- Paperback
- Publisher: Back Bay Books (1 April 2004)
- Language English
- ISBN-10: 0316735701
- ISBN-13: 978-0316735704
- Average Customer Review: 5.0 out of 5 stars See all reviews (7 customer reviews)
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First Sentence
A few well-worn tools in experienced hands are preferable to the latest electronic gadgets. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
A few well-worn tools in experienced hands are preferable to the latest electronic gadgets. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Hardcover
This book is the first cookbook I've read which has turned me on to the science of food-making in a clear, understandable, and fool-proof way. It is liberating to realize that broccoli tastes best when steamed 7 minutes (this is really true), that I can make truly amazing salad greens (I can't stop eating them) if I dress them with WHITE balsamic in a 4-to-1 ratio with fine olive oil--I add a teaspoon of fresh chopped rosemary and cracked pepper; and that a perfect roast chicken can be achieved by simply brushing the skin with butter and turning two times. By following along with his scientific method of figuring out what tastes best, I've also found that I've picked up an understanding of cooking that has allowed me to experiment more in the kitchen, and get creative--which is half the fun of it, after all.
Kimball's recipes focus on bringing out the best qualities of the food being prepared, rather than relying on sauces, cheeses, etc. to make it taste good. My snobbiest cooking friends have tasted food I've made from this book and commented on its deliciousness. I highly recommend it, especially to people who want to learn the hows and whys of cooking to become better, more creative cooks.
1 of 1 people found the following review helpful
Format:Hardcover
James Beard brought fine cooking to the American kitchen. Christopher Kimball has continued in this tradition.
This book provides not simply near perfect recipes but a guide to both the experienced cook and the novice on how to prepare them. The sections on the selection of kitchen equipment are wonderful. He presents his recommendations on what you need not only in the generic, but the specific.
Some of what he advocates, you may disagree with. I know that I can put a finer edge on a knife with a good steel than I can with the recommended electric knife sharpener. However, the knife sharpener is necessary when the edge no longer responds to the steel.
In no case will you go wrong with his recommedations (except for the waffle recipe). It does need more oil.
For anyone starting to learn to cook or wanting to learn to cook better, this is a priceless resource. I cannot recommend it more strongly. If I had only one cookbook in my kitchen, this would be it. The second would, of course, be James Beard American Cooking.
Format:Hardcover
Chris Kimball has hit the bulls-eye. He makes an uncanny connection with the reader. He's perfectly attuned to our cooking needs. He made me feel like I had a professional chef for a neighbor, one who came over every morning to walk me through the kitchen routine, with firm guidance and folksy anecdotes. After 15 years of cooking for my family, I finally feel that I'm beginning to know what I'm doing. And enjoying it more than ever. Buy this book.
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Most Recent Customer Reviews
If stranded on a island--this is one cookbook you need.
A thoughtful and scientific homage to american cookery. Mr. Kimball has throughly examined each and every recipe in excrutiating detail. Read more
Published on 2 Dec 1998
Awesome
I have many other cookbooks, but this is the only one I need. It is incredible
Published on 30 Oct 1998
None Better
Christopher's style is a scientific methodology of analyzing aparticular food, style, knife, kitchen product, barbacue sauce, etc. Read more
Published on 5 Aug 1998
Excellent resource for recipes and cooking techniques.
This cookbook is concerned with teaching proper cooking techniques, and instructing both the novice and experienced cooks in how to make "the best" of everything,... Read more
Published on 26 Jan 1997
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