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Get in There and Cook: A Master Class for the Starter Chef - Hardcover

Sax, Richard; Ricketts, David

 
9780517703588: Get in There and Cook: A Master Class for the Starter Chef
Hardcover
ISBN 10: 0517703580 ISBN 13: 9780517703588
Publisher: Clarkson Potter, 1997

Synopsis

More than one hundred favorite recipes are accompanied by easy-to-follow line drawings, practical cooking instructions, and advice on recipe variations, entertaining, using leftovers, selecting ingredients, and other culinary topics. 20,000 first printing.

"synopsis" may belong to another edition of this title.

About the Authors

Richard Sax was a prolific author, teacher, and cook. Among his many books are the best-selling Classic Home Desserts, Eat at Joe's (with Jo Ann Bass), and Lighter Quicker Better (with Marie Simmons). His books have won both James Beard and IACP awards.

David Ricketts is Contributing Food Editor for Family Circle and Recipe Editor for McCall's. He previously collaborated with Richard Sax on Cooking Great Meals Every Day and continues to write and edit cookbooks. David Ricketts lives in New York.

David Ricketts is Contributing Food Editor for Family Circle and Recipe Editor for McCall's.

From the Inside Flap

had a simple goal for this book: to take the fear out of cooking. "Take the time to learn a handful of basic cooking techniques," he writes in his introduction, "and you'll soon discover, if you haven't already, that working in the kitchen is fun."

And fun it is with Richard as your teacher. Richard's cooking classes were always standing-room-only successes; he not only gave a method for a recipe, he also taught how cooking works. With Richard as benevolent friend, you'll soon see the kitchen as a room where you can be creative and relaxed. Here's everything you need to know to create a wonderful meal, from appetizers straight through to coffee and dessert. And before you even set foot in the kitchen, you'll learn how to read a recipe, compose a menu, get everything to the table at the same time, and clean up--there are even a handful of food safety tips.

Seasoned cooks should also read on, for there is much of interest in these pages: Richard's enticing r

"About this title" may belong to another edition of this title.

Publisher
Clarkson Potter
Publication date
1997
Language
English
ISBN 10 
0517703580
ISBN 13 
9780517703588
Binding
Hardcover
Edition number
1
Number of pages
240