Cooking Know-how: Be a Better Cook with Hundreds of Easy Techniques, Step-by-step Photos, and Ideas for Over 500 Great Meals - Hardcover

Weinstein, Bruce; Scarbrough, Mark

Hardcover

ISBN 10: 0470180803 ISBN 13: 9780470180808

Publisher: John Wiley & Sons Ltd, 2009

Synopsis

Bruce Weinstein and Mark Scarbrough, the creators of the bestselling Ultimate cookbook series, are known for their great recipes. But in their exciting new book, Weinstein and Scarbrough provide more than just recipes: they demonstrate the essential techniques people need to become more confident in the kitchen. Cooking Know-How is organized around 65 "master recipes" for a wide range of dinnertime favorites, from Filet Mignon, Ribs, and Pot Roast to Enchiladas, Thai Curry, and Vindaloo. The authors use each master recipe as a jumping-off point to teach basic techniques, providing detailed step-by-step instructions along with full-color how-to photographs. Once cooks understand the techniques, they can try out one of the eight recipe variations the authors provide at the end of each master recipe section (for Bean Soup, for example, the eight choices range from Black Bean Soup to Minestrone). Or, even better, they can start improvising their own variations. Filled with authoritative how-to instructions, lively advice and asides, over 300 illuminating color photographs, and more than 500 terrific recipes, Cooking Know-How is a one-of-a-kind how-to cookbook--the ideal kitchen companion for both cooking beginners and veteran home chefs seeking to expand their skills and repertoire. Bruce Weinstein and Mark Scarbrough (Colebrook, CT) are the authors of the bestselling series of single-topic Ultimate cookbooks, including The Ultimate Ice Cream Book (978-0-688-16149-1). They are contributing editors to Eating Well and columnists for Cooking Light, Today's Health and Wellness, weightwatchers.com, and Relish. Weinstein and Scarborough also write regularly for other magazines and newspapers and have appeared on the Today show, the CBS Early Show, and The View , among other programs.

About this title

About the Author

Bruce Weinstein and Mark Scarbrough are the bestselling authors who penned the Ultimate cookbook series, including The Ultimate Ice Cream Book . They are contributing editors to Eating Well and columnists for weightwatchers.com ("The Every Day Gourmet"), as well as Today's Health & Wellness ("Five After Five"). They file regular features for Cooking Light and Relish magazine, and have written for Gourmet, the Washington Post , Wine Spectator , Fine Cooking , and numerous other publications. Weinstein and Scarbrough have appeared on the Today show, the CBS Early Show , and The View , among other programs. They find their peace in the northern woods of Litchfield County, Connecticut. Visit their interactive Web site for this book at cookingknow-how.com. Lucy Schaeffer is a New York City-based food, travel, and lifestyle photographer. She worked for five years as a photo editor and photographer at Food & Wine magazine.

From the Inside Flap

Bruce Weinstein and Mark Scarbrough have written more than a dozen bestselling cookbooks. But their latest book, Cooking Know-How, is a radically new sort of project. Offering far more than just a collection of recipes, it explains the how's and why's of cooking?and gives you the techniques and know-how you need to become a better cook.

But don't think it's going to get "cheffy." No chopped chervil here! In a conversational and entertaining way, Cooking Know-How offers sixty-five kitchen-friendly, technique-driven recipes for a wide range of dinnertime favorites, from Roasted Birds, Risotto, and Meatballs to Enchiladas, Ribs, and Veggie Burgers. For each recipe, Bruce and Mark provide detailed, step-by-step explanations (not just directions) that demystify cooking, along with full-color how-to photographs. Who knew dinner could be so much fun?

Or you can skip the explanations and just try one of the eight or so tasty variations that follow each entry. After Beef Stew, for example, you'll find a Sunday Pot Roast Stew with bacon, potatoes, and tomatoes; a French-Inspired Beef Stew with pancetta, prunes, and ground allspice; or even a knock-it-out-of-the-park version of the Belgian classic, Carbonnades Flamandes. Once you understand the science and art of roasting birds, you'll never think twice about making roast chicken, game hens, and even that holiday turkey. Or better yet, create your own signature variations based on the flavors you like or what's fresh at the market.

Throughout the book, Bruce and Mark sprinkle in a wealth of kitchen tips and tricks of the trade. The more you use Cooking Know-How?and you'll find more than 500 specific dishes in total?the more you'll build your cooking skills and expand your dinner repertoire.

Illustrated throughout with more than 300 color photographs, including hundreds of how-to shots, Cooking Know-How distills the kitchen wisdom Bruce and Mark have gained through decades of writing about food. The result is a brand-new kind of cookbook: a beginner's guide, a pro's library of favorites, a reader's cookbook all in one. It's just what you need to cook with confidence, creativity, and flair.

Edition details

• Publisher: John Wiley & Sons Ltd
• Publication date: 2009
• Language: English
• ISBN 10: 0470180803
• ISBN 13: 9780470180808
• Binding: Hardcover
• Number of pages: 416