Learn to COOK - Notes on Cooking: A Short Guide to an Essential Craft (Notes on...)
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List Price: $21.95
Our Price: $14.93
Your Save: $ 7.02 ( 32% )
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Manufacturer: RCR Creative Press
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780972425513
Feature: ISBN13: 9780972425513
ISBN: 0972425519
Label: RCR Creative Press
Manufacturer: RCR Creative Press
Number Of Items: 1
Number Of Pages: 176
Publication Date: 2009-06-15
Publisher: RCR Creative Press
Studio: RCR Creative Press
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Features
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ISBN13: 9780972425513
Condition: NEW
Notes: Brand New from Publisher. No Remainder Mark.
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Editorial Reviews:
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Notes on Cooking is an essential primer that can help anyone become a better cook -- without a single recipe. The book's 217 notes deliver the indispensable culinary truths, the highest standards of conduct, and the timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. Here is what every cook needs to know, beyond the recipe. In assertive, no-nonsense language, the notes provide explanatory commentary, helpful examples, and rare quotes by great chefs and others as diverse as Georges Auguste Escoffier, Leonardo da Vinci, Daniel Boulud, and Alice Waters. They include, as well, life lessons about how to bring delight, how to recognize quality, and how to see beauty in simplicity that are as valuable outside the kitchen as they are inside. Until now, such enduring good advice has rarely been found outside a professional setting. For the beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence, Notes on Cooking provides a unique and invaluable apprenticeship. Notes on Cooking is the second in the acclaimed Notes on... series by RCR Creative Press. The first was Notes on Directing by Frank Hauser and Russell Reich, a triple award-winner endorsed by Dame Judi Dench, Sir Ian McKellen, Sir Tom Stoppard, Sir Richard Eyre, Rosemary Harris, and Edward Albee.
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Spotlight customer reviews:
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Customer Rating:
Summary: Great little asset in the kitchen!
Comment: This is MUST HAVE for all brides and/or young people who have an interest in cooking. It's NOT a recipe book but a compilation of advice for preparation, tools, and interpretations written in clear, concise language. Sure wish I had this 49 years ago! It's an excellent gift item.
Customer Rating:
Summary: A top pick for any who find cooking to be a favorite pastime
Comment: NOTES ON COOKING: A SHORT GUIDE TO AN ESSENTIAL CRAFT offers a new book on not just cooking or kitchen tools, but storage, foundation dishes, and even life lessons on how to recognize quality and seek beauty in cooking. Everyday cooks wanting to improve as well as neo-experts looking to review culinary experience will find this fills a gap between recipes and procedure, offering the basics on how to become a better cook overall. Highly recommended for both general and culinary collections.
Customer Rating: 
Summary: Notes on Cooking review
Comment: A nice book.....learned a few things........rather short and I read it really fast...........I got it mainly for my daughter who is slowly finally taking an interest in cooking.......she needs to as she has FOUR growing BOYS......................it probably did her more good than myself as I'm and old hand at cooking.
Customer Rating:
Summary: Kitchen Wisdom Has Arrived
Comment: Notes on Cooking is an essential primer for the student chef as well as the seasoned veteran. If you're looking for recipes go elsewhere. But if you're looking for kitchen wisdom, you have arrived. Don't let its wonderful simplicity fool you. There is deep knowledge here.
What is most interesting is that the book captures your senses as it describes the different foods. I know of no other guide to the craft of cooking that comes close to what is offered here; it is well thought out and executed even better. As one reviewer said, Notes on Cooking should be at the beginning of every recipe book.
Notes on Cooking should be kept in the kitchen and read periodically to keep your cooking techniques well-honed. If it's in the bookcase, you missed the point.
Mmmmm....good!
Customer Rating:
Summary: Commandments for cooks
Comment: Concise at 143 pages, including the index and several appendices, accessible and authoritative, this punchy little book commands attention to detail, from the elements of food safety to organization to picking the right egg for baking or boiling.
Costello, a cooking teacher and owner and chef of Gotham Caterers, N.Y., learned her craft from classical chefs and Reich pioneered the snappy, declarative format in his first book, Notes on Directing, with Frank Hauser.
Most experienced cooks will be familiar with 95 percent of these precepts, though it still makes for fun reading and good habits can always use reinforcement. But really this is a great book for novices and less confident cooks.
From reading a recipe to understanding the cook's job, assembling (and caring for) the proper tools, shopping, storing and preparing ingredients before beginning to cook, there is all the practical and wise advice a cook needs in short, numbered, to-the-point commands.
Proceeding with the cooking itself the authors tackle approach (tasting, thinking), temperature, the pantry, stocks and sauces. And then it's on to the central element - meat, seafood, poultry, produce, as well as baking, dairy and eggs, wine and spirits. They conclude with repairing and learning from mistakes, and attending to presentation, then finish with three very brief and useful appendices: food pairings, kitchen essentials and book recommendations.
A charming and entirely useful book.
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