21st Century Cook: The Bible of Ingredients, Terms, Tools & Techniques

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Cassell Illustrated, 2006 - Cooking - 480 pages
"The book that every cook needs - the ultimate quick reference to today's ingredients, terms, tools and techniques. Have you ever wondered how to saute a potato? Or the best way to peel an onion, joint a chicken, or fillet a fish? Or what exactly the difference is between a roasting tin and a baking tray, or penne and macaroni? Or when you should use olive oil instead of sunflower oil? The answers to these and countless other questions that your mother knew the answer to can be found in this new kitchen bible. 21st Century Cook will help you decipher recipe instructions, find the tools and equipment you'll need and provides valuable tips and hints on how to prepare and cook all types of food. The book also contains a handy basic recipe section covering stocks, gravies, pastry and sauces as well as a reference section with conversion charts and temperature guides. It's time to shelve Mrs Beeton; this book is all you'll need to become a modern master in the kitchen"--Publisher website (October 2006).

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User Review  - Not Available - Book Verdict

Nilsen and Wright, two British culinary journalists and authors, have compiled a wealth of practical culinary information into one handy book. After first offering concise, clear definitions of a ... Read full review

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About the author (2006)

JENI WRIGHT, author of several Le Cordon Bleu titles, and ANGELA NILSEN, winner of Cookery Journalist of the Year at the 2004 UK Guild of Food Writers Award.

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