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Learn how to cook, from the very basics to advanced Recommended titles
by Delia Smith, Miki Duisterhof (Photo) DK Publishing, 2001. 496 pp.
"Best-selling author Delia Smith presents a simple and enjoyable cooking course for people of all ages and abilities ... Adapted for the US market, Dorling Kindersley's How To Cook is a combination of two separate volumes Delia published in the UK on the basic art of cooking. In Book One, she starts at the very beginning, explaining in detail the staple ingredients of all cooking -- eggs, flour, potatoes, rice, and pasta. Book Two proceeds through the fundamentals of preparing fish, meat, poultry, fruit, and vegetables. In her typically friendly, accessible style, she guides beginners through the basics that will serve them for a lifetime of cooking. Boiling and poaching an egg, bread and pastry baking, making sauces and cooking all kinds of rice ... For those who have already mastered these techniques, who are already accomplished cooks, How To Cook provides a sparkling collection of recipes ... all presented in Delia's inimitable style. " -- book description.
BBC Consumer Publishing, 2001. 240 pp.
"In part three of "How to Cook" Delia continues and completes her journey through the fundamentals of cooking, revisiting traditional areas that are often overlooked, as well as exploring more contemporary concerns for the modern cook. The recipes, all beautifully photographed, range from neglected classics such as Old English Apple Hat, English Potted Crab and Smoked Collar of Bacon with Pease Pudding to exciting new flavours such as Teriyaki Grilled Marinated Salmon, Sea Bass with Puy Lentil Salsa, and Sesame Blancmange. Here you can learn the techniques of preserving, how to equip your kitchen and get the most out of food processors, bread machines and ice-cream makers. ... " -- book description.
by Carolyn Humphries Foulsham & Co Ltd, 2000. 168 pp.
by Marion Cunningham, Christopher Hirsheimer (Photo) Random House, 1999. 320 pp.
"Cook to live, or live to cook? Even the most reluctant beginners will toss their toques into the latter ring once they start cooking from Cunningham's latest book. ... Beginning cooks learn to find their way around the kitchen thanks to detailed step-by-step instructions on preparing surprisingly simple appetizers and entrees such as Stuffed Cherry Tomatoes and Parchment-Wrapped Fish Fillets (made with soy sauce and sesame oil). ... Along the way, Cunningham offers practical, reassuring advice, without a hint of condescension, on everything from stocking your kitchen to storing vegetables and fruits so they will keep. This book is bound to take the fear out of frying, baking, roasting and stewing--and help beginners cook their way toward culinary confidence." -- Publishers Weekly.
by Jackie Eddy, Eleanor Clark Prima Publishing, 2002. 240 pp.
"Do you have difficulty finding your way around the kitchen? Do your friends order take-out when you announce you're going to cook? Never fear. This cookbook was created just for you! Designed for the absolute beginner, this fun and friendly tour of the kitchen makes easy cooking even easier. In the beginning, you'll learn to boil an egg, and from there, you'll graduate to making simple but delicious meals, step-by-step—everything from breads, salads, and main dishes to cookies, cakes, and yummy desserts. Tasty recipes include: Easy Banana Bread, Lasagna Soup, Fettuccine Alfredo ..." -- book description.
by Carole Clements Lorenz Books, 2003. 512 pp.
by Alton Brown Stewart, Tabori & Chang, 2002. 287 pp.
"...Alton Brown brings an MTV style to food and cooking. He applies his winning formula of pop culture combined with history, science and common sense to his first cookbook ... Starting with searing and taking in grilling, water and eggs among other elements, he uses diagrams, captions, sidebars and footnotes. Each module has a master recipe that applies the tactic explained to a dish and is followed by several others to emphasize the lesson. ... Despite its unconventional style, this is a solid volume presented in a lively, fun manner guaranteed to put cooking in the reach of just about anyone: Alton Brown + Cook = Success." Publishers Weekly.
by Sebastian Dickhaut, Jennifer Newens Silverback Books, 2000. 168pp.
