- Hardcover: 1200 pages
- Publisher: Prentice Hall; 3 edition (8 July 2002)
- Language English
- ISBN-10: 0130618659
- ISBN-13: 978-0130618658
- Product Dimensions: 27.9 x 21.8 x 4.8 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 2,827,773 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Review
"This book is simply the best one of its kind. A masterful collection of recipes and step-by-step procedur3es, accompanied by brilliant food photography and lore, it is a must for every kitchen — home or professional." — Noel Cullen, Certified Master Chef, President, American Culinary Federation
--This text refers to an out of print or unavailable edition of this title.Product Description
On Cooking is essentially an entire cooking course contained within an 1152 page book. This encyclopedic culinary book covers every imaginable topic from identification of foods, to demonstrating how to properly hold a knife to techniques and procedures (like cutting vegetables and grilling meats to roasting poultry and preparing sauces) and most importantly, creation of successful recipes. Many of the 750 recipes have step-by-step procedural photo sequences to assist the aspiring home chef. The recipe variety and complexity are one of the book's hallmarks. Basic recipes from collard greens and meatloaf to classic dishes like Crabcakes Benedict, as well as, new-style cooking like Duck Prosciutto with Fresh Mango being fine examples of the depth and breadth of recipe content.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Given the quality of the results which often emanate from the average American commercial kitchen and that despite the undeniable quality of ingredients easily available to the American chef one might be a little concerned at parting with hard earned cash to buy an American cook book. Have no fear, jump straight in. This book is both a great place to start learning about cookery and a great place to review what you already know. Trade in your celebrity chefs and get a copy of this book today.
3 of 5 people found the following review helpful
Format:Hardcover
This book's depth, breadth and brilliant photography blew me away!
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
27 reviews
29 of 30 people found the following review helpful
Simply blown away by how much info is in this book!
13 Oct 2002
Format:Hardcover|Amazon Verified Purchase
I'm a culinary arts student at the Art Institute of California, and total foodie, and I take my cooking very seriously. This book goes into explicit detail for each and every ingredient and cooking method. I'm not kidding when I tell you that there are three paragraphs and a chart to tell you how to boil water. That may seem like overkill, but now that I've been following the various guidelines of food preparation, I notice a subtle improvement in everything I make. If you're the kind of person who walks down the spice aisle of the grocery store for fun (like me!), or if you can't get enough kitchen gadgets (like me!) then you'll enjoy this book. Caution: don't read this one on an empty stomach!
14 of 14 people found the following review helpful
Great resource
3 Jan 2001
Format:Hardcover
I view this book as one of the essential resource books any serious cook should have. If I had named it, I would have called the book "On Food" because it is not just about cooking food, it actually gives you encyclopedia type entries to describe an enormous number of items in each chapter (e.g. fish, vegetables, meats). It will tell you where your food came from, in which seasons it is freshest, how best to prepare it and will follow each of these up with a number of recipes. Do not look to this book to be a cookbook, though. Is is more important to view the book as a resource to help you figure out the best types of preparations for that item you found at the market but have never used before. It is a great tool to just sit down and learn about cuts of beef and why some parts of the animal are great for one type of preparation versus another. That said, there are recipes and they are good, but to focus on them would be to overlook all of the education you can get from this book. This is used as a textbook in cooking schools, and the set-up is like a textbook, but a lot more interesting than the ones you had in college or high school because you can eat after you learn.
12 of 12 people found the following review helpful
Just Love to Cook
3 Mar 2000
Format:Hardcover
I received the book today and haven't been able to put it down. I've loved to cook for over 30 years and I've never found one book filled with so much good information. I wish I had this book years ago. I told my wife it takes the place of at least 10 cookbooks. If you love, or even like to cook and want to improve your technique and knowledge, I don't see how you could beat this book! It's wonderful!
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