fun little read. Handful of good tidbits.

[Lisa · Rating 4 out of 5]

useful bits of information

[Christine Griger]

Great little book with lots of tips and hints to help the home cook. Quick read

[Angela · Rating 4 out of 5]

It’s as if someone collected everything our grandmothers seemed to innately know about cooking and combined it with the renowned expertise of a classically trained chef. Our first featured book Notes on Cooking: A Short Guide to an Essential Craft is a timeless guide to the act of cooking that allows the reader to truly appreciate the beauty in process. With a sensible, poised voice authors Russell Reich and Lauren Braun Costello deftly appeal to the integrity of serious chefs while instilling confidence in culinary novices.

Ever respectful, Notes on Cooking provides sheer volume of indispensable information without overwhelming the reader. This list of practical rules is both cultivated and approachable, supplying every kitchen and any cook an invaluable reference that explains everything from reading the recipe to its final presentation. We loved that we felt we were effortlessly reading intricate trade secrets. We will assuredly “59. Mise en place,” and remember to “182. Cook with unsalted butter.”

The appendices are equally thrilling, especially the “Cooking Essentials” and book recommendations. Reich and Costello truly arm you with the fundamentals necessary for success in the kitchen.

The volume itself is exquisitely designed with a simple, yet stunning cover reflective of the content inside. Consider it perfect for your own bookshelf, or as a cherished gift.


(professional review)

[Erika Williams · Rating 4 out of 5]

In July, the grocery store I worked for was bought by a competitor. While we were all allowed to keep our jobs, I found myself transferred from deli clerk (a job I had held for ten years) to cook (a position I had only substituted for less than a dozen times in the past). I had very little knowledge of cooking, and while some of the managers took the effort to train us, there was simply far too much to cover in the transition period and my manager never took an interest in finishing my training. So I took the time to read this book to see if there was anything that could be of use.

Due to lengthy issues no one care to read about in a book review on cooking, I no longer have that position. What I do have, thanks to this book, is a greater insight into the world of cooking. This book is not going to make you a master chef. There are no recipes included in this book. However, it can be useful to someone, like myself, who is just getting started in the field. It's full of helpful little tips and tricks that will make you feel as if you are actually cooking. I found myself incorporating some of the tips into my home cooking as well.

It's a quick read, perfect for someone on the go and comes highly recommended for someone who wants a taste of the life of a professional cook.

[Carole · Rating 5 out of 5]

First of all, I really need my own copy of this book. It is full of invaluable tips, many of which I was taught in Food Prep 1...and then promptly forgot. I don't get to do a lot of cooking at home, since I have been surrounded by very picky eaters. This has recently changed, so I am going to be cooking more often. I believe this book should be in every kitchen, from the rawest beginner to the most seasoned of chefs. It is extremely well organized, with sections on everything from Understanding the Recipe to Presentation. One of the best parts is an appendix that suggests food pairings that one might not expect. I'm sure everyone would recognize that lemon and poppy seeds go together, but what about poppy seeds and radishes?

One of the tips in the section "Temperature" would have saved my fingers a few days ago. My son was helping me in the kitchen. He pulled a pan out of the oven for me and set it on the counter. The tip? 92. Flag hot things. Because yes, a few minutes later, I went to turn the handle away from the edge so it wouldn't get knocked over. It wasn't cool yet and I burned my fingers. After running my hand under cold water, I put a towel over the handle so that nobody else would burn themselves - and turned the handle in, away from the floor.

[Zibby Owens · Rating 5 out of 5]

"Notes on Cooking" notably has no recipes, but it gives wonderfully-streamlined notes and tips on cooking. There is a lot of smaller stuff that's interesting and may seem obvious. For example, don't put woody herbs in at the end of the cooking process; put them in at the beginning. Don't put leafy herbs in at the beginning of your dish; put them in at the end. This book is for everyone: seasoned cooks will find wisdom in it, and new cooks find the useful information they need to get started.

There are also more global tips that are important. For example, it talks about how to make a synesthetic space so you can have a sensory experience when cooking. One notes says, “Touch the sounds. Feel the flavors. Taste the smells.” It doesn't matter if you're a novice cook or an uncomfortable cook; if you still like to eat, this book can help you get into the right headspace. It would also be a lovely gift, especially as we get ready for spring barbeques and summer parties.

