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Notes on Cooking: A Short Guide to an Essential Craft (Notes on...)
| Our Price |
$ 15.56
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| Retail Value |
$ 19.95 |
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$ 4.39 (22%) |
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| Item Number |
2176145 |
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Item Description...
Overview
Presents commentary, examples, and insights from a variety of chefs on the basics of cooking. |
Item Specifications...
Pages 143
Dimensions: Length: 1" Width: 5.25" Height: 7.75"
Weight: 0.68 lbs.
Binding Hardcover
Release Date Jun 15, 2009
ISBN 0972425519
EAN 9780972425513
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Availability 9 units.
Availability accurate as of May 25, 2012 07:39.
Usually ships within one to two business days from Bridgewater NJ.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Great little asset in the kitchen! Nov 30, 2009 |
| This is MUST HAVE for all brides and/or young people who have an interest in cooking. It's NOT a recipe book but a compilation of advice for preparation, tools, and interpretations written in clear, concise language. Sure wish I had this 49 years ago! It's an excellent gift item. | | | | A top pick for any who find cooking to be a favorite pastime Sep 16, 2009 |
NOTES ON COOKING: A SHORT GUIDE TO AN ESSENTIAL CRAFT offers a new book on not just cooking or kitchen tools, but storage, foundation dishes, and even life lessons on how to recognize quality and seek beauty in cooking. Everyday cooks wanting to improve as well as neo-experts looking to review culinary experience will find this fills a gap between recipes and procedure, offering the basics on how to become a better cook overall. Highly recommended for both general and culinary collections.
| | |  | Notes on Cooking review Sep 9, 2009 |
| A nice book.....learned a few things........rather short and I read it really fast...........I got it mainly for my daughter who is slowly finally taking an interest in cooking.......she needs to as she has FOUR growing BOYS......................it probably did her more good than myself as I'm and old hand at cooking. | | | | Kitchen Wisdom Has Arrived Aug 24, 2009 |
Notes on Cooking is an essential primer for the student chef as well as the seasoned veteran. If you're looking for recipes go elsewhere. But if you're looking for kitchen wisdom, you have arrived. Don't let its wonderful simplicity fool you. There is deep knowledge here.
What is most interesting is that the book captures your senses as it describes the different foods. I know of no other guide to the craft of cooking that comes close to what is offered here; it is well thought out and executed even better. As one reviewer said, Notes on Cooking should be at the beginning of every recipe book.
Notes on Cooking should be kept in the kitchen and read periodically to keep your cooking techniques well-honed. If it's in the bookcase, you missed the point.
Mmmmm....good! | | | | Commandments for cooks Aug 18, 2009 |
Concise at 143 pages, including the index and several appendices, accessible and authoritative, this punchy little book commands attention to detail, from the elements of food safety to organization to picking the right egg for baking or boiling.
Costello, a cooking teacher and owner and chef of Gotham Caterers, N.Y., learned her craft from classical chefs and Reich pioneered the snappy, declarative format in his first book, Notes on Directing, with Frank Hauser.
Most experienced cooks will be familiar with 95 percent of these precepts, though it still makes for fun reading and good habits can always use reinforcement. But really this is a great book for novices and less confident cooks.
From reading a recipe to understanding the cook's job, assembling (and caring for) the proper tools, shopping, storing and preparing ingredients before beginning to cook, there is all the practical and wise advice a cook needs in short, numbered, to-the-point commands.
Proceeding with the cooking itself the authors tackle approach (tasting, thinking), temperature, the pantry, stocks and sauces. And then it's on to the central element - meat, seafood, poultry, produce, as well as baking, dairy and eggs, wine and spirits. They conclude with repairing and learning from mistakes, and attending to presentation, then finish with three very brief and useful appendices: food pairings, kitchen essentials and book recommendations.
A charming and entirely useful book. | | | Write your own review about Notes on Cooking: A Short Guide to an Essential Craft (Notes on...)
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