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The Cook's Book

Norman Jill

100 valoraciones por Goodreads
ISBN 10: 1405303379 / ISBN 13: 9781405303378
Editorial: Ted Smart, London, 2005
Condición: Very Good Encuadernación de tapa dura
Librería: Merandja Books (Cornwall, Reino Unido)

Librería en AbeBooks desde: 3 de octubre de 2001

Cantidad: 1

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Descripción

A hardback book with book and jacket in near very good condition, dated 2005. Step-by-step techniques and recipes for success every time from the world's top chefs. N° de ref. de la librería 052328

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Detalles bibliográficos

Título: The Cook's Book

Editorial: Ted Smart, London

Año de publicación: 2005

Encuadernación: Hardcover

Condición del libro:Very Good

Condición de la sobrecubierta: Good

Edición: First Edition

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Sinopsis:

This one-stop guide, with practical answers to every aspect of cooking, will give you the confidence to cook well and with successful results every time.

Review:

If you have somehow never cooked and yet want to, there's always that troublesome problem of where to begin. Fortunately, The Cook's Book, edited by Jill Norman and published by those masters of how-to books, Dorling Kindersley, has answered that question in over 600 glorious pages. With The Cook's Book you can pick your point of entry and launch yourself into the world of food with no fear.

You could order take-out for everything but dessert, for example, and start there. And whose holding your hand? Well, Pierre Hermé, one of the great pastry chefs in the world. Or how about if you build a dinner party around a fish course and order in everything else? Charlie Trotter will see you through to an excellent end. There are fully 18 internationally renown chefs represented between the covers of The Cook's Book. These are not the sort of folks who generally give introductory courses, and yet that's what this tome delivers in depth. Trotter's chapter on fish, the way it is lavishly illustrated and carefully explained, is a publishable masterpiece on its own. But it's only one chapter among 24 that guides the new cook through basic prep and cooking technique with side trips into a variety of international cuisines. Everything is explained editorially and visually in this brilliantly designed production. One glance at the photo of creamy risotto and you’ll know if your risotto is creamy or not.

This isn't to say seasoned cooks won't find themselves slavishly turning these gorgeous pages and licking their chops as well. But what's wonderfully important about The Cook's Book is that it is the answer for any neophyte wondering where to begin. --Schuyler Ingle

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