Average Reviews:
(More customer reviews)This comprehensive cooking tome focuses on techniques and then builds on the techniques with ideas for hundreds of meals. The authors take you step-by-step through 65 master recipes with 325 instructional photos.
For some, the step-by-step instructions might be too long--perhaps a bit too precise and a little overwhelming. But others may view this extensive offering as a means to answer all the questions one might ask a cooking teacher as they walk you through a recipe and technique. Call-out boxes give general information relating to the recipe. For example, in the "Filet Mignon and Other Red-Meat Medallions with a Pan Sauce" section, call-out boxes explain the three main temperature points for beef and other red meats; what a filet mignon is (even how to pronounce it); and the definitions of blue, rare, medium-rare, medium, medium-well, and well done.
There is one factor that makes //Cooking Know-How// stand head and shoulders above the crowded cookbook shelf: Following each recipe or technique is a chart with eight additional recipes for similar items. For instance, in the case of the Filet Mignon recipe, it is followed by eight different filet mignon and other red-meat medallion and sauce combinations. Variety is the spice of life, and in the charts one finds variations on the master recipe. Not only will you learn how to make enchiladas, but you will also learn recipes for eight different kinds of enchiladas. For anyone who loves to cook with variety, this is cooking heaven!
//Cooking Know-How// sets a new standard for cookbook organization, presentation, and depth of knowledge. What some skilled cooks may view this as too much information, the novice will appreciate the educational value of the thorough particulars. The charts which follow each master recipe are worth the weight of the book, and definitely worth the cost.
Reviewed by
Jamie Engle
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