A fully revised and updated edition of Raymond Sokolov's classic
kitchen primer for beginning chefs of all ages, filled with 150
simple, sophisticated recipes, easy-to-learn techniques, and
indispensable advice.
First published in 1986, Ray Sokolov's "How To Cook" is the
ultimate book for beginning cooks of all ages. Unlike most kitchen
primers, How To Cook does not assume any prior cooking instruction
or skills, but rather guides the reader through the entire cooking
process with simple explanations in ordinary language. There are no
fancy cooking terms or special gadget here, just easy,
indispensable techniques and foolproof recipes for every occasion.
In this revised paperback edition, Sokolov addresses the increased
sophistication of even adamant non-cooks in today's food-obsessed
climate, while he sticks to the unfussy, straightforward approach
that made the original such a hit. Home cooks will learn everything
they need for years worth of fabulous meals, from how to decipher
recipe measurements, to how to fry an egg, to how to steam a
lobster. Even readers weaned on frozen pizza will find recipes they
can master, for last minute meals, special occasions and
entertaining, and even holidays-all made from scratch with fresh,
accessible ingredients. Experienced cooks will appreciate the
simple elegance of such flavorful dishes as Veal Scallopini or
Pears Poached in Red Wine. Written with Sokolov's trademark wit and
wisdom, "How To Cook" is an invaluable kitchen classic you'll turn
to again and again.
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