Clara Paul attended Ballymaloe Cookery School. She runs her own catering company, contributes recipes to various publications, and is head chef at Books For Cooks. She was a regular contributor to Chef Magazine.
Eric Treuill� owns and operates Books For Cooks and is a regular cooking demonstrator. He is the author of Le Cordon Bleu Techniques and Recipes, and several technique and skill-based subject books.
A fine choice for cooking novices.--Chicago Tribune
(12/11/2013)
Think of this book as cooking skills for dummies ratcheted up to a
higher level.... Two British chefs export their ways and wisdom to
teach, update, and demystify novices as well as experienced cooks
about critical kitchen skills. Along the way, when recipes are
offered, so much the better. Their basics cover literally anything
necessary to start cooking, from the rudiments of fashioning a
tomato sauce to advice for soaking saffron. Therefore, such
advanced skills as crafting croissants or building a fancy cake
don't qualify. Many of the 200 techniques feature color
photographs; all include ingredients, directions, expert tips, and,
occasionally, recommended variations (for instance, foodstuffs to
fold into couscous). It's the tips, though, that readers will
savor... Well organized and explained.-- (12/01/2013)
This book will turn a good cook into a great cook.--Vancouver Sun
(12/13/2013)
The book, a fine choice for cooking novices and those unsure of how
to make Pavlova, provides kitchen building blocks ranging from
cracking an egg to flambeing, with step-by-step images, expert tips
plus charts on meat cuts and equipment.--Bill Daley, Judy Hevrdejs
and Joe Gray"Hartford Courant" (12/12/2013)
This would be a great book for someone starting out in the kitchen
or who has been cooking for just a few years.--Nancy J.
Stohs"Milwaukee Journal-Sentinel" (01/08/2014)
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