Tried and True Recipes from a Caterer's Kitchen - The Secrets of Great Foods Review
Average Reviews:
(More customer reviews)Before you pick up your kitchen knife, grab this book. It's a must-own for any home cook, whether seasoned or amateur. At first glance, you might skip over this book on the shelf because as far as appearances go, it's ugly and lacks a contemporary feel. Sadly, author and Ph.D. George Erdosh does not apply his advice about food to his own book, "Never forget that the first impression of your food is always visual," but don't let that scare you away--it's actually a highly researched, well-written text that will advance your culinary prowess. This book is more about how to cook than about recipes, although those are also included. Gastronomic knowledge guides the text's innovative layout; each chapter begins with several pages of food science and technique followed by a handful of select recipes--reminiscent of Food Network's Elton Brown. For example, the chapter on salads starts by explaining the science of blending three parts oil with one part vinegar to make a proper dressing. After reading about technique in each food category (wine, meat, cheese, vegetables, etc.), the book provides recipes to help you practice. This expert and easy-to-read cookbook will sustain anyone with an appetite to become a better cook.
Reviewed by
Amber K. Stott
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Product Description:
The author is a culinary scientist, food writer and certified cooking teacher with a strong science and research background (Ph.D., McGill University, Montreal). He is the author of eight published food-related books: a six-book series for young readers Cooking throughout American History and The African-American Kitchen (all seven by The Rosen Publishing Group) and Start and Run a Catering Business (Self-Counsel Press), numerous articles, including in magazines such as Bride's, Odyssey, Better Nutrition, Home Cooking, The Fisherman and Bowhunter; and newspaper food sections, including Chicago Tribune, Christian Science Monitor, San Francisco Chronicle. The author emphasizes basic cooking knowledge by explaining the hows and whys of food and cooking through kitchen-level physics and chemistry that enables readers to be better and more efficient cooks.
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