The Art Of Cooking: Preparing and Presenting Fine Food by Arnold Zabert (1987) Hardcover

Arnold Zabert

ISBN 10: 0895863766 / ISBN 13: 9780895863768

Published by HP Books (edition First Edition), 1987

About this Item

With dust jacket. It's a preowned item in good condition and includes all the pages. It may have some general signs of wear and tear, such as markings, highlighting, slight damage to the cover, minimal wear to the binding, etc., but they will not affect the overall reading experience.

Seller Inventory # 0895863766-11-1-29

Bibliographic Details

• Title: The Art Of Cooking: Preparing and Presenting Fine Food by Arnold Zabert (1987) Hardcover
• Publisher: HP Books (edition First Edition)
• Publication Date: 1987
• Language: English
• ISBN 10: 0895863766
• ISBN 13: 9780895863768
• Binding: Hardcover
• Edition: First Edition.
• Condition: Good
• Dust Jacket Condition: Dust Jacket Included

About this title

Synopsis

Originally published in German as "Kochen. Die neue große Schule - 1000 Fabfotos 2000 Rezepte", The Art of Cooking is totally fresh in its approach and exquisitely beautiful. It features a remarkable collection of recipes and suggests stunning ways to present them. Using the colors, textures and varieties of food much like an artist's palette, internationally renowned food photographer and epicure, Arnold Zabert, vividly demonstrates how to start from simple, basic recipes and build them into beautiful finished dishes. Each chapter begins with a basic recipe, which is then added upon, introducing new techniques and recipe variations. Over 1,000 color photographs and hundreds of tips help both the beginner and more experienced cook achieve successful and satisfying results. Zabert's unique, building-on-basics approach, coupled with his critical, appreciative eye, produces a cookbook and guide to food that is both stimulating and immensely practical. Over 2,000 ideas for recipes and var

Reviews

A wealth of step-by-step directions and precise, detailed, color photographs distinguish this volume that teaches systematic cooking and artful preparation. Beginners will find numerous valuable tips and much basic information on herbs and spices, wine, coffee, food preservation, kitchen equipment, cooking and garnishing techniques, pasta, rice, vegetable and poultry varieties, dieting and cost cutting. Chapters, from soups to desserts, begin with basic dishes and elaborate gradually, introducing different cooking methods and recipe variations. For example, basic pancakes can become cherry, blueberry, bacon-and-onion, plum or apple pancakes with a few modifications. The book's shopping-list style is simple, organized and nonintimidating: 24 ways to serve scrambled eggs; 30 quick garnishes and additions to soup; 30 ways to decorate desserts. Zabert is a food photographer. 60,000 first printing; Better Homes and Gardens Cook Book Club main selection.
Copyright 1986 Reed Business Information, Inc.