Commonsense answers to the most common questions asked by today's home cooks What's the best way to keep half a lemon from going bad? Is it better to buy large or small eggs? All cooks have questions when it comes to the kitchen, and answering them can be a time-consuming and often frustrating process of trial and error.Not any more! Top cooking teacher and food writer Perla Meyers answers all the questions a cook might ask when shopping for ingredients and equipment or preparing a wide range of foods. It's like an entire series of cooking classes in a book. Complete with 100 fabulous contemporary recipes that put the book's advice into action, this indispensable reference will find a welcome home on every cook's kitchen shelf. Perla Meyers (New York, NY) is one of the country's leading cooking teachers and a highly sought-after food industry consultant. She is the author of eight cookbooks, including the award-winning Seasonal Kitchen, which is in the Cookbook Hall of Fame, and Spur of the Moment Cook. Her articles have appeared in the New York Times, Bon Appetit, and Food & Wine.

Table of Contents

Acknowledgments. Chapter 1. Introduction. Chapter 2. The Essential Kitchen: Equipment and Utensils. Chapter 3. The Cook's Pantry. Chapter 4. Vegetables and Herbs. Chapter 5. Seafood. Chapter 6. Poultry. Chapter 7. Meat and Game. Chapter 8. Pasta, Grains, and Beans. Chapter 9. Fruit. Sources for Equipment and Ingredients. Basic Recipes. Index.

Author Biography

PERLA MEYERS is one of the country's leading cooking teachers and a much-in-demand food industry consultant. A graduate of the Ecole Hoteliere in Lausanne, Switzerland, she is the author of eight cookbooks, including the award-winning The Seasonal Kitchen, the first cookbook inducted into the Cookbook Hall of Fame. Her articles have been featured in the New York Times, Bon Appetit, and Food & Wine.