Get in There & Cook

SAX, RICHARD

ISBN 10: 0517703580 / ISBN 13: 9780517703588

Published by Clarkson Potter, New York, NY, 1997

About this Item

First Edition. A master class for the starter chef. Written with David Ricketts. Cooking advice and recipes from the late author, teacher and cook. Very good in very good dustjacket with mild sun-fading to spine.

Seller Inventory # 7892

Bibliographic Details

• Title: Get in There & Cook
• Publisher: Clarkson Potter, New York, NY
• Publication Date: 1997
• Language: English
• ISBN 10: 0517703580
• ISBN 13: 9780517703588
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Very Good
• Dust Jacket Condition: Very Good
• Seller catalogs:
  • Cookbooks

About this title

Synopsis

Richard Sax had a simple goal for this book: to take the fear out of cooking. "Take the time to learn a handful of basic cooking techniques," he writes in his introduction, "and you'll soon discover, if you haven't already, that working in the kitchen is fun."

And fun it is with Richard as your teacher. Richard's cooking classes were always standing-room-only successes; he not only gave a method for a recipe, he also taught how cooking works. With Richard as benevolent friend, you'll soon see the kitchen as a room where you can be creative and relaxed. Here's everything you need to know to create a wonderful meal, from appetizers straight through to coffee and dessert. And before you even set foot in the kitchen, you'll learn how to read a recipe, compose a menu, get everything to the table at the same time, and clean up--there are even a handful of food safety tips.

Seasoned cooks should also read on, for there is much of interest in these pages: Richard's enticing recipes. A hearty farmer's market vegetable soup. Soy-glazed broiled salmon with crisp, cool cucumbers. Winter pasta with fresh greens and roasted garlic. A New England boiled beef dinner. Honey-lemon glazed carrots and creamy mashed potatoes made without cream. And of course, the collection would not be complete without some of Richard's classic home desserts. What about a warm apple crumble cake? Or fudgy white chocolate chunk brownies? This is the kind of food reputations are built on.

No exotic equipment needed here. Just the good sense to follow Richard's advice and enter the realm of cooking as high adventure. Now's the time to get in there-and cook!

"Even if you have never cooked before, Richard's recipes will guide you and teach you how to serve delicious meals. And if you have cooked, these same recipes will inspire new dishes. They are all easy and wonderful. Richard's recipes are always a joy."
-Maida Heatter, author of dessert cookbooks

About the Author

Richard Sax was a prolific author, teacher, and cook. Among his many books are the best-selling Classic Home Desserts, Eat at Joe's (with Jo Ann Bass), and Lighter Quicker Better (with Marie Simmons). His books have won both James Beard and IACP awards.

David Ricketts is Contributing Food Editor for Family Circle and Recipe Editor for McCall's. He previously collaborated with Richard Sax on Cooking Great Meals Every Day and continues to write and edit cookbooks. David Ricketts lives in New York.