Cooking, Food & Wine Books:

The Basic Basics How to Cook from A-Z

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Paperback / softback
$34.00
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Description

This is the handbook for the starter cook – ingredients and techniques are listed alphabetically for quick and easy reference – everything from Apples to Zesting. Want to know how to make croutons? Want to know how to poach an egg? Never remember how to cook corn on the cob? You’ll find it here. With over 150 entries, this book does what no recipe book does, it gives you the basic methods and techniques for preparing vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads, pasta, - with advice on how to clean, store, prepare and cook each ingredient. There are many line drawings clearly showing techniques such as dicing, slicing, coring fruit, rubbing in fat. Where appropriate there are very simple recipes which will use the skills you will develop from reading the book. Not only is this unique book essential for the beginner, it is also perfect for the experienced cook as well, in providing all those basics that most of today’s sophisticated, complicated chef-orientated cookbooks never have in them.

Author Biography:

Janet Macdonald has published books on numerous subjects. Her first book on naval history was Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era; her second, the British Navy's Victualling Board, 1793-1815: Management Competence and Incompetence. She took her MA in Maritime History at the Greenwich Maritime Institute, London, and her PhD at King's College London, where she was awarded a Laughton Scholarship. Her thesis was on the administration of naval victualling. Her most recent books are From Boiled Beef to Chicken Tikka: 500 Years of Feeding the British Army, Sir John Moore: The Making of a Controversial Hero, Horses in the British Army 1750-1850 and Supplying the British Army in the First World War.
Release date NZ
September 30th, 1998
Audience
  • General (US: Trade)
Pages
160
Dimensions
156x236x12
ISBN-13
9781898697985
Product ID
2061003

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