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

Overview

Richard Sax 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." 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 ...
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1997-04-29 Hardcover New New. Mint cover. Tight binding. Clean text.

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Overview

Richard Sax 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." 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 recipes. A hearty farmer's market vegetable soup. Soy-glazed broiled salmon with crisp, cool cucumbers. Winter pasta with fresh greens and roasted garlic. A New England boiled beef dinner. Honey-lemon glazed carrots and creamy mashed potatoes made without cream. And of course, the collection would not be complete without some of Richard's classic home desserts. What about a warm apple crumble cake? Or fudgy white chocolate chunk brownies? This is the kind of food reputations are built on.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Chef, teacher and cookbook author (Classic Home Desserts; Eat at Joe's), Sax planned this book, based on his classes, in order to demystify cooking techniques for beginners and to build a firm foundation for future kitchen efforts. After Sax's death in 1995, Ricketts, a friend and food writer, stepped in to finish the manuscript. By the evidence here, Sax's classes must have been a joy and a great learning experience. Readers are briskly introduced to the coring and seeding of peppers, zesting a lemon, stocking a larder and planning a simple dinner for friends. And that's before the first chapter! Techniques and recipes share equal billing in chapters that are organized around basic ingredients, like Poultry, Salads and Quick Breads. Margin notes offer an abundance of suggestions on pairing dishes, shortcuts, substitutions and do-ahead hints. The chapter on Pasta and Risotto covers the basics of cooking fresh and dried pastas, sauting vegetables, making meatballs, roasting garlic, selecting pasta shapes to suit different sauces, making a white sauce and sweating vegetables for baked gratins. Sax's focus on technique is demonstrated in recipes for such dishes as Old Fashioned Macaroni and Cheese, Roast Fish With Herbed Crumb Crush and Raisin Bread Pudding, in which exotic ingredients and/or elaborate equipment are not required. Beginning cooks can no longer take advantage of Sax's classes, but they would do well to avail themselves of his sound teachings in this valuable primer. (May)
Library Journal
Sax, a cooking teacher and the author of Classic Home Desserts (LJ 8/94), among other titles, died shortly before finishing this book, but former collaborator Ricketts was able to complete it for him. A very personal mini-cooking course, it opens with the basics, such as getting arranged, composing a menu, and stocking the pantry. The recipes are arranged by course, but each was chosen to demonstrate one or more cooking techniquese.g., soaking dried mushrooms for Grandma's Mushroom-Barley Soup. Sidebars are filled with all sorts of information and guidelines, serving suggestions, low-fat options, and more. Sax wrote with an engagingly relaxed but knowledgeable tone, which comes through here; the recipes are appealing, and even experienced cooks could learn from the recipe notes. For most collections.
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Product Details

  • ISBN-13: 9780517703588
  • Publisher: Random House Value Publishing, Incorporated
  • Publication date: 4/29/1997
  • Edition description: 1 ED
  • Pages: 240
  • Product dimensions: 7.68 (w) x 9.47 (h) x 1.06 (d)

Meet the Author

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.

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