"Finally a cookbook especially designed to show young people how to prepare great meals rapidly, while having fun at the same time. Loaded with over 200 color photos, this is a basic, unpretentious cookbook, with the potential of becoming a favorite cookbook in modern kitchens ... The first section of Basic Cooking covers basic cooking know-how, offers advice on shopping, recommends essential kitchen equipment, and suggests fundamental staple requirements for the pantry. The second part of the book shows you how to put all this knowledge to use through over a hundred tempting recipes. ... Loaded with color photos, trendy design, and humorous text, this book transforms cooking from chore to recreation." -- book description.
Elliot Right Way Books, 1997. 192 pp.
"If you don't consider yourself a cook, this book is for you! It tells you how to boil an egg - and how to poach, scramble or fry it; it tells you how to prepare vegetables; it tells you about different meats; it tells you how to get all the elements of a meal ready to eat at the same time. In fact, it tells you all the things that other cookery books assume you know. More than that, it takes you from the very basic basics right through to the mysteries of "Sunday Lunch" ... For those cooking on their own for the first time - for whatever reason - it is the cookery adviser at your elbow. " -- publisher
by Mark Bittman John Wiley & Sons Inc, 1998.
"... Mark Bittman has written a comprehensive book for every cook—aspiring and experienced—who longs for simple recipes that yield delicious food. It is for first-time cooks who want to learn the basics of good cooking from a reliable, contemporary source. It is for cooks who are time-pressed .... It is for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors ... The recipes are simple to prepare. More than half can be completed in less than 30 minutes, and many more in less than 60 minutes. The emphasis is on fresh, widely available ingredients, basic equipment, and healthful techniques. How to Cook Everything covers, quite literally, everything. Over 1500 inspired recipes ... More than 250 detailed drawings ... CD-ROM." -- book description.
by Francine Maroukian Quirk Books, 2004. 224pp.
Cooking tips and tricks, illustrated.
by Jean-Georges Vongerichten, Mark Bittman Broadway Books, 2000, 320 pp.
"Following their James Beard Award- winning collaboration, ...Vongerichten and New York Times food columnist Bittman (The Minimalist) team up again, this time ingeniously leading home cooks from simple to spectacular dishes. ...They emphasize time-saving techniques and offer an intriguing range of flavor possibilities. An excellent section on seasonings and sauces introduces innovative flavor-enhancers such as Citrus Salt, Mint-Licorice Spice Mix and Lobster Oil Mayonnaise. The authors expertly marry an updated French culinary sensibility with Asian-inspired influences, gradually transforming one basic recipe into four increasingly sophisticated dishes by adding luxury ingredients (e.g., truffles, caviar) or unusual seasonings (like harissa or pistachio oil), or by incorporating more advanced techniques ...Clean, pared-down prose, helpful "Keys to Success" sidebars and clear recipe instructions ably guide both novice and seasoned cooks. With a masterful understanding of today's global pantry, the authors have produced a modern classic. " Publishers Weekly What They Don't Teach in Culinary School : Everything a Good Cook Needs to Know (How to Fix a Leek and 1000 Other Tips Every Good Cook Needs to Know)
by Tom Valenti, Andrew Friedman HarperCollins, 2002. 336 pp.
"Valenti introduces himself as a New York City chef "not known for one particular restaurant, but [who has] cooked in several prominent ones." Actually, this is somewhat outdated, because he recently opened his own restaurant, Ouest, on Manhattan's Upper West Side, and it has received rave reviews and been packed from the start. In any case, he is known for hearty, flavorful cooking, with an emphasis on roasted, braised, and grilled foods: Charred Lamb Salad with Lentils, Roasted Sea Bass with Wilted Kale, and, of course, his Braised Lamb Shanks, which are famous. He and coauthor Friedman have adopted a relaxed tone, suitable for the comfort food Valenti likes so much, and they have attempted to make the recipes as accessible as possible, with helpful tips and suggestions for advance preparation throughout. " -- Library Journal
by Tom Colicchio, Cathy Young, Lori Silverbush, Catherine Young Clarkson N. Potter, 2000, 288 pp.
