Status
Available
Call number
Collection
Publication
Little, Brown and Company (1996), Edition: 1st, Hardcover, 464 pages
Description
Provides the basics of how to dice an onion or cut up a chicken ; reveals the best recipes for chocolate cake, turkey, pizza, and poached salmon ; explains why one method or ingredient is better than another ; and rates kitchen equipment.
User reviews
LibraryThing member davincidad
To call this a "bible" is extremely appropriate. Whenever I get the urge to make something new, or something I haven't made in a while, this is the first cookbook I pick up (and if you look at my library you'll see I have quite a few). It is divided in many chapters based around specific ideas--How
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to Roast Meat or The Best Way to Cook Grains. He explains the different things he has tried to arrive at what he calls "the best" recipe. The great part of that is if you are looking for a slightly different result for your own personal tastes (maybe you like extra thin pancakes), you have an idea of changes you can make to get there. If you want a good sample of how the recipes are set up check out an issue of the magazine Cooks' Illustrated. Christopher Kimball is Founder and Editor-in-Chief. Show Less
Subjects
Language
Physical description
464 p.; 7.25 inches
ISBN
0316493716 / 9780316493710