Books matching: basic kitchen techniques
3 result(s)
A timeless classic and must-have for any kitchen - straightforward, packed with practical tips, and perfect for learning the true foundations of great cooking.
'How to Cook Everything: Simple Recipes for Great Food' by Mark Bittman is a comprehensive cookbook that serves as a valuable guide for both beginners and experienced cooks. The book covers a wide range of topics, from basic kitchen techniques to exploring creativity in cooking. With simple and straightforward recipes, the book gently encourages readers to experiment and develop their culinary skills. Mark Bittman's writing style is described as clear, informative, and practical, providing not only recipes but also explanations of cooking terms and variations on classic dishes.
- #2
Save:A warm, inspiring kitchen companion for adventurous home cooks - more about flavor, intuition, and joy than about strict rules. If you like to cook from the heart, you’ll love it.
'Appetite' by Nigel Slater is a cookbook that focuses on promoting the pleasure of cooking without strict recipes. Slater encourages experimentation and improvisation in the kitchen, emphasizing the importance of using fresh ingredients and simple cooking techniques. The book contains basic recipes for a variety of dishes like soups, rice, vegetables, fish, meat, fruit, pastry, dessert, and cake, with options for substitutions and variations provided for each recipe. Slater's writing style is described as refreshing and encouraging, with a focus on the flavors of the food and the joy of cooking.
2000•448 pages - #3
Save:A practical, confidence-boosting guide for kitchen improvisers - perfect if you want to cook more by feel and less by the book.
'How to Cook Without a Book' by Pam Anderson aims to teach readers how to cook without relying on traditional recipes, emphasizing cooking techniques and methods over following specific instructions. The book introduces various cooking methods and advises on how to combine different ingredients to create delicious meals, promoting a more intuitive and creative approach to cooking. While some readers appreciate the practical tips and techniques provided in the book, others express disappointment in the lack of detailed information on ingredient pairing and the absence of visual aids like pictures.
April 2000•304 pages