To listen to my interview with the author, go to my podcast at:
https://zibbyowens.com/transcript/lau...

[Beth · Rating 5 out of 5]

I saw chef and restauranteur Costello on the Rachael Ray show and immediately wanted to check out her book. I thoroughly enjoyed her very practical cooking advice. This book will prove helpful to anyone who wants to become a better cook, even though it doesn't contain a single recipe. Her goal is to make her audience "think like a chef" by sharing information she learned in professional schools and textbooks. These gems of wisdom (a total of 217 concise notes) cover such topics as how to pick your ingredients, how to keep your knives sharp, and ripen fruit. This information will be helpful to novice and experienced cooks alike. And I will be putting this title in my "gift ideas" file. Christmas, perhaps?

[Marian · Rating 4 out of 5]

At first I thought this little book's writing tone was really pretentious, but I kept it in my purse and read it through a week's worth of doctor's visits and it has lots of good advice, for the beginning professional, however,it's seems like obvious stuff that should be handled in chef school about: safety, cleanliness,experimentation etc.Some of the advice can be applied to the home chef as well.

[Cheryl · Rating 3 out of 5]

A precious little kitchen reference book, designed for the less experienced home cook. Authors present 216 brief tips on food preparation, tools, and presentation, such as "Never jump food more than one temperature state (frozen, cold, room temp, warm/hot) at a time" and "Season as you go," (season when you start, taste, season again when you finish). An Appendix on "Classic Combinations" is included. For example, duck & orange; almonds & trout; miso and eggplant, etc.

[Megan · Rating 4 out of 5]

The premise of this book seems cheesy at first glance, but many of the tips are things I'm now trying to commit to memory. Not only does Costello give insight on specific cooking methods, but she also prods us to remember WHY it is we cook.
It's a quick read and nice little addition for the cook in your life.

[Kim Savage · Rating 5 out of 5]

Great hints and secrets to great cooking. No recipes, just good, practical advice for bringing the most out of your recipes. Everything from hand-selecting your ingredients, to experimenting with finishing salts, to seasoning and trussing a chicken. Oh! And don't boil the wine! Great addition to any cookbook collection.

[kirk · Rating 5 out of 5]

What a smart little book! Smartly written, smartly arranged, dozens of smart directives. A smart gift, especially for a beginning cook or someone with a beginner's mind. This provides a very easy and efficient way to learn the grammar of the kitchen.

[Jessica · Rating 5 out of 5]

Concise, clear and comprehensive. An excellent guide, even if you have been cooking for awhile. I just finished reading it a second time and was pleased to notice that I'm actually doing a lot of what they​ recommend now!

[Wendy Wong Schirmer · Rating 5 out of 5]

A book that makes it quite clear that creative endeavors like cooking involve learning the value of objective truth: whatever ends up on that plate either represents a logically coherent relationship between ingredients and technique, or it does not.

[Amy · Rating 4 out of 5]

Just like Michael Pollan's Food Rules, this book attempts to give you the bare essentials of its topic and no more. I loved this easily digestible book, and hope to revisit it yearly for inspiration.

[Melissa · Rating 3 out of 5]

Book is good for first-time cooks as the vast majority of the content is just cooking common sense. But I did learn the proper ratio for a Mirepoix (25% carrots, 25% celery, 50% onion) and the proper starting temps for a saute pan (cold pan for butter, hot pan for oil).

[Librarian40]

Quite good, actually. To think I took years to learn most of this stuff and it's in such a small accessible book. I can think of several niece/nephew types getting this for X-mas...

[Eliana · Rating 4 out of 5]

I so much enjoyed this book, I might even buy it. If you have any chef interest whatsoever, go get it. Yuma Main even has two copies!

[Michelle · Rating 4 out of 5]

Practical tips. Fast read. The stuff I wish my mom would teach me.

[Darcy · Rating 4 out of 5]

Concise and full of helpful cooking tips - some you have heard (but a reminder is always nice) and others that will likely prove very useful.

[Natalie Kathryn · Rating 5 out of 5]

This is one of the best books for a cook to have! It is an amazing book!!!!

[Marie · Rating 4 out of 5]

Great practical advice, but would be most useful to someone who does not read much about cooking and food.

[Stephanie · Rating 5 out of 5]

Terrific condensed teeny book full of cooking and food tips. The flavor pairings at the back of the book are especially delightful.