How to Slice An Onion, Cooking Basics and Beyond - - Hundreds of Tips, Techniques, Recipes, Food Facts, and Folklore

How to Slice An Onion, Cooking Basics and Beyond - - Hundreds of Tips, Techniques, Recipes, Food Facts, and Folklore

Book - 2009
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Baker & Taylor
Outlines cooking fundamentals for rookie chefs that cover everything from preparing a basic soup and making ice cream to cooking for company and using the correct knife, in a guide complemented by recipes.

McMillan Palgrave
If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is.
The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was?
How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking.
For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.


Baker
& Taylor

The author of The Sex Life of Food outlines cooking fundamentals for rookie chefs that cover everything from preparing a basic soup and making ice cream to cooking for company and using the correct knife, in a guide complemented by recipes. 20,000 first printing.

Publisher: New York : Thomas Dunne Books, 2009
Edition: First edition
ISBN: 9780312537180
0312537182
Branch Call Number: 641.5 CRUMP

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