How to Slice an Onion: Cooking Basics and Beyond - Hundreds of Tips, Techniques, Recipes, Food Facts, and Folklore

Crumpacker, Bunny

ISBN 10: 0312537182 ISBN 13: 9780312537180

Editorial: Thomas Dunne / St. Martin's, New York, 2009

Idioma: Ingl�s

Condici�n: Usado - Excelente Encuadernaci�n de tapa dura

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Condici�n: Usado - Excelente

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Descripci�n

8vo, 303 pp.

N� de ref. del art�culo 057191

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Detalles bibliogr�ficos

T�tulo

How to Slice an Onion: Cooking Basics and Beyond - Hundreds of Tips, Techniques, Recipes, Food Facts, and Folklore

Editor

Thomas Dunne / St. Martin's, New York

Fecha de publicaci�n

2009

Idioma

Ingl�s

ISBN 10

0312537182

ISBN 13

9780312537180

Encuadernaci�n

hardcover

Ilustrador

Illus. by Sally Mara Sturman

Edici�n

1st.

Estado

Fine copy in fine dust jacket

Estado de la sobrecubierta

Sobrecubierta no Incluida

Cat�logos de vendedores

Food & Drink

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Sinopsis

If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is.

The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was?

How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking.

For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.

Acerca del autor

Bunny Crumpacker, a New York native, has been a professional caterer, editor, newspaper columnist, and school community relations officer. Her book reviews appear in The Washington Post. She is the author of The Sex Life of Food, Perfect Figures, and two cookbooks based on food and recipe pamphlets issued from 1875 to 1950--a chronicle of American cooking in those years. She and her husband, a record producer, lived in the Hudson River Valley region, just north of New York City.

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Abacus Bookshop
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