The essential cook: everything you really need to know about foods and cooking except the recipes

Front Cover
Hill House Pub. Co., 1989 - Cooking - 530 pages
THE ESSENTIAL COOK is a winner!! It won an International Association of Cooking Professionals - Seagram Award! It was a finalist for "Best of the Year" of the IACP-Seagram Awards! It's in the James Beard Cookbook Hall of Fame! It's the new standard textbook for beginning cooks! It's the new standard reference for good cooks, even professionals! "It is the dictionary, thesaurus, & encyclopedia for the kitchen. A must for cooks of all levels."--THE CONCORD TRIBUNE. "Full of practical information, this field guide for cooks incorporates Everything you really need to know."--COUNTRY LIVING MAGAZINE. "Even home economics teachers will wonder how they have survived without it."--THE BOOK REPORT. "Throw away your Joy of Cooking, your Betty Crocker bible, & the Julia Child you can't live without. Now there's THE ESSENTIAL COOK."--MYRTLE BEACH SUN NEWS. "It's a great gift for a new bride, bridegroom, your 21-year-old who is finally moving into own place, or the newly divorced non-cook."--COAST & COUNTRY MAGAZINE. "It's a book you'll never have to dust. It will be in constant use."--NORTHWEST HERALD.

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Libraries have dictionaries t assist readers with language they do not understand and Cooks have The Essential Cook to assist with the translation of "recipeze". Recipes are laden with terms and methods not many know or remember from their culinary past. Delmar's book should be the cornerstone of every kitchen and in the dowry of every new home maker.Beautifully written and organized, this reference teaches even old cooks new tricks. 

Contents

Cfiapter Zero Wfiat This Book Is and Is Not and
1
Basic Cooking
9
Cfiapter Iwo
16
Cooking in Liquids
22
Cooking in Dry Heat
38
Frying
45
A Fourth Way to Cook?
61
Wfiat to
69
Vinaigrette Dressing
172
Part
179
ancAggravation
209
Part Three
273
Basic Ingredients
283
Eggs
315
Chapter Fifteen Poultry 33 7
337
Chapter Sixteen Fish and Sheqfish
363

Quiches
82
Braises and Stews
95
Marinades
102
Cliapter Four
106
Hot Sauces
127
White Sauce
140
Hollandaise Maltaise
153
Chapter Seventeen Meats
395
Chapter Eigliteen
427
Vegetables and Otlier Foods Callecl
437
Part Four
505
Liquid Measure
515
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