"Unlike many chef-authors, Colicchio (chef at Gramercy Tavern) does not offer modified restaurant recipes for the home cook. Instead, he sets out to inspire readers to think like trained chefs: to riff on ingredients and techniques rather than always follow recipes to the last letter. Indeed, the recipes Colicchio includes serve as creative fodder rather than authoritarian instructions. He begins with techniques ("Get these [roasting, braising, blanching, sweating, stock making and sauce making] down, and you've mastered the most fundamental tools to creating great recipes"). ...He is the first to admit that his approach is unusual, but it works beautifully, and dishes such as Artichoke and Tomato Gratin and Root Vegetable Soup with Apples and Duck Ham not only illustrate the author's premise effectively, but also sound delicious. Colicchio has a natural voice, there's no foodie pretentiousness here at all, and his book is as straightforward, yet inventive, as the food he serves" Publishers Weekly
by Joel Robuchon, Prosper Montagne (editor) Clarkson N. Potter, Revised edition, 2001.
"... Larousse Gastronomique one of the culinary world's most familiar reference sources has been updated again with a sleek, stylish look for a new generation of cooks. The encyclopedia continues to retain its focus on the classic continental culinary tradition, but this new edition acknowledges the growing importance of other cuisines by including, for the first time, entries on American cooking and by offering more information on terms, ingredients, and dishes from other parts of the world. Larousse does overlap with The Oxford Companion to Food (LJ 10/15/99), ... However ... Larousse will probably be the first choice of cooks who need information on culinary terms and cooking techniques, and, unlike Oxford, it contains more than 3500 recipes and an array of gorgeous color photographs. ... " Library Journal, John Charles, Scottsdale P.L., AZ
by Joël Robuchon 1996, Hardcover.
Larousse Gastromique originally written in french. Note, this is the deluxe hardcover binding combining all three LG volumes in one.
by Alan Davidson, Soun Vannithone Oxford University Press, 1999.
"The book, an outgrowth, of the annual Oxford Symposium of Food and Cookery, lives up to the highest expectations. It is a masterly work with a variety of voices, from the straightforward, almost dry, to the quirky and witty....It's not hard to be awed by the 892 pages dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strong opinions. " Florence Fabricant, New York Times, Nov 29, 1999.
by Irma Rombauer, Ethan Becker, Marion Becker Scribner, Revised edition, 1997.
by Christopher Kimball Boston Common Press, 2003. 300 pp.
by Sharon T. Herbst William Morrow, 2002. 528 pp.
"Both experienced and novice cooks will love this A-to-Z guide packed with more than 6,000 tips, shortcuts and other culinary wisdom cookbooks never tell you. Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, including foods, beverages, kitchen equipment, cooking techniques, entertaining ideas and smart ways to use leftovers. Plus, there are loads of quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes." Book Description
by David Joachim, Andrew Schloss Rodale Press, 2001. 576 pp.
"Organized alphabetically from "Acidity" to "Zucchini" this compendium of cooking techniques, ingredient facts and smart tips is comprehensive and prosaic. Each entry is broken down to its "Basics," with "Problem Solvers," "Time Savers," "Flavor Tips" and "Healthy Hints" that can be ignored or pressed into service as necessary. Joachim (Prevention's The Healthy Cook) includes over 1,000 full-blown recipes, mostly American standards ... Joachim also offers tips on setting up a kitchen, estimating food for a crowd and throwing a party. At the end of the book he includes charts listing measurement conversions, ingredient substitutes, pan sizes and, for cooks truly in crisis, phone numbers for "Holiday Hotlines" such as the Butterball Turkey Talk-Line. ... " Publishers Weekly.
by Pam Anderson Bantam Doubleday Dell Publishing, 2000. 304 pp.
"Anderson wants to teach Americans a new way to cook without relying on recipes. It's somewhat surprising, then, to discover that this book is full of recipes. ... each chapter consists of a simple technique, basic recipe, variations, key points and a little mnemonic device used to recall the technique. The techniques are, for the most part, terrific time-savers ... Variations are good, too, although many are so similar to one another that it seems a little repetitious to include a recipe for each ... In the end, this cookbook is a solid collection of simple, quick recipes, but with its sometimes scattered format, it is unlikely to free everyday cooks from the tyranny of recipes." -- Publishers Weekly.
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