Winner of the 2003 James Beard Award, Best Reference Book. The host of the Food Network’s “Good Eats” presents a no-nonsense tutorial on kitchen science. In this, his first cookbook, the popular kitchen host presents shiny new cooks with an instruction manual for the kitchen. He combines 60 wide-ranging recipes with lots of culinary background information, lore, and more than a little humor, so that absolutely anyone who can yield a knife, can understand the whys and wherefores of cooking. He even starts us off with an essay on how to read a recipe.
The book is divided into modules featuring different cooking techniques; from pan searing to pressure cooking, stewing to steaming, each is explained in detail. Master recipes for each method, and a simple and sophisticated recipe with witty illustrations, complete the lesson.
Cooking is, after all, a science—this is science explained for the masses, the home economics class we actually would have attended. A fun book is for anyone with a desire to learn both the how-tos and whys of cooking. Women—this is the ideal gift for a guy in your life who may not love (or even know how) to cook, but likes to get to the nuts and bolts of things. Turn that practical, inquiring mind into some great meals you can enjoy too.
BUY IT HERE at super discount »
Posted by Food Junkie on May 2, 2004Categories - Celebrity Chef, Restaurant, Tools & Techniques
