Culinary Institutes Professional Chef was my first book and I still reference it all the time.
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Best book for Amateur. - Page 2
Gear mentioned in this thread:post #32 of 3810/25/10 at 12:20pmpost #33 of 3810/26/10 at 8:11pm
I've loved the _Wise Encyclopedia of Cookery_ for the past 35 years. An advantage is that it not only has recipes; it also has many definitions of cooking terms and cooking items. Food items are arranged alphabetically, and you can turn to an item and find more than one recipe using it. It includes interesting historical data about recipes as well.post #34 of 3810/28/10 at 4:20ampost #35 of 3810/28/10 at 4:44am
Savingtaste, could you go into more details about why you liked the Bittman book?
There are several of us here (me included) who find Mark Bittman's writing the next best thing to worthless. So an opposite viewpoint would be nice to hear.They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard KiplingThey have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kiplingpost #36 of 3810/28/10 at 7:53am
I love this book. The recipes are unique and delicious. You do need to pay attention to details..there is a lot of hands-on time but the out-come is well worth it
Quote:Originally Posted by HomeCook61
"All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens is my current favorite cookbook.
I hate cookbooks where you follow the recipe exactly and the outcome is bland or just not worth eating for whatever reason. If I'm going to spend time cooking, I want something that tastes delicious! This cookbook does that for me. I'm guessing you want recipes that turn out great, too.
Now, braising is a slow cooking technique - hours in the oven or (if you have to) a crock pot. But the prep time doesn't necessarily take a long time (depends on the recipe.) And most of the recipes freeze well so if you cook once, you probably get at least a couple of meals for your efforts. And while it's in the oven, you can go back to studying.
All the ingredients are ones you can find in your local grocery stores, nothing too exotic, and the recipes make meals that will make you very popular if you have your friends over for dinner. Best of all, if you are a novice cook like me, you will find the recipes easy to do and forgiving of small errors. (Onions not quite perfectly cut in even chunks? Cooked it half an hour too long? No problem, still comes out delicious.)
Admittedly, this is not an all-purpose cookbook, but I love this cookbook so much I have given it to friends and family members. I've never done that with any other cookbook. I think you will be very pleased with this cookbook if you get it.post #37 of 3810/28/10 at 10:23ampost #38 of 3811/11/10 at 4:48pm
I have read some recipes of "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens" but, have not tried any of them.
As for Bittman cookbook, I haven't seen any recipe but love to read it. The book by Molly Stevens really acquire some of your time but,
is really worth it as what others said. I guess, if some amateur will try some recipes. I won't take a long time to master it. )
- Best book for Amateur.
Gear mentioned in this thread:
- Pamela Grant
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