Items related to Basics: The Foundations of Modern Cooking
Synopsis
"A small, elegant book [that] deftly and concisely explains basic techniques. . . . It's a pocket road map of how to navigate a kitchen, and I can't think of anyone, novice or old hand, who would not be glad to have it."
—Gourmet
There's a reverential air to the book (the black-cloth binding, the gilded pages, the woven red bookmark) that make it as much art object as cooking guide. And it's just about small enough to qualify as a stocking-stuffer."
—Bon Appetit
"A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, The Basics zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, The Basics plunges onward into contemporary cuisine."
—Jonathan Hayes, The New York Times Magazine
"It is like a little bible.... It is a beautifully made book, as well as very useful... Amazing."
—Martha Stewart
"It is super cute: With its black cloth cover, gilt-edged pages and bound-in red ribbon bookmark, it looks sort of like a sexy little secret cookbook. It can be your little black book for the kitchen."
-The Seattle Times
Filip Verheyden studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers. Tony Le Duc has been a food photographer since 1984, producing images for some twenty books, including The House of Books.
"synopsis" may belong to another edition of this title.
About the Author
Filip Verheyden studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers.
Tony Le Duc has been a food photographer since 1984, producing images for some twenty books, including The House of Books.
Review
"It is like a little bible.... It is a beautifully made book, as well as very useful... Amazing."
—Martha Stewart
"A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, The Basics zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, The Basics plunges onward into contemporary cuisine."
—Jonathan Hayes, The New York Times Magazine
"About this title" may belong to another edition of this title.
- PublisherMelville House
- Publication date2007
- ISBN 10 1933633182
- ISBN 13 9781933633183
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages320
- Rating
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Basics: The Foundations of Modern Cooking
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The Basics: The Foundations of Modern Cooking
Published by
Melville House Publishing, 2007
ISBN 10: 1933633182
ISBN 13: 9781933633183
Used
Hardcover
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 0.95. Seller Inventory # G1933633182I3N01
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The Basics: The Foundations of Modern Cooking
Published by
Melville House Publishing, 2007
ISBN 10: 1933633182
ISBN 13: 9781933633183
Used
Hardcover
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 0.95. Seller Inventory # G1933633182I3N00
Quantity: 1 available
Stock Image
The Basics: The Foundations of Modern Cooking
Published by
Melville House Publishing, 2007
ISBN 10: 1933633182
ISBN 13: 9781933633183
Used
Hardcover
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 0.95. Seller Inventory # G1933633182I3N00
Quantity: 1 available
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Basics: The Foundations of Modern Cooking
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