Items related to Basic Gourmet
Synopsis
A comprehensive cookbook and kitchen guide for beginners offers advice on such fundamentals as buying cookware and understanding culinary terms, and offers easy-to-make recipes for a basic repertoire of soups, salads, pasta, seafood, meat and more. IP.
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Review
This collaboration by a quartet of Oregon-based cooks does indeed contain some gourmet recipes. The assumption, however, is that the reader knows absolutely nothing, and needs to be led through each step of (for example) the chicken-roasting process. The authors also know when to act as a cheering section: "If you can fall out of bed, you've got the brains to do this." The Basic Gourmet will convince you that you do.
From Publishers Weekly
Four experienced cooking instructors with an irresistible love of their subject go far toward teaching beginners in the kitchen to learn to cook and to learn to love cooking. Starting off with a brief, lucid run-through of essential equipment, ingredients, terms and techniques (including how to read a recipe), they ease into recipes?for "basic American" dishes?that are gracefully written, succinct and easy-to-follow. Covered are classics, e.g., roast leg of lamb, poached salmon and strawberry shortcake; modern standbys like lasagna, burritos and stir-frys; such comfort food as mashed potatoes and "Golden Raisin Bread Pudding." Throughout, "Cook's Notes" offer explanations and variations, while concise essays ("Buying Fresh Fish and Shellfish," "Tips on Making Green Salads") amplify further with advice on cleaning and storage, etc. Appealing photos, an engaging format and the right amount (never too much) of information tempt new cooks to become good cooks who will likely enjoy both the product and process of their efforts.
Copyright 1995 Reed Business Information, Inc.
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- PublisherChronicle Books
- Publication date1995
- ISBN 10 0811804763
- ISBN 13 9780811804769
- BindingPaperback
- Edition number1
- Number of pages168
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