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COOKING KNOWLEDGE AT YOUR FINGERTIPS, from the Winner of the 1989 IACP (International Assn. Of Culinary Professionals) Writings Award. Definitions for more than one thousand cooking terms used in recipes! Detailed Descriptions of Foods, Ingredients, Tools and Techniques! Cook’s Guides: How to Plan, Select, Store, Prepare, Cook, Flavor and Serve Eggs, Poultry, Fish and Shellfish, Meats, and Vegetables! Master Recipes: Step-by-step instructions for cooking almost any food by any cooking method! Cooking Considerations: Important details recipes assume and most cooks have to learn backwards, from experience! When it was first published in 1989, The Essential Cook won the Writings Award given by the International Assn. of Culinary Professionals (IACP) and received scores of rave reviews. It was recommended by Modern Bride and New England Bride featured it under the headline, "A Must for Every Kitchen." On the other end of the cooking spectrum, Restaurants USA (the Journal of the National Restaurant Association) featured The Essential Cook in a four page article in a twelve page journal.
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There comes a time in everyone's life when they must either eat out all the time, starve to death, or learn to cook. For Charles Delmar, this occurred around age 35: Young enough to resent the fact; old enough to accept it. Charlie looked for a book to teach him how to cook. All he found, though, were a seemingly endless number of books written in "Recipeze," an esoteric language he could not understand. And so Charlie started keeping a Kitchen Diary, documenting the answers to the many questions he had along with the answers he found. The Result is The Essential Cook, a "Cooking Coach" that places the world of cooking knowledge at your fingertips; a book that serves the needs of all cooks: novice through know-it-all!
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Book Description CreateSpace 0. Soft cover. Condition: New. New. Book. Seller Inventory # G90146