Download Notes on Cooking: A Short Guide to an Essential Craft by Lauren Braun Costello PDF

By Lauren Braun Costello

Notes on Cooking is an important primer of instantly precious and totally suitable tips which can aid somebody develop into a greater cook dinner — with no unmarried recipe. The book’s 217 “notes” bring quintessential culinary truths, the top criteria of behavior, and undying gemstones of cooking knowledge which were taught and handed down by way of most sensible cooks for generations.

Here is what each prepare dinner must be aware of, past the recipe. In assertive, no-nonsense language, the notes offer explanatory observation, valuable examples, and insights from Alice Waters, Daniel Boulud, Georges Auguste Escoffier, Leonardo Da Vinci, etc. The notes additionally contain lifestyles classes — approximately tips to carry satisfaction, how one can realize caliber, and the way to determine good looks in simplicity.

Until now, such enduring stable suggestion has not often been stumbled on outdoor a qualified surroundings or textbook. For the newbie desirous to enhance, the professional professional seeking to evaluation the top culinary criteria, or the nutrients lover looking a desirable glimpse into the pursuit of epicurean excellence, Notes on Cooking offers a special and useful apprenticeship.

“Concise, centred, and sensible…full of precious advice.”
– Jacques Pépin, Chef, Cookbook writer, and PBS-TV Cooking sequence Host

“Indispensable suggestion, adventure, and knowledge. a good addition to the library of any passionate cook.”
– Daniel Boulud, Chef, eating place Daniel

“Notes on Cooking is precisely what it says it's: a brief advisor to a vital craft. There’s adequate knowledge the following to encourage any domestic cook dinner or professional professional.” – Dan Barber, govt Chef / Co-owner, Blue Hill

“Every cookbook must have this brief booklet as a preface. The message and tips are worthy to all who dare to go into the scrumptious international of foodstuff preparation.”
– Lidia Matticchio Bastianich, Host, Lidia’s Italy

“I want Notes on Cooking were written approximately 35 years in the past, whilst i began cooking professionally. it truly is an ex- cellent resource of level-headed, functional and crucial suggestion; vital and fantastically succinct.”
– Michael Romano Chef, Union sq. Hospitality workforce

“It’s impressive how a lot cooking knowledge, feel and process is stuffed into this little ebook. it’s like mother, James beard and Julia baby, Harold McGee and Escoffier all jointly within the expurgated version.”
– Gael Greene, insatiable-critic.com

Show description

Read or Download Notes on Cooking: A Short Guide to an Essential Craft PDF

Similar food & wine books

Ice Creams & Sorbets: Cool Recipes

Not anything beats selfmade ice cream, and making it from scratch is an enthralling summertime culture whose time has get back. Ice lotions & Sorbets deals approximately 50 recipes for easy and complicated frozen muffins: outdated classics comparable to vanilla bean, strawberry, and bittersweet chocolate; modern delights similar to Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully beautiful treats like White Chocolate-Framboise Truffle Gelato.

Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint

The end-all-be-all advisor to ramen from Ivan Orkin, the iconoclastic New York-born proprietor of Tokyo's most sensible ramen shop. In 2007, Orkin, a middle-aged Jewish man from ny, did anything loopy. within the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen store. He was once a gaijin (foreigner), attempting to make his identify in a spot that's fiercely opinionated approximately ramen.

The Art of Preserving Beef: A Little Book Full of All the Information You Need

This little booklet is filled with all of the details you wish concerning the paintings of protecting pork via canning, curing, smoking, and freezing. you are going to how you can move concerning the strategy of storing it for long term use in a number of tools, plus effortless to keep on with recipes. There also are sections at the simple figuring out of holding meat, gear, equipment, and basic directions.

The ultimate sandwich

While John Montagu, the fourth Duke of Sandwich, bought the intense suggestion of placing slices of chilly meat among items of bread, he not just invented the 1st, quite glossy meal ⁰́₃ he created a world obsession. this day there are adaptations of the transportable, affordable (but, especially, strong) sandwich in so much cultures and it truly is approximately time a publication seemed that takes the topic heavily.

Additional resources for Notes on Cooking: A Short Guide to an Essential Craft

Example text

15. Aim at mastery of craft, not at art. Know the basics. Repeat and practice, and the sublime will rise at rare, unexpected moments. Be open to capturing art when it comes, but craft is your highest daily priority. 16. Don’t TRY to be different. You are different. Cook from your gut. 17. Embrace the mundane. Do not bemoan the pedestrian tasks. Find pleasure in peeling a carrot, steaming rice, searing a steak, prepping, cleaning. Your reward is in the work, not around it. Cooking is not about convenience, but the pleasure earned through creation and in giving pleasure to others.

Nothing about a kitchen should be dark. The presence of heat and sharp objects argues against it, as does the need for spotlessness. Also, light is appropriate to the place that signifies life, energy, and sustenance. 28. Cook for the kitchen you’re in. Consider the reality of your workspace. Identify and accept its benefits and constraints. If your kitchen has no windows or ventilation, broil the chicken instead of grilling it on the stovetop. Do not attempt to roast a 20–pound turkey in a kitchenette’s half oven.

Use a nailbrush. This is the only way to be truly clean, and a clean cook is essential to safe cooking. 63. Don’t touch your face. Your itchy nose beckons? Resist. Failed to resist? Wash again. 64. Stabilize your work surfaces. Put a wet paper towel underneath your cutting board to keep it from slipping. This makes knife work safer. Likewise, shape a rag into a donut and place it beneath your bowl so it does not wobble. When making vinaigrette, for instance, you need one hand to whisk and the other to pour the oil slowly and steadily.

Download PDF sample

Rated 4.80 of 5 – based on 17 votes