Get in There and Cook: A Master Class for the Starter Chef
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Book Overview
Richard Sax had a simple goal for this book: to take the fear out of cooking. "Take the time to learn a handful of basic cooking techniques," he writes in his introduction, "and you'll soon discover,... This description may be from another edition of this product.
Format:Hardcover
Language:English
ISBN:0517703580
ISBN13:9780517703588
Release Date:April 1997
Publisher:Clarkson Potter Publishers
Length:240 Pages
Weight:1.50 lbs.
Dimensions:1.1" x 7.7" x 9.5"
Customer Reviews
1 rating
For beginners and even some experienced cooks
Published by Thriftbooks.com User , 22 years ago
This book might be a little above the head of someone who's never boiled water, but for the cook without much experience but a lot of enthusiasm (as well as for cooks looking to improve their technique and try some new recipes), this is an excellent start. Sax is never patronizing or cutesy. Directions are extremely well-written and each recipe is chosen because it offers experience with a specific technique (like sauteeing or roasting or poaching). The recipes range from comforting, like spaghetti and meatballs, to more sophisticated, like soy- and orange-glazed salmon. Beginners would do very well with this book because it teaches correct technique; so would more experienced cooks who know they have room to improve.
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