Cook's Book of Essential Information: A Kitchen Handbook

Cook's Book of Essential Information: A Kitchen Handbook

by Barbara Hill
     
 

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This comprehensive kitchen encyclopedia is a must for both the experienced and beginning cook, providing fast, accurate information on topics from weights and measures to nutritional values of foods. "Finally . . . what you need to know, in one place!"--Associated Press.See more details below

Overview

This comprehensive kitchen encyclopedia is a must for both the experienced and beginning cook, providing fast, accurate information on topics from weights and measures to nutritional values of foods. "Finally . . . what you need to know, in one place!"--Associated Press.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Among other things, this title addresses the small, practical problems that at times plague the home cook. Can the casserole be frozen? What does the recipe mean by ``proof the yeast?'' Which part of the lemon is the ``zest''? How many pounds to the cup? What's a substitute for cake flour? How many minutes comprise ``cook until done?'' Hill provides the answers to these and other questions in seven ambitious chapters. Also included are a dictionary, a concordance of ingredients, menu-planning strategies, advice on food storage, tables of equivalents, descriptions of kitchen equipment, tables of nutritional values, andone of the book's most intriguing featuresan appendix listing many common food additives. As a whole, Hill's work is comparable to Harold McGee's On Food and Cooking but geared to novices. Inevitably there are gaps, but at this price it's a bargain. (July)

Product Details

ISBN-13:
9780440502630
Publisher:
Random House Publishing Group
Publication date:
11/04/1990
Edition description:
REPRINT
Pages:
336
Product dimensions:
5.50(w) x 8.50(h) x 0.75(d)

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