Let's Cook It Right
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Book Overview
Here is one of the most popular, helpful, and widely praised cookbooks ever published. Dedicated to the principle that foods can be prepared to retain their delightful flavors, as well as their... This description may be from another edition of this product.
Format:Mass Market Paperback
Language:English
ISBN:0451154614
ISBN13:9780451154613
Release Date:September 1988
Publisher:Signet Book
Length:573 Pages
Weight:0.61 lbs.
Dimensions:1.0" x 4.2" x 6.9"
Customer Reviews
2 ratings
If I had to get rid of all of my cookbooks but one, this is the one I'd keep!
Published by Thriftbooks.com User , 15 years ago
This cookbook has serviced me well over the years. I had a paperback I bought new that finally fell apart, and I found a hard back at a yard sale for $3 so I was very happy. It is full of useful information in understanding the healthier way to cook foods and why, with some good recipes. The information on roasting meats is worth the price of the book. This book started me on my path to healthier eating years ago, and I depend on it still for information.
How to eat right all the time
Published by Thriftbooks.com User , 18 years ago
Davis manages to transform a recipe book into a fascinating look into the biochemistry of food. Her books are the only comprehensive description I've ever found of practical nutrition, and this one is no exception. The technical information is made accessible and interesting, even for the general reader. The recipes are detailed, easy to use and often delicious when prepared to her instructions. Many of her ideas come from the great cooking traditions of the world. Her procedure for making soup stock, for example, is classically French a la Julia Child and just as practical. The difference here is that you'll know what makes soup stock incredibly delicious, highly nutritious and what your body does with it. Ever wonder why vegetables are easily overcooked? Davis explains the delicate enzymatic and structural changes that take place during cooking that can make broccoli either an appetizing green forest or a puddle of colorless goo. All of her main points are backed by journal research cited in bibliographical notes. Fascinating! Everyone should read these books!
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