The Cook's Bible: The Best of American Home Cooking: Amazon.co.uk: Christopher Kimball: Books

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A few well-worn tools in experienced hands are preferable to the latest electronic gadgets. Read the first page

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7 Reviews

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5.0 out of 5 stars (7 customer reviews)

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4 of 4 people found the following review helpful:

5.0 out of 5 stars Great resource with fool-proof recipes., 6 Aug 1999

By A Customer

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.

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1 of 1 people found the following review helpful:

5.0 out of 5 stars Christopher Kimball is the successor to James Beard., 1 Jul 1999

By A Customer

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.

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5.0 out of 5 stars This book rocked my cooking world, 7 Mar 1999

By A Customer

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

5.0 out of 5 stars 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

5.0 out of 5 stars Awesome
I have many other cookbooks, but this is the only one I need. It is incredible

Published on 30 Oct 1998

5.0 out of 5 stars 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

5.0 out of 5 stars 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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