While this book may not be right for everyone It was my first cookbook in college. It was Jacques Pepin's Complete Techniques. It's a kind of an assessment for anyone who wants to become a Serious Cook. Do you have the ability to stay up late to work, flip pages slowly, and not disturb your roommate? Perhaps you should think about working as a prep cook this summer when the rest of the kids are off frittering away their time in the lab. To page to get additional hints about cook book. The Illustrated Guide to EssentialsThere are so many wonderful books and classics I skipped over to recommend this one, but for a novice cook, I am awed by the book's depth without being too overwhelming and the clarity of the step-by step color photographs. The Essentials of Cooking will show you how to cook a chicken and fish, prepare vegetables, prepare sauces, as well as other essential cooking techniques. It offers both the basic recipes for foods that should be in the repertoire of every cook as well as basic methods that can be applied to everything. Learn to Cook Dishes You Love Instead of attempting to find an all-purpose solution, I recommend reading books on the foods that you love. Make a masterful cooking technique one at a go instead of studying an Encyclopedia. Some suggestions: son-of-Marcella Giuliano Hazan's Classic Pasta Cookbook was a favorite comfort food staple in our home when I was a kid: simple recipes for hearty pasta meals. A second-hand copy is available for a very low price. Another classic, but still a hit: Main Course Salads by Ray Overton. Although some of the recipes may be outdated some have been staples for years. For example, the layer Mexican salad made with pepitas, as well as black beans. Do you want to host brunch events or enjoy breakfast at dinner? This is the perfect brunch book. This book has great tips for everything, from frittatas to ricotta pancakes to frittatas and ricotta. A cost-effective way to have fun with your friends is organizing a brunch that is roving. And no one will look at you with a smile even if you have another mimosa. Three-Ingredient Recipes Rozanne Gold's Cooking 2-3-3: 500 Incredible Three-Ingredient Cooking Recipes is a excellent source. I'm not certain how my first cooking experiences would have been the same without it. My mother gave me Gold's recipe for chocolate mousse made with three ingredients when I was a teenager. Therefore, there's definitely the sentimental value of my choice. However, it's the depth that Gold coaxes out of her exceedingly simple recipes that makes it such a practical, and stress-free, introductory text. No matter how skilled a cook is in their cooking, they must be able to appreciate the significance of each ingredient in the dish. Start with just the essential ingredients needed to gain confidence and an comprehension of the flavor and balance of every ingredient. I've always believed that what makes great recipes different from the best ones is a dedication to a way of food preparation and cooking that exceeds the qualities of any single recipe. Gold's books definitely fit that bill. Minimum Effort, Maximum Reward What was most important for me during my college years when I was first learning how cook? Maximizing reward for minimal effort with dishes that compound in flavor while cooking and, in my opinion, all in one pot for one week's worth of meals. Braising is a great alternative and All About Braising has the best. I agree with those who believe it's much more beneficial for novice cooks to master a single method instead of cooking from an encyclopedia of all kinds, and writer Molly Stevens breaks down every part of the braising process for cooks of all skill levels. From pages of notes on cooking vessels to detailed breakdowns of how a braise comes together, she takes delicious-yet-intimidating-sounding recipes like sausages and plums with red wine and makes you shout, yeah, I can do this! Oh, and the vegetable recipes are some of the best. The 'Everything Manual' As a senior in college, I picked up an edition of How to Cook Everything and it helped me become the passionate home cook that I am today. Part cookbook and part reference manual, Mark Bittman provides basic recipes and tips for just about everything (duh) and offers variations to each recipe to keep things interesting. It's a great source for anyone who is just beginning to learn. The Food Nerd Bible It's not a cookbook, but I'd go with Harold McGee's food science text On Food and Cooking. It's like high school and college: it gives you more control over what you learn. The book is laid out in the same way. You're not going to read every page, but when you choose to sign up for Eggs 101, there's a whole section to feed your interest.
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