Member Reviews: Cooking

There are so many 'complete' cook books out there. Then there are the professional cooking pieces that aim to educate and enlighten the cooking student. There are topic-specific books that drill through a specific ingredient, region or cuisine. James Peterson's Cooking is quite neatly, all of those wrapped in a visual stunner studded with definitive elements of the principles of really good cooking. I like technique-heavy books. A memory full of recipes does not a good cook make. Rather, technique suits a cook to conquer any moment in time. Technique is that tool that defines a repertoire; any ingredient in any situation can be tackled with the right grounding in technique. To learn the...