Things Cooks Love: Implements, Ingredients, Recipes

Overview

Things Cooks Love is a true celebration of food--more than 300 pages packed with wonderful recipes from around the world plus tips, techniques and in-depth looks at ingredients, tools, cookware and more. From selecting the perfect chef's knife to preparing Cornish hens al mattone, if you love to cook, this book will become the cornerstone of your global kitchen. A sampling of recipes you'll find in the book: Pizza with Radicchio, Pears, Gorgonzola, and Walnuts, Chicken, Shrimp and Chorizo Paella, Lamb Tagine with...
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Overview

Things Cooks Love is a true celebration of food--more than 300 pages packed with wonderful recipes from around the world plus tips, techniques and in-depth looks at ingredients, tools, cookware and more. From selecting the perfect chef's knife to preparing Cornish hens al mattone, if you love to cook, this book will become the cornerstone of your global kitchen. A sampling of recipes you'll find in the book: Pizza with Radicchio, Pears, Gorgonzola, and Walnuts, Chicken, Shrimp and Chorizo Paella, Lamb Tagine with Artichoke Hearts, Dried Apricots and Preserved Lemons, and many, many more.

Highlights include:
Equipping your Kitchen: Cooks know having fun in the kitchen depends on having the right tool for every task. Things Cooks Love opens with comprehensive lists of basic cookware and tools. It's an ideal reference for equipping your kitchen, expanding your collection or simply learning more about the tools you already have.

The Global Kitchen: An ultimate wish list for the passionate cook, Things Cooks Love helps take your kitchen to a new level of global sophistication. You'll find comprehensive looks at the implements of global cuisines, detailed lists of essentials you'll want in the pantry for a culinary tour, plus delicious recipes to put it all together.

Recipes, Tips and Techniques: Things Cooks Love is packed with invaluable recipes and wisdom to help make cooking easier and more fun. From the best way to peel a tomato or clarify butter to inspirational quotes and advice from trusted experts, discover great ways to hone your skills and get more enjoyment out of your time in the kitchen.

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Editorial Reviews

Publishers Weekly

This globe-trotting collection from the Seattle-based cookware chain Sur la Table uses cooking equipment as its inspiration. Authored by Simmons, who writes for Food & Wineand Cooking Light, this book recognizes that having "the most suitable tool" is critical to fun and successful food preparation. In the opening chapters, Simmons outlines the basic items a home cook should stock, like a peeler and whisk, before moving on to more sophisticated tools, e.g., a karahi (an Indian wok) and mattone (an Italian terra cotta press). From there, the book is organized by implement: a recipe for a chef's torch, for example, is Roasted Asparagus and Tomatoes with Bubbling Mozzarella; a pommes anna pan produces, well, Pommes Anna with Herbs and Mushrooms. The recipes appeal to a new cook with their precision, so homemade crepes or fresh sushi will seem accessible, especially with the most suitable tool at hand. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
School Library Journal

The first Sur La Table shop, stocked with high-end kitchen equipment, opened in Seattle's Pike Place Market in the early 1970s, and today there are more than 55 stores across the country. The company's first book, with cookbook author and food writer Simmons, presents information on cookware of all sorts, along with dozens of appetizing recipes from a wide range of cuisines. The first section covers equipment for the "basic kitchen," followed by a chapter on the "well-stocked global kitchen," with more esoteric cookware. The second section focuses on 25 or so essential pots, pans, and handheld tools, with recipes that show off the equipment to its advantage. The third section offers delicious recipes grouped by cuisine, from Asian to Iberian to Moroccan; each of these chapters opens with a guide to special ingredients. Burt Wolf's encyclopedic New Cooks' Cataloguecovers more equipment in more detail, but the recipes set the Sur La Table book apart. Highly recommended.


—Judith Sutton

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

  • ISBN-13: 9780740769764
  • Publisher: Andrews McMeel Publishing
  • Publication date: 4/1/2008
  • Pages: 352
  • Sales rank: 1,335,551
  • Product dimensions: 8.90 (w) x 10.80 (h) x 1.50 (d)

Meet the Author

Sur La Table is the trusted authority when it comes to all things cooking related. Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware, bakeware, tools, cookbooks, and cooking school programs designed to make any cook's life easier. They have coauthored nine cookbooks including The Art and Soul of Baking (2008), which received the 2009 IACP Cookbook Award for Baking, was chosen by Gourmet magazine as a book club selection, and was nominated for 2009 baking book of the year by the James Beard Foundation. Baking Kids Love (2009) was also nominated for a 2010 IACP Cookbook Award for Kids/Family Cookbooks. The original store and headquarters are in Seattle, Washington.

Marie Simmons is an award winning author, popular cooking teacher, and established food writer. Her recipes and articles have appeared in dozens of magazines, including Food & Wine, Cooking Light and Eating Well. For more than fifteen years she wrote a monthly column for Bon Appetit magazine and a weekly column for the Los Angeles Times Syndicate. She currently writes a bimonthly column, Simmons Says, for the Contra Costa Times. Marie has written eighteen cookbooks, including two James Beard award winners and a Julia Child award winner. She has taught classes at cooking schools nationwide, and she has made numerous television and radio appearances. Marie has also served as the culinary programs manager at COPIA, the American Center for Wine, Food, and the Arts. She lives in the Bay Area.

Marie Simmons is an award-winning author of eighteen cookbooks, popular cooking teacher, and established food writer. Her work has appeared in Food & Wine, Cooking Light, and Eating Well, and she has written a fifteen-year monthly column in Bon Appetit and articles for the Los Angeles Times Syndicate. Marie has won two James Beard awards and a Julie Child award. She lives in the Bay Area.

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